Easy Homemade Refried Beans

Ingredients

• 2 tablespoonscanola oil
• 1onion, chopped
• 3garlic cloves, chopped
• 1 teaspooncumin
• 1/2 teaspoonpaprika
• 1/8 teaspoon, plus more to tasteground chipotle pepper or cayenne pepper
• 850 g (30 oz; two 15 oz cans)canned pinto beans, drained
• 120 ml (1/2 cup)chicken stock
• 1 tablespoon, plus more for toppingchopped coriander leaves
• to tastesalt and pepper
• 1/2lime, juiced
• 1 tablespoon, optionalbutter
• 2 tablespoons, optionalcrumbled queso fresco
• 1 tablespoon, optionaldiced tomatoes
• 1 teaspoon, optionalsliced jalapeños

Instructions

1. 1

   Heat the oil

   Warm the oil in a large saucepan over medium heat until it shimmers, but do not let it smoke.

2. 2

   Soften the onion

   Add the chopped onion and cook for about 5 minutes, until soft and translucent.

3. 3

   Bloom the spices

   Stir in the cumin, ground chipotle pepper and paprika. Cook, stirring, for about 30 seconds, until fragrant.

4. 4

   Cook the garlic

   Add the garlic and cook for a further minute.

5. 5

   Simmer the beans

   Stir in the drained pinto beans, stock, chopped coriander, salt and pepper. Cover and cook for 5–7 minutes.

6. 6

   Reserve some stock

   Take the pan off the heat and spoon out enough stock to leave the beans just covered. Set the reserved stock aside.

7. 7

   Mash the beans

   Add the lime juice, then purée the mixture in a food processor or mash it with a potato masher to your preferred consistency. Add some of the reserved stock as needed to loosen it.

8. 8

   Cook it again

   Return the pan to the heat and cook, stirring, for a further 3 minutes.

9. 9

   Finish with butter

   Remove the pan from the heat and stir in the butter.

10. 10

    Taste and season

    Taste the beans and add salt as needed, along with more lime juice if desired.

11. 11

    Loosen and garnish

    If the beans seem dry, stir in a splash of additional stock. Garnish with crumbled queso fresco, chopped coriander, diced tomatoes and sliced jalapeños before serving.

What are refried beans?

Refried beans are a Mexican-style dish of cooked beans that are mashed and seasoned; despite the name, they are not necessarily fried twice. This version uses canned pinto beans for a quicker route to a soft, savoury side.

Aromatics and spices build flavour in the pan before the beans are mashed, while lime and coriander brighten the finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 304 calories, 12g protein, 37g carbs, 13g fat.

The pinto beans provide most of the carbohydrates and much of the protein, while the canola oil and optional butter contribute most of the fat. Serve a portion with vegetables or a fresh salad to add colour and balance the plate.

Why pinto beans work

Canned beans: draining them before they go into the pan keeps the cooking liquid easier to control. The stock added next helps the beans warm through and become soft enough to mash.

Chicken stock: it brings savoury flavour and also provides liquid for adjusting the finished texture. Keep the reserved stock nearby rather than adding it all at once.

Build flavour in stages

Onion: cook it until softened and translucent so it becomes a sweet, savoury base rather than staying sharp.

Spices: stir the cumin, chipotle and paprika into the hot oil and onion for about 30 seconds, just until fragrant. Adding garlic afterwards helps it cook without spending too long in the pan.

Choose your texture

Chunky: use a potato masher and stop while some whole or broken beans remain. Mash more thoroughly for a smoother result, or use a food processor to purée the mixture.

Adjust the consistency: add reserved stock a little at a time if the beans are too thick. If they seem dry after cooking, stir in another splash before adding the garnishes.

Balance the seasoning

Lime: the juice goes in before mashing, and a little more can be added after tasting. Its tang balances the earthy beans and spices.

Heat: the small amount of ground chipotle gives a smoky chilli note. Add more to taste, or use cayenne pepper as the recipe suggests for a different kind of heat.

Serve them while warm

Garnishes: queso fresco adds a salty, creamy finish, while coriander, tomato and jalapeños bring freshness and heat. The optional toppings can be used in any combination.

Pairing: serve the beans alongside tacos, rice or grilled vegetables, or spoon them into burritos. They also work as a dip with tortilla chips.

Recipe notes & tips

• Let the onion turn translucent before adding the spices for a softer, sweeter base.
• Stir the spices constantly as they bloom so they become fragrant without catching.
• Reserve the cooking stock before mashing; it is easier to thin the beans gradually than to thicken them again.
• Mash in stages and pause to check the texture before adding more liquid.
• Taste after adding the lime and adjust salt and acidity before serving.

Variations

• Use vegetable stock: swap it for chicken stock to make the beans meat-free.
• Add more heat: stir in extra chipotle or sliced jalapeños to taste.
• Make them smoother: purée the beans in a food processor instead of using a masher.
• Change the topping: finish with queso fresco, coriander, tomato or jalapeños in the combination you prefer.
• Use another bean: try canned black beans, keeping the method and adjusting the stock to suit the texture.

Common mistakes to avoid

• Burning the spices: keep stirring and stop once they smell fragrant, after about 30 seconds.
• Over-mashing: pause regularly and stop when the beans reach your preferred consistency.
• Adding too much stock: reserve it and mix it back in a splash at a time.
• Leaving the onion firm: cook it for about 5 minutes, until soft and translucent.
• Skipping the final taste: check the salt and lime after cooking, then adjust before garnishing.

How to store

Refrigerate leftover beans in a covered container for up to 3 days. Reheat gently in a saucepan or microwave, stirring in a splash of stock or water if they have thickened.

Frequently asked questions