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This Homemade Refried Beans recipe is SO EASY 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 Easy Crunchwraps!
Why you’ll love these EASY refried beans!
Homemade refried beans , aka frijoles refritos, sound like a project, but they’re actually incredibly simple – and very flexible! This recipe walks you through making refried beans from dried beans or canned beans, depending on how much time you have. Same cozy flavor, same creamy texture, just two different paths to get there!
My all time favorite 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 Homemade Refried Beans:
- Works with dried beans or canned beans
- Naturally vegetarian (no lard)
- Creamy and customizable
- Pantry-friendly ingredients
- Perfect for tacos, burritos, bowls, nachos, and dips!
In this post…
Ingredients needed
The ingredients for this recipe 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 recipe works beautifully with either dried or canned beans; pinto beans are more traditional, while black beans add a deeper flavor. I love 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. - Dried chipotle peppers – Adds smoky heat; skip for a more classic refried bean flavor. Other dried peppers will also work in this recipe!
- 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 spiny for her!
- Canola oil – Neutral and traditional; avocado or vegetable oil also work well!
- Chili powder + cumin + paprika – Simple, classic spices that keep the flavor familiar.
How to Make It
Just a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you :)
- 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.
- Once fully cooked, drain the beans being sure to reserve the bean cooking liquid to use a bit of later.
- 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.
- 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 best texture, but the back of a spoon or a fork works too.
- Use black beans as desired!
- Taste at the very end and adjust salt – this makes a big difference! Always season as you go.
Frequently Asked Questions
Yes! The recipe card includes directions for both dried beans and canned beans.
Not always – many traditional versions use lard. This recipe is completely vegetarian.
No – “refried” comes from the Spanish refritos, meaning “well fried,” not twice fried.
Pinto beans are the most traditional, but black beans also work great.
Easy Homemade Refried Beans
Ingredients
To cook the pinto beans
- 8 oz. dry pinto beans or black beans
- 3 cups of water
- 1-2 dried chipotle peppers, optional
- ½ small white onion, minced
- 3 cloves garlic
For the refried beans
- 1 batch of cooked pinto beans from above, or 2 15-oz cans of pinto beans
- ¼ cup white onion, minced
- 3 cloves garlic, minced or use a garlic press
- 2 tablespoons canola oil
- ½ jalapeno, minced
- ½ teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- Salt to taste
- Optional if using canned beans: 1/2 cup of veggie or chicken broth.
Instructions
To Cook the Pinto Beans
- If using canned beans, skip this section and jump ahead to the "To Make the Refried Beans" section.
- Cut onion in half, remove dry outer skin. Rinse beans in colander, check for broken beans or other debris and remove.
- Place beans in a medium pot, cover with 3 cups water, add whole garlic cloves, dried chipotles, and half an onion. Bring to a boil for 10 minutes, then reduce heat, cover with lid cracked, and simmer for 1.5 hours. Add hot water (ideally from a kettle) if more water is needed (I added ¾ cup of hot water during the simmer time).
- Drain your cooked beans with a colander over a bowl to reserve cooking liquid. Throw away onion, garlic, and chipotle pepper.
To Make the Refried Beans
- Heat oil in a large skillet over medium heat. Add in the minced onion, jalapeno, chili powder, paprika, and cumin. Saute, stirring occasionally for 5 minutes, be careful not to burn/blacken.
- Add in your cooked beans, ¼ cup of reserved bean water (or 1/4 cup of broth if you're using canned beans), ½ teaspoon salt. Mix everything together and mash the beans to your preferred consistency. Simmer for 3 minutes, add more water/ broth to thin out, simmer longer to thicken.
- Remove from heat and stir in ¼ cup of reserved bean water (or broth if using canned beans). Add salt to taste.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
