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Easy Homemade Refried Beans

A quick, healthy, and delicious side that enhances a variety of dishes, with options for both dried and canned beans.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Side Dish, Vegetarian
Cuisine: Latin American, Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Beans
  • 1 cup dry pinto beans or black beans The base of the refried beans, providing protein and fiber.
  • 4 cups water Essential for cooking the beans to perfection.
  • 2 pieces dried chipotle peppers Optional; adds smokiness and depth of flavor.
For the Refried Beans
  • 1 medium white onion Provides sweetness and aromatic flavor.
  • 2 cloves garlic Enhances the overall flavor with its robust taste.
  • 1 medium jalapeno Optional; adds heat to the overall dish.
  • 2 tablespoons canola oil Used for sautéing the ingredients.
  • 1 teaspoon chili powder Introduces a savory spice that complements the beans.
  • 1 teaspoon cumin Key spice for an earthy taste.
  • 1 teaspoon paprika Adds color and a sweet, smoky flavor.
  • 1 teaspoon salt Essential for enhancing overall flavors.
  • 1 cup veggie or chicken broth Optional for added flavor if using canned beans.

Method
 

Preparation of Beans
  1. Rinse the pinto beans thoroughly and soak them overnight in water.
  2. Drain and transfer them to a large pot. Add fresh water and chipotle peppers if desired.
  3. Bring to a boil, then reduce heat and simmer for about two hours or until beans are tender.
  4. Drain and set aside one batch of beans for refried preparation.
Making the Refried Beans
  1. In a sauté pan, heat canola oil over medium heat.
  2. Add minced onion and cook until translucent.
  3. Stir in minced garlic and jalapeno, cooking until fragrant.
  4. Add the cooked beans along with chili powder, cumin, and paprika.
  5. Mash the beans to your desired consistency, adding salt to taste.
  6. For creamier beans, incorporate broth as needed.

Notes

Store any leftovers in an airtight container in the refrigerator for up to five days. You can freeze refried beans for up to six months. To reheat, simply microwave or warm in a saucepan on the stove, adding a splash of water or broth to achieve the desired consistency.