How to make Easy Refried Beans just like your favorite Mexican restaurant, but even better! Includes stovetop, slow cooker and canned beans instructions.
I love refried beans, especially when they’re homemade. They’re healthy, full of fiber and are made with my favorite type of bean, the humble little pinto bean.
Pinto beans are actually the one ingredients that my parents always have in the house. And when I say always, I mean always. Growing up, we’d have huge sacks of dried pinto beans in the kitchen pantry that would last a few months each. Each sack would weigh 50-100 pounds!
As corny as it sounds, that is a tradition that I want to keep alive. So on the agenda for today is learning how to cook pinto beans and transform them into refried beans!
What type of beans are used to make refried beans?
Mexican refried beans are traditionally made from mashed pinto beans and seasoned with some spices and herbs. However, this recipe also works with black beans or white navy beans.
Are refried beans fried…twice?!
Refried comes from the translation of refrito, meaning to ‘fry well,’ so while the term refried is in the name, the beans aren’t actually fried twice – just once.
Stovetop or slow cooker method
The first step is to actually cook the beans. There’s two ways I prefer – on the stovetop or in the slow cooker.
To cook the beans on the stovetop, you’ll need to fill up a large pot with water and bring the beans and other ingredients to a boil. Once boiling, reduce the heat to simmer, cover and cook for 1 1/2 to 2 hours until the beans are tender.
To cook the beans in the slow cooker, add all the same ingredients into the slow cooker, fill it up with water, cover and cook on low for 6-7 hours or on high for 3-4 hours until the beans are tender.
If you own a pressure cooker, I recommend using this Instant Pot Refried Beans recipe since there’s no soaking required!
Short on time? Use canned beans!
If you don’t have time to cook dried beans, you can substitute cooked canned beans instead!
I recommend using 2 15-ounce cans. Just strain the beans and continue with the next step.
Once you’ve got your cooked beans, saute some garlic and diced jalapenos in olive oil. Then add the beans, fry them a bit and mash them using a bean/potato masher or an immersion blender for a creamier consistency.
At this time, I also like to add in a little of the “bean broth” to add in some moisture to the beans. If they’re too soupy for you liking, heat them on medium heat until they thicken to your liking.
Way to serve refried beans
Want to put these refried beans to good use? Here are some ideas on what to eat them with to make a complete and satisfying meal.
- As a side dish to Red Chicken Enchiladas, Mexican Carnitas or Carne Asada
- As a filling for Gorditas or Bean and Cheese Taquitos
- As a topping on Tostadas or Sopes
Ingredients
- 1/2 pound dried pinto beans (about 1 cup dried)
- 1/2 large yellow onion, cut into large chunks
- 1 teaspoon dried oregano
- 1 teaspoon coarse kosher salt
- 1 pinch black pepper
- water, enough to cover the beans at least 2 inches
- 2 tablespoons olive oil
- 2 teaspoons minced garlic (about 4 cloves)
- 1 jalapeno, diced
- 1 tablespoon lime juice (about the juice of 1/2 lime)
- 1 teaspoon smoked paprika
Instructions
- To cook the beans on the stovetop: In a large pot, add in the dried beans, onions, oregano, salt and black pepper. Add in enough water to cover the beans at least two inches or more.On high heat, bring contents to a boil. Reduce heat to simmer, cover and cook until beans are tender, about 1 1/2 to 2 hours. Taste and season with more salt if necessary.Drain beans, reserving the bean water. You should have about 3 cups of cooked beans. Continue to step 4.
- To cook the beans in the slow cooker: Add dried beans, onions, oregano, salt and black pepper into the slow cooker. Add in enough water to cover the beans at least two inches or more, cover and cook on low for 6-7 hours or on high for 3-4 hours until the beans are tender.Drain beans, reserving the bean water. You should have about 3 cups of cooked beans. Continue to step 4.
- To use canned cooked beans: Open 2 (15-ounce) cans of cooked pinto beans and drain. Continue to step 4.
- In a pot or a large skillet, heat olive oil over medium-high heat. Add garlic, jalapenos and cook, stirring occasionally, until jalapenos begin to soften, about 5 minutes.
- Add in beans and cook for 2 more minutes. Add 1/2 cup of the reserved bean water (or chicken/vegetable stock if using canned beans) and mash the beans to form a chunky paste using a bean/potato masher. If you want your beans smoother and creamier, use an immersion blender to puree until it's the consistency you want.
- Reduce heat to medium and lime juice and smoked paprika. Stir and cook, until beans are heated through. Add more water one tablespoon at a time if the beans are too thick.
- Taste, season with salt if necessary, and serve.
Isabel’s Tips:
- Refried beans will last about a week in an airtight container in the fridge.
- When reheating the beans on the stovetop or in the microwave, add a tablespoon of water or stock to help keep the beans moist.
Nutrition Information
My Grandmother used to put cottage cheese in her refried beans. They were always very creamy…people always wanted to know “her secret”…..
Hi, When doing refried beans in the slow cooker and using canned beans, do you just throw all of the ingredients in or do you also saute the onions and peppers first then add to slow cooker?
Thanks1
Hi Tamra! I would suggest sauteing the onions and peppers first and then adding to the slow cooker.
How much is one serving?
Hi Ana! About a cup more or less.
I use your recipe to make chorizo and love it! I cannot find good chorizo here in SC and coming from San Francisco I missed not having it available. Thank you for a good tasting recipe and your homemade red enchilada sauce.
Hi Theresa! Thank you so much! We’re glad you enjoyed those recipes.
I made your refried beans, chicken enchiladas and Mexican rice for my son’s 21st birthday. I doubled all the recipes and took them all to my son’s house where he attends college. All his friends came over to have dinner and celebrate his birthday with us. Everyone loved your recipes and his dinner was a big success!! I personally loved the beans so much, I am making them again tonight… just for me lol! I have never tasted better beans, not even at many, many, many Mexican restaurants! And canned refried beans-ugh. Thank you so much
Hi Linda! I’m glad your family enjoyed these recipes. Thank you for sharing!
Good recipe with very helpful instructions/commentary/tips. Used dried beans and cooked on stovetop. Really easy and came out so much better than using canned refried beans. Made into vegetarian burritos with salsa, crema and jack cheese on flour tortillas; then pan grilled after assembly. Great Lent recipe, can be used many ways; so versatile and very budget friendly. Love that the beans will store for a week-ish in the fridge. Next Friday I’m betting they will go perfect with Chilaquiles & fried eggs! thank you!
Hi Nanajani! Yes refried beans are so versatile. We’re glad you enjoyed this recipe!
Very good. Thank you fir wonderful recipe. I had soaked my beans overnight in fridge last time I made on crockpot. Is soaking necessary? I want some today, like right now, but can wait till this evening if soaking dry beans not necessary. 😅
Hi Joli! Soaking the beans helps speed up the cooking process! While its not super necessary, it does help them cook faster.
I can’t wait to try your recipes they sound great and they look just like what my mother in law used to make 👍
Love these refried beans! They have great smoky flavor and are easy to make. I made some last night to go with pork carnitas tacos. Yum!
That dinner sounds great! Thank you Kim!
Very easy and delicious recipe. I bought some quality dried beans from the local mercado and made this recipe from scratch. I am very happy with the result and will make this again!
I’ve tried a bunch of refried bean recipes, this one was hands down the best. I think the key was cooking the dry beans in the onions and other seasonings (the beans really absorbed the flavors).
I also loved how Isabel said to reuse the left over bean water. 100% legit detail, you know Abuela would never run to the super market and get a can or broth. She would totally use the bean water! BTW I tasted the “bean water” and it’s a dang good broth.
So yummy, I could eat these every day! Thank you!
Hi Isabel, can’t tell you how much I love you’re site because I love Mexico and the food. You’ve even given me the recipe for Enchiladas Swisa (sp) which I used to have every time I went to Casa Swiss In Mexico City, DF, it was the only meal I ever got there and it was the Only place I ever found it, you have no idea how grateful I am for that recipe.
I have a question about the oil in the refried beans. One of the Good oils I use is Lard, I make from local pork, I would not use fat from the grocery store, only locally raised and humanely slaughtered animals. I know lard is most commonly used in making refried beans, you probably grew up with your mother using lard. It is very good for you despite what the MSM might say, the doctors say otherwise. What changes should I make to this recipe, if any, by using lard vs EVOO.
Thank you and appreciate you. God Bless.
Bev
Hi Beverly! Thank you so much for the compliment! We are happy you enjoy using our recipes! In regards to using lard, you can use lard and oil interchangeably! It’ll give a different flavor, but in general you can use both!
tastes bomb made a double batch
Made the Easy Refried Beans recipe. Was as good or even better than a restaurant dish, top quality & flavor. Just perfect!