Refried Beans. The name alone can evoke feelings of gastrointestinal issues in people who've only ever had them in a fast-food place or from a can. However, homemade refried beans make a healthy side dish, taco topping, or chip dip. They are flavourful and chocked full of protein, iron, calcium and fibre. What's not to love about them?
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So, please set aside your misconceptions and join me to learn how to make a simple dish that you'll come back to time and time again. Let's get to it!
What Are Refried Beans?
The traditional way to make refried beans is to soak and boil dried beans. Then, mash the beans, and fry them with spices. However, the term refried is kind of misleading because the beans are not fried twice. From what I can tell, refried is just the best way to translate the Spanish word "refritos" into English.
If you'd like to read more about refried beans, have a look at this Wikipedia article. My version of refried beans uses canned beans, so the soaking and cooking is already done. And I cut down on preparation time by mashing the beans while frying them.
Refried Bean Ingredients
The ingredients for this refried bean recipe are oregano, garlic powder, onion powder, cumin, cinnamon, cayenne, smoked paprika, salt, pinto beans, water and lime. You can substitute the smoked paprika for sweet paprika.
You can also use two tablespoons of Mexican chile powder instead of all the other spices if you'd like. Finally, you can use other beans such as black beans or even kidney beans in place of the pinto beans. If you're a fan of black beans, check out my Authentic Mexican Black Beans recipe for a from-scratch approach.
How To Make Refried Beans
First, drain and rinse the beans. Next, heat a medium skillet over medium-high heat and add a few teaspoons of olive oil. Add the beans and fry for about two minutes. Add in the spices and fry for another minute before adding the water.
Bring the pan to a boil, turn the heat down to medium-low and simmer for ten minutes. Keep an eye on the pan, as you will likely need to add a little more water as they cook. Finally, mash the beans, then season them to taste with lime juice and salt.
How To Use Refried Beans
These beans make a fantastic dip for tortilla chips. They also make an excellent topping for tacos or burritos. You can even make a delicious quesadilla with refried beans and cheese. Essentially, if a tortilla is involved, refried beans can play a part.
Here are some of my favourite ways to serve them:
- Spread on a warm tortilla as a base layer for tacos or burritos
- Served as a dip alongside homemade pico de gallo and tortilla chips
- Layered in a quesadilla with cheddar cheese and jalapeños
- Topped on huevos rancheros for a hearty breakfast
- Served alongside rice as a simple, protein-packed side dish
Tips For The Best Refried Beans
After making this recipe more times than I can count, I've picked up a few tricks that make a real difference. Here are my best tips for getting the most out of this simple recipe.
Rinse your canned beans well. The liquid in the can is starchy and salty, and rinsing lets you control the seasoning yourself. Trust me on this one.
Don't skip the lime juice. It might seem like an afterthought, but that squeeze of fresh lime at the end really wakes everything up. It brightens all those warm spices and makes the flavour pop.
Control the texture. If you like your refried beans smooth, mash them thoroughly. If you prefer a chunkier texture, leave some whole beans in there. There's no wrong answer.
Use stock instead of water. For an extra layer of flavour, swap the water for chicken or vegetable stock. It adds a savoury depth that water simply can't match.
Variations To Try
One of the things I love about this recipe is how adaptable it is. Once you've got the basic technique down, you can really make it your own.
- Black bean version: Swap the pinto beans for black beans. The flavour is slightly different but equally delicious.
- Cheesy refried beans: Stir in a handful of shredded cheddar or crumbled queso fresco right at the end while the beans are still hot.
- Smoky chipotle refried beans: Add half a minced chipotle pepper in adobo sauce for a smoky, spicy kick.
- Bacon refried beans: Cook a few slices of bacon first, then use the rendered fat instead of olive oil. Chop the crispy bacon and stir it in at the end.
Storing and Reheating Refried Beans
Fridge storage: Once the beans have cooled, transfer them to an airtight container. They'll keep in the fridge for up to four days. They may thicken up quite a bit as they chill, but that's completely normal.
Reheating: Warm them in a skillet over medium-low heat, adding a splash of water or stock to loosen them up. Stir frequently and they'll be back to their creamy best in just a few minutes.
Freezing: You can absolutely freeze refried beans. Portion them into freezer bags or containers, removing as much air as possible. They'll keep for up to three months. Thaw overnight in the fridge, then reheat on the stovetop.
Give These Refried Beans a Try
You can find canned refried beans in most grocery stores, but they are so much better when you make them yourself. As you can see from the recipe, they don't take long to make, and the flavour difference is honestly night and day.
If you're looking to build a full Mexican-inspired spread, these pair beautifully with my homemade pico de gallo and a batch of grilled steak fajitas. Once you try homemade refried beans, I don't think you'll ever go back to the canned stuff. Give this recipe a shot and see for yourself.
Frequently Asked Questions
What are refried beans?
Refried beans are a traditional dish made by soaking, boiling, mashing, and frying beans with spices. Despite the name, they are not actually fried twice -- "refried" is simply the best English translation of the Spanish word "refritos."
Can you make refried beans from canned beans?
Yes. Using canned pinto beans skips the soaking and boiling steps entirely. Simply drain and rinse the beans, then fry them with spices, add water, simmer for ten minutes, and mash to your desired texture.
How long do homemade refried beans last?
Homemade refried beans keep in the fridge in an airtight container for up to four days. They can also be frozen for up to three months. They will thicken when chilled, but a splash of water or stock loosens them back up when reheating.
What can you use refried beans for?
Refried beans are versatile -- use them as a dip for tortilla chips, a base layer in tacos or burritos, a filling in quesadillas with cheese, or as a protein-packed side dish served alongside rice.
Recipe
Ingredients
Refried Beans
- 1 can Pinto Beans
- 2 teaspoon olive oil
- 2 teaspoon oregano
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne
- ⅛ teaspoon cinnamon
- 1 teaspoon kosher salt
- 1 cup water or stock + more as needed
- 1 lime, juiced
Instructions
- Drain and rinse the pinto beans.
- Heat a medium skillet over medium-high heat. Add the olive oil and the drained beans. Sauté for a minute or two.
- Add the spices to the beans and sauté for another minute.
- Pour in the water, bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes. You can add more water if the level gets too low.
- Using a wooden spoon or potato masher, mash the beans into a smooth paste.
- Season to taste with salt and lime juice.
- Serve hot, or store in the fridge for up to four days.
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