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How To Make Refried Beans
5 from 9 votes

How To Make Refried Beans

Refried beans made with pinto beans in Mexican spices, then mashed and simmered to a creamy texture. This same method can also be made with canned beans.

Prep Time
10 mins
Cook Time
1 hr
Additional Time:
10 mins
Total Time
1 hr 20 mins
Servings: 6 cups
Calories: 123 kcal
Course: Side Dish
Cuisine: Mexican

Ingredients

New Group
  • pinto beans from scratch
  • 2 cups pinto beans dry
  • 6 cups vegetable broth
  • 6 garlic minced, cloves
  • 1/2 onion about 1 cup, diced, medium
  • 1 7- ounce green chili diced, canned
  • 3 Roma tomato diced
  • 1 tablespoon cumin
  • 1-2 teaspoons salt
  • 1 teaspoon oregano
  • 1//4 teaspoon cayenne pepper
  • 1/2 teaspoon liquid smoke optional
  • cilantro for garnish
  • cotija cheese
  • pinto beans from a can
  • 2 pinto beans 15 ounce cans
  • 1 tablespoon neutral cooking oil neutral flavor - vegetable, canola, avocado, generic cooking oil
  • ½ cup onion finely chopped
  • 1 garlic finely chopped, clove
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup water plus more as needed, or broth

Instructions

    Cup of Yum
  1. Refried Beans Seasoned - Crock Pot, Stove Top or Instant Pot Method
  2. STEP 1: WARM BEANS - Add prepared beans with 1/4 cup of bean broth to a large skillet. Turn to medium heat to warm beans for 2 minutes.
  3. STEP 2: Mash Beans - With a potato masher, smash beans to get the creamy consistency you prefer. Add more broth or water to the beans if the beans get dry.
  4. STEP 3: Simmer - If the beans are soupy, simmer until the liquid evaporates to your liking.
  5. Refried Beans From A Can
  6. STEP 1: SAUTE ONION - Add oil in a large skillet to medium heat. Sauté onion until translucent, then add the garlic. Cook just until the garlic incorporates into the onions.
  7. STEP 2: WARM BEANS - Add the prepared beans with ¼ cup of broth or water, season with salt and pepper. On medium heat, warm for about 2 minutes.
  8. STEP 3: MASH AND SIMMER - Mash beans with a potato masher. Continue to mash to get the consistency you prefer. Add more broth or water if the beans get dry. If the beans are soupy, simmer until the liquid evaporates to your liking.

Notes

  • Rinse beans and remove any stones or misshaped beans.
  • Place beans in a large bowl, add 6-8 cups of water and soak over night in the refrigerator. Rinse water 2 times and place beans in the crockpot.
  • Add broth, garlic, onion, diced green chili, cumin, salt, oregano, cayenne, and liquid smoke.
  • Cover and cook on low for 7 hours. Stir in chopped tomatoes and cook for an additional hour. Serve with cilantro and add additional salt and pepper to taste.
  • Rinse and sort beans removing stones. Place beans in a large bowl, add 6-8 cups of water and soak overnight in the refrigerator. Rinse water 2 times
  • Drain beans and place in a large pot with 6 cups of hot broth, onion, diced green chili, cumin, salt, oregano, cayenne and liquid smoke (optional).
  • Bring to a simmer with lid slightly ajar for about 1-1/2 to 2 hours or until desired tenderness is reached.
  • Rinse and sort beans removing any stones.
  • Place beans in the Instant Pot inner cooking pot. Add 6 cups of broth, diced onion, diced chili, cumin, salt, oregano cayenne, and liquid smoke (optional). Stir ingredients together.
  • Cover with the lid and place the vent in the SEALED position. Press MANUAL mode and add 30 minutes to the timer. Allow the steam to release naturally for 20 minutes.

Nutrition Information

Serving 1/2 cup Calories 123kcal (6%)

Nutrition Facts

Serving: 6 cups

Amount Per Serving

Calories 123

% Daily Value*

Serving 1/2 cup
Calories 123kcal 6%

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