Easy Homemade Refried Beans Recipe

I love refried beans. They’re creamy, delicious, and perfect for satisfying Mexican food cravings. But they can also be a little expensive to buy pre-made. So I decided to try making them at home. The results were fantastic! Not only were they cheaper, but they were also fresher and tasted better than the store-bought variety. If you’re looking for an easy and affordable way to make your own refried beans, then this is the recipe for you!

A A black spoon of refried beans.

WHY YOU’LL LOVE THIS RECIPE

Making your own refried beans is not only cheaper and healthier, but it’s also a lot easier than you may think. All you need is a few simple ingredients and a little bit of patience. Once you’ve made your own refried beans, you’ll never want to go back to the store-bought variety again. So, why not give it a try? You may be surprised at just how quickly this becomes one of your favorite dishes to make.

  • This easy refried beans recipe is not only delicious, but it’s also budget-friendly and much healthier than the canned variety.
  • Easy to customize to your family’s tastes and made from a few basic ingredients, you will see how simple and quick this is to make.
  • No need to run out to the grocery store or your favorite Mexican restaurant when you can make this perfect side dish at home.
  • Beans are nutritious, and pinto beans are one of the healthiest beans you can eat (source: Healthline) . Beans are full of fiber and protein, which will keep you satisfied for hours.

EQUIPMENT NEEDED

  • large skillet
  • potato masher or stick blender

INGREDIENTS

You only need a handful of ingredients to make this popular Mexican food side dish, and they are easy to find at your local grocery or may already be on hand in your pantry.

Ingredients to make Mexican Beans in a slow cooker.

Mexican Pinto Beans Ingredients

  • dry pinto beans
  • vegetable broth or water
  • garlic cloves, minced
  • onion
  • diced green chili
  • roma tomatoes, diced – fresh tomatoes are best, but you can also use diced canned tomatoes.
  • cumin
  • salt
  • oregano
  • cayenne
  • liquid smoke (optional)

REFRIED BEANS WITH CANNED BEANS INGREDIENTS

  • pinto beans
  • oil, neutral flavor – vegetable, canola, avocado
  • onion, finely chopped
  • garlic clove, finely chopped
  • salt
  • pepper
  • water or broth, plus more as needed
Refried beans with cojita cheese and cilantro in a clear serving bowl.

HOW TO MAKE REFRIED BEANS

Making these delicious refried beans is so easy and versatile. There are so many different ways that you can make them. And, you won’t regret making your own beans for this restaurant quality side dish.

  1. First, prepare the beans if you are making them from scratch. Below are options for Crock Pot, Stove top, and Instant Pot methods. For canned beans, you simply open the cans.
  2. Second, refry in broth or aromatics, and then mash the beans.
  3. Third, simmer until the beans reach the consistency you love.

CROCK POT PINTO BEANS INSTRUCTIONS

Rinse beans and sort beans removing stones.

Place beans in a large bowl, add 6-8 cups of water and soak overnight in the refrigerator. Rinse water 2 times and place beans in the crockpot.

Add broth, garlic, onion, diced green chili, cumin, salt, oregano, cayenne, and liquid smoke.

Cover and cook on low for 7 hours. Stir in chopped tomatoes and cook for an additional hour. Serve with cilantro and add additional salt and pepper to taste.

Pinto beans make in a crock pot before refrying.

STOVE TOP PINTO BEANS INSTRUCTIONS

Rinse and sort beans removing stones. Place beans in a large bowl, add 6-8 cups of water and soak overnight in the refrigerator. Rinse water 2 times

Drain beans and place in a large pot with 6 cups of hot broth, onion, diced green chili, cumin, salt, oregano, cayenne and liquid smoke (optional).

Bring to a simmer with lid slightly ajar for about 1-1/2 to 2 hours or until desired tenderness is reached. Stir in chopped tomatoes at the last half hour of the cooking time.

INSTANT POT PINTO BEANS INSTRUCTIONS

Rinse and sort beans removing any stones.

Place beans in the Instant Pot inner cooking pot. Add 6 cups of broth, diced onion, diced chili, cumin, salt, oregano cayenne, diced tomatoes, and liquid smoke (optional).

Stir ingredients together.

Cover with the lid and place the vent in the SEALED position. Press MANUAL mode and add 30 minutes to the timer. Allow the steam to release naturally for 20 minutes.

Top view of refried beans simmering.

HOW TO MAKE REFRIED BEANS

INSTRUCTIONS FOR CANNED PINTO BEANS

When using canned beans you will only need top open the can and drain the beans. I always like to give canned beans a rinse to remove some of the sodium since I like to add my own spices.

STEP 1: SAUTE ONION

Add oil in a large skillet to medium heat. Sauté onion until translucent, then add the garlic. Cook just until the garlic incorporates into the onions.

STEP 2: WARM BEANS

Add the prepared beans with ¼ cup of broth or water, season with salt and pepper. On medium heat, warm for about 2 minutes.

STEP 3: MASH AND SIMMER

Mash beans with a potato masher. Continue to mash to get the consistency you prefer. Add more broth or water if the beans get dry. If the beans are soupy, simmer until the liquid evaporates to your liking.

Mashing beans with a potato masher in a skillet.

REFRIED BEANS FOR SEASONED PINTO BEANS – CROCK POT, STOVE TOP, INSTANT POT INSTRUCTIONS

Precooked Mexican pinto beans are already seasoned with garlic, onion, green chiles, and spices. Use the bean broth from the beans for the most flavor when adding a liquid to make the beans creamy.

STEP 1: WARM BEANS

Add prepared beans with 1/4 cup of bean broth to a large skillet. Turn to medium heat to warm beans for 2 minutes.

STEP 2: MASH AND SIMMER

With a potato masher, smash beans to get the creamy consistency you prefer. Add more broth or water to the beans if the beans get dry. If the beans are soupy, simmer until the liquid evaporates to your liking.

Mashed beans in a a blue skillet.

WHAT TO SERVE WITH REFRIED BEANS

There are so many delicious mexican dishes that go great with refried beans. Here are a few of our favorites.

Homemade refried beans topped with cheese and cilantro in a skillet.

SUBSTITUTIONS AND ADDITIONS

Looking for a way to change up this delicious homemade refried beans recipe? Here are a few ways that you can do that.

  • You can use any type of bean in this recipe. Black beans, kidney beans, or even white beans would work great.
  • For a little extra flavor, you could add some diced jalapeño peppers, hot sauce, diced bell pepper, red onions, white onion, or even a splash of lime juice.
  • You can also customize these refried beans to your liking by using different seasonings or spices.
  • If you are not a fan of smoky flavor, leave the liquid smoke out.
  • Top with some fresh cilantro for a fresh taste.
  • A bay leaf added to the mexican beans will give a deeper flavor to this great recipe.

HOW TO STORE

Refried beans can be stored in an airtight container in the refrigerator for up to 5 days.

You can also freeze this easy recipe for up to 3 months. When you are ready to eat, thaw in the refrigerator overnight and reheat on the stove.

Reheat refried beans on the stove over low heat until warm. You may need to add a little broth or water to get the desired consistency.

Cooked refried beans with tortillas on the side ready to eat.

FAQS 

Do you have questions about this delicious recipe? Here are the answers to the commonly asked questions.

Can I can homemade refried beans?

Yes, you can can refried beans. They are great to prepare ahead.

What is the difference between refried beans and frijoles refritos?

The main difference is that frijoles refritos are usually made with whole beans that are fried in lard or bacon grease.

What kind of beans are refried beans made from?

Refried beans are usually made with pinto beans, but you can use any type of bean.

How many cups does dried beans make?

1 cup of dried beans makes 3 cups of cooked beans.

MORE RECIPES WITH BEANS THAT YOU MAY ENJOY

Homemade refried beans in a clear glass bowl.

How To Make Refried Beans

Refried beans made with pinto beans in Mexican spices, then mashed and simmered to a creamy texture. This same method can also be made with canned beans.
5 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: Mexican
Keyword: How to make refried beans, refried beans, refried beans from a can
Prep Time: 10 minutes
Cook Time: 1 hour
Additional Time: 10 minutes
Total Time: 1 hour 20 minutes
Servings: 6 cups
Calories: 123kcal
Author: Sandra Shaffer

Ingredients

New Group

  • PINTO BEANS FROM SCRATCH
  • 2 cups dry pinto beans
  • 6 cups vegetable broth
  • 6 garlic cloves minced
  • 1/2 medium onion about 1 cup, diced
  • 1 7- ounce can diced green chili
  • 3 roma tomatoes diced
  • 1 tablespoon cumin
  • 1-2 teaspoons salt
  • 1 teaspoon oregano
  • 1//4 teaspoon cayenne
  • 1/2 teaspoon liquid smoke optional
  • Cilantro for garnish
  • Cojita cheese
  • PINTO BEANS FROM A CAN
  • 2 15 ounce cans pinto beans
  • 1 tablespoon oil neutral flavor – vegetable, canola, avocado
  • ½ cup onion finely chopped
  • 1 garlic clove finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup water or broth plus more as needed

Instructions

  • Refried Beans Seasoned – Crock Pot, Stove Top or Instant Pot Method
  • STEP 1: WARM BEANSAdd prepared beans with 1/4 cup of bean broth to a large skillet. Turn to medium heat to warm beans for 2 minutes.
  • STEP 2: Mash Beans – With a potato masher, smash beans to get the creamy consistency you prefer. Add more broth or water to the beans if the beans get dry.
  • STEP 3: Simmer – If the beans are soupy, simmer until the liquid evaporates to your liking.
  • Refried Beans From A Can
  • STEP 1: SAUTE ONION – Add oil in a large skillet to medium heat. Sauté onion until translucent, then add the garlic. Cook just until the garlic incorporates into the onions.
  • STEP 2: WARM BEANS – Add the prepared beans with ¼ cup of broth or water, season with salt and pepper. On medium heat, warm for about 2 minutes.
  • STEP 3: MASH AND SIMMERMash beans with a potato masher. Continue to mash to get the consistency you prefer. Add more broth or water if the beans get dry. If the beans are soupy, simmer until the liquid evaporates to your liking.

Notes

Pinto Beans Crock Pot Method

  1. Rinse beans and remove any stones or misshaped beans.
  2. Place beans in a large bowl, add 6-8 cups of water and soak over night in the refrigerator. Rinse water 2 times and place beans in the crockpot.
  3. Add broth, garlic, onion, diced green chili, cumin, salt, oregano, cayenne, and liquid smoke.
  4. Cover and cook on low for 7 hours. Stir in chopped tomatoes and cook for an additional hour. Serve with cilantro and add additional salt and pepper to taste.

Pinto Beans Stove Top Method

  1. Rinse and sort beans removing stones. Place beans in a large bowl, add 6-8 cups of water and soak overnight in the refrigerator. Rinse water 2 times
  2. Drain beans and place in a large pot with 6 cups of hot broth, onion, diced green chili, cumin, salt, oregano, cayenne and liquid smoke (optional).
  3. Bring to a simmer with lid slightly ajar for about 1-1/2 to 2 hours or until desired tenderness is reached.

Pinto Beans Instant Pot Method

  1. Rinse and sort beans removing any stones.
  2. Place beans in the Instant Pot inner cooking pot. Add 6 cups of broth, diced onion, diced chili, cumin, salt, oregano cayenne, and liquid smoke (optional). Stir ingredients together.
  3. Cover with the lid and place the vent in the SEALED position. Press MANUAL mode and add 30 minutes to the timer. Allow the steam to release naturally for 20 minutes.

Nutrition

Serving: 1/2 cup | Calories: 123kcal

Disclaimer

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

Hugs Sandra Signature

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 Comments