Homemade Refried Pinto Beans

by Tracey

Homemade Refried Pinto Beans

This Homemade Refried Pinto Beans recipe is simple, smoky, flavorful, and delicious! They can be served with chips as a snack or used in meals for extra protein, like tacos, burrito bowls, or even breakfast burritos!

When we were living in Cleveland, we were a part of a CSA, and occasionally our weekly bag would have a pound of dried pinto beans in it. Our pantry started overflowing with them, and truthfully I didn’t do anything with them until I noticed that one of the top ingredients in canned refried beans listed ‘LARD.’

This instantly piqued my mind to start cooking beans from scratch. After I figured out the cooking time for perfectly cooked pinto beans, I started making homemade refried pinto beans, and WOW, were they tasty! Plus, super simple to make!

Cooking beans from scratch is super simple! Plus, if you are buying canned beans constantly, you will quickly realize how much more affordable cooking from scratch is too!

Homemade Refried Pinto Beans

The best part about making beans from scratch is that 1 cup of dried beans results in 2-2.5 cups of cooked beans. Beans can either be stored in the refrigerator for up to a week for a quick meal or stored in the freezer for a few months for future meals!

2 ways to make Pinto Beans from Scratch:

  • Instant Pot – Soak 1 cup of pinto beans overnight (about 8 hours). Drain and rinse beans and add to an instant pot along with 1 cup of water and 2 cups of vegetable broth. Add 2 tablespoons of taco seasoning of your choice, 1 teaspoon of salt, 2 bay leaves, and a drizzle of avocado oil. Cook on high pressure for 25 minutes.
  • Stove Top: Soak 1 cup of pinto beans overnight (about 8 hours). Drain and rinse beans and add to a pot and 1 cup of water and 2 cups of vegetable broth. Add 2 tablespoons of taco seasoning of your choice, 1 teaspoon of salt, 2 bay leaves, and a drizzle of avocado oil.  Bring to a boil, then reduce heat to a low simmer. Cover and cook for about 2 to 2 1/2 hours. I recommend checking the beans at the 2-hour mark. They should be tender and fully cooked through, but they are still a little firm and not mushy. Cook an extra 30-minutes and try again).

Homemade Refried Pinto Beans Ingredients:

  • Cooked pinto beans – see notes above on how to cook pinto beans from scratch.
  • Water or Sub Vegetable Broth for extra flavor
  • Spices: cumin, chili powder, salt, chipotle powder, black pepper
  • Sweet onion  
  • Garlic clove 
  • Avocado Oil 

Making homemade refried beans is super easy! It takes 5 minutes longer than if you opened a can of refried beans and warmed it up on the stovetop. It’s fresher than the canned ones (free of yucky additives and preservatives), plus you can control the salt and the seasoning!

This refried pinto bean recipe is smoky, flavorful, and delicious! They can be served with chips as a snack or used in meals for extra protein, like tacos, burrito bowls, or even breakfast burritos! We hope you all love this recipe! ♥

Homemade Refried Pinto Beans

Need a taco recipe to go with these refined pinto beans? Check out our Simple Veggie Tacos

If you make this recipe, please share feedback and leave a rating (below). This helps our readers and us. – Thanks! xx Jake & Tracey 

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Homemade Refried Pinto Beans

Homemade Refried Pinto Beans


  • Author: Tracey Gene
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 1x
  • Diet: Vegan

Description

This Homemade Refried Pinto Beans recipe is simple, smoky, flavorful, and delicious! Perfect for snacking or a great addition to meals!


Ingredients

Scale
  • 2 cups pinto beans
  • 1/4 cup cooking liquid or filtered water
  • 1/4 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp chipotle powder
  • 1/2 tsp black pepper
  • 1/2 cup diced sweet onion (about 1/4 or 1/2 onion, depending on size)
  • 1 garlic clove (minced)
  • 2 tbsp avocado oil, or olive oil (or, omit if oil-free)

Toppings:

  • cilantro
  • lime juice

Instructions

  1. Dice the sweet onions into small pieces (I used my chopper) until 1/2 cup is filled, and mince the garlic. 
  2. Add 2 tbsp of oil (or omit if oil-free) to a small sauce over medium heat and sauté the onion and garlic for 5 minutes.  
  3. Add the pinto beans, cooking liquid (if using canned, sub with filtered water (see note*)), and the spices (cumin, chili powder, chipotle powder, salt, and pepper). Mix and simmer for about 5 minutes.
  4. Using the back of a wooden spoon (or, by using a masher), press the pinto beans to mash together. Mix and continue mashing the beans until desired consistency.  If the mixture is too dry, add more water, 1 tbsp at a time.
  5. Remove from heat to cool and top with cilantro and lime juice (optional) and serve immediately. Leftovers to be stored in the refrigerator for up to 5 days or in the freezer for later use. 

Notes

I used my favorite chopper to get small pieces of the onion in this recipe. 

  • Category: Sides, Snacks
  • Method: Instant Pot
  • Cuisine: Mexican-Inspired

Keywords: homemade refined beans, refined pinto beans, pinto beans, homemade beans, instant pot beans

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