refried beans recipe from can
The Best refried beans recipe from can
What really makes this recipe special is how adaptable it is. Whether you’re feeding a crowd for a holiday gathering or just making a few servings for the family, it’s always a hit. My husband and kids swear by it, and honestly, I don’t think I’d ever go back to canned beans—though I’ll still keep a few on hand for those days when I’m too tired to cook. It’s one of those dishes that feels like a no-brainer, but there’s something satisfying about making it from scratch, even if it’s just a few simple steps. Plus, it’s a great way to use up beans that might be lurking in the pantry, keeping things fresh and reducing waste.
Easy Refried Beans from Canned
A simple, flavorful way to turn canned beans into creamy, rich refried beans perfect for burritos, tacos, or topping toast. Ready in under an hour with minimal effort.
🥘Ingredients
- 2 (15 oz) cans pinto beans, drained and rinsed
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup water or low-sodium beef broth
👨🍳Directions
-
1
Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until soft, about 3–4 minutes. -
2
Stir in minced garlic and cook for 30 seconds until fragrant. Add ground cumin, smoked paprika, chili powder, salt, and black pepper. Toast the spices for 1 minute, stirring constantly. -
3
Pour in drained beans and water or broth. Stir well to combine. Bring to a simmer, then reduce heat to low. Let cook uncovered for 15–20 minutes, stirring occasionally, until beans break down into a smooth, creamy texture. -
4
For a thicker consistency, use a potato masher or immersion blender to gently mash the beans. If too thick, add a splash of water or broth. Taste and adjust seasoning if needed.
🔧Equipment
- Large skillet
- Wooden spoon
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Refried Beans from Canned Works
❓ Frequently Asked Questions About Refried Beans from Canned
How do I adjust the texture if my refried beans are too thick or too thin?
If your refried beans are too thick, simmer them uncovered for an extra 5–10 minutes to evaporate moisture, then blend again until smooth. For a thinner consistency, add ¼ cup warm water or broth while blending, then adjust as needed.
Can I use canned beans instead of dried beans for this recipe?
Yes! Rinse and drain 15 oz of pinto beans from a can, then proceed with the recipe as written. The flavor will be slightly different, but the texture will be softer and creamier.
Why do the beans sometimes turn grainy after cooking?
Graininess can happen if the beans are overblended or if you add too much liquid too quickly. To prevent it, blend in small batches or reduce the liquid before blending completely. If it’s already grainy, strain the mixture through a fine-mesh sieve and blend again.
How can I make refried beans vegetarian or vegan?
This recipe is already vegetarian—just skip the lard or oil if you prefer. For a vegan version, substitute vegetable oil or a plant-based lard alternative, and ensure your canned beans are BPA-free.
