Refried Beans (Easy Homemade Recipe)
Creamy homemade refried beans with just 3 ingredients - beans, onion, and olive oil. Ready in 20 minutes with canned beans or make from scratch with dried beans. A staple in Mexican cooking that goes with everything.
6 servings
Calories: 183kcal
Ingredients
- 3 cups cooked beans black beans or pinto beans, drained (reserve the cooking liquid)
- 2 tablespoons olive oil or vegetable oil
- 1/4 white or yellow onion finely chopped
- Salt to taste
- 1/4 to 1/2 cup bean broth or water as needed for texture
Instructions
- Saute the onion. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until golden brown and fragrant, about 3-4 minutes.
- Add the beans. Add the drained cooked beans to the skillet. Stir to combine with the onion and oil.
- Mash to your desired texture. Using a bean masher or potato masher, mash the beans in the skillet. For creamier beans, mash more. For rustic beans, leave some chunks. Add bean broth or water a splash at a time if the beans get too thick.
- Season and adjust. Taste and add salt as needed. Stir well and cook for another 2-3 minutes until heated through and the texture is how you like it.
- Serve warm as a side dish, filling, or dip.
Remember: beans thicken as they cool, so keep them a little looser than your final desired texture.
Notes
- Beans: Black beans and pinto beans are the most common. Red beans, white beans, and mayocoba beans also work. The technique is the same regardless of the type.
- Canned beans: Drain and rinse well. You can use water instead of bean broth for thinning.
- From dried beans: Cook them first using the stovetop (frijoles de olla), Instant Pot, or slow cooker. Save the cooking liquid - it's packed with flavor and perfect for adjusting the texture.
- Oil: Olive oil is my favorite for flavor and health. You can also use vegetable oil, butter, or traditionally lard.
- Texture: Always make them a bit looser than you want - they thicken as they cool. Thin with broth or water when reheating.
- Storage: Refrigerate in an airtight container for up to 5 days. Freeze in portions for up to 3 months. To reheat, warm in a skillet over low heat, adding a splash of water or broth to loosen them back up.
- Extra flavor ideas: Add cumin, chili powder, or oregano. Stir in pickled jalapenos, chipotles in adobo, or green salsa. Top with crumbled queso fresco or a drizzle of crema.
Nutrition
Serving: 1serving | Calories: 183kcal | Carbohydrates: 22g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 2mg | Potassium: 332mg | Fiber: 8g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg