These Refried Kidney Beans are:
- Earthy
- Spicy (but can be less spicy if desired)
- Warming
- Filling
- High Protein
- Vegan & Gluten Free
- High in Plant Based Protein
Easy Refried Beans are Best From Scratch!
While I love the convenience of canned beans, I usually cook dry beans from scratch in my pressure cooker – the texture is better and it’s more affordable. I use a 7.5-Quart Instant Pot which is larger than the standard model so I can batch cook more at a time.
If you don’t already have one, the Instant Pot works wonders for cooking dried beans fast, no soaking required! While canned beans are super convenient, they are often loaded with sodium. If you buy canned beans, I always recommend using a no salt added variety so you can control the amount of salt in your dish.
Next time you reach for the canned beans, think about investing in a pressure cooker instead! Homemade beans are incredibly cost efficient, and you can add seasonings and spices to the beans while they cook for extra flavor.
What’s In These Refried Beans with Kidney Beans?
- Onion, Jalapeno, Cilantro – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
- Kidney Beans: Like tomatoes, I only use no salt or low sodium beans in my pantry – using dried kidney beans lets you control the amount of salt in your dish for better flavor!
- Adobo Seasoning: a really fantastic blend of salt, pepper, garlic, and spice! I like to get one that doesn’t have a lot of salt it in, so I can control the amount of salt going into the dish.
- Chili Powder: for a really nice flavor in this dip – the chili powder isn’t spicy but will give you a rich and bright flavor.
- Paprika – for a hint of spice and great flavor!
- Bay Leaves: I always add bay leaves to every bean soup I make… it gives the soup a je ne sais quoi which is savory and delicious! When I lived in California I had laurel bay trees in my backyard, and I used to pick the dried leaves… now I buy these online ?
- Red Chili Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.
One of the BEST Pantry Beans Recipes
This easy kidney refried beans recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand.
Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked.
And you can check out all my favorite pantry staple ingredients in my Amazon shop here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!
How Do I Make These Vegetarian Refried Beans?
Stove Top Directions
- In a large pot, add the Olive oil and onions and cook over low heat for 4 to 5 minutes.
- Add the canned beans and the rest of the ingredients, and stir well to combine. Simmer over low heat for 15 minutes.
- Using an immersion blender or a potato masher, blend the rest of the beans until they are a creamy consistency. Garnish with extra cilantro and chili flakes and enjoy.
Instant Pot Directions
- Set the Instant Pot to sauté mode, add Olive oil and onions and cook for 4 to 5 minutes.
- Add the rest of the ingredients, and set to Manual/Pressure Cook mode for 45 minutes.
- Allow the beans to naturally release for 20 minutes or so. Then release any remaining pressure. Using an immersion blender or a potato masher, blend the rest of the beans until they are a creamy consistency. Garnish with extra cilantro and chili flakes and enjoy.
Inexpensive and Affordable Bean Recipes For Everyone
I love how inexpensive these refried kidney beans are to make! This recipe uses a lot of ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.
I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked. And you can check out all my favorite pantry staple ingredients here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!
More Easy Instant Pot Bean Recipes You’ll Love!
Instant Pot Chili Beans Recipe (Vegetarian, Gluten Free)
Pressure Cooker Oil Free Hummus Recipe (Vegan, Gluten Free)
Instant Pot Oil Free Lentil Soup Recipe (Vegan, Gluten Free)
Instant Pot Vegetarian Cowboy Beans Recipe (Vegan, Gluten Free)
Vegetarian Instant Pot Succotash Recipe (Vegan, Gluten Free)
Get the Same Ingredients for this Low Sodium Refried Kidney Beans Recipe!
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
As always, if you make this low sodium refried beans recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!
Refried Kidney Beans
Equipment
Ingredients
- 1 lb kidney beans about 2 1/4 cups dried beans (or 2 14-ounces of canned beans)
- 1 tablespoon olive oil
- 1 red onion diced
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon Himalayan sea salt
- 1/2 teaspoon paprika
- 1/2 teaspoon adobo seasoning
- 3 bay leaves
- Water Use 4.5 cups for Instant Pot beans, and 1/2 cup for Canned Beans
- 1 lime juiced
- Toppings I used jalapenos, hot sauce, cilantro, and extra lime juice
Instructions
Stove Top Directions
- In a large pot, add the Olive oil and onions and cook over low heat for 4 to 5 minutes.
- Add the canned beans and the rest of the ingredients, and stir well to combine. Simmer over low heat for 15 minutes.
- Using an immersion blender or a potato masher, blend the rest of the beans until they are a creamy consistency. Garnish with extra cilantro and chili flakes and enjoy.
Instant Pot Directions
- Set the Instant Pot to sauté mode, add Olive oil and onions and cook for 4 to 5 minutes.
- Add the rest of the ingredients, and set to Manual/Pressure Cook mode for 45 minutes.
- Allow the beans to naturally release for 20 minutes or so. Then release any remaining pressure. Using an immersion blender or a potato masher, blend the rest of the beans until they are a creamy consistency. Garnish with extra cilantro and chili flakes and enjoy.
Notes
Save Money on Organic Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
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