A Spicy Perspective

The Best Refried Beans Recipe

The Best Refried Beans Recipe from canned OR dried beans! This Easy Bean Recipe can be made from canned beans, on the stovetop or in the Instant Pot!

The BEST Refried Beans Recipe - overhead in pot

Why You Should Make (Not Buy) Refried Beans

The Situation: You’ve got guests coming over tonight after work, so you thought you’d make a casual Mexican dinner you can throw together in less than an hour.

You pick up all the ingredients needed for your main dish. You grab what you need to make simple Spanish Rice. But then you reach for the canned refried beans and cringe a little.

Why is it that refried beans taste so good, yet look and smell so bad from a can?

I can’t explain this. But I can tell you I would always rather make them from scratch, than plop a cylinder of gelatinous stinky refried beans out of a can.

Homemade Refried Beans not only look, but also smell, and taste better than canned refried beans… They are relatively quick to make and you also have full quality control over the taste and texture.

Trust me, it’s worth the few minutes it takes to chop and mash, in order to have refried beans you will be proud to serve!

best refried bean recipe made on the stovetop

The Best Refried Beans Recipe (Canned or Dried!)

We absolutely love this “Best” Refried Beans Recipe (frijoles refritos), because it’s…

  • Thick and rich
  • Ultra zesty
  • Authentic tasting
  • Easy to convert to “vegetarian” with one little swap
  • Gluten and dairy-free
  • Made with canned beans or dried beans
  • Made on the stovetop or in the Instant Pot!

That’s right, we are offering 3 methods in today’s recipe.

  1. The Fastest Stovetop (Canned Bean) Refried Beans
  2. Cost-Effective Stovetop (Dried Bean) Refried Beans
  3. No-Soak Instant Pot Refried Beans (Dried Beans)

That way, you can cook whichever version makes the most sense for you!

refried beans made from scratch - canned beans or dried beans

Easy Refried Beans Ingredients

  • Canned or dried pinto beans – Use canned beans when you are in a hurry, and dried beans when you are watching your budget.
  • Olive oil – Or your choice of fat.
  • Sweet onion
  • Few Cloves Garlic
  • Cilantro
  • Chili powder – Or ground chile (like ancho.)
  • Ground cumin– For a smoky note.
  • Cayenne pepper
  • Bouillon – Use cubes or packets. Pork bouillon will offer the most authentic flavor, but feel free to use chicken or vegetable bouillon.
  • Fresh lime juice
  • Salt and black pepper
  • Water
Easy bean recipe ingredients

How To Make Refried Beans from Canned Beans

The quickie method…

  1. Sauté – Sauté the onions, garlic, herbs, and spices low and slow until the onions are soft.
  2. Simmer – Add the beans, bouillon, and water. Then simmer the beans to incorporate all the flavors.
  3. Smash – Smash the beans with a potato masher, ricer, or even a blender!
fried beans

How To Make Refried Beans from Dried Beans (Stovetop)

The lower-sodium budget-friendly method…

  1. Soak – When using dried beans, you need to plan ahead. Soak the beans in water overnight to prepare them for cooking. Drain and rinse the beans before cooking them. 
  2. Sauté – Sauté the onions, garlic, herbs, and spices low and slow, stirring occasionally until the onions are soft.
  3. Simmer – Add the beans, bouillon, salt, and water. Simmer the beans to incorporate all the flavors. With dried beans, the simmer time will be quite a bit longer.
  4. Smash – Smash the beans with a potato masher, ricer, or even a blender!
Mexican refried beans made from dried beans

How To Make Instant Pot Refried Beans

For IP fans who don’t want to soak the beans…

  1. Sauté – Sauté the onions, garlic, herbs, and spices in the Instant Pot until the onions are soft.
  2. Simmer – Add the beans, bouillon, salt, and water. Pressure cook on high until the beans are soft. Then perform a natural release.
  3. Smash – Smash the beans with a potato masher, ricer, or even a blender!
  4. Sprinkle – Add a sprinkling of cheese, fresh herbs, or sliced jalapeño pepper as a garnish if you so desire. 

Get the Full (Printable) Refried Beans Recipe Below For Canned Beans, Stove Top or Instant Pot. Enjoy!

smash the homemade refried beans in the pot

Frequently Asked Questions

How Long Will Beans Last In The Fridge?

These beans can last in your fridge for 5-6 days if it is stored in an airtight container. You can even freeze these beans for up to 8 months in the freezer!

Are Refried Beans Gluten-Free?

Yes, as long as the bouillon you buy is gluten-free the recipe is gluten-free, dairy-free, and nut-free as well. Most brands are, but check the label to be sure.

Are Refried Beans Vegetarian?

That depends on the type of bouillon you select. Buy vegetable bouillon for a true vegetarian refried beans recipe.

Do You Really Have to Soak Dried Beans Overnight for the Stovetop Method?

Yes and no. Most bags of beans offer overnight soaking instructions, and a quick-soak method. I find the quick-soak method produces a slightly firmer bean texture, that is not as good for refried beans.

If you don’t have time to soak the beans overnight, I suggest using canned beans, or going with the pressure cooker method.

Can You Make Instant Pot Refried Beans with Canned Beans?

Yes, but… If you make refried beans (with canned beans) in the Instant Pot, you simply follow the stovetop instructions.

Therefore, unless you don’t have stovetop burners, or are using all your burners for other dishes, you might as well make the recipe on the stovetop.

How do you think the recipe would be adjusted if you were HALVING the recipe?

Even though we have different cooking variables in the recipe, you can easily halve this recipe and keep the cooking times on all three methods. Just use a smaller-sized pot for stovetop cooking.

Can I make this with black beans?

Yes, you can make this recipe with black beans! Simply follow the instructions as directed below.

Instant Pot Refried Beans

Serve Refried Beans With…

stove top beans

Other Great Mexican Recipes

Check the printable recipe card below for this side dish’s nutrition information including calories, protein, sodium, fiber, and calcium percentages.

The BEST Refried Beans Recipe #ASpicyPerspective #beans #mexican #canned #dried #instantpot
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The Best Refried Beans Recipe (Canned or Dried)

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
The BEST Refried Beans Recipe we've ever made. These Easy Refried Beans can be made from Canned Beans, Dried Beans, or in the Instant Pot!
Servings: 10

Ingredients

Instructions

  • For Stovetop Canned Refried Beans: Place a large saucepot over medium-low heat. Add the olive oil, onions, garlic, cilantro, and spices. Sauté for 15 minutes, stirring regularly, until the onions are very soft.
  • Meanwhile, drain and rinse the beans. Add them to the pot. Then add in the bouillon and 2 cups of water. Cover and simmer for 15 minutes, stirring every 5 minutes, to keep the beans on the bottom from burning.
  • Use a potato masher to mash the beans to your desired consistency. (I like mine pretty smooth.) Stir in the fresh lime juice. Taste, then salt and pepper as needed.
  • For Stovetop Dried Refried Beans: Place the dried beans in a large bowl. Pour in water, covering the beans by 1 inch. Cover the top of the bowl with plastic and let the beans soak overnight. Drain off the water.
  • Place a large saucepot over medium-low heat. Add the olive oil, onions, garlic, cilantro, and spices. Sauté for 15 minutes, stirring regularly, until the onions are very soft.
  • Add the soaked beans to the pot. Then add in the bouillon, 8 cups of water, and 1/2 teaspoon salt. Cover and simmer for 1 1/2 – 2 1/2 hours, stirring every 15 minutes, to keep the beans on the bottom from burning.
  • Remove the lid and simmer another 15 minutes or so, until the liquid has evaporated a bit and the beans are very soft. The cooking liquid should have cooked down to the top of the beans.
  • Use a potato masher to mash the beans to your desired consistency. (I like mine pretty smooth.) Stir in the fresh lime juice. Taste, then salt and pepper as needed.
  • For Instant Pot Refried Beans from (No-Soak) Dried Beans: Set a 6+ quart Instant Pot on Sauté. Add the olive oil, onions, garlic, cilantro, and spices. Sauté for 15 minutes, stirring regularly, until the onions are very soft.
  • Pour in the dried beans, the bouillon, 1/2 teaspoon salt, and 7 cups water. Stir well to loosen anything stuck to the bottom of the pot. (Debris could set off the burn notice.) Lock the lid into place, and set the Instant Pot on Pressure Cook High for 30 minutes.
  • Perform a natural release. Once the steam button has dropped you can safely remove the lid. The water should have condensed into a thin gravy. If the beans look too watery, remove (and reserve) about 1 cup of liquid off the top.
  • Use a potato masher to mash the beans to your desired consistency. (I like mine pretty smooth.) Stir in the fresh lime juice. Taste, then salt and pepper as needed. *Add some of the cooking liquid back in if desired.

Video

Notes

Bouillon? This concentrated powdered broth offers intense flavor. Chicken bouillon is the easiest to find, however, pork bouillon will give the refried beans the most authentic flavor. Use Vegetable bouillon for a vegetarian refried beans recipe.
No Potato Masher? You can put the refried beans in the blender and pulse them to make them smooth. Just be careful to open the vent and place a dish towel over the lid for your safety. The pressure of the hot steam can sometimes pop the top off!

Nutrition

Serving: 0.75cup, Calories: 180kcal, Carbohydrates: 29g, Protein: 8g, Fat: 4g, Saturated Fat: 1g, Sodium: 466mg, Potassium: 526mg, Fiber: 8g, Sugar: 4g, Vitamin A: 187IU, Vitamin C: 4mg, Calcium: 92mg, Iron: 3mg
Course: Side Dish
Cuisine: Mexican, Tex-Mex
Author: Sommer Collier

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33 comments on “The Best Refried Beans Recipe”

  1. YUM!! I usually season my refried beans and add cheese… this recipe is even better… It’s so delicious. I used fat free canned refried beans and added all this seasoning, no cheese needed! Now my go to recipe whether from canned pinto beans,, dried pinto beans or even canned refried beans! Thank you!! Definitely worthy of 5 stars!

  2. OMG! I’m never going back to canned refried beans again. These are so good! I used dried pinto beans and a tsp of ancho chili powder and a tsp of cumin.
    Definitely a keeper!

  3. Wow, what an amazing recipe! Thank you so much for sharing!

  4. I didnt know how easy it was to make refried beans. This is getting put into my monthly rotation. Thanks for sharing this recipe with us!

  5. Homemade refried beans are soooo good! These have the best flavor of any recipe I’ve tried so far – so great!

  6. The flavor of these beans was so delicious! I used dried cilantro and omitted the cayenne, but otherwise made as written. My beans took twice as long in the instapot…not sure what I did wrong, but I just had to keep putting them back in longer. Super yummy though and I’ll definitely use this recipe again!

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  13. These are perfect refried beans! Easy recipe – I didn’t change a thing. Cooking them again tonight for Cinco de Mayo. They’ll be a delicious accompaniment for my Carne Asada Quesadillas and Mexican Rice. 

  14. Have used your recipe for a couple years and always make a double batch. Wouldn’t even consider another recipe they’re so good. I cook 2 lbs of dry pinto beans in the slow cooker with 3 quarts water, 1 Tbl salt and 1/2 tsp pepper for 6 -7 hours on LOW until tender. No need to soak overnight. Then use the beans in your recipe as directed. Perfect every time and seasoned just right. I love having containers in the freezer ready to go. Oops, time to go stir!!!!!

  15. Mummy, nummy!!!

  16. Hi Sommer!
    Once again you hit the mark with this beans! Just made them this morning and they aroma is wafting through my home. I must tell you though, I only had 3 cans of the pintos in the pantry so I used a can of already seasoned chili beans. I figured what harm to have extra seasoning. Also, I use powdered Calde de Pollo and chicken broth instead of water. I did cut back on the bouillon . For the person who said they were too watery… just let the beans set in the pot after you mash them . They thicken up . Love this recipe! Thanks for a keeper.

  17. I love adding these beans to my favorite burrito bowls or quesadillas!

  18. Give them a 5 for taste, came out too runny for my taste.

    • Runny comment. Yes I do not like “goopy” recipes, so my key is to be sure you end up the simmer with lid off as described for 15 minutes OR go longer so most water has evaporated. Ta da no “goop”. I have gotten good on the visual of liquid needed remaining and you will too.

  19. How do you think the recipe would be adjusted if you were HALVING the recipe? (cook time is mainly my question, as I was just going to add half all the ingredients)

    • Hi Blessy,

      Even though we have different cooking variables in the recipe, you can easily halve this recipe and keep the cooking times on all three methods. Just use a smaller sized pot for stovetop cooking. :)

  20. you’re right, from someone who’s been heating up refried beans plus gelatenous blob for far too long, yes scratch is best! A great reminder that they don’t have to be that hard if starting with whole wet beans, so thank you

  21. This is exactly what I was looking for! Thanks!

  22. Very easy, well worth doing over canned refried beans. I have made several times using canned pintos. LOVE IT. I add extra cilantro, lime juice and you can spice up or down to your liking!! Makes great bean dip too!

  23. I love how easy this was. This will be my go-to recipes for Mexican dinner nights going forward.

  24. Yum! This really is the best! What a great recipe and so easy!

  25. I loved it! So easy to make!

  26. I made these with dried beans and they were incredible. I think next time I’ll tried canned beans!

  27. love this recipe!

    • This recipe is a keeper….The best refried beans I ever had! And I love beans. I have tried both the canned and dry versions. Both equally delicious. The only change I made was I used 1/8 tsp cayenne pepper instead of what the recipe calls for to keep toddler happy and half the garlic. It gives just a hint of heat, yet very flavorful.

      I served it as a side of stuffed poblano peppers with Spanish rice as well as with tostadas.

    • How long for a crockpot? Low vs. high? And should I reduce water?

      • Hi Christie,

        For the slow cooker, it depends on whether you are using canned beans, dried beans, or soaked dried beans…

        Canned Beans: Low for 3-4 hours.
        Dried Beans: High for 6-8 hours. (add enough water to cover the beans by 2 inches)
        Soaked Dried Beans: High for 3-4 hours.

  28. Literally one of the best bean recipes that I have seen!