Refried Beans Recipe

Why You’ll Love This Recipe

I love homemade refried beans because I can control both the flavor and texture. I can leave them slightly chunky for a rustic consistency or mash them until they become smooth and creamy.

I also appreciate how inexpensive and convenient this recipe is. When I use canned beans, I can have the entire dish ready in about 20 minutes.

Another reason I make refried beans at home is their versatility. I can serve them as a side dish, spread them inside burritos, spoon them onto tostadas, or use them as the base for nachos and other Mexican-inspired meals.

Ingredients

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

• 2 cans (15 ounces each) pinto beans
• 2 tablespoons olive oil or other cooking fat
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup bean liquid, vegetable broth, or water, plus more as needed
• 1 tablespoon fresh lime juice
• Chopped fresh cilantro for serving, optional
• Crumbled cheese for serving, optional

Directions

I start by draining the pinto beans, reserving some of the liquid from the cans. I give the beans a quick rinse when I want a cleaner, lighter flavor, but I keep some bean liquid available because it helps me create a creamy consistency.

I heat the olive oil in a large skillet over medium heat. I add the diced onion and cook it for about 4–5 minutes, stirring occasionally, until it becomes soft and translucent.

I add the minced garlic, cumin, chili powder, and smoked paprika. I cook everything for about 30 seconds, just until the garlic and spices become fragrant.

Next, I add the drained pinto beans along with about 1/2 cup of the reserved bean liquid, broth, or water. I bring the mixture to a gentle simmer and cook it for about 5 minutes.

I use a potato masher or the back of a sturdy spoon to mash the beans directly in the skillet. I continue mashing until I reach the texture I prefer.

For smoother refried beans, I mash most of the beans thoroughly and add additional liquid as needed. For a more rustic version, I leave some of the beans partially whole.

I continue cooking the mashed beans over low heat for another 3–5 minutes, stirring frequently. I add small amounts of liquid if the mixture becomes too thick.

Finally, I stir in the fresh lime juice and taste the beans. I adjust the salt, pepper, and spices as needed before serving them warm.

Servings and Timing

This recipe makes approximately 6 side-dish servings.

Preparation time: 5 minutes
Cooking time: 15–20 minutes
Total time: about 20–25 minutes

Variations

For black refried beans, I replace the pinto beans with canned black beans. I use the same basic cooking method and adjust the seasonings to taste.

For spicy refried beans, I add finely chopped jalapeño or serrano pepper with the onion. I can also add cayenne pepper or extra chili powder.

For extra-creamy beans, I add additional bean liquid or broth while mashing. I sometimes use an immersion blender briefly when I want an especially smooth consistency.

For cheesy refried beans, I stir shredded cheddar, Monterey Jack, or another melting cheese into the warm beans. I add it at the end and stir until completely melted.

For vegan refried beans, I use olive oil or another plant-based cooking fat and vegetable broth. I finish the dish with cilantro, avocado, salsa, or dairy-free cheese.

Storage/Reheating

I let leftover refried beans cool before transferring them to an airtight container. I store them in the refrigerator for up to 4 days.

I can also freeze refried beans for up to 2–3 months. I portion them into freezer-safe containers so I can thaw only the amount I need.

To reheat them on the stovetop, I place the beans in a saucepan or skillet over low to medium-low heat. I add a splash of water or broth and stir frequently until they are hot and creamy again.

I can also reheat individual portions in the microwave. I add a small splash of water, cover loosely, and heat in short intervals, stirring between each one.

FAQs

Why are they called refried beans?

The name can be misleading in English. I don’t actually need to fry the beans twice. The Spanish name, frijoles refritos, refers to beans that are cooked and then fried or cooked again while being mashed.

Can I use canned beans for refried beans?

Yes. I often use canned pinto beans because they make this recipe especially quick. Since the beans are already cooked, I only need to season, heat, and mash them.

How can I make refried beans smoother?

I add more bean liquid, broth, or water while mashing the beans. When I want an especially smooth consistency, I use an immersion blender briefly or blend part of the mixture before returning it to the skillet.

Why do my refried beans get so thick?

I find that refried beans naturally thicken as they cook and cool because the mashed beans absorb liquid. I simply stir in a little water or broth until they return to the consistency I prefer.

What can I serve with refried beans?

I serve refried beans with tacos, burritos, enchiladas, quesadillas, tostadas, rice, and tortilla chips. I also use them as a filling for burritos or spread them over tortillas before adding other toppings.

Conclusion

Homemade Refried Beans give me a simple, affordable, and flavorful side dish that I can prepare in around 20 minutes with canned beans. Onion, garlic, cumin, chili, and lime turn basic pinto beans into a creamy dish that works with a wide variety of meals.

Refried Beans Recipe

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These homemade Refried Beans are creamy, savory, and packed with flavor from onion, garlic, cumin, chili, and fresh lime. Made with canned pinto beans, they are an easy Mexican-inspired side dish ready in about 25 minutes.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 6 side-dish servings
• Category: Side Dish
• Method: Stovetop
• Cuisine: Mexican-Inspired
• Diet: Vegan

Ingredients

• 2 cans (15 ounces each) pinto beans
• 2 tablespoons olive oil or other cooking fat
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup bean liquid, vegetable broth, or water, plus more as needed
• 1 tablespoon fresh lime juice
• Chopped fresh cilantro for serving, optional
• Crumbled cheese for serving, optional

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Instructions

1. Drain the pinto beans, reserving some of the liquid from the cans. Rinse the beans if desired while keeping enough reserved liquid for cooking.
2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until soft and translucent.
3. Add the garlic, cumin, chili powder, and smoked paprika. Cook for about 30 seconds, stirring, until fragrant.
4. Add the drained pinto beans and about 1/2 cup of the reserved bean liquid, vegetable broth, or water. Bring to a gentle simmer and cook for about 5 minutes.
5. Mash the beans directly in the skillet with a potato masher or sturdy spoon until they reach the desired consistency.
6. For smoother beans, mash thoroughly and add additional liquid as needed. For a rustic texture, leave some beans partially whole.
7. Continue cooking over low heat for another 3–5 minutes, stirring frequently. Add small amounts of liquid if the beans become too thick.
8. Stir in the fresh lime juice. Taste and adjust the salt, black pepper, and spices as needed before serving warm.

Notes

• Reserved bean liquid adds body and helps create a creamy consistency, but vegetable broth or water can be used instead.
• For black refried beans, substitute canned black beans for the pinto beans.
• For spicy refried beans, sauté finely chopped jalapeño or serrano pepper with the onion or add cayenne or additional chili powder.
• For extra-creamy beans, add more bean liquid or broth while mashing or briefly use an immersion blender.
• For cheesy refried beans, stir shredded cheddar, Monterey Jack, or another melting cheese into the beans at the end of cooking.
• For fully vegan refried beans, use olive oil or another plant-based cooking fat, vegetable broth, and plant-based garnishes.
• Refried beans naturally thicken as they cook and cool. Stir in additional water or broth as needed to restore a creamy consistency.
• Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze refried beans in freezer-safe containers for up to 2–3 months.
• Reheat over low to medium-low heat with a splash of water or broth, stirring frequently until hot and creamy.
• Serve with tacos, burritos, enchiladas, quesadillas, tostadas, rice, tortilla chips, nachos, or other Mexican-inspired dishes.

Nutrition

• Serving Size: 1/2 cup
• Calories: 190 kcal
• Sugar: 2 g
• Sodium: 480 mg
• Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 7 g
• Protein: 8 g
• Cholesterol: 0 mg