Drop the lard in Refried Beans and say hello to olive oil instead! This healthier take on a classic Mexican side dish is loaded with fiber and flavor.
Refried beans have a bad reputation—undeserved, in my opinion. I’ve always been a big fan of goopy, fatty, salty pinto beans. They make a fantastic side dish with cheesy Tex-Mex dishes like enchiladas, and they also double as a dip for tortilla chips. What’s not to love?
Well, it turns out that there’s at least one thing not to love. Refried beans are traditionally made with lard, which is not the best ingredient for our arteries. But lard is also what makes them taste so amazing at restaurants! What can we do to fix this problem at home?
This refried beans recipe replaces the traditional lard with olive oil, maintaining the creaminess we all know and love in this side dish. The pintos are perfectly salted and flavored with garlic, chili powder, oregano, and cumin, creating every bit of that traditional bean flavor and texture you’d get at a restaurant.
Are Refried Beans Healthy?
Pinto beans in general are quite healthy. They’re rich in fiber and essential nutrients, such as protein, potassium, iron and magnesium. Also, the recipe uses olive oil, a healthier fat than lard—and this substitution also makes this recipe vegan-friendly. Beans are a great source of nutrition for vegans and vegetarians, as they’re naturally low in fat and rich in many B vitamins.
Try Refrying Different Beans
This recipe was tested with pinto beans, but there’s no reason you can’t experiment with “refrying” other varieties of beans, too. For example, black beans are a popular alternative. They provide a slightly firmer texture than pinto beans, with a rich, deep flavor. Don’t hesitate to play with the spices, especially if you change up the type of beans! Black beans are perfect for bolder spices, in my opinion, so I add more cumin and chili powder to my refried black beans, along with smoked paprika and a pinch of cayenne pepper.
You can also try using navy or cannellini beans; both have a delicate flavor and smooth consistency, perhaps even smoother than pinto beans. You can’t go wrong with any of these beans!
How Do I Store Leftovers?
Leftover refried beans can be stored in the fridge for up to 5 days in an airtight container. You can also freeze them for up to 3 months, stored in a freezer-safe container or bag.
Serving Suggestions
Whether serving them with tacos or inside burritos, or simply enjoying them on their own for lunch, these refried beans are satisfying and delicious. I find they’re entirely essential with Mexican-inspired meals, such as Mushroom Tacos, Crock-Pot Chicken Enchiladas or savory Alambre. I especially like to pair it with other popular sides, like Mexican Rice and Corn Salad With Tomatillos. Refried beans also make a great topping for Healthy Nachos or a dip for your Air-Fryer Tortilla Chips!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon dried oregano
- 2 cups cooked pinto beans (or 2 15-ounce cans pinto beans, rinsed and drained)
- 1/4 cup water or vegetable broth
- Salt and black pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Add chopped onions and cook until translucent, about 5 minutes.
- Add minced garlic, cumin, chili powder, and oregano. Cook for 1 minute until fragrant.
- Stir in the pinto beans and water or broth. Mash the beans coarsely with a potato masher or fork, then simmer for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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