This quick and easy recipe is perfect for busy weeknight meals or whenever you want a healthy, meatless side dish for your favorite Mexican or Tex-Mex entrees.
- 3 Tbsp. Olive oil
- 1/2 Medium yellow onion, diced
- 2 Garlic cloves, minced
- (2) 16-oz. Cans Pinto beans, rinsed and drained
- (1) 15-oz. Can Red kidney beans, with liquid
- 1 Tbsp. Ground cumin
- 1 Tbsp, Chili powder
- 1 teaspoon Smoked paprika
- 1/4– 1/2 Cup Water
- Sea salt and black pepper, to taste
- 1/2 teaspoon Crushed red pepper flakes
- Fresh cilantro, to serve
- Heat the olive oil in a large skillet over medium-high heat. Add the onion. Season with salt and black pepper, to taste. Cook, stirring occasionally, until the onion is soft and translucent, approximately 4-5 minutes. Stir in the garlic, cook 30 seconds more.
- Reduce the heat to medium and add the beans, ground cumin, chili powder, smoked paprika, and crushed red pepper flakes, if using. Cook, stirring occasionally, and smashing the beans with the back of a wooden spoon until the beans are heated through and start to break apart slightly. Add water 1 Tablespoon at a time if the beans begin to dry out.
- Remove from heat and mash beans with a potato masher until desired consistency, adding more water if necessary.
Traditionally, refried beans are made from pinto beans. This version also incorporates red kidney beans for an interesting alternative.