Refried Kidney Beans
This Refried Kidney Beans recipe is a flavorful and easy vegan recipe with pantry staple dried beans, no soaking required. These bold and flavorful beans can be made on the stove top or Instant Pot / Pressure Cooker. These beans make a great side dish or you can add them to tacos or burrito bowls.
Servings: 8 servings
Calories: 98kcal
Cost: $1
Equipment
Ingredients
- 1 lb kidney beans about 2 1/4 cups dried beans (or 2 14-ounces of canned beans)
- 1 tablespoon extra virgin olive oil
- 1 red onion diced
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon 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.
Nutrition
Calories: 98kcal | Carbohydrates: 16g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 304mg | Potassium: 270mg | Fiber: 5g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 2mg