Refried Kidney Beans

low sodium refried beans recipe healthy gluten free vegan vegetarian refried beans no oil or salt added healthy beans for high blood pressure

5 from 5 votes

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.

Cook Time45

Total Time45

Course: Side Dish

Cuisine: American, Mexican

Servings: servings

Calories: 98kcal

Author: Kelly Jensen

Cost: $1

Equipment

Instant Pot or Pressure Cooker

Ingredients

2 14.5 ounce cans kidney 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
1/2 cup vegetable stock
1 lime juiced
Toppings I used jalapenos, hot sauce, cilantro, and extra lime juice

Instructions

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.

Notes

Make These In the Instant Pot

Set the Instant Pot to sauté mode, add Olive oil and onions and cook for 4 to 5 minutes.
Add the 1 lb dried kidney beans, 4.5 cups of vegetable broth, and 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