How to Make THE BEST Refried Beans

Name: How to Make THE BEST Refried Beans
Prep time: 10 min
Cook time: 2 h
Total time: 11 h 13 min
Yield: 8 serving
Ingredients: 1 pound dried pinto beans; 4-6 cups water; ⅓ cup extra virgin olive oil; ½ yellow onion; 4 cloves garlic; 2 bay leaves; 1 tablespoon kosher salt; 2 tablespoons vegetable oil; 1 teaspoon freshly ground black pepper

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Prep Time
10 mins
Cook Time
2 hrs
Additional Time
8 hrs
Total Time
11 hrs 13 mins
Servings
8
Calories
281 kcal
Course
Main Course
Cuisine
Mexican

How to Make THE BEST Refried Beans

Iris Warren

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Use your choice of dried or canned pinto or black beans in this easy refried beans recipe for the best creamy refried beans.

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Ingredients

Servings

1 pound dried pinto beans , rinsed in a colander
4-6 cups water
⅓ cup extra virgin olive oil
½ yellow onion , chopped
4 cloves garlic , peeled and smashed
2 bay leaves
1 tablespoon kosher salt
2 tablespoons vegetable oil
1 teaspoon freshly ground black pepper

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Instructions

Use dried or high-quality canned beans for this recipe. If using dried beans, add them to a large bowl and cover with 2-3 inches of cold water. Soak the beans on the counter overnight or for 8-24 hours. Drain and rinse the beans then add to a Dutch oven or heavy-bottomed pot. Cover with 4-6 cups of cold water or so they're covered by about 3 inches. Add the chopped onion, smashed garlic, and bay leaves then drizzle with the olive oil. Season with kosher salt. Bring the beans to a boil. Skim off the foam that forms and discard. Reduce the heat to medium-low and cook at a gentle simmer, uncovered, for about 2 hours or until tender, cooking longer if needed. Add more water if needed to keep the beans submerged.
Once the beans are cooked and tender but not breaking apart, remove them from the heat and discard bay leaves. Taste for seasoning and add more salt if needed.
If using canned beans, reserve the bean liquid from the can for adding to the beans as they mash, adding water as needed.
Heat the vegetable oil in a large skillet over medium-high heat. Use a slotted spoon or strainer to add the beans to the skillet, reserving the bean liquid. Cook the beans until tender, stirring and lightly mashing with a wooden spoon as the beans soften, adding ¼ cup or so of the liquid at a time, cooking the beans so the liquid is absorbed. Don't let the beans dry out or they'll become pasty. If you run out of bean liquid, use water. Cook anywhere from 15 to 45 minutes until they're the consistency you like. Season with more kosher salt to taste and freshly ground black pepper.

Notes

Drain the beans but reserve the liquid in the can. You'll use the liquid to help thin the beans, adding water as necessary.
Sauté the onion and 2 cloves garlic in the oil before adding the canned beans. If you're starting with my pinto beans recipe, the onion and garlic have already been cooked into the beans. If using canned beans, you'll need to add these flavor enhancers before adding the beans to the skillet.
my pinto beans recipe

Nutrition Information

Show Details

Calories 281kcal (14%) Carbohydrates 37g (12%) Protein 12g (24%) Fat 10g (15%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Sodium 885mg (37%) Potassium 806mg (23%) Fiber 9g (36%) Sugar 2g (4%) Vitamin A 2IU (0%) Vitamin C 5mg (6%) Calcium 73mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 281 kcal

% Daily Value*

Calories	281kcal	14%
Carbohydrates	37g	12%
Protein	12g	24%
Fat	10g	15%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Sodium	885mg	37%
Potassium	806mg	17%
Fiber	9g	36%
Sugar	2g	4%
Vitamin A	2IU	0%
Vitamin C	5mg	6%
Calcium	73mg	7%
Iron	3mg	17%