Homemade refried beans are a creamy, fiber-rich Mexican side made by simmering pinto beans with cumin and oregano, then mashing them with sautéed garlic and onion. This recipe works with either dried beans (1–3 hours) or canned beans (20 minutes).
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Rinse and sort the dried pinto beans, discarding any stones or debris.
Transfer beans to a large pot and add water, onion wedges, cumin, salt, oregano, and several grinds of pepper.
Bring to a boil and skim off any foam that rises to the surface.
Reduce heat to low and simmer until beans are tender, 1 to 3 hours depending on freshness of beans.
Reserve the bean cooking liquid before draining.
Heat olive oil in a large skillet over medium heat. Add the finely diced onion and cook until soft and tender, about 5 to 8 minutes.
Add the minced garlic and cook for 1 more minute.
Reduce heat to low. Add the cooked beans along with 1/2 cup of their cooking liquid.
Mash the beans with a potato masher or the back of a spoon, adding more cooking liquid as needed, until the mixture is thick and creamy. For very smooth beans, pulse in a food processor.
Season to taste with salt and fresh lime juice before serving.
For canned bean method: Skip the first four steps. Use drained and rinsed canned pinto beans and use water in place of bean cooking liquid. The beans will be ready in about 20 minutes.
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months; reheat on the stovetop with a splash of water to restore creaminess.
potato masher · food processor (optional, for very smooth beans)
Yes. Skip the first four cooking steps, use drained and rinsed canned pinto beans (3 cans, 15 oz each), and substitute water for bean cooking liquid. They'll be ready in about 20 minutes.
1 to 3 hours on low heat, depending on the freshness of the beans. Older beans take longer.
Yes. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat gently on the stovetop with a splash of water to restore creaminess.
Mash to a thick, creamy texture by hand, or pulse in a food processor for a very smooth consistency. Add more cooking liquid if needed to reach your preferred thickness.
No. Simply rinse, sort to remove stones or debris, and cook directly in fresh water with seasonings.
