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 peaked 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 they are very tasty!
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!
The best part about making beans from scratch is that 1 cup of dried beans results in 2.5 cups of cooked beans. Beans can either be stored in the refrigerator for up to a week for a quick meal or can be stored in the freezer for a few months for future meals!
Plus, making refried beans is super easy! It takes 5 minutes longer than if you opened a can of refried beans and warmed 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 amounts!
This refried pinto bean recipe is smoky, flavorful and delicious! They can be served with chips as a snack or can be used in meals for extra protein, like tacos, burrito bowls, or even breakfast burritos! I hope you all love this recipe!
Until next time friends, Namaste! ♥
If you try this recipe, share feedback on what you think! Leave a comment below and rate it, and don’t forget to tag a photo and tag #eatlovenamaste on Instagram! 🙂
Homemade Refried Pinto Beans
Easy, healthy and homemade refried pinto beans with no additives, lard, or preservatives! Perfect for snacking with chips or a great addition to meals!
- 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)
- lime juice
Dice the sweet onions into small pieces (I used my chopper) until 1/2 cup is filled and mince the garlic.
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.
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.
By 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.
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.
If using canned pinto beans, drain the liquid and rinse. In the recipe, replace the cooking liquid with filtered water.
I used my chopper to get small pieces of the onion in this recipe.