How to make refried beans with pinto beans

These Quick and Easy Refried Beans are a great side dish to any Mexican dish.  Plus they are made easy using canned pinto beans and made healthier without the refry!

These Quick and Easy Refried Beans are so easy!!

I have been making these homemade “refried” beans for quite a while now and I’m not sure why it has taken me so long to share them with you.

They are super easy to make since we are using canned pinto beans and they are healthier because they aren’t refried.

They are perfect to serve alongside any Mexican dish and they also make a great chip dip!

About these Quick and Easy Refried Beans:

• Make ahead tip: these can be stored the in the refrigerator for up to 4 days and frozen in an airtight container for up to 3 months.
• If you would rather use black beans they substitute well.
• These beans are vegetarian and vegan.
• They are also gluten free (just be sure to check your labels before purchasing to ensure they are gluten free).

Serve these Refried Beans with:

• Slow Cooker Shredded Mexican Chicken
• Green Chile Turkey Quesadillas (can easily use chicken instead)
• Sheet Pan Steak Fajitas
• Or serve them as a simple chip dip.

So, how was everyone’s weekend??  It was beautiful here so we spent most of the day outside on Sunday.  Which was really nice because we haven’t been able to do a whole lot as a family lately.

My husband has been working really long hours and even Saturday so our time with him has been rather limited.

And can we talk about the weather for a minute!!!  What is going on with Mother Nature???  It was literally 70 degrees here yesterday and today it is snowing and a whopping 20 degrees outside.  WHAT IS GOING ON???

This has been the strangest winter weather ever.  Ok, got that off my chest, we can proceed now.

As I was saying we spent most of Sunday outside.  We went to the farm and the kids had a hay day (pun intended 🙂 ).

I wish I would have remembered my phone so I could have videoed everything.  I need to do a better job with that!

But they climbed dirt piles, the older ones climbed the insanely tall ladders up the bins (not going to lie I was panicking a little), and they slid down the tarps on the silage piles.

Needless to say, they were all in desperate need of a bath when we got home!!

5 from 14 votes

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Quick and Easy Refried Beans

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

These Quick and Easy Refried Beans are made easy using canned beans and made healthier without the refry.  

Course: Appetizer, Side Dish

Servings: 5 (1/2 cup) servings

Author: Countryside Cravings

Ingredients

• 1 (28 oz) (850 g) can pinto beans, drained and rinsed
• 1/2 cup (120ml) water
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• salt, pepper, and cayenne pepper to taste

Instructions

1. In a medium saucepan combine all the ingredients.  Simmer over low heat for 5 minutes.  Mash with a potato masher or the back of a spoon.  (These will not be super smooth beans)

2. Continue to cooker over low heat for 10 minutes or until they reach desired consistency.  Stir occasionally to help prevent burning.  (Beans will also thicken as they cool)

   These simple Refried Beans are thick, creamy and powerfully flavorful with just a handful of ingredients.  You will never want to eat the canned version again!  This recipe has been passed through the Herrera family for generations and are guaranteed to become your new favorite recipe.

   I love serving these refried beans alongside some homemade Mexican rice with our meals. Or using these in some Wet Burritos. Or even in some tacos with the best taco meat.

   
   this recipe

   Details of these Refried Beans:

   • Simplicity: this is such a simple recipe, only a handful of ingredients are needed. Pinto Beans are flavored with onion, garlic and salt. Plus you can skip the frying step and still enjoy flavorful refried beans.
   • Family Recipe: this is a recipe that has been made in the Herrera family for several generations. Perfected in it’s simplicity. One of the most common experiences is walking into Gramma’s home and seeing a large cast iron pan of refried beans simmering away on the stovetop.
   • Customizable: thanks to how simple this recipe is, it’s easy to adjust and make your own. If you want a bit of heat add a dash of cayenne. Add more garlic, or more salt. Maybe you want a dash of cumin. But with this base recipe you can make it your own.
   • Healthy Side dish: beans are full of fiber and are a great option for serving alongside all your favorite Tex Mex meals.

   Ingredients:

   

   Notes on Some Ingredients:

   • Pinto Beans: this recipe calls for dried pintos and walks through how to soak and prepare them. You can skip that step and use canned if needed, just make sure to grab cans that have No Salt.
   • Oil: this is used for frying in the last step, use a mild tasting oil since it will give flavor to the beans. Some common choices include: lard, corn or canola oil, vegetable oil, or leftover bacon grease (which has a strong flavor, but can be a tasty and fun option.)

   How to make (step by step):

   
   • Step 1: Soak the pinto beans, it’s easiest to soak them overnight. If you did not soak them, you can still make this recipe by increasing the water and cooking time.
   • Step 2: Cook the pinto beans covered, then uncovered for an hour until they are completely softened.
   • Step 3: Heat oil in a large skillet and fry them while mashing up. Spoon in the leftover broth as needed to reach desired consistency.
   

   F.A.Q’s:

   What oil can I fry the beans in?

   Pick what works for you, just keep in mind that what you use will flavor the beans, so keep it mild. For this reason, olive oil is not recommended. Some options include: lard, corn or canola oil, vegetable oil, leftover bacon grease.

   Do I have to fry the beans?

   No! You can skip this step. Simply spoon into a large bowl and mash. They don’t need to be fried.

   Can I use canned beans?

   Yes. Drain and rinse the beans, and continue with the recipe from step 5. To flavor use seasonings (onion powder, garlic powder, and salt). Pour in chicken or vegetable broth as needed to reach desired consistency.

   

   Expert Tips:

   • Soaking: Soaking can save some time when it comes to cooking though. So if you soak them overnight, then you don’t need to cook them as long. If you decide the day of that you want to make this recipe, still go for it. Just know that cooking time will be increased.
   • Hot Water: Very important to this recipe. If you are cooking your beans hotter, then you may find that your water is evaporating too quickly. At this point you can add some more water, just make sure it’s hot water so that the cooking process isn’t stopped or slowed by adding cold water. 
   • To mash or not to mash: If you do mash them, use a potato masher and really it’s up to you how much you mash them.  Do you want them lumpy?  No lumps?  Not mashed at all? It’s completely up to you. You could even add them to a blender or processor to make them completely smooth.
   • Bean Broth: this is what the water turns into as you cook. It makes broth. This is what you will spoon into the beans while mashing to get the consistency you want. If you want a thicker consistency, then use less water. If you want a thinner consistency, then you will use more broth.
   • Save the leftover broth and use it to stir into your leftovers. As they sit in the refrigerator and chill, they will thicken. Using the broth when you reheat will ensure that you don’t lose any flavor when thinning them back out.

   What to serve them with:

   • Classic Ground Beef Tacos
   • Tex Mex Cheese Enchiladas
   • Slow Cooker Carnitas
   • Authentic Carne Asada
   

   Authentic Refried Beans

   Servings: 6

   Prep Time: 5 minutes

   Cook Time: 1 hour 45 minutes

   Total Time: 1 hour 46 minutes

   Author: Serene

   Course: Side Dish

   Cuisine: Mexican, Tex Mex

   4.97 from 176 votes

   Print RecipePin Recipe

   These Authentic Refried Beans are so simple, only a handful of ingredients are needed. These are the perfect side dish to any Mexican or Tex Mex meal.

   Ingredients

   • ▢1 lb pinto beans, dried
   • ▢2 cloves garlic, smashed
   • ▢½ onion, quartered
   • ▢6 cups water
   • ▢1   teaspoon salt
   • ▢2 tablespoons lard, or oil

   Instructions

   • Prepare: Sort through the beans to ensure that they are good and no rocks are mixed in.

   • Soak: Rinse with water in a stainer to clean. Or if soaking the beans, place in a medium size mixing bowl and cover completely with water. Let sit overnight. Strain the beans the next day after soaking.

   • Cover: Add the beans smashed garlic and onion to a large pot or pan. Pour the water in. Beans should be fully submerged in water.

   • Cook: Bring to a boil, stir in the salt, then turn the heat to low and continue to simmer covered. Allow to cook for about 30 minutes, remove lid, stir, and continue to cook an additional 30-60 minutes until the beans are softened and easily mashed. 

   • Fry: Once the beans are soft, heat lard or oil in a large cast iron skillet over medium heat. Once the oil is heated, carefully ladle the beans, garlic and some of the bean broth into the skillet. Allow the beans to "fry" in the oil while mashing. Add more bean broth as needed to get desired consistency to the beans.

   Video

   Equipment

   

   dutch oven

   

   wooden spoon

   

   potato masher

   

   cast iron skillet

   Notes

   • Pinto Beans: this recipe calls for dried beans and walks through how to soak and prepare them. You can skip that step and use canned beans if needed, just make sure to grab cans that have No Salt.
   • Soaking Beans: Soaking the beans can save some time when it comes to cooking though. So if you soak them overnight, then you don’t need to cook them as long. If starting with dried beans, increase cooking time to 2 -2.5 hours.
   • Beans not softening: If the beans are old, they will take longer to cook and might not become soft enough to mash. 
   • Hot Water: Very important to this recipe. If you are cooking your beans hotter, then you may find that your water is evaporating too quickly. At this point you can add some more water, just make sure it’s hot water so that the cooking process isn’t stopped or slowed by adding cold water. 
   • Oil: this is used for frying the beans in the last step, use a mild tasting oil since it will give flavor to the beans. Some common choices include: lard, corn or canola oil, vegetable oil, or leftover bacon grease (which has a strong flavor, but can be a tasty and fun option.)
   • To mash or not to mash: If you do mash them, use a potato masher and mash to desired consistency. You could also use a blender for a completely smooth texture.
   • Consistency: save the bean broth from cooking the beans and spoon into the beans while mashing to get the consistency you want. If you want a thicker refried bean, then use less water. If you want thinner beans, then you will use more broth.
   • Save the leftover bean broth and use it to stir into your leftover beans. As they sit in the refrigerator and chill, they will thicken. Using the broth when you reheat the beans will ensure that you don’t lose any flavor when thinning them back out.

   Nutrition

   Serving: 1, Calories: 90kcal, Carbohydrates: 11g, Protein: 5g, Cholesterol: 3mg, Fiber: 3g

   Did you make this recipe?Tag @HouseofYumm on Instagram and hashtag #houseofyumm!

   The recipe for Homemade Refried Beans was originally published on January 29, 2016. This recipe has been updated from it’s original to include new images July. 16, 2021.

   Original instructions did not include any frying of the beans. Again, this is a step that can be left out if desired.

   Is refried beans made from pinto beans?

   You can find dry beans in the Mexican food isle at the grocery store. Pinto beans: refried beans are usually made with pinto beans but black beans can also be used.

   Are refried pinto beans the same as refried beans?

   Refried beans are pinto beans that are pan-fried in lard and salt. Common variations use kidney beans or black beans, plus plant oil instead of lard.

   How do you thicken pinto beans for refried beans?

   Add a thickener. If your beans are still too watery after prolonged cooking and mashing, consider adding a thickener like cornstarch, all-purpose flour, or arrowroot. To do this, first, make a slurry of equal parts thickener and water, then slowly add it to your refried beans. They should thicken considerably.

   Do you add water or milk to refried beans?

   Add milk instead of water. You'll see in the recipe below that I add milk, not water, to my refried beans. It's just enough to give them a creamier texture and a richer flavor. If you prefer non-dairy, just swap out the milk for water or even chicken or vegetable broth.