These classic homemade refried beans are a breeze to make—you can whip them up without barely breaking a SWEAT. And, with just a few simple ingredients and a little time on the stove, you’ll have a creamy, flavorful side dish that’s far better than anything from a can. Perfect for pairing with tacos, burritos, or just dipping chips, these beans are as easy as they are delicious!
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Hi There, I'm Tracy!
As a passionate foodie and music enthusiast, I’m here to help you rock your kitchen! I approach recipes creatively, often improvising traditional dishes or crafting my own based on unique dining experiences. Explore my blog for delightful and approachable recipes from breakfast to dinner, including appetizers, desserts, and cocktails. Let’s create meals that leave a lasting impression, paired with music recommendations to groove to while you cook!
Inspirations
Refried beans are not fancy, but they sure are delicious. Growing up, one of my all-time favorites on the Taco Bell menu was the humble bean and cheese burrito. Sure, the gooey cheese always helped, but the real MVP was the classic refried beans—creamy, hearty, and totally satisfying. In fact, they were the “meat” of the burrito. Add a little diced onion and a drizzle of red sauce, and suddenly you had yourself a meal. Well… kind of. You’d need three of them to feel remotely full, but for a few bucks and a full stomach of nostalgia, it was worth every cent.
At authentic Mexican restaurants, it was a given that your combo plate came with a big ol’ heap of classic refried beans nestled next to a pile of rice. They were smooth, salty, and comforting—sometimes topped with cheese, sometimes not, sometimes mysteriously shaped like they’d been scooped with an ice cream scoop. Either way, I was in.
Eventually, though, adulthood came along—along with reading nutrition labels and discovering what was actually in those dreamy beans. Spoiler alert: a whole lot of salt and sometimes lard. Nothing says “mmm” quite like rendered pork fat, right? Don’t get me wrong, I love flavor, but I like to choose where that flavor comes from.
So, I started making my own version—same creamy, craveable vibe, just a little more… me. No lard, no salt overload. Just a splash of good olive oil, some onion and garlic, spices with soul, and enough lime and cilantro to keep things bright. In fact, I like them better. They still hit all the comfort notes without hitting back later.
Of course, I get it—sometimes you just need to crack open a can. When I go that route, I grab Rosarita. It’s mild, reliable, and easy to jazz up with a few pantry moves. Although I’ve tried others, Rosarita’s the only one that doesn’t taste like sadness in a can to me.
So whether you’re building a burrito, plating up with Supreme Beef Enchiladas, or just in it for the chip dip, these classic refried beans prove that simple never goes out of style. Best of all, they are just like that bean and cheese burrito… only grown-up and a little more fabulous.
Instruments
A solid chef’s knife
Your go-to cutting board
Can opener (for those beans)
Garlic press or microplane zester
Measuring spoons
A heatproof spatula or wooden spoon
Medium saucepan
Food processor or potato masher (depending on your vibe)
Citrus press for max lime squeeze
Essentials
Pinto beans (drained, rinsed and ready to groove)
Chopped yellow onion
Fresh garlic
A splash of olive oil
Chicken broth or water — your call
Fresh-squeezed lime juice
Cilantro for that fresh finish
Kosher salt to taste
Ground cumin
Chili powder
Pro Tips and Riffs
Faq: Grub Answers and Insights
Classic Style Refried Beans
- Total Time: 25 minutes
- Yield: 4 1x
Description
Creamy and customizable, these homemade refried beans are a healthier, tastier upgrade to the canned version.
Ingredients
1 tablespoon Extra Virgin Olive Oil
¼ cup diced onion
4 garlic cloves, minced
¾ - 1 teaspoon Kosher salt
½ teaspoon ground cumin
¾ teaspoon chili powder
2 15-ounce cans of no-salt-added pinto beans, drained and rinsed
½ cup low-sodium chicken or vegetable broth
½ lime, juiced (about 1 tablespoon)
Zest of one lime (optional)
½ tablespoon fresh cilantro, minced
Instructions
- Heat olive oil in a medium saucepan over medium heat.
- Once hot, add the onion and sauté, stirring occasionally, until translucent, about 5 minutes.
- Add the garlic and stir constantly for 30 seconds until fragrant.
- Stir in the salt, cumin, and chili powder, cooking for another 30 seconds to bloom the spices.
- Add the drained and rinsed pinto beans and broth, stirring to combine. Cover and simmer for 5 minutes.
- Remove the lid, reduce the heat to low, and transfer the beans to a food processor or blender. Puree until smooth.
- Return the pureed beans to the pot, stir, and cook for another 3–4 minutes.
- Remove from heat and stir in lime zest and juice, and cilantro. Adjust the seasoning with more salt or lime juice if needed.
- Serve warm and enjoy!
Notes
- You should always rinse canned pinto beans unless the recipe specifically calls for the liquid. Rinsing removes excess sodium, the thick, starchy packing liquid, and any metallic or canned flavor, ensuring a cleaner taste and better texture. If you need additional liquid, you can use water, broth, or another liquid of your choice.
- If you're using dried pinto beans instead of canned, plan ahead to account for the longer cooking time.
- If you don’t have broth, you can substitute it with water. While it won’t provide the same depth of flavor, it will still get the job done!
- For texture preferences, instead of pureeing the beans, you can mash about ¾ of them with the back of a fork or a potato masher. Prefer more whole beans? Mash only ½ for a chunkier consistency.
- Feel free to top these beans with your favorite cheese—Mexican blend, cheddar, cotija, or whatever you like!
- Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, gently warm them on the stove in a pot or in the microwave until hot.
- You can also freeze them in a freezer-safe container for up to 3 months. For extra protection against freezer burn, cover the beans with plastic wrap, pressing it down on top before sealing with the lid. Thaw completely before reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stove
- Cuisine: Mexican
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