Do you love refried beans at restaurants but hate eating refried beans from a can at home? I do! Canned refried beans are kinda disgusting and, well, they just doesn’t taste authentic to me. Plus, as a gluten-free eater, you have to be careful about added sources of gluten in the canned refried beans you buy at the store.
Then I found this recipe on the Food Network website courtesy of Ellie Krieger. It was so easy to follow and the end result was a refried bean dish my dinner party guests couldn’t get enough off! This one I’m definitely making again, especially when I host my next gluten-free Mexican fiesta!
I’m not going to lie to you though – these beans taste so good it’s easy for you to go back for seconds or thirds. But resist! They are loaded with fiber and can make a sensitive stomach feel bloated. You’ve been warned… now let your taste buds go wild, in moderation of course, with this wonderful gluten-free refried beans recipe.
Easy Refried Beans
- 1 Tbsp. olive oil
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp. ancho chili powder, or other chili powder
- 15 oz. pinto beans, preferably low-sodium, drained and rinsed 1 can
- 2/3 cup low-sodium chicken broth, plus more if needed
- Salt and pepper
- 2 Tbsp. chopped fresh cilantro leaves
- Heat the oil in a large skillet over medium heat.
- Add the onion and cook until tender, about 3 minutes.
- Stir in the garlic and chili powder and cook for 1 minute more.
- Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes.
- Mash the beans coarsely with the back of a wooden spoon (or a potato masher), adding more chicken broth to moisten, if needed.
- Season with salt and pepper, to taste.
- Stir in the cilantro.
- Top with shredded cheddar cheese (optional)