Homemade Refried Beans are a creamy and flavorful side dish that pairs beautifully with any meal!
These Refried Beans are a classic and comforting staple in Mexican and Tex-Mex cuisine, made by mashing cooked pinto beans and simmering them with onions, garlic, and other spices to give it that classic creamy and flavorful taste.
Whether it’s for a 7 Layer Bean Dip, Mexican Pizza, or just as a side dish for any Mexican meal, these refried beans are so creamy and delicious that you’ll become a firm believer that they’re better than store-bought!
Table of Contents
Recipe Ingredients
- Pinto Beans – The base for these delicious refried beans.
- Chili Powder: Adds a mild heat and earthy flavor.
- Ground Cumin: Adds a warm, nutty flavor.
- Fresh Lime Juice: Provides a bright, tangy flavor to the creamy beans.
See the recipe card for full information on ingredients and quantities.
Variations
- Cheesy Variation: For a cheesy version, add ½ cup to 1 cup of Mexican cheese. We like to garnish with cotija cheese, but shredded cheese elevates these already delicious beans to a whole new level.
- Garnish Options: Add a sprinkle of cotija cheese for a salty, tangy flavor. You can also top with chopped fresh cilantro for a burst of freshness. Sliced green onions, a dollop of sour cream, or a squeeze of extra lime juice can add a delightful finishing touch to your Refried Beans. Additionally, try topping with Pico de Gallo for a fresh, zesty kick or guacamole for a creamy, rich addition.
How to Make Refried Beans
Step 1: In a medium saucepan set over medium heat, add the butter. Once hot, add the onions and salt. Sauté onions until soft, about 3-4 minutes, then add the garlic and continue cooking for an additional minute.
Step 2: Add chili powder, ground cumin, garlic powder, beans, broth, and lime juice. Cook for 10 minutes.
Step 3: Use a potato masher or an immersion blender to mash half of the beans (more if you prefer a creamy consistency). You may need to add a splash of chicken broth if the mixture becomes too thick. Continue to cook the beans for 5 more minutes, stirring frequently.
Step 4: Remove from heat, garnish with cilantro and cotija cheese, if desired.
Expert Tips
- Simmer Slowly: Allow the beans to simmer on low heat if you have extra time. This helps develop a richer, more complex flavor.
- Adjust Consistency: If the beans become too thick, gradually add small amounts of chicken broth until you achieve the desired consistency.
FAQs
Refried Beans are great served as a side or for dipping warm flour tortillas or tortilla chips. They are delicious in burritos, burrito bowls, beans and rice, quesadillas, chimichangas, Mexican pizza, and 7-layer Bean Dip. They also make excellent additions to Mexican casseroles or can be enjoyed with breakfast foods like eggs, breakfast tacos, and burritos.
Yes, you can make this recipe in a slow cooker. Add all the ingredients (use onion powder instead of onions) to the crock pot and cook on LOW for 2 hours. Then, continue the recipe starting at Step 3 and place the beans back in the slow cooker to warm up.
Storage Info
STORE Refried Beans in an airtight container in the refrigerator for up to 3-4 days. To FREEZE, store them in your freezer for up to 3 months.
To REHEAT, thaw overnight in the fridge if frozen, then warm in a saucepan over medium heat, adding a splash of broth if needed to reach the desired consistency. Alternatively, you can reheat in the microwave, stirring occasionally.
More Bean Recipes to Try
Refried Beans Recipe
Ingredients
- 2 tbsp unsalted butter
- 1/2 yellow onion - finely diced
- 1/2 teaspoon kosher salt
- 2 cloves garlic - minced
- 3/4 tsp chili powder
- 1/4 tsp ground cumin
- 1/4 tsp garlic powder
- 4 cups pinto beans - cooked, fresh is best, but canned works too
- 1/4-1/3 cup low-sodium chicken broth
- 1 tbsp lime juice - fresh
- 1 tbsp fresh cilantro - chopped
- cotija cheese - for garnish, optional
Instructions
- In a medium saucepan set over medium heat, add the butter. Once hot, add the onions and salt. Sauté onions until soft, about 3-4 minutes, then add the garlic and continue cooking for an additional minute.
- Add chili powder, ground cumin, garlic powder, beans, broth, and lime juice. Cook for 10 minutes.
- Use a potato masher or an immersion blender to mash half of the beans (more if you prefer a creamy consistency). You may need to add a splash of chicken broth if the mixture becomes too thick. Continue to cook the beans for 5 more minutes, stirring frequently.
- Remove from heat, garnish with cilantro and cotija cheese, if desired.
If you really want to amp up your retried beans use bacon grease. When it just hot enough put your pintos in and let them cook a bit in the grease. Then mash and a lot of cheese. Yummy we sometimes use Monterey Jack cheese.
Sounds delicious!! Thanks for sharing!
If you cook them in the crock pot should you add more than the 1/3 cup of chicken broth?
They should be fine 🙂 Hope you like them!
This is so easy and way better tasting than the cans I’ve been buying for years. I will definitely start making my own beans. Tip: cook the beans in the InstantPot, and use an immersion blender.
Great idea! I am so glad you liked them! Thank you!
Should I drain my canned beans?
Yes, I would drain them 🙂 Enjoy!
This is a great recipe! I agree with another comment, I will not buy another can of refried beans again. I will make a big batch of this and yes, freeze some. I only made enough for myself, using one can and reduced the other ingredients. I did add Cayenne Pepper and this made great into wonderful. I couldn’t stop taste testing. Thanks for the recipe and comments.
That makes me so happy to hear! I will have to try adding cayenne pepper. Thank you for letting me know!