Easy Homemade Refried Beans Recipe

Ingredients

• 1 pound Pinto Beans (dried, rinsed and sorted)
• 1 clove Garlic (whole, skin left on for boiling)
• enough to cover beans Water (for boiling beans)
• 2 tablespoons Vegetable Oil (for sautéing onions and tortilla)
• 0.5 cup White Onion (finely chopped)
• 1 large Corn Tortilla (torn into small pieces)
• 3 tablespoons Salted Butter (cut into cubes)
• 1 tablespoon Olive Oil (for seasoning beans)
• 0.5 cup Milk (whole milk preferred)

Instructions

1. Sort and Rinse Beans

   Spread the dried pinto beans on a clean surface, pick out any rocks or debris, then place them in a colander and rinse thoroughly under cold water.

   Time: PT5M

2. Boil Beans with Garlic

   Transfer the rinsed beans to a large pot, add enough water to cover them by about 2 inches, and drop in one whole garlic clove (skin on). Cover and bring to a boil, then reduce to a medium‑high simmer for 1 hour 30 minutes, checking every 20‑30 minutes to ensure the water hasn’t evaporated.

   Time: PT1H30M

   Temperature: Medium‑high

3. Prepare Onion and Tortilla

   While the beans are cooking, finely chop ½ cup of white onion and tear the tortilla into bite‑size pieces.

   Time: PT5M

4. Drain Beans

   When the beans are tender, pour them into a fine mesh strainer, allowing the cooking liquid to drain completely. Set the beans aside in a bowl.

   Time: PT2M

5. Sauté Onion and Toast Tortilla

   Heat a clean skillet over medium heat, drizzle 2 Tbsp vegetable oil, then add the chopped onion. Cook, stirring, until the onion turns a light golden brown (about 4 minutes). Add the torn tortilla pieces and toast for another 2 minutes, stirring constantly to avoid burning.

   Time: PT6M

   Temperature: Medium

6. Combine Beans with Flavorings

   Return the skillet to medium heat. Add the drained beans, squeeze the boiled garlic clove into the pan, then add 3 Tbsp butter, 1 Tbsp olive oil, and ½ cup milk. Using a potato masher, mash the mixture to your desired consistency, about 5 minutes.

   Time: PT5M

   Temperature: Medium

7. Finish and Serve

   Stir the previously sautéed onion‑tortilla mixture back into the mashed beans, cook for another 1‑2 minutes to meld flavors, then taste and add salt if needed. Serve hot.

   Time: PT2M

   Temperature: Medium

Nutrition Facts

Calories

280

Protein

10 g

Carbohydrates

30 g

Fat

12 g

Fiber

8 g

Ingredient Substitutions

• Instead of Pinto Beans: Black beans, Kidney beans
• Instead of Garlic: Garlic powder (use less)
• Instead of Vegetable Oil: Canola oil, Avocado oil
• Instead of White Onion: Yellow onion, Shallots
• Instead of Corn Tortilla: Flour tortilla
• Instead of Salted Butter: Unsalted butter (add salt), Margarine, Ghee
• Instead of Olive Oil: Vegetable oil
• Instead of Milk: Almond milk, Soy milk

Equipment Needed

• Large Pot
• Fine Mesh Strainer
• Skillet
• Wooden Spoon
• Potato Masher
• Measuring Cups
• Measuring Spoons
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Removing rocks from the beans before cooking.
• Ensuring beans stay submerged during the 1½‑hour boil.
• Sautéing onion and tortilla without burning.
• Mashing beans to the right consistency while adding butter, oil, and milk.

Chef Tips from the Video

• Leaving the garlic skin on while boiling imparts a subtle, mellow flavor without making the beans pungent.
• A torn tortilla acts like a natural thickener and adds a pleasant toasted note.
• For extra richness, finish with a drizzle of crema or a sprinkle of queso fresco.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in portion‑size bags for up to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the beans a day ahead and store them dry; re‑heat with a splash of water or milk.
• The onion‑tortilla mixture can be prepared in advance and refrigerated for up to 24 hours.

Frequently Asked Questions