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10-Minute Homemade Refried Bean Dip – vegetarian recipe
Stav Kogan

10-Minute Homemade Refried Bean Dip

Forget the store-bought stuff! This homemade Refried Bean Dip is ridiculously easy, packed with fresh flavor, and ready in just 10 minutes. It's the ultimate versatile snack—creamy, a little chunky, and perfect for any occasion.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 serving
Calories: 95
Ingredients Method Nutrition

Ingredients
  

  • 3 cups (680 g / 24 oz) Twice-Cooked (Refried) Beans, or cooked pinto beans
  • 1 cup (240 ml) bean-cooking liquid or vegetable stock, as needed
  • 1/2 cup (75 g / 2.65 oz) red bell pepper, minced
  • 1/2 cup (80 g / 2.82 oz) onion, minced
  • 1/2 cup (90 g / 3.17 oz) peeled tomato, drained and diced (optional)
  • 1 tablespoon (15 g / 0.53 oz) fresh chile, like jalapeño, minced
  • 1 teaspoon (5 ml / 0.2 fl oz) red wine vinegar
  • Salt and freshly ground black pepper, to taste
  • for the Perfect Bean Dip
  • For the best texture, purée most of the beans but hand-mash a portion to stir in at the end. This creates a dip that's both creamy and satisfyingly chunky.
  • For a richer, tangier dip, replace the bean-cooking liquid with an equal amount of sour cream or plain Greek yogurt.
  • To make a warm, cheesy dip, gently heat the finished dip on the stove over low heat and stir in ¾ cup of grated Monterey Jack or cheddar cheese until melted and gooey.

Method
 

  1. In a food processor or blender, combine 2 cups (480 ml) of the beans with about 1/2 cup (480 ml) of the bean-cooking liquid or vegetable stock.
  2. Blend until smooth, adding more liquid as needed to reach a puréed consistency.
  3. In a separate medium bowl, lightly mash the remaining 1 cup (240 ml) of beans with a fork or potato masher to create some texture.
  4. Scrape the puréed beans from the food processor into the bowl with the mashed beans.
  5. Add the minced red bell pepper, onion, optional tomato, fresh chile, and vinegar.
  6. Stir everything together until well combined.
  7. Season generously with salt and freshly ground black pepper.
  8. Taste and adjust the seasoning as needed. If the dip is too thick for your liking, stir in a little more bean liquid or stock until you reach the perfect consistency.
  9. Serve immediately with your favorite dippers, or cover and refrigerate for up to 3 days.
  10. Bring to room temperature or reheat gently before serving.
  11. In a hurry? Swap the minced pepper, onion, tomato, chile, and vinegar for 1 ½ cups of your favorite fresh salsa for a super-fast version.

Nutrition

Calories: 95kcalCarbohydrates: 17gProtein: 5gFat: 1g

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