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Easy Refried Bean Dip

Photograph by Morena Escardo

If you're tired of always serving hummus and guacamole as a snack when friends come over, then this recipe may be just what you need. Not only is it something fun and unexpected that will earn you originality points, but it will also let everyone have a taste of Latin America (I mean, what's more Latin American than frijoles refritos?) in a light and enjoyable way.

RELATED: Creamy Pepita Bean Dip

This hassle free recipe can be made in just a few minutes if you use ready-made or leftover refried beans, but in case you want to make them from scratch, the whole process is included here. Serve it with corn tortilla chips, crackers, or sliced raw veggies on the side.

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RECIPE: Easy Refried Bean Dip
Yields about 1 cup

Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes

Ingredients:

  • 1 15-ounce can black beans
  • 1/4 cup olive oil
  • 1/2 medium red onion, chopped
  • 1 large garlic clove, chopped
  • Salt and pepper, to taste
  • 1 cup vegetable stock or water
  • 1/2 teaspoon ground cumin
  • 2 teaspoons apple cider vinegar
  • Ground cayenne pepper, to taste (depending on how spicy you like it)
  • 2 tablespoons chopped cilantro

Directions:

  1. Drain the beans and rinse them well under running water.
  2. Put the olive oil in a frying pan over medium heat. Add the onion and garlic and cook, stirring, for about 5 minutes or until they are golden brown.
  3. Add the beans, season them with salt and pepper, and cook them, stirring, for about 5-10 minutes.
  4. Transfer the beans to a blender and process them with the vegetable stock or water to form a creamy paste (add more liquid if it's too thick).
  5. Add all the spices and blend a little more until everything is well incorporated. Taste-test the seasoning to see if it's to your liking.
  6. Transfer to a plate or small bowl, pour the chopped cilantro on top, and serve it like that or mix it in.

Serve with sliced veggies, crackers, corn tortilla chips, or whatever you want on the side.

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Photograph by Morena Escardo

Love this? Follow us on Pinterest!

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