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5.0 from 3 votes

Refried Beans From Scratch

Skip the can and make your own!

Servings: 3 cups
Calories: 636 kcal
Course: Side Dish
Cuisine: Mexican

Ingredients

To Prepare Dried Beans
  • 1 lb dry pinto beans or 2 15.5 oz canned pinto beans
  • 2 bay leaves
  • 2 cloves fresh garlic
  • 1/2 white onion
  • 2 teaspoons kosher salt
Refried Beans
  • 2 tablespoons olive oil
  • 1/2 white onion diced
  • 3 cloves garlic minced
  • 1 tablespoon Jalapeño diced, about 1/4 a jalapeno
  • 1/4 teaspoon paprika
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoons cumin
  • 1 tablespoon lime juice
  • 1/2 cup water
  • 2 tablespoons fresh cilantro

Instructions

    Cup of Yum
  1. Dried Beans: Add dried beans to a medium sized bowl and fill with water, leaving 2-3 inches of water above the beans. Remove and discard any beans that float to the top. Soak for 6-8 hrs. Drain soaked beans and add them to a large pot of water. Add 1/2 a white onion, bay leaves, 3 cloves of garlic, oregano, and 2 teaspoons kosher salt. Bring to a boil and then reduce to a simmer, cover, and let simmer for 40-50 minutes or until the beans are tender. Drain and set aside.
  2. Canned Beans: Drain and rinse beans and set aside.
  3. Saute: Add oil to a large saute pan and heat over medium. Add 1/2 onion diced, 2 cloves of minced garlic, and jalapeno to pan. Saute for 2-3 minutes. Add cumin, paprika, and salt and mix well. Saute for another 2 minutes
  4. Add Beans: Add lime juice to the pan, mix, and then add beans. Saute for another 3-4 minutes.
  5. Blend: Add beans with onions to a blender with 1/2 warm water and cilantro. Blend until it is the consistency that you would like.
  6. Serve and Enjoy!

Notes

  • Storage
  • Storage
  • Store in the fridge for up to 3-4 days. 
  • Substitutions
  • Substitutions
  • Pinto Beans: This recipe is great with canned pinto beans, too. Just rinse and use!
  • canned pinto beans
  • Onion: Yellow works great, too.
  • Olive Oil: You can also use butter or lard if it does not need to be vegan. 
  • Using Canned Beans
  • Using Canned Beans
  • If using canned pinto beans, this recipe will take under 20 minutes. Also, you will not need the 1/2 white onion, bay leaves, oregano, and 2 teaspoons of salt as listed in the first part of the ingredients.
  • Skip Soaking the Dried Beans  
  • Skip Soaking the Dried Beans
  • You can skip the soak and cook the dried beans by simmering them for 1 1/2 - 2 hrs until tender. 
  • Instant Pot
  • Instant Pot
  • Add dried or soaked beans to an Instant Pot with 6 cups of water and the onion, bay leaves, oregano, and salt. Set to pressure cook and high pressure. If beans are dry, set to 50 minutes, if they are soaked then set for 15 minutes. 
  • Bean Notes
  • Bean Notes
  • The cooking time for beans will vary based on how fresh the beans are. Older beans will take longer to cook.
  • The dried beans do not need t soak for much longer that 6-8 hours. Too long will cause them to lose flavor and will affect their texture. 
  •  

Nutrition Information

Calories 636kcal (32%) Carbohydrates 101g (34%) Protein 33g (66%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Sodium 2737mg (114%) Potassium 2218mg (63%) Fiber 25g (100%) Sugar 5g (10%) Vitamin A 173IU (3%) Vitamin C 21mg (23%) Calcium 203mg (20%) Iron 8mg (44%)

Nutrition Facts

Serving: 3cups

Amount Per Serving

Calories 636

% Daily Value*

Calories 636kcal 32%
Carbohydrates 101g 34%
Protein 33g 66%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Sodium 2737mg 114%
Potassium 2218mg 47%
Fiber 25g 100%
Sugar 5g 10%
Vitamin A 173IU 3%
Vitamin C 21mg 23%
Calcium 203mg 20%
Iron 8mg 44%

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