Refried Beans

Why You’ll Love This Recipe

Refried Beans are comforting, budget-friendly, and incredibly easy to make at home. With just a few ingredients, you can whip up a flavorful dish that’s far superior to canned versions. They’re naturally vegetarian (or vegan, if you use oil), customizable, and freezer-friendly—perfect for meal prep or feeding a crowd.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked pinto beans (or canned pinto beans, drained and rinsed)
• Onion, finely chopped
• Garlic, minced
• Lard, bacon fat, or vegetable oil
• Ground cumin (optional)
• Salt
• Water or broth (to adjust consistency)

Directions

1. Heat lard or oil in a skillet over medium heat.
2. Add chopped onion and sauté until soft and translucent.
3. Stir in minced garlic and cook for another 30 seconds.
4. Add the beans to the skillet and mash them using a potato masher or the back of a spoon.
5. Add a splash of water or broth to achieve your desired consistency.
6. Season with salt and cumin (if using), and continue to cook, stirring often, until the beans are thick and creamy.
7. Taste and adjust seasoning as needed, then serve warm.

Servings and timing

This recipe yields approximately 4 servings.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

• Black Beans: Substitute pinto beans with black beans for a different flavor profile.
• Spicy Version: Add chopped jalapeños, chili powder, or cayenne pepper for heat.
• Cheesy Beans: Stir in shredded cheese at the end for a creamy, cheesy texture.
• Smoky Flavor: Use smoked paprika or chipotle peppers for a smoky depth.
• Vegan Option: Use vegetable oil or vegan butter instead of lard.

Storage/Reheating

Store leftover refried beans in an airtight container in the refrigerator for up to 4 days.
To reheat, warm them on the stovetop over low heat or in the microwave. Add a bit of water or broth as needed to loosen the texture.
Refried beans can also be frozen for up to 2 months. Thaw in the fridge overnight and reheat as usual.

FAQs

Can I use canned beans for refried beans?

Yes, canned pinto beans work perfectly. Just drain and rinse them before using.

Are refried beans actually fried twice?

Not exactly. The term “refried” comes from the Spanish word “refritos,” meaning “well-fried,” but the beans are only fried once after being cooked.

Can I make refried beans without oil or lard?

Yes, you can use a splash of water or broth for a low-fat version, but the flavor and richness may be reduced.

Are refried beans healthy?

Homemade refried beans can be healthy, especially when made with olive oil and minimal salt. They’re high in fiber, protein, and essential nutrients.

What’s the best bean type for refried beans?

Pinto beans are traditional, but black beans are a great alternative for a slightly different flavor and texture.

Can I make them in advance?

Yes, refried beans can be made ahead and stored in the fridge or freezer. Reheat with a bit of liquid to restore creaminess.

How do I make them creamier?

Use a bit more liquid (broth or water), and mash thoroughly. You can also blend them for ultra-smooth beans.

Can I use a blender instead of mashing by hand?

Absolutely. A blender or food processor can create a smoother consistency, especially if you prefer creamy beans over chunky.

Are refried beans gluten-free?

Yes, when made with gluten-free ingredients, refried beans are naturally gluten-free. Always check any broth or seasonings used.

What dishes go well with refried beans?

They’re perfect with tacos, enchiladas, burritos, nachos, or as a side to grilled meats and rice dishes.

Conclusion

Refried Beans are a classic, comforting dish that’s both easy to make and endlessly versatile. Whether you enjoy them as a hearty side, a filling base for tacos and burritos, or a dip for chips, their rich and savory flavor is always satisfying. Once you try homemade refried beans, you’ll never go back to the canned variety.

Refried Beans

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Creamy, savory refried beans made from pinto beans, garlic, onion, and simple seasonings. A classic Mexican side dish that’s easy, versatile, and far better than canned.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegan

Ingredients

• 2 cups cooked pinto beans (or 2 cans, drained and rinsed)
• 2 tbsp lard, bacon fat, or vegetable oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground cumin (optional)
• 1/2 tsp salt (or to taste)
• 1/4–1/2 cup water or broth (to adjust consistency)

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Instructions

1. Heat lard or oil in a skillet over medium heat.
2. Add onion and cook until softened and translucent.
3. Stir in garlic and sauté for 30 seconds.
4. Add beans and mash with a potato masher or back of a spoon.
5. Pour in water or broth gradually until desired consistency is reached.
6. Season with salt and cumin if using.
7. Cook, stirring frequently, until beans are creamy and heated through.
8. Taste, adjust seasoning, and serve warm.

Notes

• Pinto beans are traditional, but black beans work as well.
• For a vegan version, use oil instead of lard.
• For extra smooth beans, use a blender or food processor.
• Add cheese, jalapeños, or spices for more flavor variations.

Nutrition

• Serving Size: 1/2 cup
• Calories: 160
• Sugar: 1g
• Sodium: 340mg
• Fat: 7g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 6g
• Protein: 6g
• Cholesterol: 0mg