canned refried beans recipe
The Best canned refried beans recipe
What really makes these beans special isn’t just how they taste, but how they fit into any meal. They’re perfect for a quick weeknight dinner when you need something hearty but not too heavy, or they’re ideal for a gathering—whether it’s a family barbecue, a potluck, or just a simple Sunday supper. My husband and I love serving them with grilled chicken or steak, but even the kids will eat them with just a sprinkle of cheese and a dollop of sour cream. And let’s not forget the health perks—beans are packed with fiber, which helps keep digestion smooth, and they’re a great source of plant-based protein. They’re filling but not heavy, so they help keep everyone satisfied without feeling like a weight on the stomach. Plus, they’re budget-friendly, so they’re always a go-to when I’m looking to stretch a dollar without sacrificing flavor. My kids don’t even realize how good they are for them, and honestly? Neither do I.
Homemade Canned Refried Beans
A classic, creamy refried beans recipe that’s perfect for topping tacos, burritos, or enjoying on their own. This recipe avoids canned beans, making it a fresh and customizable option.
🥘Ingredients
- 2 lbs pinto beans (or any dried beans)
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 cup canned tomato sauce
- 1 cup vegetable broth
- ½ cup unsalted butter
- 1 cup heavy cream (or half-and-half)
- 1 tsp chili powder (optional)
- ½ tsp smoked paprika (optional)
👨🍳Directions
-
1
Rinse the dried beans thoroughly under cold water and soak them in a large pot for at least 8 hours (or overnight). -
2
Drain and rinse the soaked beans. Add them to a large pot along with enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer for 2–3 hours, or until beans are tender. -
3
Drain the beans and transfer them to a blender or food processor. Add olive oil, salt, black pepper, cumin, garlic powder, and onion powder. Blend until smooth, scraping down the sides as needed. -
4
In a separate pot, heat tomato sauce and vegetable broth over medium heat. Stir in butter until melted. Remove from heat and let cool slightly. -
5
Pour the cooled tomato mixture into the blender with the mashed beans. Blend until smooth. Add heavy cream and chili powder/smoked paprika if using. Blend again until creamy. -
6
Taste and adjust seasoning if needed. Pour the mixture into sterilized canning jars, leaving ½-inch headspace. Seal and process in a water bath for 10 minutes (for 16 oz jars) or 15 minutes (for 32 oz jars) to ensure sterilization.
🔧Equipment
- Large pot
- Wooden spoon
- Fine-mesh strainer
- Blender or food processor
- Canning jars with lids
📊Nutrition Facts (per serving)
📝Notes
- For a quicker version, use 2 cups cooked canned pinto beans instead of dried.
- For a vegetarian option, ensure all broths and creams are plant-based.
- Store in the fridge for up to 5 days or freeze for up to 3 months.
Watch Video Of How Homemade Canned Refried Beans Works
❓ Frequently Asked Questions About Canned Refried Beans
What is the best way to prepare canned refried beans from scratch without adding too much oil?
The best way to prepare canned refried beans with minimal oil is to use a combination of sautéing and blending. First, heat a small amount of oil (about 1 teaspoon) in a pan over medium-low heat. Add the drained canned beans and a pinch of salt. Cook gently for about 5 minutes, stirring occasionally, to soften them slightly. Then, blend the beans in batches with a little water (about ¼ cup) to create a smoother texture. Avoid over-blending to maintain a slightly chunky consistency. If you want to reduce oil even further, you can use a non-stick pan and cook the beans directly in a small amount of water or broth.
—
Can I use frozen refried beans instead of canned ones, and if so, how do they differ?
Yes, you can use frozen refried beans, but they differ slightly in texture and preparation. Frozen refried beans are typically pre-cooked and may have a slightly firmer bite compared to canned beans. To use them, thaw them in the refrigerator overnight or microwave them for 2-3 minutes. Once thawed, drain any excess liquid and heat them in a pan with a small amount of oil or butter. Unlike canned beans, they often contain less salt, so you may need to adjust the seasoning to taste. Frozen beans are also usually blended more smoothly, so you might want to add a little water or broth to adjust the consistency.
—
How can I make my refried beans extra creamy and rich without using heavy cream?
To make refried beans extra creamy without heavy cream, try one of these methods:
1. Add a splash of coconut milk – Use about ¼ cup of full-fat coconut milk for a rich, slightly sweet flavor.
2. Use Greek yogurt or sour cream – Stir in 2-3 tablespoons of Greek yogurt or sour cream for a tangy, creamy texture.
3. Blend in a little avocado or guacamole – Mash in ½ avocado or mix in some store-bought guacamole for a creamy, healthy twist.
4. Infuse with a little cheese – Stir in 1-2 tablespoons of shredded Monterey Jack or cheddar cheese for a cheesy, velvety consistency.
5. Use a splash of milk or almond milk – A small amount of whole milk or unsweetened almond milk can help emulsify the beans for a smoother texture.
—
What spices or seasonings should I use to enhance the flavor of my refried beans?
Refried beans are versatile, but adding the right spices can elevate their flavor significantly. Here are some key seasonings to consider:
– Garlic powder (1 teaspoon) – Adds depth without overpowering.
– Onion powder (½ teaspoon) – Balances the richness.
– Cumin (½ teaspoon) – A classic Mexican flavor that enhances earthiness.
– Smoked paprika (¼ teaspoon) – Adds a subtle smoky taste.
– Bay leaf (1 whole, removed before serving) – Infuses mild aromatic notes.
– Black pepper (½ teaspoon) – Brightens the dish.
– Salt (to taste) – Adjust based on whether you’re using canned or homemade beans.
– Chili powder or cayenne (optional) – For a spicy kick.
– Fresh cilantro (a handful, chopped) – Adds freshness and brightness.
– A pinch of oregano – Works well with Mexican-inspired dishes.
For extra richness, you can also stir in a little ground pork, chicken, or even bacon bits before blending.
—
Why do my refried beans turn out too thick or too watery, and how can I fix it?
Your refried beans may turn out too thick or watery depending on the method and ingredients used. Here’s how to adjust:
Too thick:
– Cause: Over-blending or not using enough liquid during blending.
– Fix: If they’re too thick, add 1-2 tablespoons of water, broth, or milk while blending to loosen them. For a creamier texture, blend in ¼ cup of Greek yogurt or avocado.
Too watery:
– Cause: Using too much liquid when blending or not cooking the beans enough.
– Fix: If they’re too thin, simmer the beans in a pan for 5-10 minutes before blending to reduce moisture. Alternatively, strain through a fine-mesh sieve to remove excess liquid before blending.
General tips:
– For canned beans, drain and rinse them well to remove excess salt and liquid.
– Use a medium-sized pot to cook beans to reduce splattering and evaporation.
– If using frozen beans, thaw them properly to avoid excess water.
– Adjust seasoning gradually—too much salt or spices can make the beans clump or taste off.
