The simplicity of making refried beans from scratch will detour you away from buying the can. These beans require only 6 ingredients to create the best restaurant-quality refried beans you’ve ever had! Serve these along with Spanish Rice or in Beef Chimichangas!
Dried beans are the only way to make this authentic! I will provide instructions on how to make this with canned beans, but the best way to get the most out of your refried beans is to use dry beans. Yes, soaking them overnight is a pain, but you can also use the slow cooker method or instant pot method that is listed in the recipe. There are plenty of variations for refried beans as well. For example, you can make this refried black beans instead of pinto!
How to make Homemade Refried Beans
This recipe can be made with different methods and different variations. Give them all a try! Below are the stovetop method directions. (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Dried Pinto Beans: True authentic refried beans call for dried beans instead of canned. No soaking is needed for the instant pot or slow cooker method! If you prefer to use canned, instructions will be in the recipe card.
- Yellow or Sweet Onion: Either one works.
- Garlic
- Canola or Vegetable Oil: Either oil works! I personally canola oil for this. Some people use lard.
- Salt, Cumin, Oregano, Fresh Cilantro
- Lime Juice: Freshly squeezed!
Rinse the dried beans, picking out any pebbles or unwanted pieces that may have come out of the bag. Add the beans to a large pot of water and soak overnight. Drain the soaked beans and return them to the pot. Add fresh water, onion, and salt to taste. Bring the beans to a boil, cover, and simmer for an hour, stirring occasionally. Check the beans after the hour. If they are not cooked completely, simmer for a few minutes more until they’re done. Drain the beans, reserve the bean water, and remove the onions (if you desire. I didn’t!). In a large skillet, heat the oil over medium heat. Add the garlic and stir. Add in the beans, cumin, oregano, fresh cilantro, and some of the bean water. Drizzle in the lime juice and stir. Cook while gently mashing the beans with a fork or potato masher, adding more of the bean water until you get the texture you like and the beans are the consistency of soft mashed potatoes. Taste and season with additional salt, cumin, and oregano if desired.
Tips & FAQs
- Storage: Keep in an airtight container in the fridge for up to 5 days.
- Variations:
- Use black beans instead of pinto beans.
- Using Canned Beans: Substitute 2 cans of pinto beans, drained but the liquid reserve. Skip the soaking and boiling steps and go straight to the skillet step!
- Top with shredded cheese or cotija cheese.
- Add in some finely chopped bell peppers with the garlic and saute. Add a finely chopped jalapeno to make it spicy!
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Homemade Refried Beans
Ingredients
- 1 lb dry pinto beans, about 2 cups
- 1 large yellow or sweet onion, quartered
- 2 tbsp canola or vegetable oil
- 2-3 garlic cloves, minced
- 1 tsp salt, or more to taste
- 1 tsp cumin, or more to taste
- 1/2 tsp oregano, or more to taste
- 1 tbsp fresh cilantro, or more to taste
- 1/2 lime, juiced
Instructions
- Rinse the pinto beans in a colander, removing any unwanted pebbles or pieces that may have been in the bag.
- Add the beans to a large pot. Cover with water and soak overnight.
- Drain the soaked beans and return them to the pot. Add fresh water to cover the beans about 2 inches above them. Add in the onions and salt. Bring the beans to a boil, cover, and simmer for one hour, stirring occasionally.
- Check the beans after the hour is up. If they’re not completely cooked, let them simmer for a few minutes longer until they’re done. Drain the beans, reserving the bean broth, and remove the onion (or reserve and chop).
- In a large skillet, heat the oil over medium heat. Add in the garlic and stir around. Add in the beans, cumin, oregano, and 1/4 cup of the bean broth. Sprinkle in the cilantro and drizzle the lime juice. If you reserved the onion, chop it up and add it to the pan.
- Cook the beans while gently mashing them with a fork or potato masher. While mashing, add in additional bean broth as needed until you get the texture you like and the beans are the consistency of soft mashed potatoes. Taste and season with additional salt, cumin, oregano, and cilantro if desired. Top with extra lime juice if desired.
- Rinse the pinto beans in a colander, removing any unwanted pebbles or pieces that may have been in the bag.
- Add the beans, onion, and salt to the instant pot and fill the pot with about 7-8 cups of water.
- Turn the valve to sealed and cook on high pressure/manual for 45 minutes. Allow the pressure to naturally release for 25 minutes by turning the valve to open the steam. Remove the lid and test the beans to make sure they’re tender.
- Drain the beans, reserving about 1 cup of the bean broth, and remove the onion (or reserve and chop). On SAUTE mode, add the oil. Once it’s hot, add the garlic and stir around. Add in the beans, cumin, oregano, cilantro, and lime juice. Pour in 1/4 cup of the bean broth. If you reserved the onions, chop them up and add them to the instant pot.
- Cook the beans while gently mashing them with a fork or potato masher. While mashing, add in additional bean broth as needed until you get the texture you like and the beans are the consistency of soft mashed potatoes. Taste and season with additional salt, cumin, oregano, and cilantro if desired. Top with extra lime juice if desired.
- Rinse the pinto beans in a colander, removing any unwanted pebbles or pieces that may have been in the bag.
- Add all the ingredients to the slow cooker. Cover with fresh water.
- Cook on high for 8 hours. You can do this overnight if you wish.
- Drain the beans, reserving 1 cup of the bean broth, and remove the onion (or reserve and chop).
- In a large skillet, heat the oil over medium heat. Add the beans to the skillet. If you reserved the onion, chop it up and add it to the skillet. Pour in 1/4 cup of the reserved bean broth.
- Cook the beans while gently mashing them with a fork or potato masher. While mashing, add in additional bean broth as needed until you get the texture you like and the beans are the consistency of soft mashed potatoes. Taste and season with additional salt, cumin, oregano, and cilantro if desired. Top with extra lime juice if desired.
Notes
Prep time has not been added due to the various methods. Prep time will vary. Cook time reflects the stovetop method. Cook time will vary on the method of choice.
Storage: Keep in an airtight container in the fridge for up to 5 days.
Variations:
- Use black beans instead of pinto beans.
- Using Canned Beans: Substitute 2 cans of pinto beans, drained but the liquid reserve. Skip the soaking and boiling steps and go straight to step 5!
- Top with shredded cheese or cotija cheese.
- Add in some finely chopped bell peppers with the garlic and saute. Add a finely chopped jalapeno to make it spicy!
Nutrition Facts
Calories
127.37Fat (grams)
3.86Sat. Fat (grams)
0.6Carbs (grams)
18.61Fiber (grams)
5.56Net carbs
13.05Sugar (grams)
2.32Protein (grams)
5.56Sodium (milligrams)
295.23Cholesterol (grams)
0The nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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