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Homemade Refried Beans photo

Refried Beans

Creamy, flavorful refried beans made from pantry staples—ready in under 30 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings

Equipment

  • 3-Quart saucepan with lid
  • Potato Masher
  • immersion blender (optional)

Ingredients
  

  • 2 tablespoons olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 30 ounces pinto beans (about 2 cans, rinsed and drained)
  • 1/2 cup water
  • 1 tablespoon lime juice

Instructions
 

  • Heat the olive oil in a 3-quart saucepan over medium heat.
  • Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
  • Add the minced garlic, chili powder, ground cumin, smoked paprika, and salt; stir and cook about 30 seconds until fragrant.
  • Stir in the rinsed, drained pinto beans and 1/2 cup water; cover and cook for 5 minutes over medium heat to warm through.
  • Remove the lid, reduce heat to low, and mash the beans with a potato masher until you reach your desired consistency.
  • For an extra-smooth texture, blend with an immersion blender until creamy, adding a splash of water if needed to loosen.
  • Turn off the heat and stir in the lime juice; taste and adjust salt as needed, then serve.

Notes

  • You can use cooked dry beans instead of canned if preferred.
  • Add chopped cilantro for extra flavor.
  • Dice the onion finely for a smoother texture when mashing.
  • Use an immersion blender or food processor for completely smooth beans.
  • If the beans seem dry, add a splash of water while mashing.
  • Refrigerate leftovers in an airtight container for up to 5 days.