Quick And Easy Refried Beans

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There is something amazing when you make your own homemade refried beans. Yes, you buy a bag of pinto beans and boil them. They’re easy to make, and today I’m going to explain step by step how to make them into refried beans.

Pinto Beans In The Raw

This is what the beans look like right out of the bag. The first thing I recommend is to spread the beans out on the counter and carefully look for rocks or dirt clods. Yep, you may see some, it’s totally normal. Discard the unwanted items and move on. Then rinse the beans to clean any residue from the beans.

Now, place the beans in a large soup pot. The size will all depend on how many ounces of beans you start with. I use one pound dry pinto beans to 6 cups of water. You cover the beans with water. While cooking them, if you can see the beans are needing a little more water, add boiling water to the pot. By using boiling water you will not slow down the cooking time for the beans.

We all have different taste buds, so you may want to add some freshly minced garlic to your refried beans. You may even want some chili powder in them. They are so versatile, you can make so many different meals almost every day of the week. Sometimes I wonder if my DNA has some Mexican in it because I love Mexican food! I could eat tacos, enchiladas, or refried beans every night, with salsa, of course. They are bascially made with 4 ingredients. Beans, water, garlic, and salt.

Refried Beans Recipes

Refried Beans by Food Storage Moms
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
 
Course: Side Dish
Cuisine: Mexican
Servings: 4 people
Ingredients
  • 1 pound dry pinto beans
  • 6 cups of water
  • 1-1/2 teaspoons salt
  • garlic powder to taste
Instructions
  1. Check the beans for rocks and dirt clods. Discard them. Rinse the beans to clean the residue off the beans. Place the beans in a soup pot and completely cover with water. Bring to a boil, covered. After it comes to a boil, remove the lid, and simmer for 1-1/2 hours or until cooked to desired doneness. Add boiling water if the water boils down to fast. After the beans are cooked, add the salt and garlic powder. Mash with a potato masher until smooth. If desired, use a frying pan with bacon grease or butter and “fry” the refried beans. Serve warm, and enjoy.

Frying Refried Beans In Cast Iron

This is what it looks like when you “fry” the mashed cooked beans in a cast iron skillet with a little bacon grease or butter. Is your mouth watering yet?

Refried Beans In Flour Tortilla

You can heat some flour tortillas on a hot griddle and make semi-soft tacos, just add some freshly made refried beans. Top with cheese, salsa, and jalapeno’s, if desired.

Refried Beans On Tostadas

You can “fry” a corn tortilla in a little oil to make your own tostada shells. Add some fresh refried beans, grated cheese, chopped green onions, chopped lettuce, and chopped tomatoes. Then your favorite salsa. Best meal ever!

Nachos With Refried Beans

I love nachos, and this is no exception! Grab a plate, spread refried beans on it, top with tortilla chips, grated cheddar cheese, and grated mozzarella cheese. Heat in the oven if your plate is oven-safe or just microwave them until the cheese melts. Add taco sauce, sour cream, guacamole, and some jalapenos.

Refried Beans

Pinto Beans With Ground Beef

If you don’t want to mash your beans, you can make pinto beans and use them in so many recipes. Below, you can see the beans are mixed with some cooked ground beef. You can use it as a dip or make your own individual tortilla chip snacks. Serve with salsa, sour cream, jalapenos, Cilantro, grated cheese, and chopped green onions. Delicious!

Guacamole Recipe by Food Storage Moms
Prep Time
15 mins
 
Course: Appetizer
Cuisine: Mexican
Servings: 8 people
Ingredients
  • 3 avocados
  • ¼ cup chopped onion
  • ¼ cup sour cream
  • 1 cup chopped Cilantro
  • juice of one lime or 2 True Lime packets
  • dash of cayenne black pepper & cumin
Instructions
  1. Remove the avocado skins and the pit. Mash the avocados in a medium bowl and add the remaining ingredients until blended. Serve with chips, veggies or as a side dish.

Pressure Cooker Beans

Pinto Beans-Pressure Cooker by FSM
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
 
Course: Main Course
Cuisine: Mexican
Servings: 8 people
Ingredients
  • 1 pound pinto beans
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 6 cups water
  • 6 cups chicken broth
  • 2 teaspoons salt
Instructions
  1. Spread the beans out and look for rocks or dirt clods. Discard if found. Rinse the beans and place them in the pressure cooker. Add the ingredients, lock your pressure cooker. Set the dial on pressure. Pressure on HIGH for 35 minutes. Use natural release to release the pressure. Drain the excess water after cooking. RESERVE IT in case you want to add it back in. Use your Immersion blender or potato masher to make the best beans you’ve ever tasted. NATURAL RELEASE: let the pressure drop naturally without turning the pressure regulator knob to steam or release pressure. It will take longer and will continue cooking but will release the pressure naturally. You will see the floating valve drop when the pressure has released.

Final Word

I hope you get excited today about making refried beans. Here’s the deal, beans are cheap. But, oh my gosh, the meals you can make with them seem endless! I’m sure you have many more ideas to use these beans, and I would love to hear about them. It’s all about being prepared for the unexpected. May God bless this world. Linda

Beans Are Awesome by Linda

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6 thoughts on “Quick And Easy Refried Beans

  • April 17, 2019 at 7:44 am
    Permalink

    Hi Linda,

    My family and I love refried beans as well. We love them so much and eat them so often that in our house, when we say we are having beans for dinner, refried pinto beans are what we mean.

    But I’m a bit too lazy and a bit too cheap and a lot too busy to cook them on the stove every week. For me, pressure canning is the only way to go. I can have beans on the table in 15 minutes with only a fraction of the energy compared to cooking on the stove.

    I was going to post the link to the how-to, but I checked my blog, and that post doesn’t get published until April 27. 🙁

    Reply
    • April 17, 2019 at 8:13 am
      Permalink

      Hi Jennifer, I was too tired last night to post the recipe using my pressure cooker. I better go do that right now! Great reminder! I love beans!!! Linda

      Reply
  • April 17, 2019 at 10:38 am
    Permalink

    I have all the time needed to cook my own refried beans, but…I am too lazy! And as a single person, I don’t think I could use up a pound worth of beans in a timely manner. Of course, if I purchase cans of them from the store, I only use a third of the can and don’t know what to do with the rest. That being said, a local store has dehydrated refried beans in the bulk section and I can purchase just what I need and rehydrate them. They are ok but I am sure making them myself would be much better! I have a dehydrator and I could totally make my own dehydrated refried beans! Again, laziness is my enemy there! I just have so many other projects that keep me out of the kitchen!

    Reply
    • April 17, 2019 at 11:32 am
      Permalink

      Hi Leanne, I’m the same way with a can of refried beans. I make 4 bean burritos out of the can and freeze what I won’t eat in two days. There is something so fabulous about homemade ones, sometimes I just make a small batch of 1 cup beans to 3 cups water with leftover onions and I’m good to go. I freeze the refried beans in bags. It’s a cheap filling meal! Of course, I need salsa!! Linda

      Reply
  • April 17, 2019 at 12:26 pm
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    Thank you, thank you , for the Refried Beans and other recipes !! I am absolutely ready to make some. We had fajitas last night and my daughter in law bought refried beans. (she doesn’t eat beans per say,she will only eat the ones I make). Looking forward to trying your Guacamole recipe as well. ( I too have often said ‘I must be of Mexican descent’. But, alas, I had DNA testing, and I am mostly from England,with a bit of Blackfoot Indian,French Canadian and German). LOL. I have a bag of dehydrated Refried Beans that I bought at the LDS store a few years ago, we put in a mylar bag and sealed into a 5 gallon bucket. I have thought of making some myself and dehydrating them, but never have. My mom, (83 years old) cooks a pound of pintos almost every week. She eats them over several days and freezes some for later. She is not a big meat eater, so she gets her protein mostly from the beans. And she cooks them in a pressure cooker so it doesn’t take a long time ,because she has issues standing for long periods. She often adds kale when she reheats the beans. (she loves kale). I didn’t mean to be so long winded LOL. Thank you again for the recipes. I have printed them out (in duplicate for the grandkids and myself). Have a Blessed day my friend.

    Reply
    • April 17, 2019 at 1:04 pm
      Permalink

      Hi Judy, your comments are never long winded. I look forward to all my comments!! (Smiling) I love hearing that your mom who is 83 years old, cooks a pound of beans every week! I love this! Just think of the protein she is getting! I love your comment!! Linda

      Reply

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