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These Easy Refried Beans will be your go-to recipe for refried beans. They are creamy and delicious with just the right amount of seasoning.
These beans get a head start by using canned pinto beans. Ready in under 15 minutes!
Homemade refried beans
We use a lot of refried beans in our house. It seems like any time we are having any type of Mexican food, out come the refried beans. And I'll be honest, we've tried them all. I have a great recipe for crockpot refried beans, and we love them, but they take planning ahead of time and several hours.
We have also used several cans of refried beans. They are easy, but there's just something unappealing about the beans that come out in a solid clump with the indentation of the lines from the cans. They work in a pinch, but they aren't my favorite.
Finally, my sister introduced me to these easy refried beans, and they have become my all-time favorite. These beans get a jump start by using canned pinto beans. You can buy your favorite variety at the store, or you could also try canning dried pinto beans and having a stock on hand.
These refried beans are perfect on tostadas, in burritos, tacos, or served as a side dish. Don't forget to use them in this seven-layer dip too!
Key ingredients
- Canned Pinto Beans - Use your favorite store-bought brand or use your own home-canned beans.
- Olive Oil - Just a bit of oil is used to help bloom or bring out the flavors of the spices. You can also use your favorite type of oil.
- Spices - Ground cumin, garlic powder, smoked paprika, and cayenne pepper or chili powder.
Step-by-step directions
- Heat the oil in a large skillet over low heat.
- Add the spices and stir. Bloom the spices, or heat just until you can smell the spices.
- Add the beans along with the sauce they are packed in.
- Stir well and begin mashing the beans with a fork, a potato masher, or a large spoon. You want about ¾ of the beans mashed.
- Cook over low to medium-low heat until the beans have thickened.
- Serve hot.
Kitchen terminology
- Bloom is a cooking term for heating spices, often in oil or fat to help bring out the flavor of the spices.
Recipe tips
- Use a large skillet rather than a pot. The skillet makes it easier to mash the beans.
- Mash as many beans as you'd like or leave more whole beans if you prefer.
- Wait until your beans have reached the desired thickness and then taste. Add salt and pepper if needed.
- Top with shredded cheese just before serving, if desired.
Variations on refried beans
- Use black beans in place of the pinto beans.
- Substitute regular paprika for the smoked paprika.
- Add a pinch of chipotle powder.
Frequently asked questions
Store cooled refried beans in a covered container in the refrigerator for 3-4 days.
Yes, these beans freeze well. Place cooled beans in a freezer-safe container and freeze. Best used within 3 months.
Serving suggestions
Serve these tasty refried beans with your favorite main dishes. Some of our favorites are
More delicious recipes using pinto beans
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious side dishes!
Easy Refried Beans
Equipment
- Potato Masher
Ingredients
- 1 tablespoon olive oil (or your favorite oil)
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika (or regular paprika)
- ¼ teaspoon cayenne (or chili powder)
- ¼ teaspoon garlic powder
- 2 15 ounce cans pinto beans (Do NOT drain)
Instructions
- Heat the oil in a large skillet over low heat.1 tablespoon olive oil
- Add the spices and stir. Cook just until you can smell the spices.½ teaspoon cumin , ¼ teaspoon smoked paprika, ¼ teaspoon cayenne , ¼ teaspoon garlic powder
- Add the beans along with the sauce they are packed in.2 15 ounce cans pinto beans
- Stir well and begin mashing the beans with a fork, a potato masher, or a large spoon. You want about ¾ of the beans mashed.
- Cook over low to medium-low heat until the beans have thickened.
- Taste and add a pinch of salt if needed. The amount of salt will vary depending on the canned beans you used and your personal taste.
- Serve hot.
Notes
- Use a large skillet rather than a pot. The skillet makes it easier to mash the beans.
- Mash as many beans as you'd like or leave more whole beans if you prefer.
- Wait until your beans have reached the desired thickness and then taste. Add salt and pepper if needed.
- The amount of time to thicken may vary depending on the amount of liquid in your can of beans. If the beans seem soupy, continue cooking over low heat until more of the liquid evaporates and reach the desired consistency.
- Top with shredded cheese and fresh cilantro just before serving, if desired.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Andrew says
Easy and very tasty!
Kathy Berget says
Thank you!
Chris Marino says
Sooo good! I did add a smidge of coriander and skipped the cayenne peper (bit of a weakling on the hot stuff) but so delish! And so easy! Thank you for sharing, I may never go back to my favorite prepared canned refried beans!!
Kathy Berget says
Thanks so much! I think it's always good to adjust the seasonings to your liking!
Jen says
Such an easy and delicious refried bean recipe! I topped with cotija cheese and had for dinner with some tortilla chips. Thanks for sharing this great recipe!
Kathy says
Thanks so much! I'm glad you enjoyed the recipe. 🙂
Suzi says
So so good and super easy! So much better than the thick paste out of a can. I added a tiny bit of salt to bring out the flavor. Next time, if I'm using them in burritos, I would cook them a little longer to thicken up. But tonight they were perfect as a side for taco night .
Kathy says
Thanks so much! I'm glad you enjoyed them.
Zoey says
Honest to god tasted like turkey neck soup. Not a fan
Kathy says
Um...what did you add? Cause it's about the furthest thing from that...
Brian says
Really tasty, but the thing that frustrates me to no end with some recipes I find on line reared it's ugly head here and it involves consistency. It didn't thicken even a little bit, was a more of a bean soup and I needed close to a half cup flour mixed with water to get it reasonably firm. But with that tweak I'll absolutely make this over getting store bought stuff from here on out.
Kathy says
Hi Brian,
It sounds like you needed to cook it longer. I make these beans on a regular basis and the beans thicken as you mash them and as the liquid evaporates while cooking. Try cooking them down for a bit longer without adding the flour to see if that works.
Kathy
Rayna says
I have been looking for an easy delicious refried beans recipe. I found this one and had all the ingredients so I made it. It was delicious. The spices smelled so delicious as they cooked in the oil. I made bean burritos with the refried beans. It’s nice to make your own refried beans because you can make them the consistency you want them. Thank you for an easy delicious recipe.
Kathy says
Thanks so much! I'm glad you enjoyed them. 🙂
Bethny Bain says
These are amazing. Spice blend is spot on. I have been looking for this recipe to save me time and is quick and easy, this fit perfectly. Thank you so much for sharing.
Kathy says
Thanks so much! 🙂
Phil S says
Followed directions ... resultant product was bland. Distinctly lacked fat content...added cream cheese, lime, cilantro and Chipotle chili spice.....what a difference!! Much, much better!
Kathy says
Thanks for your suggestions.
Felicia Davis says
I realize I didn't have a can of for being so I found this recipe All I had was Western style pinto beans I'm trying it tonight so we will see
Kathy says
Let me know how it turns out. 🙂
Brandy says
Excellent refried-from-regular canned beans hack! Used black beans and homemade lard instead of olive oil. Heating the spices in the fat made all the difference, these are delicious!
Thanks so much for a tasty and easy recipe!
Kathy says
Thank you!
annie jones says
EASY & SO YUMMY!!
Kathy says
Thank you! 🙂
Beth says
I found your recipe after realizing I was a space cadet and bought cans of pinto beans instead of refried beans. My husband tried them when they were done and said “this is what we make from now on!!!” Thank you so much for saving dinner tonight!!!
Kathy says
Yay!!! Thanks so much! 🙂