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
  • 1
    medium white onion, chopped
  • 4
    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

How to Make Homemade Refried Beans


  1. In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring frequently, until deep golden, about 10 minutes.
  2. Stir 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.
  3. Add another portion of the beans, mash them in, and continue until all the beans have been added and coarsely mashed.
  4. Add 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.

Printable Recipe Card

About Homemade Refried Beans

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

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