Easy Homemade Refried Beans Recipe
Simple refried beans you can make from scratch with dried pinto beans or quickly from canned pinto beans. Seasoned with cumin, oregano, and optional liquid smoke; garnish with cilantro and cotija cheese.
Equipment
- Large Pot
- Large Skillet
- Potato Masher
- Measuring Cups
- Small Bowl
Ingredients
Ingredients
- PINTO BEANS FROM SCRATCH
- 2 cupsdry pinto beans
- 6 cupsvegetable broth
- 6 garlic clovesminced
- 1/2 medium onionabout 1 cup diced
- 1 7- ouncecan diced green chili
- 3 roma tomatoesdiced
- 1 tablespooncumin
- 1-2 teaspoonssalt
- 1 teaspoonoregano
- 1//4 teaspooncayenne
- 1/2 teaspoonliquid smokeoptional
- Cilantro for garnish
- Cojita cheese
- PINTO BEANS FROM A CAN
- 215 ounce cans pinto beans
- 1 tablespoonoilneutral flavor – vegetable canola, avocado
- 1/2 cuponionfinely chopped
- 1 garlic clovefinely chopped
- 1/2 teaspoonsalt
- 1/4 teaspoonpepper
- 1/4 cupwater or brothplus more as needed
Instructions
Instructions
- Pinto Beans from Scratch — Rinse and sort the 2cupsdry pinto beans, removing any stones or debris.
- In a large pot, combine the rinsed dry beans with 6cupsvegetable broth, 6garlic cloves (minced), 1/2medium onion (about 1 cup, diced), 3roma tomatoes (diced), and 1 7-ouncecan diced green chili. Stir in 1tablespooncumin, 1teaspoonoregano, 1//4teaspooncayenne, and 1–2teaspoonssalt (start with 1 teaspoon). If using, add 1/2teaspoonliquid smoke.
- Bring the pot to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer until the beans are tender when mashed between a fork and spoon — about 1½ to 2 hours. Check every 20–30 minutes and add a splash of additional broth if the pot becomes dry.
- When the beans are tender, remove the pot from heat. Reserve about 1/4 cup of the cooking liquid in a small bowl, then scoop the beans (with remaining liquid as needed) into a large skillet or leave them in the pot for mashing.
- Heat the skillet over medium heat (no additional oil required). Add the beans and the reserved 1/4 cup cooking liquid. Use a potato masher to mash the beans to your preferred consistency, adding more cooking liquid a tablespoon at a time if the mixture seems too thick.
- Continue to cook the mashed beans over medium heat, stirring frequently, until they reach the desired thickness for refried beans. If they become too thin, simmer a few minutes uncovered to reduce excess liquid.
- Taste and adjust seasoning (add the remaining salt if desired). Keep warm until ready to serve. Garnish with Cilantro and Cojita cheese.
- Pinto Beans from a Can — Drain the canned pinto beans and set aside.
- Heat 1tablespoonoil (neutral oil) in a large skillet over medium heat. Add ½cuponion (finely chopped) and sauté until translucent, about 4–5 minutes. Add 1garlic clove (finely chopped) and cook about 30 seconds until fragrant.
- Add the drained canned beans to the skillet with ¼cupwater or broth. Season with ½teaspoon salt and ¼teaspoon pepper. Warm over medium heat for about 2 minutes.
- Use a potato masher to mash the beans in the skillet to your preferred consistency. Add more water or broth, a tablespoon at a time, if the beans are too thick.
- If the beans are too soupy, continue to simmer over medium-low heat, stirring frequently, until they thicken to your liking. Taste and adjust seasoning.
- Serve the canned-version refried beans warm, garnished with Cilantro and Cojita cheese.
Notes
Rinse beans and remove any stones or misshaped beans.
Place beans in a large bowl, add 6-8 cups of water and soak over night in the refrigerator. Rinse water 2 times and place beans in the crockpot.
Add broth, garlic, onion, diced green chili, cumin, salt, oregano, cayenne, and liquid smoke.
Cover and cook on low for 7 hours. Stir in chopped tomatoes and cook for an additional hour. Serve with cilantro and add additional salt and pepper to taste.
Rinse and sort beans removing stones. Place beans in a large bowl, add 6-8 cups of water and soak overnight in the refrigerator. Rinse water 2 times
Drain beans and place in a large pot with 6 cups of hot broth, onion, diced green chili, cumin, salt, oregano, cayenne and liquid smoke (optional).
Bring to a simmer with lid slightly ajar for about 1-1/2 to 2 hours or until desired tenderness is reached.
Rinse and sort beans removing any stones.
Place beans in the Instant Pot inner cooking pot. Add 6 cups of broth, diced onion, diced chili, cumin, salt, oregano cayenne, and liquid smoke (optional). Stir ingredients together.
Cover with the lid and place the vent in the SEALED position. Press MANUAL mode and add 30 minutes to the timer. Allow the steam to release naturally for 20 minutes.
Place beans in a large bowl, add 6-8 cups of water and soak over night in the refrigerator. Rinse water 2 times and place beans in the crockpot.
Add broth, garlic, onion, diced green chili, cumin, salt, oregano, cayenne, and liquid smoke.
Cover and cook on low for 7 hours. Stir in chopped tomatoes and cook for an additional hour. Serve with cilantro and add additional salt and pepper to taste.
Rinse and sort beans removing stones. Place beans in a large bowl, add 6-8 cups of water and soak overnight in the refrigerator. Rinse water 2 times
Drain beans and place in a large pot with 6 cups of hot broth, onion, diced green chili, cumin, salt, oregano, cayenne and liquid smoke (optional).
Bring to a simmer with lid slightly ajar for about 1-1/2 to 2 hours or until desired tenderness is reached.
Rinse and sort beans removing any stones.
Place beans in the Instant Pot inner cooking pot. Add 6 cups of broth, diced onion, diced chili, cumin, salt, oregano cayenne, and liquid smoke (optional). Stir ingredients together.
Cover with the lid and place the vent in the SEALED position. Press MANUAL mode and add 30 minutes to the timer. Allow the steam to release naturally for 20 minutes.