Created On:  |Updated: |By Kelsey|9 Comments
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Refried beans are easy to make yourself. Try my canned beans refried beans recipe, to pair with all your favorite main dishes.
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We’re huge fans of refried beans in our house but did you know that you can actually make your own refried beans from scratch. An easy refried beans recipe that you can serve next to your tacos.
Refried beans are one of those foods that I love to love. But growing up, we used to buy them from the store in the can and I never really “took” to the taste and flavor.
Table of contents
- Ingredients Needed
- How to Make
- How to Season Refried Beans
- Ways To Dress Up These Beans
- Variations to Recipe
- Recipe FAQs
- Recipes To Pair With These Beans
Not only that but as I’ve grown up and started cooking now for my own family, I really don’t like not knowing what is in certain canned foods from the store.
Call me picky…but if I can make something at home instead of buying it, I’m 100% down to make that happen.
Why Make Refried Beans…
- This recipe uses canned pinto beans for a quick cook
- No soaking beans required
- Flavorful
- Creamy
- Delicious
- Easy to Make
Ingredients Needed
- Canned Pinto Beans
- Onion
- Oil
- Garlic
- Ground Cumin
- Vegetable Stock
- Lime Juice
This is a vegetarian refried beans recipe, that is loaded with flavor and creamy and savory. Grab your masher and create the perfect consistency for your beans.
How to Make
Step 1: First, in a medium saucepan add your oil, onions and salt. Saute the onions to allow them to become translucent and soft.
Step 2: Next add in the garlic and other spices and cook another 30 seconds or until it becomes fragrant.
Step 3: Lastly, Pour in your beans and stock. Cook over medium heat for 5 minutes.
Step 4: Mash up the beans, and then cook an additional few minutes, to help thicken up the refried beans.
How to Season Refried Beans
You will saute the onions and then add in the garlic and such before adding beans. This creates a richness to flavor your beans.
Ways To Dress Up These Beans
One of my favorite ways to eat them is to cook them up, add on some shredded cheese, sour cream, chives, cilantro, and a little bit of spicy seasoning or salsa and enjoy.
It tastes so good. And it’s basically the equivalent of eating up a meatless Mexican dish or having a meal that’s loaded with protein.
Variations to Recipe
Even though this recipe is pretty straight forward. There are a few things that you can do to change it up a bit.
One of the biggest things is that you can add even more chili pepper to really bring out the heat.
Another great variation option for this recipe is to cook up the beans using coconut oil instead of olive oil.
It’s a small and subtle change that will have such a fun taste difference on the end product!
Recipe FAQs
What kind of beans are refried beans?
For this refried beans recipe I used pinto beans. I drained the liquid out of the canned beans. You are welcome to use dry beans and cook them beforehand if you will.
Why are refried beans called refried beans?
The name can be a little bit misleading…The term “refried” often makes people think that they’ve been cooked twice, but it’s actually not the case. They are cooked up once on the stove but for this recipe, that’s it.
The term refried comes from the Spanish language and means “well-fried”.
What can I use refried beans for?
So many things! This is why this is one of my favorite side dish recipes to make! Refried beans are awesome for Taco Tuesday! Or burrito nights at home but they’re also really great on their own, too.
How long do refried beans last in the fridge?
When you’re making these refried beans from scratch. The longest that you’re going to want to keep them in the fridge is 3 days. After that, they’ll start to lose flavor and the texture will be different, too. This can extend the life of these beans so that you can thaw them out later to enjoy.
These beans can be frozen if you want to meal prep for later on. They will freeze for up to 2 months. Just thaw in the fridge overnight.
Can I use Dried Pinto Beans in this recipe?
You sure can! But you’re going to have to follow the process for soaking them and getting them ready to cook.
This is just one of the reasons that I buy the canned Pinto beans. It cuts down on the time! Plus no added ingredients you don’t need to worry about.
Just keep in mind that if you do use dried pinto beans for this recipe, adjust your cooking time accordingly. The recipe will still have a great taste but it will be a long process due to that.
Recipes To Pair With These Beans
- Loaded Beef Nachos
- Instant Pot Tamales
- Instant Pot Pork Carnitas
- Steak Fajitas
- Chicken Tacos
Created by: Kelsey
Refried Beans
Course Side Dish
Cuisine American
Refried beans are easy to make yourself. Try my canned beans refried beans recipe, to pair with all your favorite main dishes.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Ingredients
- 2 cans 15 oz each pinto beans, rinsed and drained
- ½ cup onion finely chopped
- 2 tablespoons oil canola, olive oil
- 1 tablesoon garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon fresh lime juice
- ½ cup vegetable stock or broth
Instructions
In a medium saucepan you will want to turn on medium heat. Then add your oil and let it get warm. Toss in your onions and salt.
Cook your onions until they are softened and become translucent, this takes around 5 minutes.
Add in your garlic, cumin, and chili powder. Stir constantly for about 30 seconds, you want it to begin to smell fragrant.
Now pour your drained beans in along with vegetable stock. Stir and cook covered for 5 minutes on medium-low heat.
Reduce your heat to low and remove your lid. Grab a potato masher or blender and mix up the beans. I generally mix only half the bans up as I like a thicker texture. But mix to your desired texture.
You will want to cook the beans for 2-3 more minutes stirring often.
Once done remove beans from the heat, and stir in the lime juice. Add salt to taste if ou would prefer.
If your refried beans seem dry you can add a splash of broth or even water. Cover and stir occassionally until you are ready to serve.
Nutrition
Serving: 1/2 cupCalories: 178kcalCarbohydrates: 27gProtein: 7gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gCholesterol: 1mgSodium: 501mgFiber: 5gSugar: 10g
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This is one bean recipe that everyone in the family is going to love. Eat it as is or toss it on a burrito or taco to add in some delicious flavor and protein! This recipe gives you that wiggle room to choose what you prefer!
Reader Interactions
Ib montes says
If i cover the fried beans will that preserve the beans longer in the fridge
Reply
Kelsey says
I am not sure if that would allow them to store longer, I have never tried to preserve them. I am sorry.
Reply
Ib montes says
Correction with lard or oil
Reply
Barbara says
What if I don’t have any lime juice? Only thing I have on hand are red grapefruits. I’m not an experienced cook but am trying to expand my recipes by trying some meatless “Mexican” tacos using flour tortillas. I honestly don’t know what the heck I’m doing; thus, your recipe. I have one can of pinto beans and two cans of the tri-bean blend. Unfortunately, I won’t get a reply anytime soon or in time for me to cook this afternoon. Just thought I’d throw out the question about lime juice substitution or even elimination.
Reply
Kelsey says
If you don’t have lime juice just leave it out.
Reply
Chuck says
Just made this and it was fantastic! Thanks! I did not have any cumin so I used pasillia chili spice instead. I will put this on my regular menu now!
Reply
Kelsey says
I am so happy to hear! So glad you enjoyed it, and I love the change you decided!
Reply
Anita Shirah says
What if you don’t have Vegetable broth? Can you substitute with chicken or beef broth?
Reply
Kelsey says
Yes you sure can Anita!
Reply
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