Learn how to make refried beans at home! Ready in under 30 minutes, this vegetarian refried beans recipe is the best! Garlicky, smoky, and savory, these homemade refried beans are going to become a mealtime staple in your home.
These homemade refried beans are just so good
Listen. Refried beans aren't exactly the most glamorous-looking recipe, but lucky for us, they make up for their bland appearance by packing in alllllll the flavor. Garlicky, smoky, and savory, these homemade refried beans are going to become a mealtime staple in your home.
How do I know? Well, first of all, you can use them in so many different ways. I love using them in these quick and easy Cheesy Bean and Rice Burritos, or our HNL community-fave lightened-up layered taco dip. Crispy Bean and Cheese Tacos will also always have a special place in my heart (and in my belly) but, honestly, you can't beat the simplicity of a puddle of refried beans on your plate.
As both a nutritionist and a long-time vegetarian, I also love knowing exactly what's in my beans. No lard in these beans! Homemade refried beans are also a cinch to make—you may be surprised to learn that it just takes a few minutes on the stovetop—and nope, there’s no double frying involved.
So grab some pinto beans (canned or dried, I don’t judge—but I'll teach you how to cook pinto beans from scratch if you're keen), and let's make some refried beans, baby!
Let's make Refried Beans together!
You'll find detailed instructions in the printable recipe card at the end of this post. For now here's a step-by-step overview, complete with photos! If you have an Instant Pot, you may want to check out our Instant Pot Refried Beans technique too!
Step 1: sauté
After you’ve heated the oil in a heavy skillet, add the onion and sauté it until it’s just beginning to brown. Add the garlic and continue to sauté until you can smell garlic in the air.
Stir the spices into the pan; you don’t need to cook them for a long time, just until they’re fragrant, which shouldn’t take more than a few seconds. This is called blooming the spices and it really makes a difference in your cooking!
Step 2: cook + mash the beans
Now, add the canned or cooked beans. Stir them into the pan so they’re well-coated with all those bloomin’ spices, and cook for about 2 minutes.
Pour in the vegetable broth, give it a good stir, and simmer for 2 to 3 minutes.
Remove the pan from the heat, and mash or purée your beans to the desired consistency.
For chunkier refried beans, use a potato masher. For smoother beans, let them cool a bit and then transfer them to a food processor or blender and puree until smooth.
Step 3: season!
Finish by adding the lemon juice, if desired, and then season with salt to taste. At this point, you can adjust the consistency by returning the beans to the stovetop to make them thicker or adding more both to make them thinner.
Storing Refried Beans
Refried beans are fantastic for meal prep! They'll keep in the refrigerator for up to 5 days in an airtight container or in the freezer for 3 months. When you're ready to eat, just heat them up on the stovetop with a splash of water or broth or in the microwave until warmed through.
Vegetarian Refried Beans Recipe
Ingredients
- 3 Tablespoons olive oil or other neutral oil
- ½ small yellow onion finely minced (about ½ cup minced onion)
- 3 cloves garlic crushed
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano preferably Mexican oregano
- ½ teaspoon ground chilli powder
- 4 14- ounce cans pinto beans drained and rinsed (or 1 pound dried pinto beans, cooked)
- 1 cup vegetable broth
- Salt to taste
- 1 - 2 Tablespoons lemon juice optional
Instructions
- Heat the oil in a heavy-bottomed skillet over medium-high heat.3 Tablespoons olive oil
- Add the onion and sauté, stirring frequently, until the onion is softened and just starting to turn brown.½ small yellow onion
- Add the garlic, and sauté for 1-2 minutes more.3 cloves garlic
- Add the smoked paprika, oregano, and chilli powder, and stir to combine.1 teaspoon smoked paprika, 1 teaspoon dried oregano, ½ teaspoon ground chilli powder
- Add the pinto beans, and sauté together with the aromatics for about 2 minutes.4 14- ounce cans pinto beans
- Add the vegetable broth and stir the mixture together well. Allow it to simmer for 2-3 minutes.1 cup vegetable broth
- Remove from the heat and use a potato masher to mash the beans. Alternatively you can transfer the mixture to a food processor or blender if you prefer very smooth refried beans.
- Stir in the lemon juice, taste, and season with salt as needed.Salt to taste, 1 - 2 Tablespoons lemon juice
Notes
- Nutrition values are an estimate only
- If the beans are runnier than you prefer, you can continue to cook them until the liquid cooks off. Bear in mind that they will continue to thicken as they cool.
- If your refried beans are too thick, you can add a bit more vegetable broth, one tablespoon at a time, until they reach the desired consistency.
Bennett says
Blooming the spices made a huge difference. What a delicious recipe!
Katie Trant says
I know, right?! Blooming for the win!