Refried beans are a creamy, comforting staple that bring rich, savory flavors to any meal. With just 15 minutes of prep and a short 2-minute cook time, this recipe is surprisingly simple yet deeply satisfying. The beans simmer slowly, developing a velvety texture and a smoky, earthy taste that’s irresistible. Perfect for tacos, burritos, or as a hearty dip, they’re a versatile addition to your kitchen repertoire.
What makes these refried beans stand out is their luscious creaminess and depth of flavor, achieved with minimal effort. The 2-hour total time allows the beans to soak up all the aromatic spices, creating a dish that’s both rustic and indulgent. Whether you’re a seasoned cook or just starting out, this recipe promises a delicious, crowd-pleasing result every time.
Ingredients for Perfect Refried Beans
- 2 cups dry pinto beans (sorted and rinsed)
- 8 cups water, plus more as needed
- 1 white onion (half cut into wedges, half diced)
- 1 teaspoon ground cumin
- ¾ teaspoon sea salt, plus more to taste
- ½ teaspoon dried oregano
- Freshly ground black pepper (to taste)
- 2 tablespoons avocado oil (or substitute with olive oil)
- 2 garlic cloves, chopped
- 2 tablespoons fresh lime juice, plus more to taste
Step-by-Step Instructions for Refried Beans
- Prepare the beans: Place the beans in a colander, sort through them to remove any debris, and rinse well.
- Cook the beans: In a large pot, combine the beans, water, onion wedges, cumin, salt, oregano, and several grinds of pepper. Bring to a boil, then skim off any foam. Reduce heat to low and simmer for 1 hour. Check for tenderness; if needed, continue simmering, checking every 15 minutes, for up to 90 minutes more. Add water if the pot dries out.
- Drain the beans: Place a fine mesh strainer over a large bowl. Drain the beans, reserving the cooking liquid.
- Sauté the aromatics: Heat avocado oil in a large skillet over medium heat. Add the diced onion and garlic, and cook for 5 minutes, or until soft and translucent.
- Mash the beans: Stir the beans into the skillet and reduce heat to low. Add ½ cup of the reserved cooking liquid. Use a potato masher to mash the beans to your desired consistency, adding more liquid in ½ cup increments as needed (typically 1 to 1½ cups total). For smoother beans, blend with an immersion blender or process in a food processor.
- Season and serve: Stir in the lime juice. Taste and adjust with more salt and lime juice if desired. Serve warm as a side dish or store in an airtight container in the fridge for up to 5 days. Freezes well.
Delicious Serving Suggestions
Refried beans are incredibly versatile! Serve them as a side dish with tacos, enchiladas, or grilled meats. For a hearty breakfast, spread them on warm tortillas and top with scrambled eggs, avocado, and salsa. They also make a great dip—pair with tortilla chips, guacamole, and pico de gallo for a crowd-pleasing appetizer.
Storage and Reheating Tips
Store leftover refried beans in an airtight container in the refrigerator for up to 5 days. To freeze, portion them into freezer-safe bags or containers for up to 3 months. When reheating, add a splash of water or broth to restore their creamy texture, and warm them in a skillet over medium heat, stirring occasionally.
Time-Saving Shortcuts
Short on time? Use canned pinto beans instead of dried ones. Simply drain and rinse them, then skip the cooking step and proceed with mashing and seasoning. This cuts the prep and cook time down to just 20 minutes, making it perfect for busy weeknights.
Recipe Variations to Try
Experiment with different flavors by adding chopped jalapeños for a spicy kick or crumbled bacon for a smoky twist. For a vegan option, swap avocado oil with olive oil and skip the bacon. You can also use black beans instead of pinto beans for a slightly different texture and flavor.
Essential Equipment Guidance
For this recipe, a large pot is key for cooking the beans, and a fine mesh strainer helps drain them efficiently. A potato masher or immersion blender is ideal for achieving your desired consistency. If you prefer smoother beans, a food processor works wonders.
Refried Beans
Ingredients
- 2 cups dry pinto beans
- 8 cups water plus more as needed
- 1 white onion half cut into wedges, half diced
- 1 teaspoon ground cumin
- ¾ teaspoon sea salt plus more to taste
- ½ teaspoon dried oregano
- Freshly ground black pepper
- 2 tablespoons avocado oil
- 2 garlic cloves chopped
- 2 tablespoons fresh lime juice plus more to taste
Instructions
- Place the beans in a colander and sort through them to remove and discard any stones or debris. Rinse well.
- Place the beans in a large pot and add the water, onion wedges, cumin, salt, oregano, and several grinds of pepper. Bring to a boil and skim off any foam that rises to the water’s surface, then reduce the heat to low and simmer for 1 hour. Check the beans. If they are not fully tender, continue simmering, checking them every 15 minutes, until tender, up to 90 minutes more. Add water to the pot as needed if it begins to dry out.
- Place a fine mesh strainer over a large bowl. Drain the beans into the strainer, reserving the cooking liquid in the bowl.
- Heat the avocado oil in a large skillet over medium heat. Add the diced onion and garlic and cook, stirring occasionally, for 5 minutes, or until soft and translucent. Stir in the beans and reduce the heat to low. Add ½ cup of the bean cooking liquid and use a potato masher to mash the beans until they reach your desired consistency, adding more cooking liquid, ½ cup at a time, as needed (I typically use 1 to 1½ cups). For smoother refried beans, blend the beans with an immersion blender or transfer to a food processor and process until smooth. Add the lime juice. Taste and add more salt and lime juice as desired. (I typically add another 1 teaspoon salt and ½ tablespoon lime juice at this point.)
- Serve as a side dish or try one of the serving suggestions in the blog post above. Store leftover refried beans in an airtight container in the refrigerator for up to 5 days. They also freeze well.