Best 10 Home Style Refried Beans Recipes

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When it comes to comfort food, few dishes can compete with a warm, hearty plate of home-style refried beans. This classic Mexican dish, dating back to ancient times, is made with simple ingredients but delivers a complex flavor profile. Whether served as a side dish, a filling for tacos and burritos, or even as a dip, refried beans are an incredibly versatile dish that appeals to people of all ages. With a few basic steps and a handful of easily accessible ingredients, you can easily create a delicious batch of refried beans that will leave your taste buds dancing and bring a sense of warmth and nostalgia to your kitchen.

Let's cook with our recipes!

QUICK AND EASY REFRIED BEANS



Quick and Easy Refried Beans image

When you don't have all day to make refried beans and you can't stand the canned ones, these are easy and delicious.

Provided by MarasFlourpower

Categories     Side Dish     Beans and Peas

Time 20m

Yield 6

Number Of Ingredients 7

2 tablespoons canola oil
2 garlic cloves, peeled
2 (15 ounce) cans pinto beans
1 teaspoon cumin
1 teaspoon chili powder
salt to taste
½ lime, juiced

Steps:

  • Heat canola oil in a heavy skillet over medium heat.
  • Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes.
  • Smash garlic cloves in skillet with a fork.
  • Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally.
  • Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.

Nutrition Facts : Calories 131.7 calories, Carbohydrate 16.1 g, Fat 5.6 g, Fiber 4.8 g, Protein 5 g, SaturatedFat 0.5 g, Sodium 323.2 mg, Sugar 0.3 g

HOME-STYLE REFRIED BEANS



Home-Style Refried Beans image

Lime juice, cumin and cayenne pepper make these beans so tasty, particularly when compared to the canned variety. I like to dress them up with reduced-fat cheese and salsa. -Myra Innes of Auburn, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2-2/3 cups.

Number Of Ingredients 9

2/3 cup finely chopped onion
4 teaspoons canola oil
4 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cans (15 ounces each) pinto beans, rinsed and drained
1/2 cup water
4 teaspoons lime juice

Steps:

  • In a large saucepan, saute onion in oil until tender. Stir in the garlic, cumin, salt and cayenne; cook and stir for 1 minute. Add beans and mash. Add water; cook and stir until heated through and water is absorbed. Remove from the heat; stir in lime juice.

Nutrition Facts : Calories 123 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 290mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

REFRIED BEANS



Refried Beans image

Provided by Valerie Bertinelli

Categories     side-dish

Time 35m

Yield 2 1/4 cups

Number Of Ingredients 12

1/4 cup refined coconut oil, melted (see Cook's Note)
1/2 cup finely chopped yellow onion (about 1/2 medium onion)
1 tablespoon minced garlic (about 3 large cloves)
1 teaspoon cumin
1/2 teaspoon coriander
Kosher salt
Two 15.5-ounce cans pinto beans, drained and rinsed
1 cup chicken stock, plus more as needed
2 teaspoons pureed canned chipotles in adobo
1 tablespoon fresh lime juice, plus lime wedges, for serving
2 tablespoons crumbled queso fresco
2 tablespoons roughly chopped fresh cilantro

Steps:

  • Heat the coconut oil in a 10-inch cast-iron skillet over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Add the garlic, cumin, coriander and 1/2 teaspoon salt; cook until the spices are toasted and the garlic has softened, 1 minute. Add the pinto beans, chicken stock and chipotle puree and bring to a boil. Cook until the stock has reduced by about half and the mixture has thickened, 5 to 6 minutes.
  • Off the heat, mash the beans to a smooth paste with a potato masher, leaving some beans partially mashed to add some texture. The beans should have the consistency of a thick sauce; if they're difficult to stir, they're too thick. If needed, thin the beans out with extra chicken stock, 1 tablespoon at a time.
  • Finish by stirring in the lime juice and adding salt to taste. Garnish with queso fresco and cilantro, and serve with lime wedges.

UNFRIED REFRIED BEANS



Unfried Refried Beans image

"Refried beans were a staple in our home when I was growing up, but the dish my dad made called for crisp bacon and bacon fat," writes Michelle Martinez of Albany, New York. "Being health-conscious, I lightened up the recipe and found that it remained as tasty as I remember from my childhood.

Provided by Taste of Home

Categories     Side Dishes

Time 2h20m

Yield 5 servings.

Number Of Ingredients 10

8 ounces dried pinto beans, sorted and rinsed
2 quarts water
2 tablespoons chili powder
2 garlic cloves, lightly crushed
2 teaspoons ground cumin, divided
1 teaspoon pepper
1 teaspoon salt, divided
1/8 to 1/4 teaspoon crushed red pepper flakes
Tostada shells, optional
Toppings of your choice, optional

Steps:

  • Place beans in a soup kettle or Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid., Return beans to Dutch oven; add the 2 quarts water. Add the chili powder, garlic, 1-3/4 teaspoons cumin, pepper, 3/4 teaspoon salt and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 2-3 hours or until beans are tender., Drain beans, reserving 3/4 cup liquid. Place bean mixture in a bowl; coarsely mash. Gradually stir in reserved cooking liquid until mixture reaches desired consistency. Stir in the remaining cumin and salt. Serve on tostada shells with toppings of your choice if desired.

Nutrition Facts : Calories 172 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 572mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 9g fiber), Protein 10g protein. Diabetic Exchanges

BEST REFRIED BEANS



Best Refried Beans image

I used a couple of the other recipes on here for a guideline and did my own thing. It turned out so well that I thought I would share this recipe for the best refried beans. Top with grated cheese if desired. Enjoy with chips, in a burrito, etc.

Provided by anewshootingstar

Categories     Side Dish

Time 9h50m

Yield 8

Number Of Ingredients 12

1 ¾ cups dry pinto beans
1 cup diced yellow onion
2 large cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon celery seed
¾ teaspoon salt
½ teaspoon ground black pepper
⅔ cup fire-roasted diced tomatoes (such as Hunt's®)
½ teaspoon hot pepper sauce (such as Tapatio®)
¼ teaspoon dried Mexican oregano
¼ teaspoon cayenne pepper

Steps:

  • Put the pinto beans in a bowl and cover with 2 inches of water. Soak for 8 hours to overnight.
  • Transfer the beans to a medium saucepan and cover with water by about 1 inch. Add onion, garlic, chili powder, cumin, celery seed, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and let cook for 1 1/2 hours.
  • Use a colander to separate the liquid from the solids. Transfer the solids to a food processor with diced tomatoes, hot sauce, oregano, and cayenne. Blend to desired consistency.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 30.9 g, Fat 0.9 g, Fiber 7.6 g, Protein 9.8 g, SaturatedFat 0.2 g, Sodium 295.1 mg, Sugar 2.4 g

HOMEMADE REFRIED BEANS



Homemade Refried Beans image

You can't beat the simplicity and taste of Homemade Refried Beans, made with just five-ingredients!

Provided by Lauren Allen

Categories     Appetizer     Main Course     Side Dish

Time 10h20m

Number Of Ingredients 7

1 pound dry pinto beans (, about 2 cups)
1 large onion (, quartered)
2 Tablespoons lard or oil
3 cloves garlic (, minced)
1-2 teaspoons salt (, or more, to taste)
3/4 teaspoon ground cumin (, or more, to taste)
1/2 teaspoon oregano (, or more, to taste)

Steps:

  • Rinse pinto beans in a colander, removing any unwanted pebbles or pieces that may be in the bag.
  • Add the beans to a large pot, cover with water and soak overnight.
  • Drain soaked beans and return them to the pot. Add fresh water to cover the beans up to two inches above them. Add onion to the pot and a couple dashes of salt.
  • Bring beans to a boil, cover and simmer for one hour, stirring occasionally. Check the beans and if they're not completely cooked after one hour, let them simmer a few minutes longer until they're done.
  • Drain the beans, removing the onion and reserving the bean broth water.
  • In a large skillet (preferably an iron skillet), heat lard or oil over medium heat.
  • Add the garlic and stir. Add the beans, cumin, oregano and 1/4 cup of the bean broth. (You could also chop the reserved onion and add it to the pan).
  • Cook, gently smashing the beans as they cook with a potato masher or fork.
  • Continue stirring and mashing, adding additional bean broth as needed until you get the texture you like and the beans are the consistency of soft mashed potatoes. Taste and season with additional salt, cumin and oregano, as needed. Top with shredded cheese, if desired.

Nutrition Facts : Calories 237 kcal, Carbohydrate 43 g, Protein 14 g, Fat 1 g, SaturatedFat 1 g, Sodium 341 mg, Fiber 11 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving

HOMEMADE REFRIED BEANS



Homemade Refried Beans image

Make and share this Homemade Refried Beans recipe from Food.com.

Provided by knightgoddess

Categories     < 15 Mins

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 5

1 (15 1/2 ounce) can pinto beans
1/2 medium onion, chopped
1/4 cup butter
1 tablespoon soy sauce
1/2 cup cheddar cheese, shredded

Steps:

  • In a small saucepan, bring Beans to a boil.
  • Drain excess liquied and discard.
  • Put Beans in a medium size bowl and beat with electric mixture until mashed.
  • Stir in Onion, Butter and Soy Sauce.
  • Return bean mixture to small saucepan over low heat and stir until heated through.
  • Stir in Cheddar Cheese.

Nutrition Facts : Calories 645.2, Fat 33.8, SaturatedFat 20.8, Cholesterol 90.7, Sodium 844.6, Carbohydrate 60.7, Fiber 20, Sugar 2.2, Protein 28.1

HOME-STYLE REFRIED BEANS



Home-Style Refried Beans image

This recipe is from Viva Vegan! I saw it reviewed on the blog: Tree Hugger. Posting here so I don't loose it. **Update: now that I've made this recipe, I don't think I'll ever, EVER buy refried beans in the can again. These had such and incredibly fresh and intense flavor! Perfect for burritos and nachos!

Provided by Kozmic Blues

Categories     Black Beans

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil (corn or peanut will work well too)
3 garlic cloves, minced
1 yellow onion, diced
2 jalapenos, seeded and minced (serranos work well too)
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon chile powder (ancho or a blend is nice)
2 (15 ounce) cans pinto beans, draines and rinsed (black or pink beans work well too)
1 bay leaf
2 cups water
salt and fresh pepper

Steps:

  • In a large heavy cast-iron skillet, combine the oil and garlic and cook over medium heat.
  • Allow the garlic to sizzle for 30 seconds, then add the onion and jalapeno. Using a wooden spoon to stir occasionally, fry until the onions turn translucent, about 10 minutes.
  • Sprinkle in the cumin, oregano, and chile powder, and fry for another 30 seconds.
  • Stir in the beans, bay leaf, and water, and increase heat to medium-high. Bring the mixture to a boil, then lower the heat to medium again and allow to simmer for 20 minutes, or until more than half the liquid has been absorbed, but about an inch of liquid remains.
  • Remove the bay leaf and discard.
  • Use a potato masher to mash the beans smooth, then stir to form a thick, moist paste, anywhere from 5 to 8 minutes.
  • If refried beans appear to dry out, add a little water a few tablespoons at a time, until your desired consistency is reached.

Nutrition Facts : Calories 253.5, Fat 5.6, SaturatedFat 0.8, Sodium 9.2, Carbohydrate 39.6, Fiber 13.2, Sugar 1.5, Protein 13.1

SIMPLE HOMEMADE REFRIED BEANS



Simple Homemade Refried Beans image

After trying some of the refried beans recipes from this site, I will never again eat them from a can. However, the recipes I enjoyed were time consuming. This recipe is a marriage between scrumptious home made and easy (like canned).

Provided by Cook4_6

Categories     Beans

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5

2 (15 ounce) cans pinto beans, drained
4 tablespoons butter
1 teaspoon salt
1/4 cup salsa
1 cup cheddar cheese or 1 cup Mexican blend cheese

Steps:

  • Place first four ingredients in a medium sauce pan over medium heat.
  • Cook until the butter is melted and the ingredients are heated through.
  • Remove pan from the heat source, and add the cheese.
  • Mash all of the ingredients in the pan with a potato masher or beat with a hand-held mixer.
  • Add salt and pepper to taste.

REFRIED BEANS



Refried beans image

Try making this dish to serve at a party - it works well as a dip served with nachos. It's also a great accompaniment to a larger Tex-Mex-style meal

Provided by Barney Desmazery

Categories     Dinner

Time 40m

Yield Serves 4 as a topping or 2 as side

Number Of Ingredients 9

400g can black, pinto or kidney beans
1 tbsp sunflower oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 green chilli, chopped (optional)
1 tsp cumin seeds
½ tsp dried oregano
½ tsp smoked paprika
chopped coriander, to serve (optional)

Steps:

  • Lightly drain the beans, reserving the juice from the tin, but do not rinse (you want the beans in about half the liquid from the can). Depending on the texture you prefer, either mash them roughly in a bowl or blitz them using a blender until smooth. Set aside.
  • Heat the oil in a large frying pan or casserole and cook the onions for 8-10 mins until soft and golden. Scatter in the garlic, chilli and cumin seeds, and sizzle everything for 2 mins more. Tip in the beans, oregano, paprika and a pinch of salt. Cook everything together for 5 mins until the beans have heated through adding more reserved bean juice if it's too thick. Serve straightaway with a sprinkling of coriander, if you like, or leave to cool and keep chilled. Will keep chilled for up to three days or frozen for a month. Reheat with a splash of water mixed in.

Nutrition Facts : Calories 114 calories, Fat 3 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.01 milligram of sodium

Tips:

  • Soak the beans overnight: This will help to soften them and reduce the cooking time.
  • Use a variety of beans: This will give your refried beans a more complex flavor and texture.
  • Cook the beans until they are tender: This will ensure that they are easy to mash.
  • Add flavorings: This could include things like onions, garlic, cumin, chili powder, or salsa.
  • Mash the beans until they are smooth: You can use a potato masher, an immersion blender, or a food processor.
  • Serve the beans warm: Refried beans are best served warm, with your favorite toppings.

Conclusion:

Refried beans are a delicious and versatile dish that can be enjoyed in many different ways. They are a great source of protein, fiber, and iron. They are also a good source of vitamins and minerals, including folate, magnesium, and potassium. Refried beans can be used as a side dish, a main course, or an ingredient in other dishes. They are a popular ingredient in Mexican and Tex-Mex cuisine, but they can also be used in other cuisines. With so many different ways to make and enjoy refried beans, there is sure to be a recipe that you will love.

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