This easy refried beans recipe offers two ways to prepare the dish, using either dried or canned beans. I’ll show you the technique for sauteing these tender legumes with savory aromatics, then mashing them into a creamy puree.
Jessica’s Recipe Science
- Soaking dried beans in salted water allows moisture to slowly penetrate the seed coat and soften the interior.
- Sautéing the cooked beans in hot fat lightly dries the surface and promotes flavor development.
- Mashing releases the starch that thickens the beans, while adding the starchy cooking liquid creates a smoother, creamy consistency.
Why It Works
Homemade refried beans are simple and easy to prepare. This recipe offers two convenient, affordable methods, allowing you to choose between dried and canned beans. Each serving is packed with protein and fiber, adding unexpected nutrition to your meal.
To maximize the flavor, I use fresh aromatics, spicy peppers, and savory seasonings. Plus, a squeeze of acidic lime juice. One of the critical components in this recipe is using the beans’ starchy liquid to enhance the texture. Easily adjust the consistency to be as rustic or smooth as you like without using cream. I like to add the beans to a flour tortilla for burritos, or serve them as a side dish with Mexican rice for a complete meal with chicken enchiladas or Beef tacos.
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Ingredients You’ll Need
- Dried Beans: Pinto beans are traditionally used in refried bean recipes because they yield a tender, creamy texture. Dried beans have a beige surface with mottled or “painted” brownish-red spots. Once cooked, they mysteriously transform into solid, deep pink legumes.
- Seasoning the Dried Beans: For extra flavor, the dried beans are cooked with water, kosher salt, yellow or white onion wedges, and a dried bay leaf to infuse savory aromatics.
- Seasoning the Refried Beans: The cooked beans are “refried” in butter with minced onion, garlic, spicy jalapenos, earthy ground cumin, and dried oregano. The salted bean liquid from cooking dried beans, or the starchy liquid from canned beans, further seasons the dish.
- Citrus: Freshly squeezed lime juice and the zest brighten the dish, so it doesn’t feel as heavy.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This refried beans recipe is easy to customize! Try these delicious options:
- Using Canned Beans: For a quicker option, grab two 15-ounce cans of pinto beans, but don’t drain the starchy liquid. You can use it later to adjust the dish’s consistency.
- Bean Options: Other types of beans can be used. Black beans are the best alternative to make refried beans. They have a similar creamy texture and tender skin.
- Butter Swap: Use lard, avocado oil, or olive oil to sauté beans and aromatics.
- Make it Spicy: For a spicier taste, try adding dried chile powder, cayenne pepper, or chipotle pepper. Note that a little goes a long way, so add about ¼ teaspoon at a time. Add hot sauce, or more minced jalapeño pepper.
- Flavoring: For a smokier flavor, try adding chopped fire-roasted green chiles, smoked paprika, or chopped bacon.
How to Make Refried Beans
Step 1: Prepare the Dried Beans
Make sure to pick out any cracked bean pieces or rocks. For dried beans, rinse them well to remove any dirt or debris.
Step 2: Soak the Dried Beans
Dried beans are very hard, so you need to hydrate them with water to soften the rigid inner core. Salting the water helps season the legumes evenly while softening the skins, allowing more water to penetrate the surface.
You can soak them on the counter for at least 8 hours or overnight. Otherwise, I recommend using the quick soak beans method, as shown above, to drastically reduce wait time. This process involves boiling the beans for a few minutes in seasoned water, then turning off the heat and covering the pot for an hour.
Step 3: Cook the Dried Beans
After soaking, drain the beans and add them to a fresh water solution with salt, onion wedges, and a bay leaf to infuse briny, herbaceous flavors. Simmer gently in a large pot for just over an hour until the beans easily burst when pinched.
Step 4: Reserve the Starchy Liquid
Don’t throw out that flavorful starchy cooking liquid! This solution contains starches released from the legumes during cooking. Reserve the bean broth liquid to add back to the refried beans later.
Pro Tip: For an even faster method that doesn’t require soaking, you can prepare the pinto beans in a pressure cooker, similar to my black bean Instant-Pot recipe.
Step 5: Saute the Aromatics
To build layers of flavor in the dish, saute chopped onions, minced garlic, and jalapenos in melted butter in a large pan. This step mellows out the sulfurous notes of the alliums into savory aromatics with a hint of sweetness.
The peppers add a touch of heat, and cooking them in fat helps distribute the fat-soluble capsaicin more evenly. Dried oregano and cumin cook in the butter to awaken their concentrated flavors and bloom, intensifying the taste.
Step 6: Mash the Cooked Beans
Sauté the cooked beans in the hot fat for a few minutes to dry the surface and coat it with flavorful aromatics. I find it easiest to use a potato masher to puree the beans into a rough mixture. Once you stir in the starchy liquid, it will loosen the consistency. Crush it further with the masher for a smoother texture.
Experimentation Encouraged: If you don’t want small chunks of beans remaining, use a handheld immersion blender, food processor, or countertop blender to puree the mixture to a fine consistency.
Step 7: Add the Starchy Liquid
I use ¾ cup of the reserved starchy bean liquid for 3 ½ cups of cooked beans. This slightly opaque liquid flavors the dish and creates a more velvety and creamy texture when added after mashing. Stir in the lime zest and a squeeze of lime juice at the end of cooking to preserve their delicate flavors.
Ingredient Chemistry: The acids in the lime, mainly composed of tart citric acid, are a natural flavor enhancer. It makes the taste of the salt and cumin pop while balancing the savory notes. The zest contains essential oils that impart soft, fragrant citrus notes.
I like to sprinkle grated Monterey Jack, Asadero, sharp cheddar, cotija, or even queso fresco cheese on top of the beans. Fresh cilantro or green onions also add a pop of color and freshness to the dish.
Frequently Asked Questions
The best refried beans come down to building flavor and controlling texture at each step. I start with well-cooked pinto beans that are fully hydrated and tender, so they mash easily into a creamy base. Sautéing them in fat with aromatics like onion and garlic adds depth. Using lard adds an especially rich, traditional flavor. As you mash, the beans release natural starches that create a thick, velvety consistency, then I stir in just enough cooking liquid to adjust the texture. It’s all about balancing rich flavor with a smooth or slightly chunky finish.
Yes! Canned pinto beans are a convenient shortcut. Drain them over a bowl and reserve the liquid; it contains starch that helps create a creamy texture. Since canned beans are already cooked, you can go straight to sautéing with aromatics, then mash.
Texture comes down to how much you mash and how much liquid you add. For smoother beans, mash more thoroughly and add extra cooking liquid to loosen the mixture. Alternatively, add to a blender until very smooth. For a thicker, chunkier texture, mash lightly and use less liquid so the beans hold more structure.
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Homemade Refried Beans
Ingredients
- 1 ½ cups dried pinto beans, (see notes for canned beans)
- 2 tablespoons kosher salt, divided
- 14 cups cold water, divided
- 3 yellow onion wedges , 1" wide
- 2 tablespoons butter, lard or vegetable oil
- ½ cup finely minced yellow onion
- 1 tablespoon minced garlic
- 1 tablespoon minced jalapeno
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon lime zest
- 1 tablespoon lime juice
Instructions
- Prepare the Dried Beans – Pick over and discard any broken dried beans. Add them to a colander and rinse with cold water for 1 to 2 minutes.
- Soak the Dried Beans – Overnight Soaking: Add beans, 1 ½ tablespoons salt, and 8 cups water to a large bowl. Cover and allow to sit for 8 to 24 hours. Drain and rinse the beans before cooking.Quick Soaking (Same Day Cooking): In a large saucepan or Dutch oven, add beans, 1 ½ tablespoons of salt, and 8 cups of water, then stir to dissolve. Bring to a boil for 2 minutes. Turn off the heat and cover for 1 hour. Drain and rinse before cooking.
- Cook the Dried Beans – In a large saucepan or Dutch oven, add the soaked beans, 6 cups of water, 1 ½ teaspoon of salt, onion wedges, and bay leaf. Bring water to a simmer over medium-high heat. Cover and reduce the heat to low. Stir occasionally to make sure they don’t stick to the bottom of the pot, about every 30 minutes. Gently cook beans over low heat until very tender and creamy, about 60 to 75 minutes. Discard the onions and bay leaf.
- Reserve the Starchy Liquid – Use a slotted spoon to transfer beans to a bowl and reserve the starchy liquid.
- Saute the Aromatics – In a large skillet, heat the butter over medium heat. Once melted, add the onions, garlic, and jalapenos. Saute until onions are translucent, about 3 minutes. Add the cumin and oregano and saute until fragrant, about 30 seconds.
- Mash the Cooked Beans – Add about 3 ½ cups of beans and saute for 2 minutes. Turn off the heat and use a potato masher to crush them until the desired consistency is reached. For a smoother consistency, use a handheld immersion blender to puree the beans. Alternatively, add to a food processor or blender and pulse until the desired consistency is reached.
- Add the Starchy Liquid – Turn the heat to low. Add ¾ cups of the reserved starchy liquid, stir to combine. Stir in the lime zest and lime juice. Season to taste, adding more as needed.
Recipe Video
Notes
- Recipe Yield: 3 cups
- Serving Size: ½ cup
- Using Canned Beans: Use 30 ounces of canned pinto beans. Start at step 4 and place a colander over a bowl, pour the beans in, and let them drain for about 5 minutes. You should have roughly 3½ cups of beans and about ¾ cup of the starchy liquid—reserve that liquid to use later.
- Storing: Store in an airtight container in the refrigerator for up to 5 days. Freeze for up to 3 months.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
STELLA BOWMAN says
Can I freeze this? There are only 2 of us.
Jessica Gavin says
Yes, you can freeze and then reheat the beans. Add some water if needed when reheating so it’s not so thick.