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5 from 7 votes

How to Make THE BEST Refried Beans

Use your choice of dried or canned pinto or black beans in this easy refried beans recipe for the best creamy refried beans.

Course Main CourseCuisine MexicanKeyword refried beans

Prep Time 10 minutesCook Time 2 hoursSoaking Time 8 hoursTotal Time 11 hours 13 minutes

Servings 8
Calories 281kcal

Ingredients

• 1 pound dried pinto beans , rinsed in a colander
• 4-6 cups water
• ⅓ cup extra virgin olive oil
• ½ yellow onion , chopped
• 4 cloves garlic , peeled and smashed
• 2 bay leaves
• 1 tablespoon kosher salt
• 2 tablespoons vegetable oil
• 1 teaspoon freshly ground black pepper

Instructions

• Use dried or high-quality canned beans for this recipe. If using dried beans, add them to a large bowl and cover with 2-3 inches of cold water. Soak the beans on the counter overnight or for 8-24 hours. Drain and rinse the beans then add to a Dutch oven or heavy-bottomed pot. Cover with 4-6 cups of cold water or so they're covered by about 3 inches. Add the chopped onion, smashed garlic, and bay leaves then drizzle with the olive oil. Season with kosher salt. Bring the beans to a boil. Skim off the foam that forms and discard. Reduce the heat to medium-low and cook at a gentle simmer, uncovered, for about 2 hours or until tender, cooking longer if needed. Add more water if needed to keep the beans submerged.
• Once the beans are cooked and tender but not breaking apart, remove them from the heat and discard bay leaves. Taste for seasoning and add more salt if needed.
• If using canned beans, reserve the bean liquid from the can for adding to the beans as they mash, adding water as needed.
• Heat the vegetable oil in a large skillet over medium-high heat. Use a slotted spoon or strainer to add the beans to the skillet, reserving the bean liquid. Cook the beans until tender, stirring and lightly mashing with a wooden spoon as the beans soften, adding ¼ cup or so of the liquid at a time, cooking the beans so the liquid is absorbed. Don't let the beans dry out or they'll become pasty. If you run out of bean liquid, use water. Cook anywhere from 15 to 45 minutes until they're the consistency you like. Season with more kosher salt to taste and freshly ground black pepper.

Notes

If using canned beans for Refried Beans: 

Drain the beans but reserve the liquid in the can. You’ll use the liquid to help thin the beans, adding water as necessary.

Sauté the onion and 2 cloves garlic in the oil before adding the canned beans. If you’re starting with my pinto beans recipe, the onion and garlic have already been cooked into the beans. If using canned beans, you’ll need to add these flavor enhancers before adding the beans to the skillet.

Nutrition

Calories: 281kcal | Carbohydrates: 37g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 885mg | Potassium: 806mg | Fiber: 9g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 3mg

What to Serve With Refried Beans

• Easy Mexican Coleslaw Recipe
• Slow Cooker Mexican Pot Roast
• The BEST Carnitas
• Chopped Mexican Kale Salad
• The BEST Spanish Rice Recipe (Mexican Rice)
• Grilled Skirt Steak with Chimichurri
• The BEST Easy Chicken Fajitas

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