- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 2 tbsp
- 2 cloves
- 1 tsp
- ½ tsp
- 120 ml
- ½ tsp
- 1 tbsp
Process
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If using dried pinto beans, cook them first until very tender. If using canned, drain and rinse well.
Heat vegetable oil in a large skillet over medium heat. Add chopped white onion and cook until soft and translucent, about 5 minutes.
Add minced garlic, ground cumin, and dried oregano (if using). Cook for 1 minute until fragrant.
Add the cooked pinto beans and vegetable broth. Stir to combine and bring to a simmer.
Mash the beans with a potato masher or the back of a wooden spoon until you reach your desired consistency. For smoother beans, use an immersion blender or transfer to a blender and pulse.
Stir in salt and lime juice (if using). Taste and adjust seasoning. If beans seem dry, add more vegetable broth a tablespoon at a time.
Serve warm as a side dish or use as a filling for tacos, burritos, or quesadillas.
Kitchen notes
Kitchen notes
- The most common mistake is not cooking the onions and garlic enough before adding beans; they should be soft and fragrant to build a sweet, savory base.
- Mash beans while they are hot; they thicken as they cool, so leave them slightly looser than you want the final texture.
- For extra richness, add a tablespoon of vegetable oil or vegan butter at the end and stir until melted.
Substitutions
- pinto beans→black beans or kidney beans
- vegetable oil→olive oil or avocado oil
- vegetable broth→water or chicken broth (if not vegetarian)
- lime juice→lemon juice or apple cider vinegar
Storage & reheating
Store refried beans in an airtight container in the refrigerator for up to 4 days. To freeze, place in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator. Reheat in a saucepan over medium-low heat, stirring occasionally, adding a splash of water or broth if needed. Alternatively, reheat in the microwave in 30-second intervals until hot.
FAQ
The questions we get asked most
Can I use canned beans instead of dried?
Yes, canned pinto beans work perfectly. Use two 400g cans, drained and rinsed. Reduce the added salt since canned beans are already salted, and adjust the broth amount as canned beans are softer and may need less liquid.
How do I make refried beans smoother?
For a smoother texture, use an immersion blender or transfer the beans to a blender and pulse until desired consistency. You can also mash them more thoroughly with a potato masher. Add extra broth a tablespoon at a time to help them blend.
Why are my refried beans dry?
Beans dry out if they are overcooked or if not enough liquid is added. Stir in additional vegetable broth or water a little at a time until they reach a creamy consistency. Also, keep the heat low and stir frequently to prevent evaporation.
Can I make refried beans ahead of time?
Yes, refried beans can be made up to 3 days in advance and stored in the refrigerator. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen them up.
How do I know when refried beans are done?
They are done when they are heated through, creamy, and have a consistency you like. Taste and adjust seasoning. If they are too thick, add more liquid; if too thin, simmer uncovered until thickened.
Can I freeze refried beans?
Yes, refried beans freeze well. Cool completely, then transfer to a freezer-safe container, leaving some headspace. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat, adding liquid if needed.
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