Homemade Refried Beans Are Easy!

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So I was always intimidated by the thought of making refried beans. I’m not sure why really. It just seemed a little overwhelming. After I tried the first time, I realized, it’s a piece of cake, as long as you have the time to do it. There’s no overnight soaking, you just boil the beans for a couple hours, sauté and then mash. I mean, that’s pretty much the recipe right there. I hope you enjoy!

Refried Beans Are Easy!

Prep Time5 mins
Cook Time2 hrs 15 mins
Course: Side Dish
Cuisine: Mexican
Servings: 6
Calories: 289kcal
Author: SatMorning21


  • 2 Cups Pinto beans
  • 7 Cups Water
  • ¼ T Cumin
  • ¼ T Chili powder
  • ¼ T Oregano
  • ¼ T Garlic powder
  • 2 TB Oil
  • 1 TB Butter
  • ½ Cup Chicken broth
  • ½ Cup Reserved water
  • ¼ Cup Salsa
  • 2 T Salt


  • Add beans and water to a large, heavy bottom pot, like a Dutch oven. Bring to a boil, then reduce heat to medium low and simmer, covered, for 2 hours.
  • Drain the beans, reserving some of the liquid, about a cup.
  • In a large pan, heat the oil and butter, then add the beans.
  • Add the spices and cook for 5 minutes, stirring occasionally.
  • Add the salt and chicken broth and start pressing down on the bean to smash them.
  • Add in the salsa and reserved bean cooking water and keep smashing.
  • You can add more of the water to thin out the beans if you would like. Just mash until they’re at a consistency you’re looking for.


Calories: 289kcal | Carbohydrates: 42g | Protein: 14g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 2518mg | Potassium: 949mg | Fiber: 10g | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 6mg | Calcium: 90mg | Iron: 4mg


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