Homemade Refried Beans from Scratch
Making homemade refried beans from scratch may take slightly more effort than opening a can with a can opener, but the difference in taste and quality really can’t be beat. When you have control of the seasonings and aromatics, the flavor possibilities are endless. Not only is this recipe easy, it is also foolproof. You don’t need exact measurements and you can always make the texture to your preferred consistency. This may sound cliché but once you start making your own from scratch, you will never be satisfied with the canned stuff again.
What is the Difference Between Refried Beans and Pinto Beans
Refried beans are basically mashed up and seasoned pinto beans. Not all refried beans are made from pinto beans though. Black beans, cranberry beans, and navy beans can also be used to make refried beans.
What Beans are the Best To Use for Refried Beans?
Pinto beans are the most commonly used to make refried beans because of their soft, buttery texture when cooked. As far as brands of beans go, we HIGHLY recommend Rancho Gordo beans. Our friend Steve Sando grows and dries all kinds of beans that are great for making refried beans. He is the “Bean King” and has a love and appreciation for all things beans. He takes great care in his bean growing process which makes his beans a cut above the average. His beans are fresh and have little to no debris. I promise, you will love them.
What Ingredients are in Refried Beans?
Only a few ingredients are needed to make refried beans and they are very common and easy to find. Here’s what you need:
Beans – Pinto beans are the most common for making refried beans but you can also use black beans or cranberry beans.Fat – The most authentic “fat” to use is lard, but sometimes lard can be hard to find or it may not be the preferred choice of those trying to eat healthy. Bacon grease/fat can also be used but it can give the beans a bacon-y flavor (which may not be a bad thing). Corn oil, avocado oil, vegetable oil, and olive oil are also suitable substitutes. Onion – White of yellow onion will work great. Slice it thin or chop it up.Garlic – An optional ingredient but gives the beans a nice flavor. Water or Broth – Either one works. If you use broth, you may not need to salt as much later in the process. Vegetable broth and chicken broth are popular options. Water is obviously the cheapest option. Use whatever works best for you.Salt – Refried beans really only need to be seasoned with salt. You can great creative and add more fancy seasonings (see options below) but they aren’t necessary and can easily overpower the beans if you aren’t careful.
What Seasonings and/or Aromatics To Use
The most common aromatic to use is onion, and really, that’s all you need. Other common aromatics are celery, carrots, ham bones, jalapeño peppers, and/or chiles. Optional spices and seasonings may include cumin, chili powder, cayenne pepper, oregano, or bay leaves. Save the lime juice and fresh cilantro to use as garnishes over the top right before serving.
Do I Need To Soak My Beans?
You don’t NEED to soak them but if your beans are old (more than 2 years) you may want to. One of the many reasons I love the Rancho Gordo beans is because they are very fresh and if you use them within 2 years, there is no need to soak them at all. Soaking and rinsing your beans may wash away some of the nutrients. The main advantage to soaking is that it cuts down on the cooking time. For me, it doesn’t cut down on the time enough to make it worth soaking for hours. I don’t mind simmering them an hour or so longer if it means they don’t have to soak for 6+ hours.
Instant Pot Refried Beans
If you want to speed up the process, you can cook your beans in an Instant pot or pressure cooker. To do this, cover your beans with 2-3 inches of water, add sautéed aromatics, and cook on high pressure for 20-40 minutes depending on the size of your beans. Allow the Instant pot to naturally release. Keep in mind that by cooking them in the Instant Pot, you won’t get as rich of a bean broth so you may want to simmer for an additional 20-30 minutes on the stovetop to develop a nice broth to mash your beans with.
CrockPot Refried Beans
To cook your beans in a CrockPot or slow cooker, simply place the beans and sautéed aromatics in the slow cooker and cover using the ratio of 1 part beans to 3-4 parts water (so 1 cup of beans to 3-4 cups of water). Cook on high for 4-6 hours. This method is great because you can just throw it all in the CrockPot in the morning and forget about it until the afternoon.
Refried Beans from Canned Beans
You can also make refried beans from using canned pinto beans. Heat the oil in a large skillet and add onion and garlic. When onions are cooked through, add the canned pinto beans (liquid and all) to the skillet. Stir until beans are nice and hot and then mash according to the recipe below, adding water if needed to thin. So easy!
Serving Refried Beans
You can serve refried beans (frijoles refritos) plain, as a side dish, or as a bean dip. We like to squeeze a fresh lime over our cooked beans and then top with queso fresco or Cotija cheese, then sprinkle with a little cilantro and some jalapeños. YUM. You can also top your beans with shredded cheddar cheese and hot sauce for a more Tex-Mex style. Pair your beans with some Mexican rice or simply serve with tortilla chips. There are so many possibilities here, you can’t go wrong!
What Goes Well with Refried Beans?
Tacos, nachos, burritos, enchiladas, chilaquiles… you name it! Refried beans go well just just about any Mexican-inspired or Tex-Mex dish you possibly imagine. They are such a versatile side dish. Here are a few of our favorites:
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