Creamy and customizable, these homemade refried beans are a healthier, tastier upgrade to the canned version.

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1 tablespoon Extra Virgin Olive Oil

1/4 cup diced onion

4 garlic cloves, minced

3/4 - 1 teaspoon Kosher salt

1/2 teaspoon ground cumin

3/4 teaspoon chili powder

2 15-ounce cans of no-salt-added pinto beans, drained and rinsed

1/2 cup low-sodium chicken or vegetable broth

1/2 lime, juiced (about 1 tablespoon)

Zest of one lime (optional)

1/2 tablespoon fresh cilantro, minced

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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!

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 3/4 of them with the back of a fork or a potato masher. Prefer more whole beans? Mash only 1/2 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.