Healthy Homemade Refried Beans Recipe
This recipe is so tasty and easy that you’ll never go for canned refried beans again!
Refried beans don’t have to be full of fat. Typically, in restaurants, bacon grease or butter are added to refried beans making them a not-so-healthy choice. The canned versions can be high in sodium too. But, when you make your own refried beans you can still get the delicious taste of a restaurant style dish without the added fat and salt! Think of this recipe as sort of like Mexican inspired mashed potatoes. It’s simple, quick and only uses a few ingredients. The stars of this homemade refried beans recipe, pinto beans, are full of fiber too, which you can feel good about eating.
- 1 tbsp. coconut oil
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 1 15 oz. can low-sodium pinto beans, drained and rinsed
- 1/2 tsp. red pepper flakes
- Sprinkle of oregano
- Salt and pepper, to taste
- 1/2 cup low-sodium chicken broth
- 1 tbsp. cilantro, chopped
- Melt the coconut oil in a large pan over medium high heat.
- Add the diced onion, reduce the heat to low, cover, and cook until brown (about 10 minutes).
- Stir in the garlic and cook for another 3 minutes on low.
- Mix in the drained pinto beans. Stir, cover and cook on low for 5 minutes, until the beans are soft. Add the seasonings, then stir again until mixed well.
- Add the low sodium chicken broth and mix well.
- Next, take either a wooden spoon, potato masher, or immersion blender to mash the beans into a puree (depending on how smooth or chunky you like them).
- After mashing the beans, stir in the cilantro.
- Serve hot as a side to your favorite Mexican dish.