From Scratch to Scrumptious

The simple way to make flavor-bursting Easy Refried Beans using dried beans and pantry staples, no chopping onions required!

With Cinco de Mayo just around the corner, you’ll probably need a side of Refried Beans! They go perfectly with tacos, enchiladas and (of course) nachos!

I used to buy refried beans in a can. But that was before I tasted *good* refried beans. I had no idea what I was missing!

This simple side dish, when prepared with love, can steal the show!

I call them “Easy” because there’s no chopping onions or garlic involved. This is a “throw things in a pot” recipe. I call that easy! All of the flavor comes from dried seasonings in your pantry. You’ll already have these ingredients!

Do You Have to Soak Dried Beans Overnight?

No, but also yes. Soaking your beans overnight will have no effect on the texture, flavor or how long you’ll need to cook the beans before they’re ready to eat.

So why do we soak beans? Beans, beans, they’re good for your heart….

Here’s the reason: Soaking beans breaks down oligosaccharides, a sugar that our bodies can’t digest, so you’ll have less stomach upset and gas later. If you don’t like your dinner guests, feel free to skip this step. Feeding it to your family? Do them a favor and soak your beans!

Best Way to Soak Pinto Beans for Easy Refried Beans

Beans will double or triple their size while soaking, so be sure to pick a pot that’s large enough to accommodate this. Cover them with cold or room temperature water.

How much water? Imagine 3x as many beans in your pot and add water up to that point. It doesn’t need to be precise, just as long as there’s room to expand.

Set aside your pot of beans until the morning. Keeping them at room temperature at this point is fine.

In the morning, be sure to drain and rinse thoroughly. We’re talking maybe 3 times, until the water is running pretty clear. Now, you’re ready to cook!

Pro Tip: Since the goal of refried beans is to get a smooth, creamy final product, do NOT add salt to your soaking water!

Adding salt to soaking and cooking water toughens the skin. This is good if you want your beans to maintain their shape for a chili or stew, but terrible for refried beans. Adding salt may lead to tough spots and grittiness in your refried beans. Skip it (for now).

Quick Soak

Forgot to soak your beans and you need them tonight? No worries! Try the quick soak. In my experience, it’s not as good at breaking down the indigestible oligosaccharides as an overnight soak, but it’s better than not soaking at all!

Cover your beans with several inches of (unsalted) water. Bring to a boil over high heat. Cover and boil 2 minutes. Remove from heat. Keep them covered for an extra hour off the heat.

Drain and rinse a few times until the water runs clear. You want those indigestible particles to wash away.

Now you’re ready to cook!

Cooking Pinto Beans for Easy Refried Beans

In a medium or large saucepan, cover your beans with several inches of water. Bring to a boil, cover and simmer for 1 1/2 – 2 hours.

“Fresher” dried beans won’t need to boil as long as “older” dried beans. Both will eventually cook and soften.

Test a bean: take one out of the water. Blow on it softly. Does the skin peel back when you blow? It’s probably ready. Try it. If it still has a little bit of hardness or graininess, keep boiling another 20-30 minutes. When it’s soft and smooth, it’s done cooking!

NOW is when you add the salt. Boil another 20 minutes to let the flavor into the beans.

Drain, reserving the cooking liquid.

Mash and Flavor

Mash the beans with a potato masher or a fork until you get the consistency you want. Add back in the cooking liquid a bit at a time to get a thinner, smoother bean.

Because the cooking liquid has salt in it, you want to wait to season the beans until you have the right consistency.

Add the onion powder and garlic powder. Adjust to taste. Add salt if needed.

Now the secret ingredient: a handful of shredded cheese! Cheddar, jack, whatever you like! This makes your refried beans more flavorful and creamier. It’s optional, but highly recommended! Let it melt and stir it in.

Optionally, add some lard, butter or oil. I usually leave it out, mostly because I forget, but sometimes I convince myself that I do it on purpose to make it healthier.

How to Serve Easy Refried Beans

The classic way to serve these refried beans is with a side of rice next to your favorite Mexican dish. I love having these as a side in my Nacho Bar on New Year’s Eve. Try them in a 7-layer dip. Or just scoop them up with chips and enjoy!

Happy Cooking