Simple Refried Beans recipe

A simple recipe for a deliciously spicy bean dish that is perfect for serving on the side of many Mexican dishes, including tacos and quesadillas. The beans are also delicious served as they are, sprinkled with a little bit of grated cheese.


  • 1 400g tin kidney beans
  • 1 400g tin borlotti beans
  • 1 onion
  • 3 jalapeno chillies
  • 1 red pepper
  • 1 clove of garlic
  • 1 tbsp. balsamic vinegar
  • 1 tsp. tomato ketchup
  • 1 tbsp. tomato puree
  • 1/2 tsp. ground cumin
  • Salt and pepper
  • 1 tbsp. olive oil


  1. Finely chop the onion and red pepper, removing the seeds from the pepper. Crush the garlic clove and finely chop the chillies. Drain and rinse the beans.

  2. In a frying pan, heat the oil and fry the onion, chillies, red pepper and garlic. Heat together for three minutes until translucent and tender. Add the vinegar and the beans.

  3. Turn the heat down low and add the ketchup, puree, cumin, salt and pepper. Cook for another ten minutes, checking every few minutes - if it's too dry, add a splash of water.

  4. After cooking, mash with a potato mashed for a rough texture or use a blender for a smooth texture. Season well before serving.

A great quick nibble is to place some tortilla chips in a dish, top with refried beans and some grated cheese, then pop under the grill for 5 minutes to heat through and melt the cheese. This recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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