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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.

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

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

Find it online: https://thefamilycooking.com/refried-beans-recipe/