Refried Beans

Refried Beans

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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
  • 4
    14 oz cans black beans or 2 and 2 pintos
  • 1 can(s)
    beer plus 1 for drinking, so 2

How to Make Refried Beans


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

Printable Recipe Card

About Refried Beans

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

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