Refried Beans From Scratch
Skip the store-bought and easily make your own Refried Beans From Scratch at home! Just a few simple ingredients and you can make a delicious version of this classic that’s healthier and that tastes better homemade!
Use them in our Crispy Bean and Cheese Tacos!
We always love replacing a can from our pantry with a homemade version! Our Refried Beans From Scratch recipe is a vegan and gluten-free version of this Mexican staple that has the flavor and texture you want, but is made easily and healthier at home. With just a few simple ingredients, you can have this from scratch option to replace that store-bought one!
What are Refried Beans
Refried Beans are a Mexican and Latin American dish of cooked and mashed seasoned beans. Despite the name, these beans are not fried; the “refried” of their name comes from the Spanish frijoles refritos, which means “well fried.” They are traditionally made with Pinto Beans and are then seasoned with spices and herbs, making them delicious side dishes, filling for tacos and burritos, and layers for dips!
- Pinto Beans – Dried pinto beans are, of course, the most economical choice, but when we want these homemade refried beans in a hurry, using canned pinto beans works just as well!
- Garlic and Onion – Used to both cook the dried beans, but also in the refried beans themselves.
- Bay Leaves – Just a couple to add to the dried pinto beans while cooking. Omit entirely if using canned beans.
- Jalapeno – To add just the right amount of heat!
- Olive oil – This recipe is for a vegan option, but if it doesn’t need to be, then you can use butter or lard.
- Seasonings – Cumin, Paprika, Oregano, and Salt.
- Lime Juice and Cilantro – Just enough to add acidity and a fresh herbal touch. The cilantro can be omitted for those who do not like it, though!
Prepping Dried Beans
When it comes to bean recipes, the best way to save a little money is to use dried beans, but with that, of course, comes the extra time and prep it takes to use those beans. Soaking pinto beans first will help reduce the overall cooking time, but it’s not a requirement, and actually, some say that it’s better not to soak your beans. For less cooking time and (in my opinion) a better texture of beans when done, we choose to soak beans for at least 6-8 hours.
Once soaked, we cook the beans with salted water, onion, garlic, and bay leaves until they are nice and tender.
“Well Fried” Beans
Once you have cooked and softened beans, then it is just a matter of sauteeing the beans in some fat and flavor! We choose olive oil to keep these beans vegan and also a bit healthier, but lard is what you will commonly find used in restaurants.
Blend!
Once you have cooked the beans in all of that flavor, then it’s just a blend in your favorite blender to the consistency you want. Completely smooth or a little chunky (my kiddo’s preference), it’s totally up to you!
Refried Beans From Scratch, done! So much flavor and ready for so many of your favorite Mexican-inspired dishes!
Bean Cooking Tips
This one is totally up to you. We have made it with both and love these refried beans from scratch either way, but using dried beans does take more time. By using canned beans, this recipe can come together in under 15 minutes.
Not required before cooking the beans, but certainly recommended to reduce the cooking time. We recommend soaking for 6-8 hrs, but not too much more as then the beans will become too soft.
Once the beans are soaked, the time to cook them will depend on the age of the beans. Older beans take longer to cook. Typically, we find fresher beans take about 40-50 minutes to cook.
This is totally an option, too! It will take longer for them to cook (closer to 1 1/2 – 2 1/2 hrs) but there is no need to soak them first. You can also speed up this process by using a pressure cooker. The recipe notes will outline instructions for both the stovetop and pressure cooker.
Serve With
Our Refried Beans From Scratch are a delicious from scratch replacement for our Crispy Cheesy Bean Tacos, Loaded Beef Tacos, and 7 Layer Taco Dip From Scratch!
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!
Equipment
Ingredients
To Prepare Dried Beans
- 1 lb dry pinto beans or 2 15.5 oz canned pinto beans
- 2 bay leaves
- 2 cloves fresh garlic
- 1/2 white onion
- 2 teaspoons kosher salt
Refried Beans
- 2 tablespoons olive oil
- 1/2 white onion diced
- 3 cloves garlic minced
- 1 tablespoon jalapeno diced, about 1/4 a jalapeno
- 1/4 teaspoon paprika
- 1 1/2 teaspoon kosher salt
- 1 teaspoons cumin
- 1 tablespoon lime juice
- 1/2 cup water
- 2 tablespoons fresh cilantro
Instructions
- Dried Beans: Add dried beans to a medium sized bowl and fill with water, leaving 2-3 inches of water above the beans. Remove and discard any beans that float to the top. Soak for 6-8 hrs. Drain soaked beans and add them to a large pot of water. Add 1/2 a white onion, bay leaves, 3 cloves of garlic, oregano, and 2 teaspoons kosher salt. Bring to a boil and then reduce to a simmer, cover, and let simmer for 40-50 minutes or until the beans are tender. Drain and set aside.
- Canned Beans: Drain and rinse beans and set aside.
- Sauté: Heat a large saute pan over medium heat. Add oil, and then add the diced onion and saute for 1 minute. Add the 2 cloves of minced garlic and jalapeno to the pan and saute for another 2 minutes. Add cumin, paprika, and salt and mix well. Sauté for another 2 minutes
- Add Beans: Add lime juice to the pan to deglaze, mix, and then add beans. Sauté for another 3-4 minutes.
- Blend: Add the sauteed beans with onions to a blender with warm water and cilantro. Blend until it is the consistency that you would like.
- Serve and Enjoy!
I used canned beans, and it turned out delicious. I think next time I’ll try dry beans as I know that will be even better. Delicious recipe! And easy to follow. 🙂