Dinner, Recipes

Homemade Refried Beans

Learn how to make homemade refried beans. They’re so simple and delicious that you’ll never buy canned beans again!

I recently wrote about my homemade pintos for the blog. When my dad was growing up, they were staples in his house, and even though ham hocks and lard were most likely used, I feel I created a recipe that still has flavor! What is the natural following step/recipe to make? Refried pinto beans, of course! I lived in Texas in the early 2000s, and at any restaurant I went to, Mexican or Tex-Mex, refried beans were a staple on the menu. As their name implies, they are technically ‘fried’ in fat to give them that ‘fried’ taste. And even though my recipe isn’t ‘fried’, it’s nutritious without lacking in deliciousness!

Once again, beans are the star of the show. If I haven’t convinced you already, start looking for ways to incorporate more beans into your diet! Black beans, pinto beans, and lentils, oh my! There are a ton of varieties, and there are numerous ways to prepare beans, which makes it that much easier to find a way you like to eat them.

Soup, a dip like hummus, or even a snack to munch on! The health benefits of beans keep adding up: they are high in fiber, which helps lower LDL (‘lousy’) cholesterol; they help regulate blood sugar levels because they contain complex carbs, lean protein, and fiber; and high fiber intake is linked to a lower risk of many types of cancer. And that’s just a few benefits, as there are many more. Eat more beans; this homemade ‘refried’ bean recipe might be the way!

Ingredients: Homemade Refried Beans

Pinto Beans: Refried beans are traditionally made with pinto beans. You may find black bean versions; however, pinto beans are traditional. They are creamier and have a better flavor and texture. Additionally, you can use either canned pinto beans or homemade pinto beans. Either will work; you decide. Opt for lower-sodium varieties or those with no added salt when buying canned.
Broth/Stock: If you use the homemade variety, you can save some of the broth from the cooked beans. If you didn’t save any, you can use low-sodium vegetable broth and/or stock, as this is what the beans will cook in.
Onion and Garlic: These will add some extra flavor to the beans when you saute and cook them. They are subtle and straightforward, but a must-add!
Extra-Virgin Olive Oil: Traditional recipes often use lard here; however, using extra-virgin olive oil still yields delicious-tasting beans and keeps them heart-healthy!
Lime: *Optional—just a small spritz at the end will give these beans that extra ‘what flavor is that?’ feel to the recipe. It’s not necessary, but it’s a nice addition.
Cilantro: *Optional—this may depend on what you use the beans for and whether you decide to add the cilantro. Here’s hoping cilantro doesn’t taste like soap to you!
Jalapeno: *It’s optional, but you can also add it if you want to add a little extra heat to the recipe!

How To Make Homemade Refried Beans

Heat the oil in a large skillet or pot. Add the onion, garlic, and jalapeno (if using). Cook for about 5 minutes, until the onions are soft.
Add the cooked beans to the skillet and cook for a couple of minutes. Then, mix in 2/3 cup of the reserved bean broth or broth/stock. Continue simmering (at a lower temperature) for 8-10 minutes.
Mash the beans using a potato masher for a chunky texture, or puree them using an immersion blender or food processor for a smoother texture. Depending on how thick or thin you like your beans’ texture, you may need to add more of the reserved cooking liquid and/or stock or broth, 1/4 cup at a time.
Adjust the seasonings to your liking by adding salt and pepper as needed—Spritz with the juice of half a lime.

What type of beans are used to make refried beans?

Refried beans are traditionally made from pinto beans and seasoned with spices and herbs. Although you may see versions made with black beans online, in my opinion, pinto beans are the creamiest and most delicious.

Why are they called ‘refried’ beans?

The beans are cooked in the fat used, and while technically it’s more of a sauté, they have earned the name ‘refrito’ in Spanish, which means ‘fry’. Additionally, the name implies they’ve been cooked twice, but you’re only sauteeing them once!

What are a few ways I can eat or use these refried beans?

You can serve them with Mexican rice (also traditional) as a topping for a tostada (recipe coming soon!) or as a filling for bean burritos.

How do I store refried beans?

Store in an airtight container and refrigerate for up to three days. If you plan to freeze them, allow the beans to cool completely, then place them in a freezer bag and/or a freezer-safe container. These beans can be frozen for up to three months.

Ways To Eat Beans