Homemade Refried Beans
Creamy, restaurant-style homemade refried beans made with dried pinto beans, a little milk, and a generous pinch of salt. So much better than anything out of a can.
Servings: 12 servings
Ingredients
- 1 pound dry pinto beans
- 3 quarts water
- 1 small onion chopped into chunks
- 2 garlic cloves peeled and left whole
- 2 teaspoons salt plus more to taste
- 1/2 cup milk
Instructions
- Rinse the beans under cool water and pick through to remove any small stones or shriveled beans.
- Place the beans in a large pot with the water, onion, garlic, and a generous pinch of salt. Bring to a boil, then lower the heat to a simmer. Cover and cook for about 2½ hours, until the beans are very soft and just starting to break open. Cooking time may vary.
- Drain the beans, reserving about 1 cup of cooking liquid. Discard the onion and garlic, then return the beans to the pot over low heat.
- Add ¼ cup of water and another pinch of salt. Mash with a potato masher, slowly pouring in the milk as you go, until the beans reach your preferred consistency. For a smoother texture, use an immersion blender.
- Taste and add more salt as needed. Serve warm with your favorite toppings.
Notes
- Season the water generously. Beans absorb salt as they simmer, so don't hold back on salting the cooking water. This is the single biggest thing that makes them taste great.
- For chunky or smooth beans. Stick with a potato masher or fork for chunky. Use a handheld mixer or immersion blender for smooth and creamy. Add a splash of the reserved cooking liquid or more milk if they thicken up too much.
- Restaurant-style finish. Right before serving, stir in a splash of reserved cooking liquid, a pat of butter, and a pinch of cumin for extra flavor.
- Dairy-free swap. Use water, the reserved bean cooking liquid, or vegetable broth in place of the milk.
- Canned bean shortcut. Use 2-3 cans of pinto beans, drained and rinsed, in place of the dried. Skip the long simmer and go straight to mashing.
- Storage. Store cooled beans in an airtight container in the fridge for 3-4 days, or freeze for up to 8 months. Reheat on the stovetop over low heat with a splash of milk, stirring often.
Nutrition
Serving: -66g | Calories: 65kcal | Carbohydrates: 11g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 17mg | Potassium: 192mg | Fiber: 4g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
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