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5.0 from 78 votes

Best Refried Beans Recipe

The BEST Refried Beans Recipe we've ever made. These Easy Refried Beans can be made from Canned Beans, Dried Beans, or in the Instant Pot!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 10
Calories: 180 kcal
Course: Side Dish
Cuisine: Mexican , Tex-Mex

Ingredients

  • 4 15-ounce cans pinto beans, or 1 pound dried pinto beans
  • 2 tablespoons olive oil
  • 1 large sweet onion, peeled and chopped
  • 5-6 cloves garlic, minced
  • 1/3 cup chopped cilantro
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/4 - 1/2 teaspoon cayenne pepper
  • 3 cubes chicken bouillon, pork bouillon, or vegetable bouillon
  • 2 tablespoons fresh lime juice
  • salt and pepper
  • water
  • Possible garnishes: lime wedges, queso fresco, more cilantro, chopped scallions

Instructions

    Cup of Yum
  1. For Stovetop Canned Refried Beans: Place a large saucepot over medium-low heat. Add the olive oil, onions, garlic, cilantro, and spices. Sauté for 15 minutes, stirring regularly, until the onions are very soft.
  2. Meanwhile, drain and rinse the beans. Add them to the pot. Then add in the bouillon and 2 cups of water. Cover and simmer for 15 minutes, stirring every 5 minutes, to keep the beans on the bottom from burning.
  3. Use a potato masher to mash the beans to your desired consistency. (I like mine pretty smooth.) Stir in the fresh lime juice. Taste, then salt and pepper as needed.
  4. For Stovetop Dried Refried Beans: Place the dried beans in a large bowl. Pour in water, covering the beans by 1 inch. Cover the top of the bowl with plastic and let the beans soak overnight. Drain off the water.
  5. Place a large saucepot over medium-low heat. Add the olive oil, onions, garlic, cilantro, and spices. Sauté for 15 minutes, stirring regularly, until the onions are very soft.
  6. Add the soaked beans to the pot. Then add in the bouillon, 8 cups of water, and 1/2 teaspoon salt. Cover and simmer for 1 1/2 - 2 1/2 hours, stirring every 15 minutes, to keep the beans on the bottom from burning.
  7. Remove the lid and simmer another 15 minutes or so, until the liquid has evaporated a bit and the beans are very soft. The cooking liquid should have cooked down to the top of the beans.
  8. Use a potato masher to mash the beans to your desired consistency. (I like mine pretty smooth.) Stir in the fresh lime juice. Taste, then salt and pepper as needed.
  9. For Instant Pot Refried Beans from (No-Soak) Dried Beans: Set a 6+ quart Instant Pot on Sauté. Add the olive oil, onions, garlic, cilantro, and spices. Sauté for 15 minutes, stirring regularly, until the onions are very soft.
  10. Pour in the dried beans, the bouillon, 1/2 teaspoon salt, and 7 cups water. Stir well to loosen anything stuck to the bottom of the pot. (Debris could set off the burn notice.) Lock the lid into place, and set the Instant Pot on Pressure Cook High for 30 minutes.
  11. Perform a natural release. Once the steam button has dropped you can safely remove the lid. The water should have condensed into a thin gravy. If the beans look too watery, remove (and reserve) about 1 cup of liquid off the top.
  12. Use a potato masher to mash the beans to your desired consistency. (I like mine pretty smooth.) Stir in the fresh lime juice. Taste, then salt and pepper as needed. *Add some of the cooking liquid back in if desired.

Notes

  • Bouillon? This concentrated powdered broth offers intense flavor. Chicken bouillon is the easiest to find, however, pork bouillon will give the refried beans the most authentic flavor. Use Vegetable bouillon for a vegetarian refried beans recipe.
  • No Potato Masher? You can put the refried beans in the blender and pulse them to make them smooth. Just be careful to open the vent and place a dish towel over the lid for your safety. The pressure of the hot steam can sometimes pop the top off!

Nutrition Information

Serving 0.75cup Calories 180kcal (9%) Carbohydrates 29g (10%) Protein 8g (16%) Fat 4g (6%) Saturated Fat 1g (5%) Sodium 466mg (19%) Potassium 526mg (15%) Fiber 8g (32%) Sugar 4g (8%) Vitamin A 187IU (4%) Vitamin C 4mg (4%) Calcium 92mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 180

% Daily Value*

Serving 0.75cup
Calories 180kcal 9%
Carbohydrates 29g 10%
Protein 8g 16%
Fat 4g 6%
Saturated Fat 1g 5%
Sodium 466mg 19%
Potassium 526mg 11%
Fiber 8g 32%
Sugar 4g 8%
Vitamin A 187IU 4%
Vitamin C 4mg 4%
Calcium 92mg 9%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.