These homemade refried beans start with a can of pinto beans and a few pantry spices, and they’re ready in about 20 minutes. So much better than canned!

Mexican food is on our menu at least once a week, usually more. It can be anything from Chicken Enchiladas to a quick batch of Air Fryer Tacos, and my guys always want refried beans on the side. I’ll be honest, I was never a big refried bean fan myself, so for years I just grabbed a can from the pantry and called it good.

 

That all changed when my son had dinner at my brother’s house. My brother made homemade refried beans, and my son came home completely blown away. I had the recipe in my inbox before they were even done with the dishes, and it has been our go-to ever since. It’s a simple pot of pinto beans simmered with garlic, a bay leaf, cumin, and oregano, then mashed until creamy. Even I’m a convert now!

Ingredient Notes

• Pinto beans: One 15-ounce can, liquid and all. You use everything in the can, so the starchy liquid helps the beans get creamy as they mash. Since the liquid is part of the recipe, I like to spend a little more on a good-quality brand.
• Garlic: Just smash a clove with the side of your knife. It softens as it simmers and mashes right into the beans, so there’s no mincing needed.
• Bay leaf: Adds a subtle, savory background flavor. Just remember to pull it out before mashing.
• Dried oregano: Gives the beans that classic, slightly earthy Mexican flavor. Mexican oregano works great here if you have it.
• Cumin: Warm and smoky. It’s the flavor most people recognize in refried beans.
• Salt: Added at the end. Canned beans and their liquid already contain salt, so taste first and season from there.

How to Make Homemade Refried Beans

• Add the beans. Pour the entire can of pinto beans, liquid and all, into a small saucepan.
• Add the seasonings. Add the smashed garlic, bay leaf, oregano, and cumin (everything except the salt). Stir to combine and evenly distribute the spices.
• Simmer. Bring the beans to a boil, then reduce the heat to medium-low and let them simmer for 15 to 20 minutes, until the beans are very soft and some of the liquid has cooked down.
• Mash. Remove the bay leaf. Mash the beans with a potato masher for a chunkier texture, or use an immersion blender if you like them smooth.
• Season. Stir in about 1/2 teaspoon of salt, taste, and adjust from there.

Recipe Tips

• Don’t drain the beans. The liquid in the can is what makes these creamy. If they get too thick, stir in a splash of water or broth.
• Let them simmer long enough. The beans should be soft enough to mash easily. If they still feel firm, give them a few more minutes.
• They thicken as they sit. Pull them off the heat when they’re slightly looser than you want. They firm up quite a bit as they cool.
• Pick your texture. A potato masher gives you rustic, slightly chunky beans. An immersion blender makes them smooth and restaurant-style.
• Salt at the end. Canned beans vary a lot in sodium, and the liquid concentrates as it simmers. Tasting first keeps them from getting too salty.

Variations

• Black refried beans: Swap in a can of black beans for the pinto beans. Same method, slightly earthier flavor, and a darker color.
• Make them richer: Stir in a tablespoon of butter, olive oil, lard, or bacon grease when you mash. Lard and bacon grease give the most traditional, restaurant-style flavor.
• Add some heat: Simmer a little diced jalapeño with the beans, or add a pinch of chili powder with the cumin.
• Add onion: Simmer a little diced onion with the beans, or sauté it first in a bit of oil or bacon grease for extra flavor.
• Make them cheesy: Stir a handful of shredded cheddar or Monterey Jack into the hot beans until melted, or sprinkle it on top before serving.
• Brighten them up: Finish with a squeeze of fresh lime juice and some chopped cilantro.

How To Make With Dried Beans

Canned beans are what make this recipe so quick, but you can absolutely start with dried pinto beans. I soak the beans in plain water, then drain and cook them in fresh water until they’re completely tender. Use about 1 1/2 cups of cooked beans in place of the can, plus about 1/2 cup of the cooking liquid, then follow the recipe as written. Since home-cooked beans don’t have the salt that canned beans do, you’ll likely need a little more salt at the end.

How To Serve Homemade Refried Beans

These are perfect as a side dish for taco night or next to Ground Beef Enchiladas, but they’re also a great ingredient in other recipes:

• Wet Burritos
• Mexican Pizza
• Mini Tostadas
• Add a layer to your Taco Dip
• Taco Cups
• Spread on tostadas, layer into nachos, or tuck into breakfast burritos.

Storage & Freezing

Fridge: Let the beans cool, then store them in an airtight container in the refrigerator for 3 to 4 days.

Freezer: Cool completely and freeze in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge.

Reheat: Warm in the microwave or in a saucepan over medium-low heat, stirring often. Add a splash of water or broth to loosen them back up.

Make a big batch: This recipe doesn’t make a ton, so I like to double or triple it in a larger saucepan and freeze the extras in portions. It may need a few extra minutes of simmering.

The next time Mexican food is on your menu, skip the canned refried beans and make your own. They take hardly any extra work, and you can season them exactly the way your family likes.

More Delicious Mexican Recipes

• Chicken Chilaquiles
• Crockpot Fiesta Chicken
• Instant Pot Chicken Fajitas
• Meximelt
• Chicken Flautas
• Beef Enchilada Casserole
• Taco Spaghetti