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refried beans recipe-1

Refried Beans Recipe

Classic Mexican-style refried beans are creamy, flavorful, and perfect as a side for tacos, burritos, or as a dip. This easy recipe uses canned pinto beans for convenience and delivers authentic taste in just over half an hour.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 persons
Course: Side Dish
Cuisine: Mexican
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons vegetable oil or lard for traditional flavor
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 cans (15 oz each) pinto beans, drained and rinsed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt adjust to taste
  • 1/2 cup water or low-sodium chicken broth add more if needed
  • 1/4 teaspoon chili powder or smoked paprika optional for extra flavor
  • to taste fresh cilantro or queso fresco optional for garnish

Equipment

  • 1 large skillet or frying pan
  • 1 potato masher or fork
  • 1 wooden spoon or spatula
  • 1 cutting board
  • 1 set measuring cups and spoons

Method
 

  1. Heat the vegetable oil (or lard) in a large skillet over medium heat.
  2. Add the diced onion and cook for 3-4 minutes until softened and translucent.
  3. Stir in the minced garlic and cook for another 30 seconds, stirring constantly to avoid burning.
  4. Add the drained and rinsed pinto beans to the skillet. Stir well to combine with the onion and garlic.
  5. Sprinkle in the ground cumin and salt. Optionally, add chili powder or smoked paprika for extra flavor.
  6. Pour in the water or chicken broth, then use a potato masher or fork to mash the beans to your desired consistency.
  7. Continue to cook the beans, stirring often, for 8-10 minutes. If the mixture becomes too thick, add a splash more water or broth.
  8. Taste and adjust seasoning with more salt if necessary.
  9. Remove from heat. Garnish with chopped cilantro or crumbled queso fresco if desired.

Notes

Leftover refried beans can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
If using dried beans, cook 1 1/2 cups dried pinto beans until tender (yields about 3 cups cooked) and proceed with the recipe as written.