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Refried Beans

Homemade refried beans made from pinto beans simmered with onion, garlic, and cumin, then mashed into a rich, creamy spread. Far superior to the canned version.

30 minEasyServes 6175 cal/serving

MexicanSideStovetopVegetarianVeganLow CarbHalal-friendlyGluten-FreeNut-FreeDairy-FreeEgg-FreePork-FreeAlcohol-FreeNightshade-Free

Ingredients

  • 2 cans canned pinto beans, drained, liquid reserved
  • 3 tbsp vegetable oil
  • 1/2 white onion, finely diced
  • 2 garlic cloves, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 2 tsp lime juice, freshly squeezed

Instructions

  1. 1

    Drain 2 cans canned pinto beans, reserving the liquid. Set aside.

  2. 2

    Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 1/2 finely diced white onion and cook 4-5 minutes until softened.

  3. 3

    Add 2 minced garlic cloves and 1/2 tsp ground cumin. Cook 1 minute until fragrant.

  4. 4

    Add the drained pinto beans and 1/2 cup reserved bean liquid. Stir to combine.

  5. 5

    Mash beans with a potato masher to desired consistency, adding more liquid as needed.

  6. 6

    Cook 5-7 minutes, stirring, until thickened to a spreadable consistency.

  7. 7

    Stir in 2 tsp freshly squeezed lime juice and season with 1/2 tsp salt. Serve warm.

Questions

How long does Refried Beans keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Refried Beans?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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