These easy Homemade Refried Beans couldn’t be easier to make! All you need are a couple of cans of beans, garlic, vegetable broth, some spices, and a squeeze of lime, and you’re good to go. These 15-Minute Refried Beans taste so much better than canned and are super versatile.
The Story Behind the Recipe
I have a Crock Pot refried bean recipe that I shared a looooong time ago, and I do love that recipe. But it’s a slow cooker recipe, and by definition, it is for sure slooooowww.
But sometimes you want homemade refried beans in a hurry (or I do!), and this 15-Minute Refried Beans recipe does the trick!
I tested this recipe a handful of times before I got these refried beans exactly right. On the first couple of tries, I used undrained beans – I thought the flavorful broth that the beans come in would be the perfect choice for the liquid that refried beans need. Nope! I forgot the broth can be VERY salty.
So then I tried these refried beans with water. This one works! But when I compared that batch to the batch I made with vegetable broth, I found the broth added a note of flavor that I loved. Either one will work, but I do think the broth gives this refried bean recipe an edge.
Why You’ll Love Quick Refried Beans
- No lard – This refried beans recipe is fully vegetarian, swapping olive oil for the traditional lard.
- 15 minutes – I mean, it’s in the name! Seriously, this is a really quick and easy refried bean recipe.
- Freezer-friendly – I love to throw leftovers/partial batches in the freezer for quick and easy tacos, quesadillas, tortillas, or just some good-old-fashioned refried beans and cheese.
- Wholesome ingredients – Just beans, olive oil, garlic, spices/seasonings, and a squeeze of lime.
Refried Bean Recipe Ingredients
- Olive oil – For sautéing the garlic and to add some fat to the beans.
- Garlic – I like to use a generous amount, 3 cloves, minced finely.
- Beans – You’ll want two cans of pinto beans. Drain them, but no need to rinse.
- Vegetable broth – This is the perfect flavorful liquid to cook down the beans. I highly recommend using a lower-sodium vegetable broth so that you can control the salt content in these refried beans.
- Seasonings – Onion powder, chili powder, cumin, salt and pepper. Yum.
- Lime juice – This ingredient is optional, but highly recommended. The little hit of tangy acid really hits it home.
Adaptation/Variation
- Refried black beans: Swap in black beans for pinto beans.
- Cheesy refried beans: Top with a generous amount of shredded cheddar and place the lid on the pot of beans for a minute or so to encourage the cheese to melt. This is honestly one of my favorite easy comfort meals – especially with a flour tortilla for scooping.
How to Make Refried Beans
- Mince your garlic, drain your beans (but don’t rinse), and begin heating your olive oil in a large skillet.
- Saute the garlic for about a minute, then add the beans, broth, spices, salt, & pepper.
- Stir occasionally, smashing the beans with a fork until desired consistency.
- Simmer while continuing to stir until your refried beans are the consistency you like.
- Squeeze lime juice over the top. Taste and add more salt and pepper if desired.
- Devour!
Ideas for Serving
- Use them as the filling for these Crispy Baked Refried Bean Tacos (recipe coming soon!)
- Make a big batch of Refried Bean & Cheese Burritos.
- Spread them on a crisp corn tortilla and make tostadas. Yum!
- Throw some in a bowl, smother in cheddar cheese, and enjoy a comfort meal.
Tips for Success
- Drain your beans! I don’t recommend using the liquid the canned beans come in. It can just be too salty.
- Remember that your refried beans will continue to thicken as they cool, so if you stop cooking/smashing the beans when they’re still a little thin, they’re likely to thicken up to the perfect consistency.
I hope this easy 15-Minute Refried Beans recipe is your new favorite go-to bean recipe! I love this easy pantry recipe and make these refried beans all. the. time.
15-Minute Refried Beans
Ingredients
- 2 tablespoons olive oil
- 3 medium cloves garlic (minced)
- 2 15-ounce cans pinto beans (drained but not rinsed)
- 1/2 cup low-sodium vegetable broth
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon kosher salt (+ more to taste)
- 2 tablespoons fresh lime juice (from 1/2 a lime; optional)
Instructions
- Place a large skillet over medium-low heat. Add the olive oil. When hot, add the garlic. Sauté for about a minute, stirring frequently, until fragrant but NOT browned.
- Add the beans, broth, onion powder, cumin, chili powder, and salt.
- Cook, mashing the beans with a fork as you go and stirring occasionally, for about 10 minutes until thickened.
- Squeeze lime juice over the top. Taste and add more salt if desired. Beans will thicken more if desired.
More Bean Recipes
- Skillet Baked Beans (from canned beans)
- Navy Bean Soup
- Hearty Tuscan Bean Stew
- Refried Bean Burritos
- Black Beans from Scratch
Hi! I’m Karen – I’m a real person with real recipes. No A.I. here! Since 2009, every recipe on Kitchen Treaty is thoroughly tested and loved before I hit “publish.” I’m a home cook, certified plant-based pro, and mom. I’m a vegetarian married to a carnivore, and my goal is to coexist deliciously.
