Easy Refried Beans — No Cans!
Easily make buttery, seasoned refried beans at home! Healthy, safe, soft perfection in every bite. Yes, please!
Making refried beans from scratch is a game-changer, especially when you’re craving those rich, creamy, and flavorful beans found in Mexican and Tex-Mex dishes. Forget the canned stuff, and let’s dive into how easy it is to create a batch of homemade refried beans that are not only satisfying but also customizable with your favorite seasonings. Plus, I’m throwing in tips on how to make a big batch and store them for future meals!
What are the Best Beans for Refried Beans?
When it comes to making refried beans, pinto beans are my go-to. They have that traditional creamy texture, mild earthy flavor, and mash perfectly—exactly what you need for classic refried beans. They soak up all the flavors from the spices, onions, and garlic, resulting in a hearty, comforting dish.
If you want to switch things up, black beans offer a bolder, slightly richer flavor. If you’re into black beans (like the ones you’d pick at Chipotle), give them a try for a unique spin. Just a heads-up: black beans don’t mash as smoothly as pinto beans, so your refried beans might be chunkier—but still totally delicious.
Should you use canned or dry beans?
I always recommend using dried pinto beans for the best flavor and texture. Sure, you could grab canned beans and skip the soaking step, but dried beans are free from all those preservatives and additives found in canned goods. Plus, they’re not that much more work.
If you do opt for canned beans, be mindful of:
- BPA: Many canned goods are lined with BPA, which has some potential health risks. Look for cans labeled BPA-free, but beware—BPA is sometimes replaced with BSA, which can be just as harmful.
- Sodium Content: Canned beans often contain a lot of added salt. Try to pick low-sodium or no-salt-added varieties to keep your refried beans on the healthier side.
How to Make Refried Beans at Home
Making refried beans is easier than you think. Start by soaking your beans overnight (or during the day if you’re busy). This will soften them up and cut down on cooking time. Once they’ve soaked, boil them with some onions to infuse flavor before frying them in a skillet with spices. The result? Savory, creamy, and oh-so-satisfying refried beans.
Georgie’s Tips for Making Refriend Beans
How to Store Refried Beans
- Freezing Refried Beans: You can easily freeze soaked or boiled beans before frying them. It’s a great way to have beans on hand for quick refried beans whenever you’re in the mood. Just freeze them in zip-top bags or mason jars (my personal fave). If using jars, make sure to drain any excess liquid—liquid expands when frozen and can cause your jar to crack.
- Canning Refried Beans: If you prefer a shelf-stable option, pressure canning beans is the way to go. Don’t use a boiling water canner; it won’t get the job done safely. Pressure-canned beans will last for years and free up some freezer space.
- Short-Term Storage: If you plan to use the beans within a week, just store them in an airtight container in the fridge. Easy peasy!
Making refried beans from scratch is super rewarding and totally worth it. Plus, you get to skip the additives and preservatives found in canned beans. Whether you’re serving them as a side, slathering them on burritos, or adding them to nachos, homemade refried beans will take your meals to the next level. So grab those dried pinto beans, fire up your skillet, and let’s get cooking!
Looking for inspiration? Check out my recipe for Burrito Casserole and put your refried beans to good use.
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Easy Homemade Refried Beans — No Cans!
Equipment
- Pressure canner optional
- Canning Jars, Lids and Rings optional
Ingredients
- 1 lb dry pinto beans (about 2 cups)
- 1 large onion (quartered)
- 2 tbsp avocado oil
- 3 garlic cloves (minced)
- 1 teaspoon salt (or more, to taste)
- ¾ teaspoon ground cumin (or more, to taste)
- ½ teaspoon oregano (or more, to taste)
- ½ teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper (optional)
Instructions
- Rinse beans in a colander and remove any undesirable ones. Add them to a large pot and cover with water. Soak overnight or all day.
- Drain the beans and cover them with fresh water. Add salt and the quartered onion to the pot. Bring the beans to a boil, then simmer for 1 hour or until cooked.
- Remove the onions and beans, reserving the bean broth. If canning beans, proceed to the canning instructions; otherwise, continue with the next step.
- In a large skillet, heat 2 tbsp avocado oil over medium heat. Add minced garlic and cook for 1 minute. Add beans, ground cumin, oregano, garlic powder, onion powder, cayenne pepper (if using), and paprika. Cook gently, smashing the beans until the desired consistency is achieved. Add bean broth a little at a time if needed. Taste and season with additional seasonings as desired.
Refried Beans Canning Instructions
- Prepare clean, sanitized jars and lids. This recipe makes about 4 cups of soaked, boiled beans, which will fill approximately 2-3 pint jars or 1 quart jar. Adjust ingredients as desired to make more.
- Add soaked, boiled beans to the jars, leaving a 1/2 inch headspace.
- In the pot with the bean broth, add enough water to make around 2 cups per pint, with extra. Add ground cumin, oregano, and paprika for each 2 cups of water. For example, if making this recipe as is, add 1½ tsps of cumin, 1 tsp of oregano, and 1 tsp of paprika to the liquid. Bring this to a boil.
- Chop the reserved onion and distribute it amongst the jars. Add one garlic clove to each jar. Press everything in the jars down tightly. Add more beans as necessary to maintain a 1/2 inch headspace.
- Wipe the rims with a clean paper towel and add the lids and rings finger tight.
- Prepare your pressure canner and process the jars for 90 minutes at 10-11 psi. For proper pressure canning instructions, refer to the instruction manual for your unit. Allow jars to rest on the counter for 24 hours before removing lids. Any jars that did not seal should be placed in the fridge and used within one week.
- When ready to cook, follow step 4 above.