How to make Easy Refried Beans just like your favorite Mexican restaurant, but even better! Includes stovetop, slow cooker and canned beans instructions.
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Easy Refried Beans

How to make Easy Refried Beans just like your favorite Mexican restaurant, but even better! Includes stovetop, slow cooker and canned beans instructions.
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Side
Cuisine: Mexican
Servings: 5 servings
Calories: 175kcal
Author: Isabel Eats

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 the pan fry instructions.

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 the pan fry instructions.

To use canned cooked beans

  • Open 2 15-ounce cans of cooked pinto beans and drain water. Continue to the pan fry instructions.

To pan fry the beans

  • 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.

Video

Notes

Storage and reheating: 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 Facts
Easy Refried Beans
Amount Per Serving (1 serving)
Calories 175 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0mg0%
Sodium 335mg14%
Potassium 220mg6%
Carbohydrates 29g10%
Fiber 7g28%
Sugar 2g2%
Protein 9g18%
Vitamin A 50IU1%
Vitamin C 14.9mg18%
Calcium 60mg6%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 175kcal | Carbohydrates: 29g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 335mg | Potassium: 220mg | Fiber: 7g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 14.9mg | Calcium: 60mg | Iron: 2.5mg