Until recently, I'd never considered making Homemade Refried Beans. Now I doubt I'll ever do otherwise.
Have you ever wondered how to make refried beans? They are so easy and the flavor and texture is far superior to what you'll eat from a can.
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Most of the recipes I looked at for making refried beans have you mashing them with a potato masher and that's a perfectly great method. But if you lean toward lazy **ahem**, toss them in the food processor and whirl them to just the consistency you're after. Just a few pulses and you'll have lots of little bean chunks, or continue pulsing until the beans are creamy. Then reheat on your stovetop.
FAQ
I recommend cooking dried beans (pinto beans or black beans - like my Refried Black Beans) for this refried bean recipe, it's really easy to do in your slow cooker (see instructions below or use my Slow Cooker Pinto Beans recipe). And you'll want some fat in these to give them that creamy, smooth texture. I had some leftover bacon fat which infused these cooked beans with fabulous flavor. But stock or bean cooking liquid and non-hydrogenated lard or olive oil (for a vegan version) will also work well.
Refried beans freeze well. Once the beans have cooled, divide them into portions that suit how you plan to use them and freeze in freezer bags or freezer safe containers. Use within a couple of months.
How to Cook Dry Beans (2 Methods)
For every pound of dry beans, mix 3 tablespoons of salt with 4 quarts of water. Let the beans soak in this mixture overnight, and then rinse them well the following day. Transfer beans to a slow cooker, adding just enough water to cover them, and set the cooker on low until the beans are soft. The cooking time for dry beans can differ a lot, based on their age. It usually ranges from 3 to 6 hours, so it's a good idea to check them often after the 3 hour mark.
You can also opt to bake them in an oven set at 300˚F for a similar length of time. Use an oven-safe pot with a tight-fitting lid. This method should give you around 6 ½ cups of soft beans. Store in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Perfectly Paired With:
- Carne Asada (Authentic and delicious - it's a house favorite!)
- Carne Asada Tacos (Layer the beans on the tortillas or serve them on the side!)
- Carne Asada Nachos (A perfect addition to all the other delicious toppings!)
- Shrimp Tacos (Easy to make and I bet they'll be the best you've ever tasted!)
- Mexican Corn on the Cob (Traditional Mexican street corn!)
- Calabacitas (Buttery, flavorful side dish of zucchini, summer squash and aromatics.)
- Chicken Tostadas (Make them full size with these Tostada Shells that are crisp and baked not fried or make them bite-size, see post for directions.)
- Lamb Barbacoa (The juiciest, most flavorful shredded lamb with a simple slow cooker recipe!)
How to Make Homemade Refried Beans
Step 1: Finely chop onion and garlic cloves (ideally in a food processor). Soften in bacon grease; season with cumin and crushed red pepper.
Step 2: Add cooked pinto beans to onion mixture; cook and stir until softened and heated through. Transfer bean mixture to food processor and process to desired texture (or use potato masher), adding liquid as necessary. Serve.
Recipe Video
Homemade Refried Beans
Ingredients
- ¼ cup bacon fat non-hydrogenated lard, or olive oil
- ½ onion minced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- pinch crushed red pepper
- 3 cups cooked pinto beans (freshly cooked or 2 15.5 ounce cans drained, reserving liquid)
- ½ cup bean cooking liquid or broth or more, see recipe note #1
- salt and freshly ground black pepper to taste
Instructions
- Heat fat or oil in a large pan over medium heat. Add onion and garlic; cook and stir until softened and onion is nearly translucent, about 3 minutes. Stir in cumin, smoked paprika and crushed red pepper. Add beans and bean cooking liquid or stock. Season to taste with salt and freshly ground black pepper. Cook and stir until beans are heated through and begin to break down, about 5 minutes.
- Transfer bean mixture to food processor and pulse until beans reach desired consistency and return to pan. Or mash beans in the pan with potato masher or back of a spoon to your desired consistency. Serve.
Notes
- To reach your desired consistency, feel free to add more broth or bean cooking liquid - I add as much as 1 cup as I like my refried beans very creamy. Also note that the beans will thicken as they cool. Adjust seasoning as needed.
- To cook beans with the salt soak method: soak dry beans overnight in a ratio of 1 pound of dry beans to 6 cups of water and 1 tablespoon of fine sea salt. The next day, give them a quick rinse and cover them by 1-inch in a slow cooker. Then cook on low until tender, creamy and flavorful.
Made this using my InstaPot today and then using the food processor makes it even easier. Will never buy again. I feel much better knowing exactly what is in my food. Is there any reason to then put the beans in the frying pan to get the "refried" step? I've looked at several recipes and don't get that part. Thank you for your recipe!
So glad you're enjoying the recipe, Brigid! The 'refrying' is really just the step of the recipe where you add seasonings and make sure that the beans reach the texture you're after.
Made this today using the overnight soaking method (wanted to try making from scratch), and man oh man, are they good!!! Way better than canned--so much more flavor!
This is wonderful to hear, Joanie! Thank you for coming back to let me know!
This is a great recipe! I make it all the time now and I had never before made refried beans (or much less thought about making them myself). Thanks for making the recipe available!
Thanks so much, Adam! I'm so glad you enjoyed them!
Bacon fat must have added extra flavor to your beans and I like how you served them.
Thanks so much, Karen!
You know what? I love bean dips or mashed beans, but I think I've never tried refried beans. Cooked in bacon fat, that must be dedelicious, and I should try this. I would add a little of smoked paprika, and also I clearly see some chopped walnuts would be a nice addition. Anyways, this looks and sounds delicious. Thank you, Marissa!
Smoke paprika is a great idea, Ben!
I love how easy this looks Marissa!! We love refried beans with our huevos some mornings, and they're awesome with quesadillas. This'll be so much better than the canned stuff!!
Oh yeah - perfect for huevos!! Thanks, my friend...
Hi Marissa! YES too bacon greese!! Give me a bowl of these beans and some homemade tortillas and I am one very happy gal ! Might need a good beer to go with... I would add some chipotle just because I love it so much!
You and me too, my friend! Simple pleasures!!
Oh man, bacon fat really would be an excellent addition here! I've never, ever though about making my own refried beans at home, but they are such a versatile ingredient. They're perfect as either a side dish by themselves or in a taco. In fact, we're having tacos tonight. I might just need to make a batch of refried beans to go along with those tacos! Yum!!
I hope you try them, David!! That little bit of bacon fat really gives them an extra hit of flavor! 🙂
I love refried beans!! Hubby and I used to use them a lot for quesadillas with tons and tons of cheese and we haven't had in such a long time. I'll have to try your recipe with them soon! So so so much better than store bought! Have a lovely weekend, my friend! XO
Thank you, Dawn! You have a lovely weekend too! XO
I haven't made my own refried beans in years! I remember it being a more laborious process than you describe; I'll have to try your method because I tend toward lazy, haha!
I'm the first to admit that I tend toward lazy too - love an easy recipe! 😉
Gosh, it's been a long time since I've had them and they certainly were not homemade. You have inspired me! My kids will be so happy!
Yay! I love to hear that, Annie! xo
Never thought of making my own Marissa, but I'm totally game! It looks sooo easy! And delicious!
They're so good, Mary Ann! I hope you give them a go. 🙂
Mmmmmm I love refried beans!! They're my favourite part (along with avocado!) of tex mex food!
I've never made my own, and now I'm smacking myself in the forehead with an aha! moment! Need to make it!
Thanks, Teffy. I think you'll love them!
I'm always so excited to see people getting into homemade refried beans! So easy and so worth it. I've never used anything beyond a simple wooden spoon to mash mine -- pinto beans pretty much dissolve on contact anyway!
That's a great tip Eileen! I don't own a potato masher - but wooden spoons, I have a drawer full!
I've never thought to make my own but it would be so much better. Thanks Marissa! 😀
Me either until recently - what a difference!
I haven't tried refried beans yet. However this recipe of yours sounds so quick and easy - exactly the kinda snack I like. Yum!
Thanks, Cris! Definitely a satisfying snack...
I love, love, love homemade refried beans. They are SO much more flavorful than canned! And Marissa - extra credit for using the word 'zizz'. You rock my sistah! Pinned!
You crack me up, Kristi. Zizz is what it sounds like, don't you think? 😉
You make homemade refried beans sound so easy! I don't buy the canned stuff- but I could eat your version with a shovel!!
haha! 😉 Thank, Shashi!!