Quick and Easy Refried Beans Recipe

Three out of four of my kids enjoyed these beans. We used them to make bean burritos. On their own, the beans lacked flavor, but when combined with other ingredients in the burritos, they were decent. They were a bit dry, but I drained and rinsed them as the recipe did not specify whether to do so.

I followed the recipe with a few adjustments: I used one can of drained beans and one can with beans and liquid. I reduced the amount of cumin by half and skipped adding any salt. After letting the beans simmer for twenty minutes, I mashed them using a potato masher and squeezed half a lime over the dish once it was cooked. Overall, the result was delicious!

After reading some feedback about this recipe being too dry and lacking in flavor, I decided to make some adjustments. I used half the amount of beans but kept all the other ingredients the same. I finely chopped the garlic and cooked it with onion in avocado oil. Then I mashed the beans with the onion and garlic, adding lime juice, spices, a portion of a chicken bouillon cube for seasoning, and a bit of water to achieve the desired consistency. I assembled a wrap with a tortilla, lettuce, refried beans, and tomato slices. The result was absolutely delicious!

Great recipe! I prepared my homemade pinto beans and saved the bean water for later use. Instead of canola oil, I opted for bacon fat, which added a delightful smoky taste. I incorporated some of the reserved bean water to prevent the beans from becoming too dry after mashing. For those using canned beans, I suggest also saving the water to adjust the consistency if necessary. To avoid burning the garlic, I took the pan off the stove while smashing it, which was a successful technique. Overall, a fantastic and simple recipe to follow.

I absolutely love this recipe! It allows for so much flexibility to experiment with different flavors. One small change I typically make is cooking dried pinto beans in my pressure cooker instead of using canned beans.

I used this recipe as a template and improvised with the ingredients I had. Instead of using 2 cloves of garlic, I opted for granulated garlic. I mashed half of the beans and heated 2 tablespoons of olive oil in a pan. I added the granulated garlic, onion powder, salt, pepper, a touch of chili powder, and a dash of cumin, letting them cook for a few minutes. After adding the beans and reserving half of the liquid, I fried them for about 5 minutes. The end result was delicious!

I experimented with a different recipe and it turned out amazing. I drained and rinsed the beans, and opted for lard instead of oil. I added some chopped onions and cooked them until they reached my preferred level of tenderness, ensuring they still had a slight crunch. Next, I added garlic and heated everything up. I then mixed in the beans and a can of Mexican style Ro-Tel (which provided the necessary liquid), followed by cumin and chili powder to taste. Since the Ro-Tel already included cilantro and lime, I skipped adding extra lime. I mashed everything together and found that refrigerating it overnight allowed the flavors to blend even better. When ready to eat, I simply reheated it in the microwave.

Great base recipe! I skipped the lime juice, substituted black beans, and included finely diced onion sautéed until tender with garlic and half of a diced jalapeno. To enhance the flavor, I added oregano and chipotle pepper. I also used the can liquid sparingly to control saltiness and added a splash of chicken broth for depth.

I didn't have refried beans for my taco casserole, so I improvised with this recipe. I followed the instructions mostly, but I rinsed the beans before sautéing them with garlic oil and used 1/2 cup of chicken stock instead of bean juice while mashing. I reduced the cumin to 1/2 teaspoon based on other reviews mentioning its strong flavor. I skipped the lime juice since I was incorporating them into a casserole. I must say, the resulting beans were fantastic! Definitely deserving of a 5-star rating.

This recipe is incredibly simple and bursting with delicious flavors. I decided to drain one of the cans of pinto beans, which resulted in the perfect consistency. Without draining the beans, I believe the refried beans might have been too watery.

Recently tried out this recipe and it exceeded my expectations! Like many others, I am now convinced that canned refried beans are a thing of the past for me. These turned out so delicious that I might not even bother making them from scratch again. I followed the recipe almost exactly, adding a touch of butter in addition to the oil for extra richness. Last week, I splurged on a jar of whole cumin seeds for $8.00 and I've been incorporating them into everything since. After toasting and grinding them, they added a lovely texture and flavor. I was initially skeptical about adding half a lime, but it turned out to be the perfect finishing touch. Thank you for introducing me to my new go-to bean recipe!

I followed the recipe and added crumbled cotija cheese. Even my picky eater grandson asked for seconds!

I loaded it up with plenty of cheese, but besides that, it's a fantastic hit with the guests!

Using leftover pinto beans, I made a delicious accompaniment to homemade chicken quesadillas, along with salsa and chips. It was absolutely delicious! My daughter adored it; she had never enjoyed refried beans this much before.

I decided to switch things up by using a can of black beans for this recipe. It turned out delicious and was a nice alternative to using ground beef in my tacos. I didn't drain or rinse the beans, and I was out of garlic, so I added garlic powder and other seasonings (and lime juice) before the 5-minute cooking time. I'm definitely going to try this with pinto beans next time! Thanks for sharing.

I drained the beans and found them to be too dry, but adding just half a cup of water did the trick. Next time, I'll be sure to save the liquid from the can for a better result.

I prefer using my own cooked beans over canned ones because they turn out much more tender. This recipe is excellent, especially with the addition of plenty of bacon grease, which enhances the flavor so much more!

Super simple to make and the result was fantastic! The crowd absolutely enjoyed it! I drained the pinto beans before cooking and then added a small can of diced green chilis and a can of Mexican Rotel tomatoes after cooking and mashing the beans. I will definitely be making this again!

I'm sorry, but the refried beans I make at home are prepared with plenty of cheese, a generous amount of cumin, and loads of bacon drippings. They are absolutely delicious!

Review rewritten: I was wondering whether to use the liquid from the canned beans or not, but none of the recipes I found addressed this important question. Personally, I prefer using EVOO over canola oil and wasn't a fan of cooking fresh garlic in the same manner. Lacking chili powder, I substituted with taco seasoning, which I'm not sure was a wise choice. Instead of pinto beans, I used white and black beans, and while the dish looks fine, the taste didn't excite me. Hopefully, it improves overnight. Regardless, the recipe was easy to follow. Thank you! 😊