Easy Homemade Refried Beans
This easy homemade refried beans recipe is a must-have in your file. It’s a staple in Mexican-inspired meals and a versatile side dish for many others.
Refried beans have their roots in traditional Latin American cuisine, with a history that spans centuries. The dish is believed to have originated in Northern Mexico and was initially made by mashing cooked beans in a mortar and pestle.
Over time, refried beans have evolved into a staple side dish enjoyed in various regions across the globe.
What to serve with this refried beans recipe
It may go without saying that refried beans are a go-to when serving Mexican meals such as tacos, burritos, quesadillas, enchiladas or fajitas. You can also serve them alongside cilantro rice, cornbread, or tortillas for a filling and simple vegetarian option.
Another simple, plant-based meal is serving these refried beans with a hearty salad or vegetable dish. They go great with all the proteins, including fish, carne asada, grilled or baked chicken or salmon.
And then they stand up fine all by themselves as bean dip. Serve them with tortilla chips for a delicious party dip or appetizer.
Kitchen equipment needed
- Fine mesh strainer or colander
- Dutch Oven or large pot
- Large bowl
- Potato masher (or bottom of a cup)
- Immersion blender or food processor
Ingredients needed to make this refried beans recipe
Here are the simple ingredients to round up for these homemade refried beans, plus a little about what each adds to make the beans so flavorful:
- Dried Pinto Beans or Cooked Pinto Beans: Of course, you’re going to need the beans! They provide a creamy texture and serve as a canvas for the other flavors. See my notes below about the option to use canned beans, if desired.
- Water: Used to cook the beans and ensure a smooth consistency throughout the dish.
- White Onion: Half is used for cooking the beans, while the other half adds texture and flavor when sautéed with garlic.
- Ground Cumin: Adds a warm, earthy flavor that complements the beans perfectly.
- Chili Powder: Provides a hint of heat and depth of flavor. If you want an extra kick, add a dash of cayenne pepper.
- Salt: Enhances the overall taste and helps balance the flavors.
- Dried Oregano: Contributes an aromatic and slightly sweet note to the dish.
- Freshly Ground Black Pepper: Adds a subtle peppery bite.
- Olive Oil: Used for sautéing the onion and garlic, adding richness and depth.
- Garlic Cloves: Sautéed with onion for a savory, aromatic flavor boost.
- Fresh Lime Juice: Provides a zesty, tangy brightness to balance the creaminess.
- Fresh Cilantro: An optional ingredient that adds a fresh, herbaceous touch.
Frequently asked questions about refried beans
Below are some common questions and answers about refried beans. If you have a question you do not see covered, leave it in the comments section. I will reply as soon as I can!
Can I use canned beans as a substitute for dried beans?
Yes, you can use canned beans to skip the rinsing and soaking to save time. You’ll need three, 14-ounce cans of pinto beans, drained and rinsed. Then skip steps 1-8 in the recipe below. Add the cumin, salt and oregano in step 9. Add water or vegetable broth to the beans in step 11.
Are refried beans vegan-friendly?
Yes, unlike recipes that include lard, this recipe for traditional refried beans is vegan-friendly since the dish is made with plant-based ingredients.
Can I make refried beans in advance?
Yes, you can make refried beans in advance. You can store cooked refried beans in the refrigerator for 4-5 days or freeze them for up to 5 months.
Are refried beans gluten-free?
Generally, yes—refried beans made from scratch with the ingredients in this refried beans recipe are naturally gluten-free. Always check any pre-made or canned varieties for potential gluten-containing additives.
How can I adjust the spiciness of my refried beans?
You can easily control the heat level by adjusting the amount of chili powder used in the recipe or adding a diced jalapeño pepper during cooking.
More Grandma-approved recipes to try
If you enjoyed this refried beans recipe, then take a look at some of these other yummy recipes:
- Loaded Cowboy Queso
- The Best White Queso Dip
- Homemade Taco Seasoning
- Easy Hot Corn Dip
- The Best White Bean Chicken Chili Recipe
Refried Beans Recipe
Equipment
- Fine mesh strainer or colander
- Dutch Oven or large pot
- Large bowl
- Potato masher (or bottom of a cup)
- Immersion blender or food processor
Ingredients
- 2 cups dried pinto beans or 4 ¼ cups of cooked beans **see notes for canned beans substitution.
- 8 cups water plus more as needed
- 1 white onion divided into half wedges and half diced
- 1 teaspoon ground cumin
- ¼ teaspoon chili powder
- ¾ teaspoon salt or more to taste
- ½ teaspoon dried oregano
- Freshly ground black pepper to taste
- 2 Tablespoons olive oil
- 2 garlic cloves chopped
- 1 Tablespoon fresh lime juice or more to taste
- 2 Tablespoons fresh cilantro chopped, optional add-in or garnish
Instructions
If using canned beans, skip to step 9. See notes for more details.
- Rinse dried beans in a colander and discard any debris or stones. Rinse very well.
- Cook the beans in a large pot with enough water to cover them by 1-2 inches, about 6-8 cups of water.
- Cook them on high until they boil for 2 minutes, then remove the pot from the heat and set aside for 1 hour. Remove any foam that rises to the top.
- Once the beans have rested for 1 hour, strain them in fine mesh strainer. The beans can be frozen at this point up to 5 months.
- Place the beans back in the large pot or a Dutch oven, with 5-6 more cups of water. Add the onion wedges, cumin, chili powder, salt, oregano and freshly ground pepper to the water. Bring it to a boil for 2 minutes, then reduce the heat and let it simmer for 1 hour or more.
- Check the beans after 1 hour for softness. If not soft yet, continue cooking and check every 15 minutes until they have softened. If they start to dry out, add more water.
- Place a strainer over a large pot or bowl and pour the beans into the strainer.
- Reserve the cooking liquid and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and garlic to the pan and cook for 5 or more minutes until really soft.
- Stir in the beans and reduce the heat to low and cook for 2-3 more minutes.
- Remove from heat and add ½ a cup of the cooking liquid at time, while using the potato masher (or bottom of a cup) to mash the beans. Add more cooking liquid to the beans to reach your desired consistency.
- If you want really smooth and creamy refried beans, I recommend blending the beans with an immersion blender, Vitamix or food processor. If using a Vitamix or food processor, do small amounts at a time and add more cooking liquid as desired.
- Once smooth, add the lime juice and salt, to taste. Stir completely.
- Serve warm and enjoy!
Notes
- Canned beans can be used instead of dried beans. You’ll need 3 cans of 14-ounce pinto beans drained and rinsed. Simply skip steps 1-8, if using canned beans. Add the cumin, salt and oregano to the beans in step 9, and add water or vegetable broth to the beans in step 11.
- When cooking the onions and garlic, make sure the onions are really soft so that they will melt into the beans. Nobody likes onion chunks in their beans!
- Leftover beans can be stored in the fridge for up to 5 days, or can be frozen for up to 5 months.
