This is probably the easiest way to make a killer batch of refried beans without spending a couple hours cooking the beans.
If you want to read about cooking up some beans from scratch see our Frijoles de Olla post.
But this version starts with cooked beans — and you can get away with using a can of store-bought beans because you’re loading them up with authentic flavors.
How to Make Refried Beans
Before we get to the recipe, it’s worth heading back in time to see what refried beans were like a few hundred years ago…
Pot beans get mashed up and cooked in some fat, most likely lard. Plus maybe a bit of seasoning.
You really don’t need much more than that for a satisfying batch of frijoles refritos, but if you bypass the lard like we’re doing today then you gain quite a bit by adding in some additional flavors. And note that the accepted term “refried” can be a little misleading; you’ll only need to cook them off once to make an authentic batch.
And since this recipe produces such a flavor-bomb, I’m more likely to build a meal out of these beans instead of just serving them up as a side dish. (See our Nachos, Molletes, and Enfrijoladas for some ideas.)
Start by cooking 1/2 onion and 2 garlic cloves in some oil over medium heat. (What kind of onion should I use?)
You can roughly chop the onion because all of this is going in the blender eventually. Similarly, I tend to just peel the garlic cloves and plop them in whole.
The onion will need about 5-8 minutes to soften and that will give you plenty of time to gather the other ingredients.
I usually drain and rinse the canned beans, so we’ll do that with a single can of black beans.
But keep in mind that you can use pinto beans and get an equally good batch.
I’ve also used Peruano beans with a similar recipe and had good results. Peruanos are also known as Canary beans or Mexican yellow beans.
Once the onion softens (5-8 minutes) we’ll add:
1 can black beans (drained and rinsed)
2 chipotles in adobo
1 tablespoon adobo sauce
1/2 teaspoon cumin
1/2 teaspoon salt
freshly cracked black pepper
1/2 cup stock (or water)
I usually cut off the stems and scrape out the seeds of the chipotles. (More info on working with chipotles in adobo.)
Let this simmer for a few minutes until everything is at a uniform temp.
For speed I usually just give this a whirl in the blender, but of course you are welcome to finely dice the ingredients and use a potato masher to mush up the beans directly in the pan.
After blending, definitely give a taste for seasoning. Beans are finicky when it comes to seasoning and having the proper level of salt will really make them come alive. You can also add a bit more heat if you want by adding another chipotle or some more adobo sauce.
You can use these straight out of the blender, but if your blended batch comes out thinner than you want, simply put it back in the saute pan and cook over medium heat for a few minutes until they thicken up. If starting over with a dry pan I would probably add some oil to it first (or lard!).
Similarly, if your batch is having trouble combining in the blender, simply add a splash of water until it combines well.
You’ll end with an addictive batch of refried beans that you can use to make all sorts of on-the-fly meals.
Even beans and cheese heated up in a corn tortilla will be massively satisfying because the beans already have so much flavor.
You can also add Guacamole to this combo as seen in our Black Bean and Guacamole Tostadas.
And as mentioned, you can use these beans in an epic batch of Nachos…
Or top them with some freshly made Pico de Gallo in some Molletes…
But however you serve them up, they will deliver some real deal flavor and they are a great addition to your kitchen repertoire so please consider making a batch!
Feel free to use the comments section below if you have any questions about them.
Buen Provecho.
Easy Refried Beans
Ingredients
- 1 can black beans (or pinto beans)
- 1/2 onion
- 2 garlic cloves
- 2 chipotles in adobo
- 1 tablespoon adobo sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- freshly cracked black pepper
- 1/2 cup stock (or water)
Instructions
- Start by peeling 2 garlic cloves and roughly chopping 1/2 onion. Cook the onion and garlic in a dollop of oil over medium heat (you can leave the garlic cloves whole).
- Once the onion is starting to brown, approximately 5-8 minutes, add 1 can beans (drained and rinsed), 2 chipotles in adobo, 1 tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly cracked black pepper, and 1/2 cup stock (or water). Let simmer for a few minutes until heated through and then add everything to a blender, combining well.
- Take a final taste for seasoning and heat. Add more salt if necessary and if you want more heat you can add more chipotles (or adobo sauce).
- Serve as is or saute them in some oil (or lard!) over medium heat for a few minutes to thicken them up.
- Store in an airtight container in the fridge. (Keep in mind that beans don't last long so eat 'em up soon!)
Notes
We just used these beans to make a batch of Huevos Rancheros.
Still hungry?!
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Lani
This recipe is DELICIOUS!!! I made Rancho Gordo pinto beans in my Instant Pot and used them instead of canned. I love chipotles and loved them in my beans. I’m from So Cal and would drive down from No Cal to buy beans from my favorite Mexican restaurant (whose beans are very flavorful. I find most restaurants’ refried beans very bland) Now I can make my own:)
Thanks for the delicious recipe.
Patrick
Thanks Lani! Yeah I’m with you on that one, most restaurants really drop the ball on the beans despite it being so easy to liven them up. So glad you found this recipe. Cheers.
Megan Sanders
Super easy, super tasty. I made with a big kick by adding extra Adobe sauce. Used pinto beans, cant wait to try with black beans. Husband and boys (ages 9 & 7) loved them.
Patrick
Thanks Megan, so glad they were a hit with the fam! Cheers.
Carol
OMG the best in fact the VERY BEST retried beans ever! Thank you so much. I am having a Mexican party and this will be a lovely addition.
Now I need to learn how to make your corn tortillas.
Thank you again
Patrick
Thanks Carol!
Claudia
Hola. Gracias a las recetas de frijoles refritos, salsa verde y el pico de gallo, mis nachos fueron una sensación!!! Los hice por primera vez el viernes y gustaron tanto que hoy tuve que prepararlos nuevamente. Definitivamente, estas adiciones hacen la diferencia. Y para rematar, agua de hibiscus, qué refrescante! Nadie pidió soda, lo cual era la idea. Me declaro fan absoluta de este blog. Recetas fáciles, rápidas y llenas de sabor. Muchas gracias.
Patrick
Gracias por sus comentarios Claudia!
Krystn
These are wonderful! I had over-cooked some adzuki beans and used them to make this recipe. Also, only had a red onion on hand, so used that. No more buying canned refried beans for me. These are the best! I eat a whole foods plant based way with no oil and very little salt and this was easy to adapt for my needs.
Patrick
Thanks Krystn!
Jodi
I’m wondering if I can use chipotle powder in place of the chipotle in adobo sauce? I’m so excited to have found your blog! I eat a no oil vegan diet, but there are some great recipes that I can tweak to work for me! Thank you!
Patrick
Hey Jodi! Yeah you can use chipotle powder for these beans but they won’t be as good! Chipotles have incredible flavor and if can track some down it will be worth it. You can get them quite easily online as well.
I’m always telling people that the homemade salsas and sauces are the most important element in Mexican cuisine, and once you find a few of those that you like then you can easily adapt them to your diet. And don’t forget that there’s a Vegetarian Recipes tab if you ever want a headstart on some vegan ideas. I hope you find some keeper recipes!
George
Made these last night to go with the huevos rancheros. My teenage daughter said it was one of the best meals she ever ate lol! The chipotle and adobo really gives it a great flavor, very smoky. Only two issues, I had to use a lot more than half a cup of liquid to get the blender to mix them, then my Vitamix is so powerful it made them into a bean puree. Still tasted amazing, but I’ll probably use a potato masher next time to leave more texture to them.
Patrick
Thanks for your notes George, so glad your fam liked them!
Sue Everett
Wow, made these yesterday and love them! Thanks so much for such a yummy – and healthy – treat.
Patrick
Thanks Sue, so glad you enjoyed them!
John G.
Patrick.. our local temperatures have been in the 90’s almost kissing 100 degrees, the very LAST thing I want to do is cook.
Then I feast my eyes on that sheet of nachos you’ve pictured above.. my resistance was holding until then.
Now I’ll turn my kitchen into a sweat lodge, swelter with a smile and some Patrick’s recipes.
My taste buds salute you,
JG
Patrick
Ha thanks John! It will be worth it as most peeps go bonkers over those Nachos. Feel free to simplify as all you really need is the beans-cheese-chips layer, everything else is just a bonus.
Christel
Hi, can these refried beans be frozen for use later? I’m sure they’re best fresh, but if I need some ready for week-night meals, does the flavor/consistency change once frozen? Thanks!
Patrick
Hi Christel! Although I’ve never tried freezing these exact refried beans I would think they would freeze quite well. I freeze whole, cooked beans all the time and they handle the big freeze without a hitch. You’re right, they will probably always taste best freshly made, but I bet you would still be happy with them after freezing. Cheers.