Spicy Refried Bean Soup

Sometimes good things happen straight from necessity.

Such as….getting up at freakin’ 7 am on a Saturday morning because you weren’t thinking when you made the appointment with pest control. But – you ended up spending time in the kitchen afterwards with an also-awakened-child sshhusshing eachother while eating Raisin Bran Crunch and laughing about the bug man’s 11 different piercings and 14 tattoos.

Or, having to run out in the rain at 9 pm on a Sunday night when your child “suddenly” realizes they need a poster board for a project due TOMORROW, and when you get to Publix you remember there’s not one square of toilet paper in the entire house.

Good thing you’re at Publix.

Not that this recipe is that moment changing – I just happened to have some refried beans in the fridge that would go bad if I didn’t find something to do with them.

About two nights ago I opened a can of them to accompany Use Real Butter’s shredded beef tacos (again; can’t help it I’m hooked on this recipe).

Anyway, nobody in my family touched the poor, sad little refried beans except me. So, they have been sitting in the fridge because I am too frugal to throw things away.

Today it has rained the ENTIRE day and it’s dark and gloomy, and making me very depressed that summer is fading. Not thinking it would amount to much, I set out to use them to make a soup to try to salvage them. It definitely worked.

Thanks nasty weather.

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Spicy Refried Bean Soup

1 16 oz can refried beans

2 cups chicken broth

3/4 cup salsa

Handful fresh cilantro, chopped

2 tbsp Cholula hot sauce

Combine everything in a medium sized sauce pan and bring to a boil over medium heat, stirring frequently. Watch it – don’t let it scald. Once it’s slow boiling, reduce heat to low and cover. Simmer for about 20 minutes.

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Serve with hot tortillas, Monterey Jack (or your favorite) cheese, sour cream, and more cilantro.

Stay Dry!

~Dixie Chik~


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 4 Comments

  1. Rach

    Looks delicious!

  2. carolinaheartstrings

    Great post. This recipe looks wonderful. I love when things come together out of being frugal or necessity. Perfection.

  3. Bree

    Looks so easy and tasty. Thanks for sharing!

  4. Karen

    Wow! What an unusual use for refried beans. We never have enough leftover at my house, but I could still give this a try. I always cook my beans with beer and could also see adding some of that and useing less chicken broth. Stay dry!

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