Where have pinto beans been all my life? I dismissed them after a couple of lackluster Mexican restaurant meals, but I’ve recently realized pinto beans in their full glory. They’re creamy and rich, and mix in beautifully with scrambled eggs, soup, rice and more.
Pinto beans make the best refried beans, since they’re so buttery. I recently crossed the refried black beans recipe with my pinto beer beans (both available in my cookbook) and ended up with these outrageously delicious refried beans.
Fresh cilantro livens up these refried beans, and a squeeze of lime juice makes them taste more complex. Flavor aside, these refried beans are also a healthy source of plant-based protein and fiber (12 grams of each per serving). You can read up on pinto bean nutrition here.
Bonus? This recipe is so easy to make! I used high quality canned beans to make this recipe quickly. I tried home-cooked beans and couldn’t tell enough difference to bother doing it again. If you prefer to cook your own beans, though, you certainly can.
Cook up some onion in olive oil, add spices and beans, and your refried beans are ready in under 25 minutes. This recipe is far superior to store-bought refried beans, and it’s become a staple in my kitchen. I hope it becomes a staple in yours, too.
Uses for Refried Beans
Refried beans are a healthy side dish to serve along with any Mexican meal. They’re so good that I like to eat them with tortilla chips as a bean dip.
You can also use these protein-rich, vegan refried beans inside tacos, enchiladas and burritos. Spread them on the inside of a quesadilla or on top of a tostada. You can’t go wrong!
Watch How to Make Refried Beans
Refried Bean Tips
Chop the onions very small and be sure to cook them until tender. This is key to achieving a creamy texture. If the onions are too large or undercooked, they will be distracting and crunchy. No thanks!
Mash the beans as much as you’d like. I usually stop when the beans are half to three-quarters mashed, but you can mash them completely if you’d like perfectly creamy refried beans. (You’ll get even smoother results if you blend these beans in a food processor. I don’t recommend trying the blender since they are so thick.)
Use black beans if you prefer. Black beans aren’t as easily blended as pinto beans, so they’ll probably be a little more chunky. If you love black beans, you’ll love this version!
Add peppers for even more flavor. You can add a finely chopped bell pepper (any color) or jalapeño pepper(s) with the onion, for beans with extra flavor and texture. Jalapeños will make the beans more spicy—I recommend removing the seeds and membranes first so you have more control over the spice level.
Please let me know how these refried beans turn out for you in the comments! Your feedback keeps me going, and your star ratings encourage other readers to make the recipe. I’ll be back soon with more Mexican recipes, and you can view my Mexican recipe archive here.
Easy Refried Beans
- Author:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
These refried beans are delicious and so easy to make. This refried bean recipe is quick, too—use canned beans and they’re ready in 25 minutes! Plus, these beans are healthy, vegan and gluten free. Recipe yields 2 ½ cups refried beans (21 ounces), enough for 5 servings.
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ cup finely chopped yellow or white onion (about ½ small onion)
- ¼ teaspoon fine sea salt
- 2 cloves garlic, pressed or minced
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- 2 cans (15 ounces each) pinto beans, rinsed and drained, or 3 cups cooked pinto beans
- ½ cup water
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice (about ½ medium lime), to taste
Instructions
- In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.
- Add the garlic, chili powder and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.
- Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up about at least half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.
- Remove the saucepan from the heat and stir in the cilantro and lime juice. Taste, and add more salt and lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.
Notes
Change it up: Substitute black beans for the pinto beans.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Abby
Always follow this recipe. It’s simple and perfect.
★★★★★
Beth Vandervort
This turned out GREAT! Sorry my food styling game is not strong enough for instagram, lol. My grocery store stopped carrying my favorite brand of refried beans, (Kuners black bean with lime), so I’ve been eating blah LaPreferida. When I saw your recipe I had to try it and I loved it! I made it with black beans. I like that I can control the texture and spiciness. I will be making this again, no doubt. Thank you for all the free recipes you provide.
★★★★★
Kate
I’m happy you love it, Beth! I appreciate you taking the time to review.
D. Cruz
I’ve made these twice and both times it was outstanding. My favorite part, besides the taste, is how quick it comes together!
★★★★★
Kate
Wonderful to hear! Thank you for your time to review, D.
Kar
I have a can of pinto and a can of black- do you think they can both be used together?
Kate
They can, let me know what you think!
Michele
Came out awesome thank you for sharing!! I actually have a hamburger separator. I use it for when I cook up hamburger and stuff like that in the friying pan, it works great for mashing up the beans.
★★★★★
Kate
You’re welcome! I’m happy you enjoyed the beans.
Annie Narayan
How did this work out?
Dona Batchelder
I had never made homemade reprised beans. This is delicious! Thanks!
★★★★★
Nikki
Made these tonight, they were amazing!!! The only thing I did different than the recipe was I added a few Tablespoons of pickled diced jalapenos with the onions, Spicy and so good!!! Thanks for the great recipe!
★★★★★
Kate
Thank you, Nikki! I’m excited you hear you loved it.
Jacqueline
Can I halve the recipe? Hope I’m not duplicating a question / comment.
Kate
Hi! I haven’t tried it, but that should be ok. Let me know how that turns out for you!
Judy
I have halved this because there only two of us but it’s perfect. Every time!
★★★★★
Jacqueline Volpe
I used one can of pinto beans and half the other ingredients. We didn’t have cilantro. It was delicious without it. We melted shredded cheddar cheese on top of each serving and stuffed it in our tacos. Three of us could have easily eaten the recipe using two cans. We restrict our sodium, although it’s not high in sodium, it was so nice to adjust the ingredients with that in mind – and leave room for the cheddar. Thank you so much. This recipe is a keeper!!
★★★★★
Eliana
Can these be stored afterwards? Excited to try!!!
Betty
LOVED this. Super easy, creamy and tasty. I had to use 1 can black beans and 1 can of generic pork and beans. I drained and rinsed both; then followed rest of the recipe.
Thank you so much. Sure beats the recipe from dried bag beans.
★★★★★
Kate
Great! Thank you for sharing, Betty.
Claude Gagnon
Delicious recipe! Better than any cans of refried beans sold on the market! Honestly! Easy to make as well! Thank you Kate!
★★★★★
Kate
I’m glad you loved it, Claude! Thank you for your review.
Becky
Wonderful and easy. I used black beans as it was I had and used a hand held immersion blender to mash. Perfect texture! Thanks
★★★★
Jenny Palzer
This was just what the title said, easy refried beans and they were delicious! I cocked them in a stainless steel skillet so I could mash them right in it. Thank you for this. I don’t think I will go back to premade.
★★★★★
JoBeth Levy
I love this recipe, but I made a couple of changes. I used lower sodium chicken broth instead of water, and I cooked the beans for about 30 minutes adding more chicken broth as needed (used about a can). I also increased the chili powder (Gebhardt – my favorite brand) to 1 scant teaspoon. I used 1 can of Goya and 1 can of Bush’s pinto beans. That gave me just the right consistency. I based my changes on what I use when cooking dry pinto beans. I like to make these as a side for tacos and use the leftovers to make breakfast quesadillas – tortillas, beans, grated Mexican cheese served with mashed avocado with seasoning salt and nacho sliced jalapeño peppers.
★★★★★
Kate
Thank you for sharing!
vonda brooks
I tried this with black beans and my family loves it! Thanks for the tips!!
Kayla
Can’t wait to try this! I live abroad and can’t buy canned refried beans in stores, so this recipe is more out of necessity for me! I can’t wait to try it for a taco dip I’m making for my European friends.
Jill F
I make these often but omit the cilantro (kids don’t like it) and instead stir in 3/4 can or so of fire-roasted diced tomatoes before adding the water. It brightens the flavor and makes them a little less dry. So yummy, we use these in quesadillas.
★★★★★
Keri B
I found this recipe one night while craving a bean burrito from a fast food place. I decided to make my own using these and it turned out amazing. Love this recipe and that it uses staple foods I typically have at home. It has been added to my recipe rotation of meals. I like to use one can of black, and one can of pinto beans.
★★★★★
Ruth Goodall
I’ve made these several times since I came across your recipe in the autumn of 2020. They are so lovely. Thanks
★★★★
Mary
Made these tonight and our son said he will never eat canned retried beans again. There is no going back. Thanks for the recipe!
★★★★★
Kate
You’re welcome, Mary!
Danielle
Thank you a life saver in a pinch.!
★★★★★
Kate
I’m delighted you enjoyed them, Danielle!
Stirling Cousins
Great recipe! Yum!
★★★★★
Rita
I am going to make this, but I have Lemmon can I use that instead of lime juice?
Kate
Hi! You can try it, or a vinegar could work too.
Gwen Wines
I made this yesterday January 16, 2021. Dicing the onions so finely took a little longer than I thought it would. I tried mashing the beans by hand, I ended up putting them in my food processor. I garnished mine with some melted cheese and fresh parsley before serving them.
They were delicious and very easy to make.
Thank you for sharing your recipe.
★★★★★
Kate
I’m glad you enjoyed it! Thank you for sharing.
Cristina
Hello! I may have missed this in previous comments, but how long do these beans last refrigerated?
Kate
Hi, see they should keep well for 3-4 days in the refrigerator covered.
George
Not sure where it went wrong, but the final product was very bland and thin. I had to add more cooked beans and extra salt to thicken it and give it some flavor. But it still lacked something.
★★
Kate
I’m sorry to hear that. Did you add too much water by chance?
George
I may have. After it sat in the fridge for a couple of days, it improved immensely.
I’m going to try it again and add some diced jalepeno and some garlic. I also think I need to have verything prepped before I start.
★★★★
Ann
Time flies. How old are your spices? I’ve had to start putting the purchase date on the bottom of the containers….
Barbara
Simply delicious! Thank you for sharing this recipe and best regards from Hamburg, Germany !
★★★★★
Patti Lagoe
DELICIOUSNESS!!!
★★★★★
Kate
Wonderful, Patti!
Arisu
Hi! Could you please tell me how to make the chili powder? I think the chili powder in the US and the one here in the UK are completely different things
Kate
Hi! Chili powder is different, so I would recommend using less in my recipes since it appears to have more heat.
Victoria Gutzman
I’ve made these refried beans twice now and they are fantastic! I follow it exactly as written. It’s easy and comes together quickly!
Thank you
★★★★★
Kate
You’re welcome, Victoria!
Rita Marasa
Can I make a batch and freeze?
Kate
I haven’t tried it, but it should be ok frozen.
Michael Callahan
Never buying canned refried beans again! Great recipe!
★★★★★
Kate
Yes! Thank you for your review, Michael.
NewsView
I never learned how to make proper refried beans, so I improvised using an electric pressure cooker, after which I drain off much of the liquid and season to taste: celery salt, cumin, garlic powder, onion powder, chili powder, cilantro (dried or fresh) and a dash or two of Pace salsa to punch up the flavor. (I also “cheat” by using a Cuisinart thunderstick to blend them more rapidly than I can mash them by hand.) Recently I tried adding in a new spice — ground Marjoram. It gave it a more complex flavor that, IMHO, compliments pinto beans really well. This time I will be using lime based on the recipe here. Thanks for sharing this recipe!
★★★★★
Helen
Made this last evening to enjoy whilst on a family and friends Zoom party.
It was absolutely delicious with Nachos and a chunky Guacamole.
It’s definitely on my list of favourite foods from now on.
Thank you for the recipe.
★★★★★
Kate
That sounds like fun! Thank you for sharing, Helen.
Ray
What would change if I wanted to use beans soaked overnight? Thanks
Kate
Hi! You would want to cook your beans first, then follow the recipe as stated.
Valerie
These were amazing! Never again will I eat refried beans out of a can. The lime was the finishing touch, yummy!
★★★★★
Kate
Fantastic to hear, Valerie! Thanks for sharing.
Elizabeth
I made your recipe exactly as described. Being a foodie and a mature woman who’s cooked almost everything in my life at one time or another, I was deeply disappointed.
The mixture was dry and flavorless.
I ended up adding triple the salt but it was too late to add spices, and even adding extra water did nothing to loosen the stiff mixture.
It was like eating styrofoam
Kate
Hi Elizabeth, I’m sorry to hear you didn’t love it. Are you sure you didn’t over cook the beans? If they were dry, that could be the case.
Ali
Perfect! Didn’t have fresh cilantro, used dry.
★★★★★
David Fine
Yummie!! Good recipy, always looking to improve my cooking. TY! Lived in MX for a while, Everybody kept a big pot of beans cookin. loved the re fry beans as a common side maybe with a little dry white cheese on top. I like the onion in larger crescents, barely crushed beans, in addition to jalapenos and ham, bacon or a little bacon grease. btw my experience is pintos norte, frijoles negros sur. Thankyou for sharing Kathryne.
★★★★★
Don A.
Made these the other night. OMG!! Never buying canned refried beans again. Had them with fajitas, then made huevos rancheros in the morning. I blended in the food processor, as I prefer them smooth. Thanks!!
★★★★★
Kate
Wonderful to hear, Don!
Beth
Hi! This looks delicious! Can this be made in advance and then heated up?
Kate
Hi Beth! Yes, this can be reheated.
Robin
I’ve always been a little bit blah about refried beans, but since I needed a side dish for the tacos I was making for guests I decided to try this recipe. I’m so glad I did! Everyone loved them! I will never do canned refried beans again. I mashed about 75% of the beans and I loved the texture. I also fried a diced bell pepper with the onions. Other than that I followed the recipe exactly. Maybe a bit harder than opening a can of pre-made refried beans but not much, and the difference is amazing.
★★★★★
Jack
“two cans of beans”??? refried beans should NEVER be made with canned beans, it is just sick and wrong…sorry if I didn’t make your day!
★
Kate
Hi Jack, I’m sorry to hear you are disappointed by this recipe. I spend a lot of time testing recipes and researching them. I’m not sure I agree, but you could cook your beans and use them here too. If you make this recipe, I would be interested in what you think!
Terese
Kate, your response here is very gracious! I usually prefer home cooked beans but it’s not always possible. Canned beans are perfect for refried recipe. I love both the simplicity and the adaptability of your recipe. Thank you for sharing it.
Terese
Maureen Elliott
I have made this recipe numerous times now it has become one of my family’s favorites. I have always used canned beans and it has always turned out delicious but today I am making them with my own cooked beans I will let you know how they came out
★★★★★
Chris
I am a kitchen n00b and your recipe is great. Thank you!
I have a question and that is how long would this keep in the fridge? Thanks in advance!
★★★★★
Kate
Hi! it should keep well for 3-4 days.
Betsy
I just made this recipe. Very easy and quick and tastes really good. I cut the recipe in half for two of us. I used the food processor to mince frozen peppers and onions, and also food processed the beans when done. Also used a small amount of dried cilantro. Came out great!
Also, I bought your book and I think it is excellent.
★★★★★
Kate
I’m happy you were able to make it work for your, Betsy! I appreciate you taking the time to review. Also, thanks for purchasing my cookbook! I hope you love it.
Emily P
Absolutely delicious recipe! My sister told me about it and I made it the other week. Just planning my meals for next week and am making these again as they were so scrummy. Will they freeze ok do you think?
Also…I’m sure a lot of people don’t have the time to NOT used canned beans so the rude comment above was extremely unnecessary. Why can’t people be kind?!
★★★★★
Kate
Hi! I believe others have tried it and didn’t mind the results. I’m happy you enjoyed it, Emily!
Chris
Thanks for the response!
★★★★★
Kayla
So I won’t lie I didn’t follow the recipe exactly but the beans still turned out great. On a whim I decided to try my hand at it since I had leftover beans from a school lab project ( culinary student) and didn’t want to waste them. I definitely have a lot more respect for those that make this stuff on a regular basis now
★★★★★
Sheila Horn
Hi
I’m making these for dinner. Looks like people really love the recipe. I will let you know how I did. : )
Can use dried cilantro if I don’t have fresh?
Thanks!
Kate
Hi! I hope you love it. You can try it, be sure to use one-third the amount. Let me know what you think!
Rex Clingan
Is the chili powder the mixed spice or powdered chilis?
Kate
Hi! It’s a blend. I like to use Frontier spices.
Rod
A bit on the bland side even after adding 2 jalapeños to the base recipe. Don’t be shy to spice it up unless you are averse to flavors.
★★★
Kate
I’m sorry you didn’t love it, Rod. Yes, adjust the seasoning to your preferred spice.
Lauren
Just made these for a quick and easy lunch! The ingredients are things I usually carry in my pantry so it was perfect. They came out great! so delicious. Thank you for the recipe!
★★★★★
Kate
You’re welcome, Lauren! Thank you for your review.
Nellie Landeros
I just made the refried beans. They’re very good. I am of Mexican descent & my family uses lard & fresh beans to make refried beans. Me being vegetarian, that doesn’t work. I’ve tried other refried beans recipes to no avail. Kate’s recipe rocks!! They’re yummy.
Thanks, Kate
Jessica
I’ve never attempted refried beans at home because I thought it was going to be difficult but this recipe was super easy and yummy!
★★★★★
Boss
Spot on! Best refried beans I’ve ever had. Thank you for sharing.
★★★★★
Kate
You’re welcome!
Debbie
Why do you drain and rinse the pinto beans if you are adding water?
Kate
Hi! It helps remove excess sodium and can help with overall taste.
Dan
Recipe is simple, but dope. Great on it’s own, but also takes my 7 layer dip recipe to the next level.
★★★★★
Sue
Thanks. This is great and tastes so much better than from a can.
★★★★★
Kate
I’m happy you enjoyed it, Sue! Thank you for your review.
Elizabeth
This is a fantastic recipe! I had to use black beans and I didn’t have cilantro and it still tastes amazing. Thank you!
★★★★★
Kate
You’re welcome, Elizabeth! I’m happy you enjoyed it.
Kara
Just wanted to to say thank you for posting this recipe. It is hands down the best refried beans I have ever made or had. I have been making my own refried beans(thank you large bag of pinto beans and a pressure cooker to cook them easily). But I have been putting tons and tons of Mexican spices in mine, because I love bold flavors. This recipe, though, reminds me that sometimes less is more. Well done!
★★★★★
Linda Hunger
I’m not able to print recipes from your website using the print function. Is it working properly, to your knowledge?
Kate
Hi Linda, I’m sorry to hear that. Yes, it looks to be workin on this end. Maybe try again.
Sydney
Just made these! Fantastic. I was out of refried beans for bean tostadas and this recipe saved the day. I left out chili powder & lime due to family not being a big fan of those. Added a bit more salt. Delicious.
★★★★★
Kate
Thank you for sharing your variation, Sydney! I’m excited you enjoyed them on your tostadas.
Katherine
I am so glad I tried this! I used vinegar instead of lime and added some oregano instead of cilantro. Turned out beautifully!
★★★★★
Kate
Thank you for sharing, Katherine!
Laurie Swenson
I was reaching for a can of refried beans for tacos when I realized she’d eaten them all. So I Googled and found this recipe, which was super-easy and super-tasty. After we’d eaten a lot of it, I added a can of black beans and some more water and cooked the beans to stretch the recipe. We ate some tacos with taco meat and some with just the refried beans, and both were delicious. I think I’ll make a habit of making homemade refried beans after this! The texture is so much nicer and the flavor more robust than canned refried beans.
★★★★★
Kate
I’m happy you found it and were able to enjoy it, Laurie. Thank you for your review!
Noreen
This has been my go-to recipe for vegetarian refried beans and they always turn out great! The recipe is fast, easy, very tasty and versatile enough so that you can adjust to suit your own taste. Tonight, I added the No Chicken flavor from Better than Bullion and it was a fantastic addition. Thanks so much for sharing!
★★★★★
Cat
Excellent! Made this for supper tonight easy and tasty. Thank you!
Martha Jackson
I love refried beans, I never thought to add lime juice to them, thank you for opening up my taste buds a little more. I always just used the limes on my salad and salsa of course the main dish, tacos
★★★★★
Kate
You’re welcome! I’m happy you enjoyed them, Martha.
Spogetti-head
You are Da Bomb. I end up using SO many of your recipes. Your marinara OMG.
Can leftover refried beans be frozen? I’ve tried it in the past with canned – BLECH.
★★★★★
Lucy
Literally came out perfect!!
★★★★★
Kate
I love it! Thank you for your review, Lucy.
Dányi Dániel
Made this (or a close equivalent – I always color outside the lines!) from dry pinto beans, turned out great, added ghost chili flakes and grated cheese, perfect! thanks for the recipe.
★★★★★
Kim T.
Easy, delicious recipe. I used romano beans, because that is what I had, and they worked out very well. Thank you for your lovely recipes!
★★★★★
Liza
Superb, thank you for the recipe!
Jonathan Martin
Big fan. Simple as it gets. I like to mix up my beans. Maybe kidney and cantellini one time, or soak up a mixed bag for fun. Thanks for the starting point.
★★★★★
Janet Baldwin
Lovely recipe…. Can I freeze the bean mixture when cooked please? I need to make it 2 days before we go away, and will be making enough to 6 or 7 of us.
★★★★★
Kate
Hi, I haven’t tried to freeze, so I can’t say for sure. But, it may be ok. The beans could be somewhat dry with thawed.
Bonnie Roberts
Excellent recipe. I caramelized my onions. Delish.
★★★★★
Randy
I was looking for a way to jazz up canned refried beans so I swapped the required pinto beans and potato masher with refried beans and wow! This is the first time refried beans have been the star of the show instead of generally nutritious filler. I’ve already added this recipe to my cookbook and I’ll never have plain beans again. The husband agrees that these were the best burritos we’ve ever made!
★★★★★
Ellen
I really like this recipe. Very flavorful. And I swap out all kinds of beans. I also bulk it up a lot by throwing the onion and garlic in a mini-processor with a carrot, 1/2 a red pepper, and a stalk of celery. I saute this mix for a while to cook, and while I’m doing that, instead of mashing, I pulse the beans in the processor to the texture I like. Hey, it’s already dirty! Finally, I incorporate the beans and herbs into the mix. Super fast and super easy.
★★★★★
Mel G
OMG!!! This recipe was super easy and so delicious. I prepared the beans the day before rather than using canned and they were easily the best refried beans I have ever tasted. I used Cranberry beans because they are also very creamy and a bit bigger than pintos. I didn’t have an onion so added chopped scallions to the garlic. And didn’t have a lime so used lemon. The seasonings were spot on. I almost ate the whole recipe – but saved half for later. Thanks so much for this great recipe.
★★★★★
Kate
You’re welcome, Mel! Thank you for your review.
JC
Excellent recipe and can be used different beans. I belong to the Rancho Gordo bean club and always have a pot of beans cooking. This week I had leftover Christmas Lima beans in the fridge and used them in this recipe. I added a bit more cumin and chile than called for, and instead of water used the bean broth from the cooked beans. DELICIOUS!
By the way, cooking fresh beans is so easy. When they are super fresh, which is what you get from Rancho Gordo, there’s no need to soak, and for the most part the beans cook up nicely within an hour.
Christina
Turned out very delicious. I added a red capsicum and made Mexican cannelloni. Thank you. (I cannot eat the canned refried beans even the salt reduced ones are too salty.) These are so healthy!
★★★★★
VENESSA GLANDEN
I thought I followed the recipe pretty close. No cilantro. Mine is really soupy. I mashed a lot if not all the beans trying to thicken it up.
★★★
Susie and Martin
Just made this retried beans recipe, used pinto and black beans, tastes amazing. Thank you. Susie and Martin, New Zealand
★★★★★
Kate
Thank you, Susie and Martin!
Susie and Martin
We have made them again, such an easy, tasty recipe. Thank you. Will check out your other recipes
★★★★★
Jeri
I made this recipe today using 1 can of pinto beans and 1 can of black beans. I followed the rest of the recipe exactly, and it turned out so good! My husband also liked them, so these refried beans will be a repeat performance at our house! Simple but flavorful!! Thanks for the recipe!
★★★★★
Denise
These are so delicious and came together so quickly. I used an immersion blender to whip them up and left some chunks. Thank you! This recipe is a keeper.
★★★★★
Kate
I’m glad you enjoyed them, Denise! Thank you for your review.
Kathi
Absolutely delicious! I will never buy canned refried beans again!
Kate
I love that! Thank you for your comment, Kathi.
Roni Novitzke
So excited to try this recipe. Never made them in my life. My sis and brother in law are coming from Minnesota and love Mexican food. I have an amazing menu. Want to have these beans be the best. Thank you
Jen
Help! We’re in Deutschland, where Idk how to get a can of cooked beans. I do have a bag of dried pinto beans. Can you tell me how to start with them?
Kate
Hi, You could use my How to Cook Black Beans (From Scratch!) as guidance, but all beans vary so I can’t say for sure. Sorry!
Kathy
You have good recipes, but your website has so many flashing ads that it makes me dizzy and so I will avoid you when possible.
★★★
Kate
Hi Kathy, I’m happy to hear you like my recipe. I do try to keep my ads to a minimum, but I do need to make an income to provide these recipes. You can always set the ad settings in your browser.
Michelle
Seriously the best retried beans I have ever eaten.
★★★★★
Rox
I’m wondering about using hand mixer and a little water or broth to mash the beans.
★★★★★
Kate
Let me know how it works for you, Rox!
Karen Hess
This is the best recipe I’ve ever found. I was lazy so I used onion & garlic powder, powdered beef flavoring, dried cilantro, and some dried jalapeno flakes. I added a little more water, plus I added about 1/2 cup of prepared salsa. I simmered on low, uncovered, for close to an hour to reduce the liquid and allow the seasonings to blend in. Mashing was a breeze and the consistency was awesome. This is going to become my “go to” recipe template using canned and dried beans. I like to make burritos and freeze them to pull out later for a quick meal or take to work for lunch.
Sunny
I was looking for a homemade refried bean recipe. This looks fabulous and has the major ingredients: spices, cilantro, lime juice… Making it tonight. Thank you so much!
Hayley
I made this last night and served it on tacos with pico de gallo, avocado and greek yoghurt. So yum! We also used it as a dip with some corn chips. Will definitely be making this again.
★★★★★
Kate
That’s great, Hayley! Thank you for your review.
Shirley
Great! Added a fresh jalapeño to a double batch and the flavor was wonderful. Will definitely make again. (Didn’t use cilantro as we don’t like it)
★★★★★
Shari
Hello! If I make these beans in advance, how is the best way to reheat them? Thanks!
Kate
You can gently reheat them in the microwave or stovetop can work too.
Trex
DONE JUST DONE with cans of Re fried beans. This recipe is so tasty, I usually spend my time sprucing up a can of Re fried beans with onions, hot sauce, cheese BUT NO MORE ! I’m not even going to top this with cheese! Made with one can of black beans but left the other ingredients amped up! Thank you Kate, Cookie, and Clover!
★★★★★
Kate
Hooray! I’m excited you loved it, Trex. I appreciate your review.
David Wakutz
No need for any changes to your recipe.
Only one addition, a tbsp or two of salsa for some heat.
Thank you , can’t wait to share.
★★★★★
Ruth
I made these exactly like you said in your directions and this is the first time in over 20 years that my husband would even taste refried beans of any kind let alone homemade.
He’s a big guy he likes to eat so it’s not that he’s picky about anything… He couldn’t get enough of these beans this is going to be my go-to. thank you so much like, you don’t even know cuz I’m getting him to eat something healthy.
★★★★★
Kate
I’m glad these were a hit, Ruth! Thank you for your review.
Shana
delicious recipe! Thank you
★★★★★
Tina
We were at our lake home and entertaining our cousin and husband who love their Mexican meals. I made enchiladas, Spanish rice, chips and your fantastic retried beans! I didn’t have any olive oil so I used butter and that worked fine. Your recipe was simple and the refried beans were so yummy! It was the perfect addition to our meal and everyone loved them!!I will def make again, Thanks!
★★★★★
Kate
I’m happy it worked well for you, Tina! Thank you for your review.
John Reed
This was very easy to make. Had to add some add’l chili as well as cheese (we like cheezy). Did the black bean version.
★★★★★
Linda Collazos
These are The BOMB!
B
YUMM!! SO GOOD!
Kathy
Perfect! We usually just use canned refrieds to go with our fajitas, but we were out. I did have pinto beans and followed your recipe as written except I reduced the chili powder to a scant 1/8 tsp. My family and I were pleasantly surprised at how tasty it was. I’ll be making this again. Thanks
★★★★★
Kate
You’re welcome, Kathy!