These are the BEST refried beans ever! Once you make homemade refried beans with bacon and onion, you’ll never go back to the canned stuff again. Best of all? It only takes 15 minutes and 6 ingredients to whip up. They’re packed with rich, savory, smoky flavor and can be used as a side for a Mexican-inspired meal, on tacos, on nachos, as a dip… or however you usually use refried beans!
These truly are the best refried beans ever. They’re bursting with flavor- smoky, spicy, simple, fresh, and decadent. And while these are made with bacon and bacon grease for extra decadence, you can easily make them vegetarian or vegan if you prefer.
Homemade refried beans are best when eaten hot and right away, but you can also make these and save them for later.
In this post I’ll explain how to make the BEST refried beans ever, and be sure to check out the video! This is such a yummy, hearty side dish that’s packed with plant-based protein. You’re going to love it.
Ingredients and Substitutions
- Pinto Beans – I used canned, but you can cook them from dried beforehand if you prefer. Pinto are the most traditional for refried beans, but you can use black beans or other beans as a substitute if you like.
- Bacon – only two slices.
- Onion
- Spices: Chili powder and cayenne pepper. You can omit the cayenne if you don’t want them spicy (or use more to pump up the heat). Add other spices if you like, such as cumin, garlic powder, etc.
- Chicken Broth – vegetable broth or water (in a pinch) will work, too.
- Fresh cilantro – you can omit this if you like.
How to make Homemade Refried Beans
- First, cook the bacon. After it’s cool, chop into small pieces. Leave the grease in the skillet.
- Sauté the onions in the bacon grease until nice and browned and softened.
- Then, add the spices – chili powder and cayenne pepper – and stir to coat the onions in them
- Add the beans and chicken broth. Use a potato masher to mash to the consistency you prefer. Continue to heat if the beans seem too thin, keeping in mind that they will continue to thicken as they cool.
- Turn off the heat and stir in chopped cilantro and the chopped bacon.
- Serve! I like to top with shredded cheese and reserved chopped cilantro and bacon.
How to make really smooth refried beans
As you’ll see in the recipe below, I used a potato masher to make my beans. I like the texture somewhat lumpy, and I like that it’s a really simple process to mash them directly in the pot.
If you like very smooth refried beans, however, you can puree the beans and broth in a food processor or blender before adding to the skillet.
How to make refried beans vegetarian or vegan
If using bacon and bacon grease sounds like a little too much for you, or if you are vegetarian, you can omit the bacon, use vegetable broth instead of chicken, and use butter to sauté the onions (or oil or plant-based butter for vegan).
You may want to throw a little smoked paprika or chipotle hot sauce in there to give it some of the smoky flavor it will be missing without the bacon.
Recommended Equipment
I recommend using a well seasoned cast iron skillet for this recipe (here’s how to use and season a cast iron skillet!). It’s perfect for cooking the bacon, and since it’s so hearty, you can use a metal potato masher in there without worrying about damaging it.
How to serve refried beans
- On nachos with cheese and jalapeños.
- In breakfast tacos.
- As a side with your favorite Mexican main dish, such as this Mexican-inspired shredded chicken.
- As a dip with homemade tortilla chips.
Other Mexican-inspired recipes
- Mexican Street Corn Pasta Salad
- Mexican Roasted Zucchini
- Smoky Chicken and Avocado Tacos
- Slow Cooker Carnitas Tacos
- Zucchini and Corn Tacos with Fresh Guacamole
- Mexican Baked Beans with Chorizo
- Vegetarian Enchiladas Verdes
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The Best Homemade Refried Beans
Equipment
- Cast Iron Skillet (or other 10-12" skillet)
- Potato Masher
Ingredients
- 2 slices bacon
- 1/2 onion (diced)
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (or less, if you prefer mild spice)
- 15 oz. canned pinto beans (drained and rinsed, about 1.5 cups cooked beans)
- 1/2 cup chicken stock/broth (or veggie stock, or water)
- 1/4 cup chopped fresh cilantro (optional)
- salt and pepper to taste
Instructions
- In a heavy skillet (I used a cast iron one), fry the 2 slices bacon until crispy on medium high heat. Remove the bacon and set aside. Chop into small pieces when cooled.
- Meanwhile, the diced onion to the bacon grease in the skillet; sauté until soft and slightly browned (about 2 minutes).
- Add the chili powder (1 teaspoon) and cayenne pepper (1/4 teaspoon); stir to coat the onions.
- Add the drained and rinsed pinto beans and chicken stock (1/2 cup). Use a potato masher (or a fork) to mash the beans to desired texture, then stir to incorporate with the liquid.
- Continue heating until heated through. It may seem pretty watery at this point. If there is too much liquid, continue heating until some of the liquid has evaporated, until you reach the desired consistency, stirring frequently, keeping in mind the beans will thicken additionally as they cool.
- Stir in cilantro (1/4 cup) if using, the chopped bacon, and season with salt and pepper to taste. Serve hot.
Video
Notes
- Like super creamy refried beans? Puree everything together in a blender or food processor instead of using a food processor.
- Vegetarian? Use butter to sauté the onion, omit the bacon, and use veggie stock or water. For a vegan option, use olive or canola oil. I recommend adding a little smoked paprika to the spice mix since you won’t get that smokiness from the bacon.
- Make ahead Instructions: They can be made ahead of time and reheated, but they will dry out a bit over time. Adding a little water or a squeeze of lime juice should help with that.
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
This post originally appeared on Bowl of Delicious on February 2, 2015. It has been republished with new photos, improved recipe instructions, and more pertinent information.
Tammy P
I am not a huge refried eater but my husband asked me to make this. Boy, did I have a change of heart. This recipe is delicious!
Elizabeth Lindemann
So glad you liked it and that you had that change of heart!!
Kathi
These beans are fantastic and so easy. Most of the recipes have me cooking for hours, unless I use my pressure cooker. I love using bacon instead of Lard. And using the canned Pintos – I only used a skillet – which was quick and easy. I did make two changes/additions – used Better than Bouillon Chicken Base (has no MSG and low sodium) and just prior ot serving I sprinked the beans when I served them with 1-2 tablespoons of Mozzarella cheese – Yum!!!!!! Thanks again for posting this recipe.
Elizabeth Lindemann
So glad you liked it!
Geo.
OK E. L. Just finished making your receipe. Used an Instapot to cook the dried pintos and then used it to saunte the onions to translucient, then added the recommended spices along with diced jalapwnos and red chilli peppers. Putting the final product on the Tex-Mex themed group pot luck now. Ill let you know if the pot is cleaned. Thanks. Choose your receipt after reviewing many.
Geo.
I too added cumin.
Elizabeth Lindemann
Hope the pot was, indeed, cleaned! :-)
Tessa Hudson
Very good recipe. This is the only one I use
Elizabeth Lindemann
So glad you like it!
Dan Cassidy
how much cumin did you use?-THANKS
Elizabeth Lindemann
I suggest using about 1 teaspoon. Hope you like it!
Wendy
I’ve been making this recipe for a couple of years now. I refuse to use canned refried beans after trying this.
One note for anyone lucky enough to have access to Old El Paso Mexe-Beans (I know they’re available in Australia. I first made this recipe when I lived there), use them in this recipe. You will love them.
Elizabeth Lindemann
So glad you like the recipe!
East Coast Cannuck
I have been searching for the perfect refried beans recipe for years. My search is over! Simple really is best sometimes. Thank you for my new go-to recipe. I only put in 1/8 of a tsp of cayenne and used homemade pork broth that I had on hand and pinto beans that I cooked in my Instant Pot. Fantastic!
Elizabeth Lindemann
So glad you liked it!!
Angela
Love these. Will never buy refried beans in a can again.
Elizabeth Lindemann
So glad you liked it!
Juju
I have a silly question I soak the beans overnight and then found this recipe later I picked out the bad beans and there were no rock so that’s good. My question is I want creamy beans and I can purée them or do I just purée the skin from the beans if they fall off as well
Elizabeth Lindemann
You can just puree everything after you make it- that should work!
Alison
I never knew how easy refried beans were!! Made these twice, and they’re on the menu for tonight too:) Omitted bacon and bacon fat and used ghee and some smoked paprika. My family loves loves loves these – thank you!
Elizabeth Lindemann
Aw yay! So happy you and your family like them!
Shileen
How well do these freeze? Would like to make ahead for husbands hunting trip so he can take with. Thanks
Elizabeth Lindemann
These freeze really well! You may need to add a little water to them when you reheat if they are too thick, but they are really good to freeze. Hope you and your husband like them!
Shileen
Awesome, thanks so much!!! They are a favorite in our home already!!
Mona
Can I use these in a 7 layered dip and serve cold
Elizabeth Lindemann
YES, that’s an awesome idea! Hope you like it!
Karen
This was a really good recipe. I added cumin.
Elizabeth Lindemann
So glad you liked it!
Chris
Yeah, I was gonna say that she left out the key spice in any refried beans recipe. Cumin! They just aren’t the same without it, kinda like chili without cumin.
Attention chef: you’d get five stars from me if you added cumin to your recipe. Please consider for all of humanity’s sake! Oh, and double the beans. One can would last us about five minutes! 😀
Elizabeth Lindemann
Hah! Love your passion for cumin! It would be a delicious addition to these refried beans, and I’ll have to try adding it next time I make these. And I’m all about doubling (or tripling) recipes like this, especially if I’m giving it to my kids who tear through refried beans in the blink of an eye :-)
Ben
Best Beans Ever! I highly recommend. Made these several times and I am serving them at my wedding reception along with a lot of burrito fixings. Thank you!
Elizabeth Lindemann
Oh wow, I can’t believe you’re serving this recipe at your wedding reception! That sounds like an amazing meal to have for your wedding. I’m honored :-) SO glad you liked the recipe, and wishing you and your future spouse a lifetime of happiness!
Felipe Ybarra
Hi Liz,
These refried pinto beans reminds me of my Dad”s beans. I remember he would boil the beans then call my wife and I over to have his beans in bola (as he called them). He would then refry them in bacon grease . They were vey delicious and haven’t tasted them until I made these. Thanks for the great memories.
Felipe
Elizabeth Lindemann
Aw, I’m so happy this recipe brought back some good memories for you! That’s my favorite thing about food and cooking- the memories it creates with people you like being with :-)
Stephanie
These are so delicious! It’s an easy recipe too. Thanks!
Elizabeth Lindemann
So glad you liked it!