Unfussy Kitchen-made Refried Beans at Home

This Kitchen-made Refried Beans recipe is SO STRAIGHTFORWARD to make and works whether you start with dried beans or canned. Creamy, vegetarian, and endlessly versatile!

Looking for ways to use your refried beans? Might we suggest our Loaded Vegetarian Nachos, our Vegetarian Enchiladas and you’ll love our Straightforward Crunchwraps!

Why you’ll love these STRAIGHTFORWARD refried beans!

From-scratch refried beans, aka frijoles refritos, sound like a project, but they’re actually incredibly simple – and quite flexible! This method walks you through making refried beans from dried beans or canned beans, depending on how much time you have. Same fireside flavor, same creamy texture, simply two different paths to get there!

My all time regular way to enjoy these beans is by adding a little melty cheese and eating them with tortilla chips as a bean dip. YUM!

Here’s why you’ll LOVE these Kitchen-made Refried Beans:

• Works with dried beans or canned beans
• Naturally vegetarian (no lard)
• Creamy and customizable
• Pantry-friendly ingredients
• Dependable for tacos, burritos, bowls, nachos, and dips!

Ingredients needed

The ingredients for this method are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!

• Pinto beans or black beans – This method works beautifully with either dried or canned beans; pinto beans are more old-style, while black beans add a deeper flavor. Worth keeping my Pressure Cooker Pinto Beans recipe to make these beans!
  The recipe calls for 8oz of dry beans OR 3 cups of pinto beans from 2 cans (to make refried beans with canned beans).
• Dried chipotle peppers – Adds smoky heat; skip for a more familiar refried bean flavor. Other dried peppers will also work in this dish!
• White onion – Used both whole (for simmering) and minced (for building flavor in the skillet).
• Garlic – Whole cloves gently infuse the beans without overpowering them.
• Jalapeño – Optional and adjustable depending on your heat tolerance. My 8 year old daughter loves these beans and they’re never too spicy for her!
• Canola oil – Neutral and old-style; avocado or vegetable oil also work well!
• Chili powder + cumin + paprika – Simple, familiar spices that keep the flavor familiar.

How to Make It

Only a reminder that you can find the FULL refried beans from the pantry recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you:)

1. Cook the beans. THIS STEP IS OPTIONAL if you’d prefer to use canned pinto beans. I simmer my dried beans in water with half an onion, garlic cloves and a dried pepper until they’re tender and cooked through.

1. Once fully cooked, drain the beans being sure to reserve the bean cooking liquid to use a bit of later.

1. To make the refried beans, start by adding oil in a large skillet over medium-low heat. Saute the onion and jalapeno with the spices for 5 minutes.

1. Add in the cooked beans and mash them to your desired consistency. Thin the beans with some of the cooking liquid (or broth if using canned beans) and season to taste with a pinch of salt and pepper.

Recipe Tips

• For the creamiest texture, keep the beans slightly looser than you think – they thicken as they cool.
• Using canned beans? Rinse well to avoid overly salty refried beans.
• A potato masher gives the go-to texture, but the back of a spoon or a fork works too.
• Use black beans as desired!
• Taste at the quite end and adjust salt – this makes a big difference! Always season as you go.

Frequently Asked Questions