Refried Bean Dip

Refried Bean Dip

Snacking shouldn't always be a bad thing. Not with this hearty vegetarian Tex-Mex dip anyway! So quick and easy to put together using your pantry staples like tinned kidney beans and tomatoes, you'll be snacking away in no time sans the guilt.


Serves: 6
Time: 20 minutes
Recipe by: Rosie Mansfield


  • ½ red onion, finely diced
  • 1 garlic clove, finely grated using a Microplane
  • 1 can kidney beans
  • ½ tin chopped tomatoes
  • ½ tsp cumin
  • ½ tsp chilli flakes
  • 1 pinch salt
  • 1 pinch pepper
  • 1 bunch fresh coriander
  • ½ cup grated cheddar cheese

To serve

  • Tortilla chips
  • 1 bunch fresh coriander


  1. Add onions to the Ingenio frypan with extra virgin olive oil and sweat down until soft and translucent. Add garlic, cumin, chilli flakes, beans, salt and pepper. Add tomatoes 1 tablespoon at a time, as you don’t want the dip to have too much liquid.
  2. Cook for 5-10 minutes, stirring occasionally. Once the beans have warmed through and slightly softened, mash the ingredients until combined. Smooth the mixture and top with cheese and grill until it’s melted.
  3. Garnish with coriander and serve with tortilla chips.


This recipe is cooked using the Tefal Ingenio Stainless Steel Frypan which is part of the Tefal Ingenio Stainless Steel Induction 13-piece Set. To know more about the product and the Ingenio ranges, please click here

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