Refried Beans

Refried Beans Recipe

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Diana Adcock


We love these beans. Use all pintos if black food freaks you out. I prefer bottled beer over cans, and I offer Beano however that takes all the fun out of eating these. Besides, it's not often that I get to deliver revenge on my husband. Just sayin.

★★★★★ 1 vote
15 Min
1 Hr 30 Min
Stove Top


2 Tbsp
vegetable oil
2 large
jalapenos, diced
2 medium
onions, chopped
4 clove
garlic, minced
14 oz cans black beans or 2 and 2 pintos
1 can(s)
beer plus 1 for drinking, so 2


1In a large pan saute the onions and garlic to just translucent.
2Add the jalapenos and continue to saute until JUST beginning to brown.
3Add the beans, 2 cans rinsed and drained, two with juice.
4Bring to a boil, reduce heat and simmer for around 1 1/2 hours, adding beer as needed. I just add 1/2 a can/bottle of beer and sip the rest.
5Keep an eye out-You don't want the beans to dry out AND stir often.
6Open second beer and add as needed or drink it and add chicken stock.
7Don't add salt until dish is done and taste first.

About Refried Beans

Course/Dish: Other Side Dishes
Main Ingredient: Beans/Legumes
Regional Style: Southwestern