Refried Beans

4.73 from 22 votes

These quick and easy Refried Beans are perfect for a multitude of dishes! Using a short list of inexpensive ingredients, you can amp up your next Mexican night with this simple 20 minute recipe.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: Mexican

Keyword: refried beans

Servings:

Calories: 381kcal

Equipment

Ingredients

2 tablespoon olive oil
1 small onion diced
3 cloves garlic minced
1 teaspoon chili powder
½ teaspoon ground cumin
1 teaspoon smoked paprika
¼ teaspoon salt
30 ounce pinto beans (2 cans of 15 oz each), rinsed and drained
½ cup water
1 tablespoon lime juice

US Customary - Metric

Instructions

Cook Onions: Heat the olive oil in a medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until they have softened and become translucent, about 5 minutes.
Add Seasoning: Add the garlic, chili powder, ground cumin, paprika, salt, stir and cook for another 30 seconds until aromatic.
Cook Beans: Add the beans and water, stir, and cook covered for 5 minutes.
Mash: Remove the lid and reduce the heat to low. Using a potato masher, mash the beans until desired consistency. For a smoother and creamier consistency, use an immersion blender.
Finish: Turn off the heat and stir in the lime juice. Taste and adjust seasoning with salt if necessary.

Notes

You can use dry beans instead of canned beans, but you won't notice much difference, aside from how much longer it will take! You'd have to soak and cook your beans first, then continue with the recipe as instructed.
Add some cilantro for some extra kick and flavor!
Chop the onion really small so it blends well when mashing! This will ensure silky smooth refried beans.
If you want your beans to be extra creamy with no chunkiness, use a food processor or immersion blender!
If your refried beans seem dry, add a splash of water to them.
Transfer any leftover refried beans to an airtight container or sealable bag. The will last for up to 5 days in the fridge.
Allow your refried beans to fully cool before freezing. I would recommend separating the beans into portions for easy defrosting. Place in an airtight container or freezer bags for up to 8 months.

Nutrition