How to make delicious Refried Beans from scratch using dry beans or canned beans – a simple vegan recipe with so much flavor! These can be made on the stove-top or in an Instant Pot with just 15 minutes of hands-on time. Video!
Ohhhhhhhh my goodness, I’m so in love with these! Creamy and luscious, these easy Refried Beans are so comforting! I know for many of you, the thought of making your own refried beans from scratch is probably the last thing you want to think about- and I get it, why make your own when you can so easily open up a can?
Because this Refried Beans recipe is so simple and easy and tastes WAY better than storebought.
Refried Beans from Scratch | video
Why we love homemade refried beans
With 10-15 minutes of hands-on time, these refried beans practically make themselves! And what you end up with is a luxurious pot of goodness that you can feel truly and utterly proud of. Plus they are vegan. And totally delicious.
The recipe is SO adaptable! Use dry beans, or use canned beans. Use pinto beans, or try other beans. Make it on the stovetop, or use your instant pot. Lots of options here!
I love how creamy and luscious the beans are! They can be adapted to your own taste and heat tolerance. I love the hint of smoke from Smoked paprika and a little heat from chipotle powder – but leave these out if this is not your preference.
Ingredients in Refried Beans
- Beans – use 2 cups dried beans, or use 6 cups cooked or canned beans (roughly 4 x14-ounce cans)
- Spices chili powder, cumin 2 bay leaves, garlic powder, chipotle powder (optional), smoked paprika (optional), olive oil (optional)
- Salt and pepper
Types of Beans to use in Refried Beans
- Pinto Beans
- Black Beans
- Kidney Beans
- Heirloom Beans! See photo above.
Most dried beans will work here, so feel free to experiment – pinto, kidney, black beans or specialty beans like you see here from my favorite bean company- Rancho Gordo.
How to Make Refried Beans!
- Cook beans on the stovetop or use an Instant Pot until tender. ( See notes if using canned beans)
- Drain the beans saving 1 cup of the cooking liquid.
- Puree with some of the cooking liquid, a little olive oil
- Season with salt, pepper and spices.
- Warm gently and serve.
Place them back in the pot or instant pot and keep warm in the oven until ready to serve.
Before serving, drizzle with olive oil or sprinkle with queso fresco cheese and fresh cilantro. Add jalapeno slices if you like!
More bean recipes you may like:
- Italian Baked Beans and Greens
- Mexican Pinto Beans
- Cuban Black Bean Soup (Instant Pot w/ Dry Beans)
- Amazing Black Bean Burgers (in under 30 mins!)
- Instant Pot Pinto Bean Stew
- Mole Black Beans
What to serve with Refried Beans
Serve them as a side dish with your Mexican Feast!
Try them in these baked Tacos, or in my new favorite dish ever – Tlayudas.
Make a hearty Bean Bowl with warm refried beans as the base, top with Mexican Rice, or Walnut Chorizo, Mexican Slaw, crumbled queso fresco, tomatoes, cucumbers, pickled red onions, avocado, pickled jalapeños, cilantro, drizzled with olive oil
I hope you love them!
❤️
Print
Homemade Refried Beans (Instant Pot or Stovetop)
- Prep Time: 15 mins
- Cook Time: 2 hours
- Total Time: 2 hours 15 mins
- Yield: 6 cups 1x
- Category: vegan side dish
- Method: instant pot, stove top
- Cuisine: Mexican
- Diet: Vegan
Description
How to make delicious, healthy, vegan Refried Beans from scratch using dry beans or canned beans on the stovetop or in your instant pot.
Ingredients
- 1 lb pinto beans, 2 1/4 cups (dried), or sub 6 cups cooked beans (4 x 14-ounce cans), drained.
- 5 cups water ( 7 cups if using Instant pot)
- 1/2 teaspoon salt
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 2 bay leaves (or 2 teaspoons dried oregano)
- ——–
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/4–1 teaspoon chipotle powder (optional)
- ½–1 teaspoon smoked paprika (optional)
- 2–3 tablespoons olive oil (optional)
Instructions
- STOVE TOP: Place dry beans in a bowl or pot and pour 5 cups of water over the top. Let them sit on the counter overnight or for 8 hours, until they will swell and double in size. Drain. If using canned or cooked beans see notes.
- Place soaked beans in a large pot with 5 cups of fresh water. Add salt, cumin, chili powder and bay leaves. Bring to a boil over high heat. Cover and turn heat to low then simmer gently until tender, about 2 hours.
- Drain the beans , reserving the cooking liquid, and remove the bay leaves.
- Place them in the food processor with the additional salt and spices. Add 1- 1 ½ cups of the cooking liquid into the food processor and puree until smooth.
- Add a couple of tablespoons of olive oil to the puree for extra richness and delicious flavor.
- Keep warm in the oven until ready to serve, or divide and freeze, or simply refrigerate for the week. They will keep for 3-4 days.
Notes
Instant Pot: If making in an Instant Pot, place all ingredeints in the Instant pot with 7 cups water and salt, chili powder, cumin, bay leaves, pressure cook on high for 35 minutes. Let pressure naturally release. Continue following directions starting with draining the beans (save the liquid).
Cooked or Canned Beans: Heat 6 cups of beans with just enough water to cover them along with the spices, simmer 10-15 minutes. Drain, saving the water. Continue with recipe.
Nutrition
- Serving Size:
- Calories: 174
- Sugar: 1.1 g
- Sodium: 477.9 mg
- Fat: 0.9 g
- Saturated Fat: 0.2 g
- Carbohydrates: 31.3 g
- Fiber: 8 g
- Protein: 10.6 g
- Cholesterol: 0 mg
Keywords: instant pot refried beans, easy refried beans, refried beans, refried bean recipe, refried beans recipe, refried beans recipes, how to make refried beans, homemade refried beans, vegan refried beans
Such an easy recipe for such big flavor!! I’ll never buy canned refried beans again:)
Thanks!!
Awesome Stephanie!
This is very good! Unfortunately, I only had canned pinto beans so they lost flesh when I cooked them for two hours. I also added too much liquid into the blender with the bean mix. Ooops! Still, this refried beans was so much better than what you’d get in a can! Despite being too liquify, the refried beans were yummy!
★★★★★
Oh, shoot Pam! You don’t need to cook canned beans that long. I added some notes to the recipe card. 🙂
My family love this recipe thank you so much 😊
You are Amazing .
Thanks and glad you liked this!
I followed the instructions for the Instant Pot using flor de mayo beans. I love the Instant Pot for cooking beans – so easy and perfectly creamy! The end result was so good! Creamy with excellent flavor. I added some EVOO for richness and that really completed the dish. I will be returning to this recipe again and again.
★★★★★
Awesome Amanda! Glad this worked for you!
Fabulous recipe! Made me fall in love with my Instant Pot. Made the most delicious bean bowl in less than an hour, including cooking quinoa for the base… Wow! Can’t wait to try more of your recipes…
Love it! Great to hear Johanne!
Hello Sylvia: Do you think sprouted beans would work here? I’d cook them first, probably for less time than the dried ones. But I hope they wouldn’t spoil the flavor? Thank you.
I think they would be great!
If i want to halve the amount of beans to 1 cup, is the amount of liquid in the instant pot also halved?
Yes. 🙂
I made this recipe today exactly as written, with all the optional ingredients, and it is very flavorful! Thank you.
★★★★★
So satisfying and healthy!
★★★★★
Hi Sylvia! I just found your blog and am so happy I did 🙂 These are indeed the BEST EVER refried beans!
I used some dried pinto beans that have been in my pantry for probably 5 years (yikes!) but nonetheless they turned out amazing and are so, so simple with the Instant Pot and food processor. I was planning to add the oil but ended up forgetting it, and they were still so rich in flavor (I used 1t of all of the optional spices listed).
Thank you for this awesome recipe!
★★★★★
Glad you enjoyed this!
For the instant pot version, do you still soak the beans 8 hours (or overnight)?
Thanks,
Janet
Yes, I do.
These really are the BEST EVER refried beans! They are full of flavor and super easy to make – especially in the instant pot. We’ve been making them every week for the last 6 months and they just never get old. We leave out the oil and just mash them up with a potato masher. No more bland refried beans. So delicious!
★★★★★
Yay!!! Glad you liked them. 🙌
Delicious! Many thanks for the recipe and the method. Canned refried beans are hard to find and expensive where we live, so I’m using thepandemic as a perfect time to learn how to cook more things from scratch. You made my day!
★★★★★
Glad you enjoyed this!
My hubby loves black beans and beans of all kinds – we cook a lot of them – but as much as he also enjoys Mexican food he just has never been able to become a fan of refried beans. Until we made this pureed bean recipe (using Rancho Gordo beans and the stovetop method). These are great with your tleyuda (sp) recipe too. Thanks for taking the time to create and post this.
★★★★★
Thanks so much Michele! So happy he liked them. Hard to go wrong with Rancho Gordos!
Hi Sylvia, Thank you in advance for posting your recipes! My family and I are enjoying them very much! I love the sheet pan recipes and the vegan tofu ricotta. It saved me during the holidays since I am plant-based but my family isn’t 100% there yet.
I was hoping if you had any advice on preparing refried beans with beans that are already cooked. I make mine from scratch and freeze them. Love your blog!
Thank you again
I had over cooked some adzuki beans and they were mush. I was looking for a recipe to use them and tried this. I added some cumin since I hadn’t cooked them in spices and only used water to mix them. It is delicious, and so easy! Thank you!
★★★★★
Yum! Easy recipe to add to the Taco Tuesday rotation. Using the reserved cooking liquid is a must to whip up creamy beans. I use the same method for making hummus. Cooking liquid is also a great way to store any cooked beans in the refrigerator or freezer and a tasty liquid for making soups and chili. (PS, cooking liquid DOES NOT equal the liquid in the canned beans from the store ?.)
★★★★★
Thanks Robin!
Made a pot of theses last week and my…so delicious! I had pinto beans on hand and also added the optional smoked paprika and chipotle. The food processor method for mashing the beans was a revelation. Why didn’t I think of that? Thanks Sylvia, I now have a great recipe and new technique and couldn’t be happier.
Colleen
Oh Im so glad you gave these a try. Aren’t they so velvety and amazing? And EASY?? A great way to use up beans in the pantry. I seriously could just eat a bowlful with tomato, cilantro, a little cheese and hot sauce…so good!
Can’t wait to try this recipe! I love Rancho Gordo’s beans and have been using them almost exclusively for several years.