Easy Homemade Refried Beans Recipe

Name: Easy Homemade Refried Beans Recipe
Prep time: 10 min
Cook time: 165 min
Total time: 175 min
Ingredients: 1 pound dry pinto beans; 3 quarts water; 1/2 cup milk; 2 teaspoons Salt; 1 small onion (chopped into chunks); 2 garlic colves (peeled and left whole)

Refried Beans are one of the most popular Mexican side dishes. My easy Refried Beans recipe is so simple and so delicious, way better than canned beans and tastes just like your favorite Mexican restaurant.

a large white bowl filled with refried beans topped with shredded cheese

Mexican food is big in our house. Unless we’re going straight to Cabo, we prefer our Mexican food made in our own kitchen over any restaurant. From Mexican Rice to Pozole to Shrimp Ceviche, you’ll find Mexican food on the menu here at least once a week.

Why You’ll Love this Refried Bean Recipe

Homemade refried beans are the best! They are delicious as a side dish for so many different meals, and they are the perfect treat for Cinco de Mayo. My refried beans recipe is pretty simple – just beans, water, salt and milk.

I call them easy and simple because even though they take several hours to cook, that’s pretty much just time on the stove while you’re off doing other things. Add these homemade refried beans to burritos, nachos, quesadillas and more!

Ingredients to Make Refried Beans

Pinto Beans – This recipe uses dried beans, so grab a one pound bag of pinto beans next time you go to the grocery store.
Milk – Any kind of milk you have on hand will work, as long as it’s not sweetened.
Salt – It’s really important to properly season the water while the beans are cooking. They will absorb the salt and be so flavorful.
Onion – Boiled in the water with the beans, just for added flavor. You’ll remove them before mashing the beans.
Garlic – Same as with the onion, this adds flavor while the beans are cooking, but is discarded before mashing.

How to Make Refried Beans

As I mentioned, making this refried beans recipe is pretty simple and straight-forward. It just takes time.

Boil some dried pinto beans in a large pot of water with a generous amount of salt for about two and a half hours. I know, it sounds like a lifetime, but trust me, the dried beans take quite a while to soften and cook thoroughly. (Don’t have two and a half hours? Read on for some time saving tips below).
Once the beans are cooked through, drain the water, discard the onions and garlic, and pour the beans back into the pot.
Mash them up with a little milk and salt. Be sure to give them a taste test before serving…like potatoes, beans need a lot of salt to bring out their best flavor. If they’ve cooled, heat them up over low heat, stirring frequently, for a few minutes.

collage of images showing how to make refried beans from scratch

Quick Cook Method

If you don’t have three hours to make refried beans from scratch, here’s a great shortcut! Use 2-3 cans of pinto beans, drained and rinsed, in place of the dried beans. Just follow the directions for heating and mashing and you’re good to go.

This method will take about 10-15 minutes. I will say I still definitely prefer the from scratch method for the flavor they give, but this is a satisfactory swap when you’re in a hurry.

How to Make Refried Beans in the Crockpot

Rinse the beans and pick through to remove any stones or bad beans. Pour the beans into the pot of your slow cooker and add the onion, garlic, salt, and 8 cups of water. (NOTE – this is less water than the stove top method).
Cover and cook on LOW for 10-12 hours or cook on HIGH for 7-8 hours. Most of the water should be absorbed, but if there is an excess, you can ladle it out but reserve it in case you need to add it back.
Remove and discard the onion and garlic, then mash the beans or use an immersion blender. Add in the milk as you mash, a little at a time, until you are happy with the consistency. Add salt to taste.

How to Make Refried Beans in the Instant Pot

Rinse the beans and pick through to remove any stones or bad beans. Pour the beans into your Instant Pot and add the onion, garlic, salt, and 8 cups of water. (NOTE – this is less water than the stovetop method).
Place the lid on the pot and turn to the sealed position. Set the timer for 25 minutes on high pressure. It will take about 15 minutes to come to pressure.
Release the pressure and let it release naturally; it will take about 30-35 minutes. Open the pot and check that the beans are fully cooked. If they need more time, close the lid and cook for an additional 5-10 minutes.
Remove and discard the onion and garlic, then mash the beans or use an immersion blender. Add in the milk as you mash, a little at a time, until you are happy with the consistency. Add salt to taste.

FAQs

What kind of beans do I need for Refried Beans?

Refried beans are generally made from pinto beans, but you can use black beans if you’re a fan. The recipes that I’ve read suggest soaking the black beans overnight before cooking them for a couple of hours. Then mash just the same.

Are Refried Beans bad for you?

Many recipes will call for adding olive oil and frying the beans towards the end, hence the “refried,” but I’ve found that this isn’t necessary. It takes a little time, but mostly that’s just cooking time and you can be off doing other things. These refried beans are high in fiber and protein, and only 65 calories per half cup serving!

Serving Suggestions

I love to make a big batch of these beans, and then divide and freeze them in burritos, or use them again for my Ten Minute Oven Baked Tostadas or Mexican Sopes. My kids love taking them for lunch, too, or eating them just as a snack with cheese and tortilla chips!

Storage

Homemade beans will last up to 3-4 days in the fridge, if properly stored in an airtight container. You can also freeze them for up to 8 months.

Reheat refried beans on the stovetop, adding a splash of milk for a smooth consistency.

Be sure to rinse and sort the beans first. Pick through the beans to remove any rocks or debris and remove any broken or shriveled beans. Rinse them well to wash away any dirt.
Add milk instead of water. You’ll see in the recipe below that I add milk, not water, to my refried beans. It’s just enough to give them a creamier texture and a richer flavor. If you prefer non-dairy, just swap out the milk for water or even chicken or vegetable broth.
Resist the urge to lift the lid! Like with a slow cooker, your pot of beans needs some uninterrupted time to cook. Don’t check them until you hit the two hour mark, then give it a lift and a little stir.
How to mash pinto beans: For chunkier beans, lightly mash with a potato masher (aff) or even a fork. For smooth and creamy beans, use a hand held mixer or immersion blender for several seconds until they are the consistency you want.

More Mexican Recipes to Try

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