Semi-homemade refried beans with just three ingredients! These are so easy and taste much better than from the can!
Lets be honest, not everyone has the time to make Homemade Refried Beans. For you time savers, here is a “semi-homemade” option that only takes about 5 minutes and yields a tasty result!
Consider trying these popular Mexican recipes:
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Semi-Homemade Refried Beans
Semi-homemade refried beans are so easy and taste much better than from the can!
Print
Pin
Rate
Add to My Meal Plan
Servings: 4 people
Calories: 90kcal
Ingredients
- 3 Tablespoons oil (vegetable or canola oil)
- 2 cloves garlic
- 2 cans pinto beans
- 1/2 teaspoon ground cumin
Instructions
- In a large skillet, heat oil over medium heat. Add the garlic and cook, stirring constantly, for one minute.
- Add the pinto beans with their liquid and smash them with a potato masher or the back of a spoon. Stir in cumin.
- Continue stirring and mashing until you get the texture you like and the beans are the consistency of soft mashed potatoes (3-5 minutes). Season with salt to taste.
Nutrition
Calories: 90kcal | Fat: 10g | Saturated Fat: 8g | Vitamin C: 0.5mg | Calcium: 3mg
Did you make this recipe?Tag @TastesBetterFromScratch on Instagram #TastesBetterFromScratch!
Nutrition Facts
Semi-Homemade Refried Beans
Amount per Serving
Calories
90
% Daily Value*
Fat
10
g
15
%
Saturated Fat
8
g
40
%
Vitamin C
0.5
mg
1
%
Calcium
3
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Cheryl G. says
Anxious to try this quick method but have never found a canned pinto beans product I’ve liked. Can you recommend your preferred brand? Thank you!
Lauren Allen says
I usually use Bush’s Best 🙂
Stacey says
Easy and yummy recipe!
Elly says
Can I use Black Beans?
Lauren Allen says
Yes, definitely!
Karin says
I prefer black beans and use them instead almost always – just plain, with a dollop of sour cream.
Ruthellen says
I am sorry for the low review. I used Bush pinto beans and followed the recipe exactly regarding using the pinto bean liquid from both cans. The mashed result was extremely runny. Adding another can of rinsed beans did not really thicken the result. Nest time, I will reserve the liquid and add just enough to get the desired “refried bean” consistency.
Lauren Allen says
Next time just cook them a bit longer and liquid will absorb in the beans.
Sarah says
I had never made refried beans before – semi-homemade or not – so I didn’t know quite what to expect. I had the same problem as Ruthellen at first and the liquid from the can was way too much. However I just turned up the heat and let the water boil off for maybe 10 minutes (stirring occasionally) and it left me with nice and thick beans! and they were really tasty too.
Rebecca says
I make this similarly, but I add caramelized sweet onions to the recipe. I caramelize onions and then at the last few minutes, I add the garlic and then pretty much the same recipe.
There was a Mexican family that had a restaurant on the corner of my street for years. Before they closed down, they taught me a few of their recipes because I was so devastated that they were closing.