Refried Beans From Scratch

This refried beans recipe is made from scratch with just about ten minutes of hands on time! These beans are so much better than anything you’d find in a can!

 

So, y’all know that I eat tacos all the live long day, right? (I mean, have you seen my Instagram? I just shared some stir-fry tacos there. True story.)

Anyway, what’s a girl to serve with tacos?

My refried beans from scratch, of course!

I mean, I don’t know about you, but I find the beans in those cans a little suspicious. They’re pasty and weird. They have no flavor. They just don’t look right and they sure don’t taste right.

If you’ve never tried a homemade refried bean recipe, I hope you’ll give this one a shot. It’s packed with smoky flavors from chipotle peppers and has just enough of a kick to make you take notice.

I made these with a ham flavored pinto bean. You can use regular pinto beans instead, but you will need to add a little extra seasoning to the mix. There is a note about that on the recipe card.

How to:

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These beans skip the soak, because we don’t find it necessary. You can soak if you prefer. Rinse and sort through the dried beans. If you have any debris, get rid of it.

You’ll then just dump the beans and 10 cups of water right into a large pot and get them over some heat. I use my dutch oven to make these. It’s 5 1/2 quarts and the perfect size!

While the water is heating up it is safe to start adding your diced onion and garlic to the pot.

Bring this mixture to a full boil, then cover, then reduce the heat to a slow boil. You will need to cook it for one hour and forty five minutes or until the beans are very tender. Cook an additional 15 minutes if they aren’t, then check every 5 minutes after that.

Drain the liquid from the pot, but keep a cup or so of what you drained out, and set it aside for now.

Stir in the ham seasoning mix from the package of beans along with your diced chipotle peppers.

Now you can mash the beans by hand, just like mashed potatoes, or use an immersion blender. You can add some of the water you set aside earlier now if you wish to thin it up to your preferred consistency.

Stir in your cup of cheddar cheese and cover for five minutes to give the cheese time to melt.

Add salt to taste and top with cilantro and fresh jalapeno when you serve.

More Mexican inspired dishes:

• Fried tacos
• Taco tater tot casserole recipe
• Taco stuffed shells
• Crockpot chicken tacos
• Chicken tamale casserole

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Recipe

Refried Beans from Scratch

This refried beans recipe is made from scratch with just about twenty minutes of hands on time! These beans are so much better than anything you'd find in a can!

4.67 from 3 votes

Print Pin

Prep15 minutes minutes

Cook1 hour hour 45 minutes minutes

Total2 hours hours

Serves 6 servings

Ingredients

• ▢ 20 ounces dried pinto beans 1 package
• ▢ 1 medium onion
• ▢ 3 cloves garlic
• ▢ 1 tablespoon chili powder
• ▢ 2 teaspoons cumin
• ▢ 1 teaspoon garlic powder
• ▢ 2 chipotle peppers in adobo minced
• ▢ 1 cup grated cheddar
• ▢ Salt to taste
• ▢ Cilantro, fresh jalapeno for serving

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Instructions

• Rinse and sort through the dried beans, discarding any debris. Add to a large, heavy pot.
• Cover beans with 10 cups of water.
• Dice the onion and garlic and add to the pot of beans.
• Bring to a full boil, cover, and reduce heat to a slow boil.
• Cook, stirring occasionally, for 1 hour and 45 minutes or until beans are very tender.
• Drain the liquid from the pot, reserving 1 cup.
• Stir in the minced chipotle peppers, chili powder, cumin, and garlic powder.
• Mash the beans by hand or use an immersion blender. Add the reserved liquid as needed to reach desired consistency.
• Stir in the cheese and cover for 5 minute to melt.
• Taste and add salt as needed.
• Serve topped with cilantro and fresh jalapeno slices, if desired.

Tips & Notes:

You may add more chipotle peppers if you like your beans spicy.

Nutrition Information:

Calories: 221kcal (11%)| Carbohydrates: 27g (9%)| Protein: 13g (26%)| Fat: 6g (9%)| Saturated Fat: 4g (25%)| Cholesterol: 19mg (6%)| Sodium: 202mg (9%)| Potassium: 472mg (13%)| Fiber: 8g (33%)| Sugar: 1g (1%)| Vitamin A: 275IU (6%)| Vitamin C: 3.1mg (4%)| Calcium: 186mg (19%)| Iron: 2.2mg (12%)

Author: Karly Campbell

Course:Side Dish

Cuisine:Mexican

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