Well, the title of this post really sums this up. These truly are are the Best. Refried Beans. Ever.
They even have the endorsement of my native Texan husband, who stated out loud and swore a sacred oath that these were, in fact, the Best. Refried. Beans. Ever.
And that’s saying a lot!
Seriously, guys. You need to make these as soon as possible. They are bursting with flavor- smoky, spicy, simple, fresh, and decadent. (They are made with bacon and bacon grease, as per tradition. See recipe/notes below for a lighter/vegetarian version.) It was all I could do to take these photographs without sneaking bite after bite of the delicious concoction. (Um OK actually I did take multiple bites and I kept having to smooth it out and add more cilantro garnish on top to make it seem like I didn’t.)
We had these with simple tacos filled with smoky Mexican pulled chicken and topped with an onion/cilantro mixture in corn tortillas. I think next time I make the Best Refried Beans Ever, I’ll use them in the tacos themselves- one of my favorite taco combinations is refried beans, a fried egg, and onions/cilantro. And hot sauce. Can’t forget the hot sauce!
BUT WAIT. THERE’S MORE!
As if the delicious refried beans and chicken tacos weren’t enough, Zach made us some blood orange margaritas to have with our meal (recipe from The Housewife in Training Files, here!). There’s something about Mexican food and margaritas that just makes you think “summer.” And in the middle of a New England snowstorm, cooped up in our apartment, Zach and I were able to experience one of the best parts of a warmer climate and forget about the horrible weather for a little bit.
Really, if you ask me, Mexican food should be part of the winter survival guide that all northerners should incorporate at least biweekly during the months of January-March. It should be a requirement.
Back to the recipe. These refried beans are a one pot dish, they are CHEAP (as are almost all bean-based dishes), and they are ready in a mere 10-15 minutes. While they are best fresh and hot from the skillet, they can also be made ahead of time and reheated, or frozen for a later use. They are super easy to make, and like I said before, they are the BEST REFRIED BEANS EVER.
To make 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.
For a vegetarian/lighter version: If using bacon and bacon grease sounds like a little too much for you, or if you are vegetarian, you can omit the bacon and use butter to saute the onions. 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.
And as usual, since it’s my favorite piece of cookware on the planet, I recommend using a well seasoned cast iron skillet for this recipe (here’s how to use and season a cast iron skillet!).
Recipe below! Enjoy :-) 
The Best Refried Beans Ever
These are the Best. Refried. Beans. Ever. Fully endorsed by my native Texan husband. Just a few ingredients and about 15 minutes for the most flavorful and fresh refried beans you have ever had!
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 4 1x
Ingredients
- 2 slices of bacon
- 1/2 onion, diced
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (or less, if you prefer mild spice)
- 1 can (or 1.5 cups) cooked pinto beans, drained and rinsed
- 1/2 cup chicken stock (or veggie stock, or water)
- 1/4 cup chopped fresh cilantro
- salt and pepper, to taste
Instructions
- In a heavy skillet (I used a cast iron one), fry the bacon until crispy on medium high heat. Remove the bacon and set aside. Chop into small pieces when cooled.
- Meanwhile, add to the bacon grease the onion; saute until soft and slightly browned.
- Add the chili powder and cayenne pepper; stir to coat the onions.
- Add the beans and chicken stock. Use a potato masher to mash the beans to desired texture, then stir to incorporate with the liquid.
- Continue heating until heated through. If there is too much liquid, continue heating until some of the liquid has evaporated, until you reach the desired consistency, stirring frequently.
- Stir in cilantro, chopped bacon, and season with salt and pepper to taste. Serve immediately.
Notes
Like super creamy refried beans? Puree the beans and stock in a blender or food processor before adding to the skillet.
Vegetarian? Use butter to saute the onion, omit the bacon, and use veggie stock or water.
Hi, I'm Elizabeth! I create easy, real food recipes for busy people. I'm a former HS art teacher, now full time food blogger. I live near Austin, TX with my hubby and two baby girls. 
How many people do you think this would feed as a side dish for a big potluck meal?
As a side, this batch would probably feed 4 people. For a big potluck, I’d definitely double or triple this recipe, keeping in mind that people at potlucks don’t usually help themselves to everything and if they do, they only get a small portion of each thing :-) Hope this helps!
We made these beans for dinner tonight. We did cook the onions in lard instead of bacon fat and also added jalapeño from the garden and a little minced garlic. They are absolutely delicious. What an awesome recipe. This is the first time making them but absolutely not the last. Thanks for a great recipe.
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So glad you liked it! Love that you went a bit more authentic with the lard. Thanks for coming back and commenting!
This recipe was a great base to make my own. I doubled this recipe, call myself saving some for tomorrow, but they were WAY too delicious! Hubby is a vegetarian, so I sautéed 1 1/2 cups of frozen diced onions and a tablespoon of minced garlic in about 6 tablespoons of olive oil. I dumped two 15 oz cans of pinto beans in a pot with the juice, added seasoned salt, garlic powder, onion powder, smoked paprika, and a capful of Wright’s liquid smoke. When the onions and garlic were finished, I added the pot of beans to simmer. After about 10 minutes, I added the whole skillet (I used a non-stick skillet, didn’t have a cast iron) to my Vitamix and blended on 1 until I got the consistency I wanted. I then added 2 tablespoons of butter to the skillet and added the mixture back for about 2 minutes. I made Hubby some bean and cheese burritos and my daughter and I snacked on the rest while the baked chicken was finishing up. Thanks for the recipe!!! #TacoBellWho
★★★★
Thanks so much for coming back and commenting and leaving these great suggestions! Now I’m hungry for bean and cheese burritos… :-)
I’m making these tonight but will be using black soy beans, trying to get the carbs down for a low carb taco Pizza with a cauliflower crust. Wish me luck!
I’d be interested to hear how it comes out with the soy beans! Good luck :-)
I am pleased to announce it actually came out really good. I did use bacon and added some smoked Paprika and minced garlic. I tried to mash them in the skillet but I wasn’t getting the right consistency so I put them in my magic bullet for a few seconds. I then put them back in the skillet, added about 2 tablespoons of chicken stock and the bacon, then stirred until I got the consistency I was looking for. They taste amazing and only 1 net carb. Thank you for this wonderful recipe!
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Hi Elizabeth, can you quickly share a crockpot recipe to make from dried beans. I’d like to try from scratch and if it doesn’t come out, at least I have a Can version recipe? Just to the point of creating the refried beans in a can please. Also does dried black beans and dried pinto beans cook in the same time in a crockpot?
Hi Shar! Sorry for the delayed response. To make dried beans in your slow cooker, first soak the beans overnight (cover the beans with water in a bowl or container with at least 2 inches of water above the beans). Then, drain and rinse the beans. Add them to your slow cooker and again cover with water with at least 2 inches above the beans. Cook on low for 8 hours or high for 4. I’ve found that all kinds of beans cook this way in the slow cooker, so both the black and pinto should be fine! I’ve never tried a recipe that’s like refried beans in a can, but I love buying refried beans in a can and would just recommend using those if you don’t like the way this comes out. Hope you like it, and hope this helps!
I made these beans last night. The wife said no more store-bought beans. I made them exactly as the recipe says, except I used dry beans which I had recently cooked. They started a little loose but cooked down rather quickly. A definite save on this recipe. I will be trying a few variations like fresh garlic and possibly some jalapeños. Thanks
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I’m so glad you liked the recipe, and thanks for the comment! :-)
Made these tonight, with dried pinto beans. So delicious! I’ve always made homemade beans vegetarian style. Love the addition of bacon. My family loved these beans. :-)
So glad you and your family liked them! I like vegetarian beans too, but sometimes you just need some bacon :-)