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Creamy spicy Homemade Refried Beans. A wonderful side dish or great base for tacos, burritos, quesadillas, nachos or tostadas.
Let’s face it … Homemade Refried Beans are homely, brownish, mounds of smashed beans. I’m not sure anybody can make them photogenic. I tried by putting the beans in a colorful bowl and covering them with shredded cheese. You can still see them and they’re still smashed beans. But don’t let their drab appearance scare you away. If you like refried beans, these are so much better than the ones you can buy in the can, that look like puppy chow. All kidding aside (maybe) pinto beans are a versatile side, a great meat substitute and are very low in saturated fat. Pinto Beans are also good source of protein and a very good source of dietary fiber … so you have been forewarned, just saying.
Do you celebrate Cinco de Mayo (May 5th)?
The true holiday has nothing to do with food but commemorates the Mexican army’s victory over the French at the Battle of Puebla. The American version of the holiday has turned into a food fest for those of us that love a good guacamole, Margaritas and salsa. I don’t see anything wrong with celebrating food, and most cultures have plenty of food centric holidays. It’s an honorable holiday celebrating an unlikely victor … and in a weird way these beans are also the underdog. Chicken, beef and steak always get center stage but I say let the beans shine today! I love refried beans, especially on a tostada so that’s what we have for you today.
Beans are inexpensive and easy to make.
They’re filling and healthy and can be used in dips, burritos, tacos, nachos, quesadillas and anything else you can dream up. Personally I like their creamy texture against a crispy shell and I love the way they hold onto the toppings and don’t slide off the tostada! In our version, these simple beans are served with lettuce, avocado, queso fresco cheese and my favorite Sweet Corn Salsa. I also made a simple sauce of mayonnaise and Cholula hot sauce for drizzling.
Give it all a big squeeze of lime juice and you’re done! Perfect for a meatless Monday meal, a Cinco De Mayo celebration or an easy weeknight dinner.
Don’t forget to PIN for later!
Homemade Refried Beans
Ingredients
- 8 ounces Pinto Beans
- 2 garlic cloves, minced
- salt and pepper
- ¼ cup olive oil
- ½ large white onion, diced
- 1 jalapeño, seeded and minced
- 4 cups water
Instructions
- Sort the beans and discard debris.
- Rinse the beans and drain. Place the beans in a large pot and cover with cold water by a few inches. Cover and set aside to soak overnight.
- Drain the beans and put back into the pot with 4 cups of clean, fresh water. Add the garlic and heat over medium until the beans come to a boil. Cook the beans maintaining a simmer for 1 - 1 ½ hours or until the beans are tender. Add additional water if needed during cooking.
- Drain, reserving ½ cup of the liquid. Mash the beans, season with salt and pepper and set aside.
- In a large skillet heat the olive oil. Add the onion and cook until tender. Add the mashed beans to the onion and cook until the bean liquid is absorbed. Salt and Pepper the beans to taste and continue cooking for about 5 minutes, adding a little reserved cooking liquid if needed.
Recipe Notes
- Refried beans are great in burritos, nachos, quesadillas, tacos or on tostadas, or as a tasty side dish
- Feel free to add other seasonings to taste - cayenne, cumin, chili powder, etc.
- Many traditional refried bean recipes call for bacon or lard to be used in place of the oil. We try not to eat cured meats so we created this version as a healthier alternative. Olive oil is not the authentic choice in traditional Mexican cooking.
Nutrition
We just can’t get enough of good Mexican-American dishes. One of our all-time favorites is this creamy and delicious Easy Spicy Guacamole Recipe. Sweet and spicy Pineapple Salsa is great on just about anything from fish to chips! And you won’t believe how easy it is to make a Frozen Margarita Pie with a Pretzel Crust that will impress all your grown-up guests, and even those that are of age, but have never grown-up! For a super easy version, try our popular Creamy Margarita Bars!
Don’t forget the Sweet Corn Salsa!
Thanks so much for stopping by!
Tricia
Abbe@This is How I Cook says
It has only been a short while that I’ve enjoyed refried beans. for something so simple, they sure seem to be messed up quite often. Thanks for elevating the bean, Tricia!
John/Kitchen Riffs says
Yup, when faced with a food that’s not really all that photogenic, I always shoot the garnish instead. Usually works, and often makes for a more interesting dish. Anyway, homemade refried beans are SO good, aren’t they? I haven’t made any for a year or two — need to again. Yours look great, BTW — definitely ready for their closeup.
Jennifer @ Seasons and Suppers says
My daughter is a HUGE re-fried beans fan and she will love trying your recipe! Sending it to her now 🙂
Tricia Buice says
Thanks for passing it along Jennifer – we really enjoy this lighter version – hope she does too!
liz says
Have to say the best way to cook your pinto beans is to not add any salt or seasonings until after your beans are fully cooked and tender. Salt toughens the skins. Also for seasonings, pepper, cumin powder and tomato flavored consumate by Knorr, along with onions sauteed with bacon or dry minced onion and cooked bacon. Liz
Tricia Buice says
Sounds like a nice recipe Liz – thanks for sharing.
Robyn @ Simply Fresh Dinners says
We don’t celebrate Cinco de Mayo but we should because we absolutely love both the food and the culture. I haven’t made this before but I sure will now. It looks absolutely delicious. Love your festive presentation, Tricia!
Tricia Buice says
Thanks Robyn – these are so much better than canned!
Becky Green says
I’ll DEFIANTLY have to make note of this recipe Tricia! Our daughter LOOOOOVES Mexican food. I will SURPRISE her with this!! 😉 THANKS TRICIA, this looks WONDERFUL!!! 😉
Tricia Buice says
Hope your daughter enjoys the refried beans Becky!
Gerlinde @ Sunnycovechef says
Tricia, you made this beans look good. Your recipe might inspire me to make my very own refried beans. Thank you!????????
Tricia Buice says
Thanks Gerlinde!
Sara says
Homemade refried beans are like a zillion times better than what you get in a can, I can’t wait to try your version!
Tricia Buice says
Thanks Sara! We just can’t do the canned beans anymore – these are wonderful!
Monica says
I love how you say the beans are the underdogs but let them shine! So, so true. I’ve been making spicy black beans lately and I want to try this because I do love beans all kinds of ways. : ) And Cinco de Mayo is such a fun holiday! I’m in a party mood looking at this, despite the fact that it’s Monday and rainy out. Thanks, Tricia!
Tricia Buice says
People just don’t want to talk about beans Monica – haha we love them and I especially love refried beans in any of my Mexican inspired meals. Thanks!
Chris Scheuer says
It’s funny, before I read your post, I thought “only Tricia could make refried beans look so pretty!” They do look pretty and I love all of your festive ingredients, and decor! Happy Cinco de Mayo!
Tricia Buice says
Thanks Chris – I love how easy these were to make and how delicious! Have a great week.
Angie@Angie's Recipes says
This looks so inviting with all the healthy components. And I love the presentation too.
Tricia Buice says
Thanks Angie – we have a split personality over here – one day we eat healthy and another day we splurge – such a delicate balance – haha!
Betty says
You’ve prettied those beans up quite nicely! 🙂 The homemade beans are so much better than the canned ones for sure. Your tostadas with that salsa look fresh and delicious!
Tricia Buice says
Thanks Betty – I was worried about these so thank you so much!
sue | theviewfromgreatisland says
I’ve always wondered how to make this, I hate the stuff in the cans! My favorite are black beans, do you think they would work with this same recipe? And you really did a good job making a non-photogenic food look super appetizing, love the colors!
Tricia Buice says
I’ve never had the black beans mashed but do love them whole! I especially love black beans in soup. Thanks so much!