Homemade Refried Beans

Tammy T


I've always wanted to make my own homemade refried beans as I have been told once you do, you will never buy canned again. You can start with the recipe I posted (Frijoles de Olla or Beans from the Pot) to use homemade beans to start. The beans used in this are pinto. Enjoy as I will be!

Found this recipe and pictures on: whatdidyoueat.typepad.com

★★★★★ 1 vote
Stove Top


2 Tbsp
vegetable oil, lard or bacon grease
medium white onion, chopped
garlic cloves, peeled and finely chopped
4 c
undrained, seasoned cooked beans, slightly warm (homemade or can use canned)
salt, to taste
1/2 c
crumbled mexican queso fresco, queso anejo, pressed or cheese of your choice


1In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring frequently, until deep golden, about 10 minutes.
2Stir in the garlic, cook for a minute or so, then use a slotted spoon to scoop in about 1/4 of the beans, leaving most of the liquid behind. Mash the beans into a coarse puree.
3Add another portion of the beans, mash them in, and continue until all the beans have been added and coarsely mashed.
4Add about a cup of bean liquid or water and stir frequently over the heat until the beans are still a little soupy (they’ll thicken as they sit). Taste and season with salt if needed.

About Homemade Refried Beans

Course/Dish: Other Side Dishes
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Other Tag: Quick & Easy