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Easy Homemade Refried Beans

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Ingredients

Warning0 allergens identified

Easy Homemade Refried Beans

To cook the pinto beans

8 ounces dry pinto beans or black beans

3 cups water

2 dried chipotle peppersoptional

½ white onion

3 cloves garlic

For the refried beans

1 batch cooked pinto beans from aboveor 2 15-oz cans of pinto beans

¼ cup white onionminced

3 cloves garlicminced or use a garlic press

2 tablespoons canola oil

½ jalapenominced

½ tsp chili powder

1 tsp cumin

½ tsp paprika

Saltto taste

½ cup vegetable or chicken brothOptional if using canned beans

Instructions

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To Cook the Pinto Beans

If using canned beans, skip this section and jump ahead to the "To Make the Refried Beans" section.

Cut onion in half, remove dry outer skin. Rinse beans in colander, check for broken beans or other debris and remove.

Place beans in a medium pot, cover with 3 cups water, add whole garlic cloves, dried chipotles, and half an onion. Bring to a boil for 10 minutes, then reduce heat, cover with lid cracked, and simmer for 1.5 hours. Add hot water (ideally from a kettle) if more water is needed (I added ¾ cup of hot water during the simmer time).

Drain your cooked beans with a colander over a bowl to reserve cooking liquid. Throw away onion, garlic, and chipotle pepper.

To Make the Refried Beans

Heat oil in a large skillet over medium heat. Add in the minced onion, jalapeno, chili powder, paprika, and cumin. Saute, stirring occasionally for 5 minutes, be careful not to burn/blacken.

Add in your cooked beans, ¼ cup of reserved bean water (or 1/4 cup of broth if you're using canned beans), ½ teaspoon salt. Mix everything together and mash the beans to your preferred consistency. Simmer for 3 minutes, add more water/ broth to thin out, simmer longer to thicken.

Remove from heat and stir in ¼ cup of reserved bean water (or broth if using canned beans). Add salt to taste.

Notes

Store leftover refried beans in an airtight container in the fridge for up to 5 days. Reheat gently with a splash of water or broth to loosen.

Nutrition

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Tips & Tricks (5)

Soak and Salt Your Dried Beans 💧
Soak dried beans overnight with salt to reduce cooking time by 30% and improve digestibility while enhancing flavor absorption throughout the beans.
Toast Your Spices for Depth 🔥
Bloom cumin, chili powder, and paprika in hot oil for 30-45 seconds before adding aromatics to unlock their full aromatic potential and create a richer, more complex flavor base.
Char Your Peppers for Smoky Richness 🌶️
Lightly char jalapeños and dried chipotle peppers in a dry skillet before adding to release their essential oils, creating deeper, more authentic smoky undertones in your beans.
Reserve Bean Cooking Liquid Gold 🥄
Save 1-2 cups of your bean cooking liquid to adjust consistency while refriting—this starchy liquid creates creamier texture than water and prevents over-thick, gluey beans.
Finish with Fresh Aromatics 🧄
Stir in freshly minced raw garlic and a knob of butter in the final minute off-heat to brighten flavors and add luxurious richness that elevates the dish from good to restaurant-quality.