I’m back today with another summer inspired recipe that is both super flavorful and filling. The creamy white beans get mashed with sweet and juicy cherry tomatoes for a protein packed meal that can be enjoyed for a hearty lunch, dinner or side dish. I like to serve my Refried White Beans with crusty bread and fresh basil but you can also enjoy with rice or pasta. This plant based recipe is packed with important nutrients and perfect for adding to your weekly meal plan.
Why You’ll Love This Cozy Summer Meal
- Easy to make – This recipe is a one pot meal that comes together in just about 30 minutes. It uses canned beans and you can even use canned tomatoes if you don’t have cherry tomatoes on hand. I love whipping up this easy meal when I don’t have much time but I need something filling and flavorful.
- Packed with flavor – White beans by themselves don’t have a ton of flavor, but the dried herbs, fresh garlic and cherry tomatoes really help elevate this dish. Add extra red pepper flakes if you like it spicy.
- Versatile – There are many different ways you can enjoy this refried white bean recipe. It can be served with a side of bread, mixed in with pasta, paired with rice or even added to a wrap.
Mashed White Bean and Cherry Tomato Recipe Tips
- Make it spicy – I usually make this recipe pretty mild, but if you want it extra spicy, I would recommend adding a spoonful of Calabrian chili paste. You can also just use extra red pepper flakes for more heat.
- Make it cheesy – I didn’t add any cheese this time, but if you want it creamy, you can melt in some goat cheese, feta cheese or mozzarella.
- Add some pesto – If I have pesto on hand when I make this recipe, I like to stir in a few spoonfuls. It adds extra summer flavor and a nice green color.
Refried White Beans with Cherry Tomatoes Recipe Ingredients
- White Beans – I usually use great northern beans for this recipe, but it can also be made using navy beans or butter beans. Make sure to reserve some of the liquid from the beans for mashing.
- Cherry Tomatoes – I like to use cherry tomatoes for this recipe because they’re sweet and juicy, but regular tomatoes can also be used. If using regular tomatoes, just dice them into smaller pieces. Canned tomatoes can be used if needed, I would recommend using the diced tomatoes and draining out all of the liquid.
- Onion + Garlic – I like to use fresh onion and garlic, but if you don’t have them on hand you can substitute with onion and garlic powder. I would use about 1/2 teaspoon of each and then add more if needed.
- Spices – Dried oregano and red pepper flakes are used to add extra flavor to the white beans. Fresh oregano can also be used if you prefer.
- Optional Ingredients – I like to add some chopped fresh basil and fresh lemon juice to the refried white beans when serving. These are optional ingredients though. Fresh parsley would also be a nice addition.
How To Make Refried White Beans
- Heat a large pan over medium heat and add 2 tablespoons olive oil. Once oil is hot, add in the diced onion and a pinch of salt. Cook until onion is softened, 2-3 minutes. Next, add in the diced tomatoes, dried oregano, red pepper flakes and another pinch of salt. Mix together and cook until the tomatoes are starting to break down, about 5 minutes.
- Add in the drained white beans, mix well and then start to mash the beans and tomatoes with a potato masher, or large fork. Mash beans to your desired consistency and then stir in some of the reserved bean liquid. I used about 1/4 cup, but you can use more if you prefer.
- Turn the heat down and allow the white beans and tomatoes to simmer together for about 3-5 minutes. Season with salt and red pepper flakes, to taste. Garnish with chopped basil and fresh lemon juice and serve with crusty bread, if desired.
Recipe Frequently Asked Questions
- This recipe is already vegan and gluten free.
- What type of bean is best to use? I like to use great northern beans, but you could also use navy beans or butter beans.
- Can regular tomatoes be used? Yes, you can dice regular tomatoes into bite size pieces if you don’t have cherry tomatoes.
- How should refried white beans be served? I like to serve mine with a side of crusty bread, but they also go great with rice, quinoa or veggies.
- How long do leftovers last? If stored in an air-tight container, in the refrigerator, leftovers should last about 4-5 days.
- Is this recipe freezer friendly? Yes, this is a great recipe for the freezer. Store in an airtight, freezer friendly, container for up to 3 months.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More White Bean Recipes?
Cherry Tomato and White Bean Salad
Zucchini Corn and White Bean Chili
Broccoli Cheddar White Bean Quesadillas
Kale and White Bean Pasta with Parmesan
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Refried White Beans with Cherry Tomato
- Total Time: 30 minutes
- Yield: 4 1x
- Diet: Gluten-Free, Vegan, Vegetarian
Description
I’m back today with another summer inspired recipe that is both super flavorful and filling. The creamy white beans get mashed with sweet and juicy cherry tomatoes for a protein packed meal that can be enjoyed for a hearty lunch, dinner or side dish. I like to serve my Refried White Beans with crusty bread and fresh basil but you can also enjoy with rice or pasta. This plant based recipe is packed with important nutrients and perfect for adding to your weekly meal plan.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1/2 cup diced yellow onion
- 2-4 cloves garlic, minced
- 1 pint cherry tomatoes, sliced in half
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, or more if you like
- 2 (15 oz) cans white beans, drained WITH THE LIQUID RESERVED
- Salt, to taste
- Chopped basil and fresh lemon juice for garnish, if desired
Instructions
- Heat a large pan over medium heat and add 2 tablespoons olive oil. Once oil is hot, add in the diced onion and a pinch of salt. Cook until onion is softened, 2-3 minutes. Next, add in the diced tomatoes, dried oregano, red pepper flakes and another pinch of salt. Mix together and cook until the tomatoes are starting to break down, about 5 minutes.
- Add in the drained white beans, mix well and then start to mash the beans and tomatoes with a potato masher, or large fork. Mash beans to your desired consistency and then stir in some of the reserved bean liquid. I used about 1/4 cup, but you can use more if you prefer.
- Turn the heat down and allow the white beans and tomatoes to simmer together for about 3-5 minutes. Season with salt and red pepper flakes, to taste. Garnish with chopped basil and fresh lemon juice and serve with crusty bread, if desired.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Gluten Free, Vegetarian
- Method: Sautéing
- Cuisine: American
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