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    Home ยป Recipes ยป Sides

    (Easy!) Refried Beans Recipe

    June 3, 2025 By Sam Leave a Comment

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe
    collage of refried beans, top image is a close up with spoon, bottom image full bowl photographed from above

    This quick and easy refried beans recipe is rich, flavorful, and comes together quickly (no lard needed!). Ready in 30 minutes and better than anything you’ll find in the store!

    Bowl of homemade refried beans topped with cheese and cilantro.

    The Fastest Refried Beans Recipe

    Traditional refried beans can take hours to make, but my refried beans recipe is quick and easy! Replacing dried beans with canned makes the process significantly shorter without sacrificing any of the flavor. Perfect for taco Tuesday!

    We’ll be incorporating just a few add-ins to our beans to make them taste restaurant-worthy. The end result is flavorful, yet simple.

    Why You’ll Love This Recipe

    • Fast! Using canned beans instead of dried means we cut down on the prep time significantly. And they taste just as good (and even better than the canned refried bean variety)!
    • So many layers of flavor! Sautéed onion, fresh garlic, salted butter, warm and earthy spices, freshly squeezed lime juice–all of these create maximum flavor!
    • No lard! Traditionally refried beans are made with lard, and it’s no problem if that’s what you prefer to use. Lard isn’t exactly easily accessible to me or something I keep on hand, so I use butter instead.
    • Easily made vegetarian or vegan with easy substitutes for the butter and broth. (Also try my vegetarian chili and cuban-style black beans if you follow either of those diets).

    Ingredients

    Just a few ingredients come together in this extremely flavorful homemade refried beans recipe. I’ll review the most important ones before we dive in.

    Overhead view of ingredients including pinto beans, onion, spices, and mre.
    • Canned pinto beans. Many recipes start with dried beans, but honestly they take longer, don’t taste any better (in my opinion), and did I mention they take longer? We are using rinsed canned beans for quick and tasty results.
    • Salted butter. I tested a few different options (including oil) and butter was the perfect substitute for lard. It makes these beans deeply flavorful, especially the last tablespoon we stir in just before serving! With recipes that require taste-testing to adjust the salt, I generally prefer already salted butter, but if you only have unsalted, just add a bit more salt. Feel free to substitute avocado oil for a vegan recipe (just skip the final tablespoon added at the end).
    • Spices. Including cumin and oregano. Like when making homemade taco seasoning, Mexican oregano is best, but Mediterranean oregano will work in a pinch.
    • Broth. Chicken broth is my preference, but vegetable broth would be just fine.
    • Lime juice. This adds a brightness to the beans. As always, fresh squeezed is best.

    SAM’S TIP: A sprinkle of cheese (I like cotija or queso fresco!) and some fresh cilantro before serving is always a good idea.

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Refried Beans

    Cook the aromatics & spices

    Overhead view of garlic and onion cooking in spices in a pot.

    Saute the onion and garlic in melted butter until softened and fragrant. Add the spices and salt. Adding them here helps bloom the spices, deepening the flavor in a way that wouldn’t quite happen if we added the spices after the beans.

    Mash the beans

    Overhead view of pinto beans being mashed in a pot.

    Rinse the beans to remove excess salt and any flavor from the can, then add them to the pot along with the broth. ¼ cup broth is usually good for me, but you may need a splash more after mashing the beans.

    Mash to your preference; I like mine a bit chunkier, but if you want yours smoother just mash them more, or even use an immersion blender to make them completely smooth. Things will seem pretty dry as you mash the beans, if they’re too dry for your liking, feel free to add another splash of broth.

    Add the finishing touches

    Spoon stirring refried beans in a dutch oven.

    Stir in the remaining tablespoon of butter and the lime juice. Make sure to taste test for salt and lime before serving, especially if you used unsalted butter.

    SAM’S TIP: The beans will continue to thicken as they sit, so if you aren’t planning to serve them right away, be sure to keep some extra broth on hand in case they get a bit too thick.

    Overhead view of a bowl of refried beans topped with cilantro and cheese.

    Frequently Asked Questions

    Why are my refried beans dry?

    The beans can dry out if you let them sit on the heat for a while before stirring or if you reheat them. If this happens to you, stir in more broth, a splash at a time, until they come back to your desired consistency. 

    What should I serve with refried beans?

    Refried beans are a tasty side for dishes like tacos (or crispy chicken tacos), chicken enchiladas, and more. You can also mix them into burritos, quesadillas, nachos (don’t forget the queso!) or layer them with my taco dip.

    Can I freeze refried beans?

    Yes. You may want to add a little extra broth if you freeze them though, since the beans will get thicker the longer they sit. Make sure to cool them completely and store in an airtight container or Ziploc bag. Enjoy within three months; if the beans are stored longer, the texture will suffer.

    Bowl of pinto beans that have been mashed with spices and onion.

    Let me know what you think about this recipe! Enjoy!

    Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜

    Bowl of homemade refried beans topped with cheese and cilantro.

    (Easy!) Refried Beans Recipe

    This quick and easy refried beans recipe is rich, flavorful, and comes together quickly (no lard needed!). Ready in 30 minutes and better than anything you'll find in the store!
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    Course: Dinner, Side Dish
    Cuisine: American, Mexican
    Diet: Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 servings
    Calories: 199kcal
    Author: Sam Merritt

    Ingredients

    • 2 15.5 oz cans pinto beans rinsed and drained
    • 3 Tablespoons salted butter divided
    • 1 cup finely chopped onion (about 1 medium onion)
    • 1 Tablespoon minced garlic
    • ½ teaspoon ground cumin
    • ½ teaspoon dried oregano (Mexican oregano preferred)
    • ½ teaspoon table salt
    • ¼ cup (60 ml) chicken or vegetable broth plus additional if/as needed
    • ½ Tablespoon fresh lime juice (juice from half a lime)
    • Queso fresco or cotija cheese for topping optional

    Recommended Equipment

    • Saucepan

    Instructions

    • Heat 2 Tablespoons of butter in a medium-sized saucepan over medium-heat until melted.
    • Add onion, cook, stirring occasionally, until softened (about 5 minutes).
      1 cup finely chopped onion
    • Add garlic and cook, stirring, until fragrant (about 30-60 seconds).
      1 Tablespoon minced garlic
    • Add cumin, oregano, and salt and stir well.
      ½ teaspoon ground cumin, ½ teaspoon dried oregano, ½ teaspoon table salt
    • Add beans and broth and stir until ingredients are well combined. Bring to a simmer over medium/low heat and simmer for 10 minutes, stirring occasionally.
      2 15.5 oz cans pinto beans, ¼ cup (60 ml) chicken or vegetable broth
    • Using a potato masher or fork, mash the refried beans until desired consistency is reached. If needed/if the beans seem dry, add additional broth, a splash at a time.
    • Add remaining Tablespoon of butter and the lime juice and stir well. Taste-test and add more salt or lime if needed.
      ½ Tablespoon fresh lime juice
    • Serve immediately, topped with cotija cheese or queso fresco, if desired.
      Queso fresco or cotija cheese for topping

    Notes

    Storing

    Store in an airtight container in the refrigerator for up to 3 days. They could be reheated in the microwave, but I like to warm them in a saucepan with a splash of broth or water to keep the beans from becoming too thick.

    Nutrition

    Serving: 1serving | Calories: 199kcal | Carbohydrates: 24g | Protein: 7g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 748mg | Potassium: 424mg | Fiber: 7g | Sugar: 3g | Vitamin A: 272IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 2mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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