Name: Easy Refried Beans Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 tablespoon extra-virgin olive oil; ½ cup finely chopped yellow or white onion (about ½ small onion); ¼ teaspoon fine sea salt; 2 cloves garlic, pressed or minced; ½ teaspoon chili powder; ¼ teaspoon ground cumin; 2 cans (15 ounces each) pinto beans, rinsed and drained, or 3 cups cooked pinto beans; ½ cup water; 2 tablespoons chopped fresh cilantro; 1 tablespoon lime juice (about ½ medium lime), to taste

Introduction

Easy refried beans are a classic and comforting side dish that’s simple to make from pantry staples. Creamy, flavorful, and lightly spiced, they complement Mexican meals perfectly or can be enjoyed on their own. This recipe offers a quick way to prepare homemade beans that taste far better than canned versions.

A white bowl filled with smooth, light brown refried beans topped with small green cilantro leaves sits on a wooden surface. A silver spoon is inside the bowl, slightly digging into the beans. Around the bowl, there are parts of other bowls visible: one white bowl with green guacamole, another white bowl with red salsa, and a small wooden bowl with light green sauce. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon extra-virgin olive oil

½ cup finely chopped yellow or white onion (about ½ small onion)

¼ teaspoon fine sea salt

2 cloves garlic, pressed or minced

½ teaspoon chili powder

¼ teaspoon ground cumin

2 cans (15 ounces each) pinto beans, rinsed and drained, or 3 cups cooked pinto beans

½ cup water

2 tablespoons chopped fresh cilantro

1 tablespoon lime juice (about ½ medium lime), to taste

Instructions

Step 1: In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.

Step 2: Add the garlic, chili powder and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.

Step 3: Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up at least half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.

Step 4: Remove the saucepan from the heat and stir in the cilantro and lime juice. Taste, and add more salt and lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.

Tips & Variations

For a creamier texture, add a tablespoon of sour cream or Mexican crema when mashing the beans.

Adjust chili powder based on your preferred spice level or add a pinch of smoked paprika for a smoky twist.

Use canned black beans instead of pinto for a different but equally delicious variation.

Fresh lime juice brightens the flavor—add it gradually to suit your taste.

FAQs

Can I use dried beans instead of canned?

Yes, soak and cook dried pinto beans until tender, then use about 3 cups cooked beans in place of canned. This adds extra flavor and texture but requires more preparation time.

How do I make the beans less salty?

If your beans taste too salty, add a little extra water or unsalted broth while cooking and mash thoroughly. You can also balance saltiness with a bit more lime juice or a mild starch like cooked rice served alongside.