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Refried beans served with nachos

Refried beans

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 as a topping or 2 as side

Try making this dish to serve at a party – it works well as a dip served with nachos. It's also a great accompaniment to a larger Tex-Mex-style meal

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per serving
high infibre6g


  • 400g can black, pinto or kidney beans
  • 1 tbsp sunflower oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 green chilli, chopped (optional)
  • 1 tsp cumin seeds
  • ½ tsp dried oregano
  • ½ tsp smoked paprika
  • chopped coriander, to serve (optional)


  • STEP 1

    Lightly drain the beans, reserving the juice from the tin, but do not rinse (you want the beans in about half the liquid from the can). Depending on the texture you prefer, either mash them roughly in a bowl or blitz them using a blender until smooth. Set aside.

  • STEP 2

    Heat the oil in a large frying pan or casserole and cook the onions for 8-10 mins until soft and golden. Scatter in the garlic, chilli and cumin seeds, and sizzle everything for 2 mins more. Tip in the beans, oregano, paprika and a pinch of salt. Cook everything together for 5 mins until the beans have heated through adding more reserved bean juice if it’s too thick. Serve straightaway with a sprinkling of coriander, if you like, or leave to cool and keep chilled. Will keep chilled for up to three days or frozen for a month. Reheat with a splash of water mixed in.

Goes well with


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