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!
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! ♥
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 & TraceyPrint
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