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This refried beans recipe is easy to make and adjusts for using either dry beans or canned/pre-cooked beans.
I had never made refried beans before, and now I’m wondering why. It’s such a simple process! I guess it’s just one of those things that you tell yourself is really complicated when in reality, it’s really simple. Funny how that works. But thankfully, my first attempt turned out really well!
The nice thing about this recipe is that it’s completely adjustable to your needs (which I imagine, most refried beans would be. But I’m jussayin’.)
Add water for beans that are not as thick or add spices to suit whatever dish you are making. For chunky beans, simply use a potato masher. For smoother beans, use a food processor or hand blender.
If you use a lot of refried beans, just double the batch and put some in the freezer. Defrost as needed!
MORE HEALTHY MEXICAN RECIPES:
REFRIED BEANS RECIPE:
If cooking from dry beans:
- 2 cups dry pinto beans
- 6 cups water
- 4 cups pinto beans (cooked or canned that are drained and rinsed)
- 2 tbsp. oil
- ½ cup water (or more to adjust consistency)
- ½ tsp. salt
For cooking from dry beans:
- I cook my beans in a slow cooker because I ALWAYS burn them in a regular pot. So combine the 2 cups beans and 6 cups water in a crock pot and turn on the crock pot. Cook until beans are soft. About 6-8 hours. (You can do it in a pot if you want. Just know I'll be jealous if you can do it without burning the beans.)
For refrying beans:
- In a large pan, place all other ingredients and warm over medium heat, while smashing the beans with a potato smasher.
- This recipe makes very thick and mildly flavored beans. If you want the beans to be thinner, add more water. (You can also use chicken broth if you want some additional flavor for serving the beans by themselves as a side dish).
- Note: If you want to make these fat-free, simply omit the oil and use some extra water.