Refried beans are the kind of comfort food that never gets old. They’re creamy, hearty, and packed with savory flavor, whether you spoon them into tacos, spread them on tostadas, or serve them as a cozy side. This version gives you restaurant-level results with simple ingredients and a few small techniques.
You can use canned beans for convenience or cook your own for extra depth. Either way, you’ll end up with a pan of silky beans that taste like they’ve been simmering all day.
Why This Recipe Works
This recipe leans on a simple trio: fat, aromatics, and beans. Onion, garlic, and spices bloom in hot fat, which builds a bold foundation for fuss-free beans. Using reserved bean liquid or broth keeps the texture creamy without making the beans watery.
Mashing the beans right in the pan gives you control.
You can go ultra-smooth or leave some texture for a rustic feel. A quick finish with a squeeze of lime and a pinch of salt brightens everything up so the beans never taste flat.
Shopping List
- Cooked pinto beans or black beans (2 cans, 15 oz each, drained and rinsed; or about 3 cups cooked beans)
- Onion (1 small, white or yellow), finely chopped
- Garlic (3–4 cloves), minced
- Fat: lard, bacon drippings, butter, or neutral oil (3–4 tablespoons)
- Spices: ground cumin (1 teaspoon), chili powder or ancho chili powder (1–2 teaspoons), optional smoked paprika (1/2 teaspoon)
- Salt and black pepper
- Liquid: bean cooking liquid, low-sodium chicken broth, or vegetable broth (1/2–1 cup)
- Lime (1), for finishing
- Optional add-ins: diced jalapeño, chopped cilantro, a splash of hot sauce, shredded cheese
How to Make It
- Warm the fat. Set a large skillet over medium heat and add 3 tablespoons of lard, bacon drippings, butter, or oil. Let it heat until shimmering.
The fat is key to that signature richness.
- Sauté the aromatics. Add the chopped onion with a pinch of salt. Cook 5–7 minutes, stirring, until soft and lightly golden. Add the garlic and cook 30–60 seconds until fragrant.
- Bloom the spices. Stir in cumin, chili powder, and smoked paprika.
Let them toast in the fat for about 30 seconds. This step unlocks deeper flavor.
- Add the beans. Tip in the beans and 1/2 cup of broth or reserved bean liquid. Stir to coat the beans in the spiced onion mixture.
Season with a little more salt and pepper.
- Mash to your preferred texture. Use a potato masher or the back of a sturdy spoon. For smoother beans, mash thoroughly and add more liquid as needed. For chunkier beans, keep some whole.
- Simmer to thicken. Reduce the heat to low and cook 5–10 minutes, stirring often.
Add splashes of liquid if the beans get too thick; they should be creamy and spreadable, not dry.
- Finish and adjust. Squeeze in lime juice to taste. Add more salt, pepper, or a dash of hot sauce. If you like, fold in chopped cilantro or a handful of cheese for extra richness.
- Serve warm. Spoon into bowls, top with a drizzle of oil or crumbled queso fresco, and serve with tortillas, rice, or chips.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for 4–5 days.
They thicken as they cool, so stir in a splash of water or broth when reheating on the stovetop or in the microwave.
For longer storage, freeze in portions for up to 3 months. Freeze flat in freezer bags or use small containers. Thaw in the fridge overnight, then warm gently with added liquid until creamy again.
Benefits of This Recipe
- Budget-friendly: Beans are inexpensive and filling, especially if you cook them from dried.
- Customizable: Choose your fat, spice level, and texture.
Make them mild for kids or punchy for game day.
- Nutritious: Beans provide fiber, protein, and minerals, making this a satisfying, balanced side or base.
- Meal-prep friendly: They reheat well and play nicely with tacos, bowls, burritos, and breakfast eggs.
- One-pan simplicity: Minimal cleanup and fast cook time, especially with canned beans.
Pitfalls to Watch Out For
- Under-seasoning: Beans need more salt than you might expect. Taste as you go, especially after adding liquid.
- Skipping the fat: Fat carries flavor and helps achieve a silky texture. If you prefer lighter beans, use less, but don’t skip entirely.
- Too much liquid at once: Add gradually.
It’s easier to thin thick beans than to rescue a soupy pan.
- Burning the aromatics: Garlic scorches fast. If it browns too quickly, drop the heat and add the beans to cool the pan.
- Only mashing, no simmering: A brief simmer melds flavors and improves creaminess. Give it those extra minutes.
Alternatives
- Beans: Use pinto for classic flavor, or black beans for a slightly earthier taste.
You can even mix the two.
- Fat choices: Lard or bacon drippings bring authentic depth. For vegetarian beans, use butter or olive oil. For vegan, use a neutral oil and add a touch of smoked paprika for richness.
- Spice profiles: Swap chili powder for chipotle powder for smoky heat.
Add oregano and coriander for a more layered profile.
- Texture tweaks: For ultra-smooth beans, blend part of the mixture with an immersion blender, then fold back in.
- Add-ins: Stir in roasted green chiles, diced jalapeño, or a spoonful of adobo sauce. For cheesy beans, melt in Monterey Jack or cotija.
FAQ
Can I use dried beans instead of canned?
Absolutely. Cook 1 cup dried pinto or black beans until tender, then use about 3 cups cooked beans in this recipe.
Save some of the cooking liquid—it makes the best thinning liquid and adds extra flavor.
What if I don’t have cumin or chili powder?
You can still make delicious beans. Use garlic, onion, black pepper, and a pinch of smoked paprika or even a little taco seasoning. Taste and adjust with lime and salt at the end.
How do I keep the beans from being bland?
Salt in layers: when sautéing the onion, after adding the beans, and at the end.
Finish with acid (lime or a splash of vinegar) to wake up the flavors. A bit of fat and properly bloomed spices make a big difference.
Are refried beans actually fried twice?
Not exactly. The name comes from the Spanish “frijoles refritos,” meaning “well-fried” or “thoroughly cooked.” They’re typically cooked once (boiled) and then cooked again in fat while being mashed.
Can I make them spicy?
Yes.
Add minced jalapeño with the onions, a pinch of cayenne with the spices, or a spoonful of chipotle in adobo. Taste as you go to control the heat level.
What’s the best way to reheat without drying them out?
Warm gently over low heat with a splash of water or broth, stirring often. For the microwave, cover loosely and stir halfway through, adding liquid as needed.
Can I make these oil-free?
You’ll miss some richness, but you can sauté the aromatics in a few tablespoons of broth and add more as needed.
Blend part of the beans to create creaminess without fat.
What should I serve with refried beans?
They’re great with rice, grilled chicken, carne asada, or roasted vegetables. Use them in burritos, quesadillas, tostadas, breakfast tacos, or as a dip with tortilla chips and salsa.
Final Thoughts
Refried beans are simple to make and endlessly adaptable. With a handful of pantry staples and a little technique, you’ll get beans that are creamy, flavorful, and ready for just about any meal.
Keep some in the fridge or freezer, and you always have the start of a satisfying dish. Once you taste this homemade version, you’ll never go back to the canned stuff on its own.