Slow-Cooked Refried Beans with Smoked Paprika

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy pinto beans slow-cooked with onions, garlic, and a smoky paprika kick, perfect for a comforting side dish. This mexican (vegetarian) ready in about 40 minutes pairs pinto beans, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (11 ratings) Prep: 10 min Cook: 30 min Serves 4 Mexican cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a pot, combine 1 cup rinsed pinto beans, 1/2 chopped onion, 2 minced garlic cloves, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 4 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until beans are tender.
  2. Step 2: Remove the pot from heat and let it cool slightly. Use a potato masher or immersion blender to mash the beans until creamy, adding more broth if needed to reach desired consistency.
  3. Step 3: Return the pot to low heat and cook for 5 more minutes to thicken. Stir in an additional 1/4 teaspoon smoked paprika for depth.
  4. Step 4: Season with salt and pepper to taste. Serve warm.

Frequently asked questions

How long does Slow-Cooked Refried Beans with Smoked Paprika take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Refried Beans with Smoked Paprika?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pinto beans from drying out.

Can I substitute ingredients in Slow-Cooked Refried Beans with Smoked Paprika?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Refried Beans with Smoked Paprika for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Slow-Cooked Refried Beans with Smoked Paprika vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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