For those who crave flavorful refried beans in a fraction of the time, Easy Seasoned Refried Beans offer one tasty shortcut.
Refried beans have gradually become one of my favorite side dishes. Highly anticipated upon visits to Mexican restaurants, met with delight when they are exceptionally delicious. I say gradually because it wasn’t until I learned how to make refried beans at home that I grew to love and appreciate them. Because making them is a labor of love. That is if you start with dried beans. Which I frequently do. But, I don’t always have the time or the forethought to soak dried beans overnight, then proceed to cook them for 2+ hours. And I’m guessing you don’t either.
So I created a refried bean recipe shortcut - Easy Refried Beans. The shortcut, the “Easy” in Easy Refried Beans is, of course, canned pinto beans.
Time-saver in a can right there.
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What are refried beans?
Refried beans are a side dish consisting of cooked and mashed beans. It's a traditional staple of Mexican and Tex-Mex cuisine, often served alongside tacos, burritos, and enchiladas. Typically pinto beans are used (especially in the United States), though variations exist that use black or red kidney beans.
How do you make refried beans?
Beans are first boiled and then mashed into a paste, then bean fried or baked to finish. The term refried beans is a misnomer as they are only fried only once during preparation. Dried or canned beans may be used. However, dried beans require an overnight soak before cooking.
These Easy Refried Beans call for canned beans to shortcut the process.
However, as we all well know, what makes refried beans so good is the labor of love part. The part where beans simmer for hours on end, slowly taking their time to develop flavor. To make up for skipping this flavor-developing part, I like to add a variety of seasonings to boost the flavor despite time constraints.
Just a pinch of Mexican oregano adds an earthy, licorice-like cooling undertone that mimics the bay leaf I usually include when making refried beans from dried beans. I’m incapable of making refried beans without adding cumin - I can’t get enough of its complex flavor, simultaneously nutty and earthy with hints of citrus. Both Mexican oregano and cumin work so well with chiles, that the addition of chili powder brings it all together. And if you find yourself so inclined, a small amount of cayenne pepper heats things up without overpowering the integrity of the beans.
If you’re a carnivore who stockpiles bacon grease like I do, I encourage you to use it here. While traditional recipes for refried beans call for lard (which by all means use it if you’ve got it), bacon grease is something I always have on hand. And, like lard, bacon grease adds that richness that makes the best refried beans so damn good. But if you don’t have it on hand or are otherwise a non-meat eater, use vegetable oil instead.
EASY REFRIED BEANS INGREDIENTS
Sometimes I just gotta have seasoned refried beans because I want that extra oomph of flavor. I recommend using the following seasonings to give it that something extra.
- beef cooking stock (I used full sodium beef cooking stock)
- canned pinto beans, drained and rinsed
- medium yellow onion, finely diced
- bacon grease (or vegetable oil)
- garlic, finely minced
- Mexican oregano (or regular oregano)
- cumin
- chili powder
- cayenne pepper (optional)
- lime juice, freshly squeezed
- salt, to taste
INSTRUCTIONS
Add the bacon grease and onions to a pan over medium heat. Cook for around 5-6 minutes, stirring frequently, then turn heat to medium-low.
Continue cooking for another 10 minutes, until onions are completely softened. Add the garlic at the 9-minute mark.
Add the beef cooking stock and beans, and increase the heat to medium. Add Mexican oregano, cumin, chili powder, cayenne pepper, and lime juice.
Simmer for 8-10 minutes, or until liquid is nearly evaporated. Reduce heat to low, then mash beans until desired consistency is reached. You can also use a stick blender if you prefer smooth, creamy refried beans.
Depending on how wet or dry you prefer your refried beans, you may want to add more beef cooking stock at the end to achieve the desired consistency. The beans should be pretty dry at this point. My preference is to slowly add a few splashes of beef cooking stock at a time until I reach a consistency I like.
Taste and add salt, if necessary. Remove from heat and garnish with crumbly cheese and sliced green onions.
So, go on and serve yourself up a big old bowlful. And get your garnish on with crumbly cheese and sliced green onions.
Variations
- Super smooth refried beans - add more liquid than called for to thin the beans out, then add to a blender or food processor. Blend until smooth, around 30-45 seconds.
- Spicy refried beans - add a few dashes of cayenne pepper to add instant heat! You can also add a few dashes of Tabasco sauce (or other hot sauce).
FAQ
Refried beans last for up to 3 - 4 days in the refrigerator; store them in a lidded container. Refried beans can go bad, so make sure to use them up in a timely fashion. Or freeze them if you need to preserve them for longer.
You sure can! For the best results, you'll want to store any leftover refried beans in an airtight container. I like to store them in Ziploc bags so I can remove as much air as possible (or you could seal them up with a vacuum sealer).
You can freeze refried beans for up to 12 months this way, but I'd recommend using them within 3-6 months.
When you are ready to use your frozen refried beans, let them hang out in the fridge overnight. Or you can place the container of frozen refried beans in a bowl of warm water until thawed.
Tacos, enchiladas, tostadas, tortas, and more! This refried bean recipe would be smashing with Crispy Air Fryer Tacos, Chorizo Street Tacos, and Adobo Chicken Tacos. May I also suggest serving them alongside chips and salsa or dip? Like this Spicy Pico de Gallo, Citrus Jalapeno Salsa, or Roasted Garlic Guacamole.
Easy Refried Beans (from Canned Pinto Beans)
Ingredients
- 1 cup beef cooking stock I used full sodium beef cooking stock
- 2 15-ounce cans of pinto beans, drained and rinsed
- ½ medium yellow onion, finely diced
- 1 tablespoon bacon grease (or vegetable oil)
- 1 clove garlic, finely minced
- 1 pinch (around ¼ teaspoon) Mexican oregano**
- ½-1 teaspoon cumin
- 1 ½ teaspoon chili powder
- ½-1/4 teaspoon cayenne pepper (optional)
- ½ tablespoon lime juice
- salt, to taste
Instructions
- Add the bacon grease and onions to a pan over medium heat. Cook for around 5-6 minutes, stirring frequently, then turn heat to medium-low.
- Continue cooking for another 10 minutes, until onions are completely softened. Add the garlic at the 9-minute mark.
- Add the beef cooking stock and beans, and increase the heat to medium. Add Mexican oregano, cumin, chili powder, cayenne pepper, and lime juice.
- Simmer for 8-10 minutes, or until liquid is nearly evaporated. Reduce heat to low, then mash beans until desired consistency is reached. You can also use a stick blender if you prefer smooth, creamy refried beans.
- Depending on how wet or dry you prefer your refried beans, you may want to add more beef cooking stock at the end to achieve the desired consistency. The beans should be pretty dry at this point. My preference is to slowly add a few splashes of beef cooking stock at a time until I reach a consistency I like.
- Taste and add salt, if necessary. Remove from heat and garnish with crumbly cheese and sliced green onions.
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