Homemade Refried-Beans served in a skillet featured

Homemade Refried Beans

I cooked my pinto beans in a slow cooker using the salt soak method. You could also use canned pinto beans.
Course Appetizer
Cuisine Mexican
Keyword Cinco de Mayo, easy, from scratch
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 246kcal


  • 1/4 cup bacon fat non-hydrogenated lard, or olive oil
  • 1/2 onion minced
  • 2 cloves garlic minced
  • 1/2 teaspoon cumin
  • pinch crushed red pepper
  • 3 cups cooked pinto beans (freshly cooked or 2 15.5 ounce cans drained, reserving liquid)
  • 1/3 cup bean cooking liquid or liquid from canned beans or stock: chicken, beef or vegetable (see recipe note)
  • salt and freshly ground black pepper to taste


  • 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 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.
  • Transfer bean mixture to food processor and pulse until beans reach desired consistency and return to pan. Or mash beans with potato masher. Serve.



To reach your desired consistency, feel free to add more broth or bean cooking liquid. Adjust seasoning as needed.


Calories: 246kcal | Carbohydrates: 21g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 368mg | Potassium: 374mg | Fiber: 6g | Sugar: 1g | Vitamin C: 2.4mg | Calcium: 66mg | Iron: 2.1mg