Gluten-Free Easy Homemade Refried Beans
Creamy, flavorful refried beans made from canned pinto beans with aromatic garlic, warm cumin, and mild chili powder. Perfect as a side dish for tacos, burritos, or Mexican-inspired meals. This simple stovetop method creates restaurant-quality beans in just 15 minutes by slowly cooking the beans with their liquid until thick and mashable. Much more economical and customizable than store-bought versions, with no preservatives or excess sodium.
Ingredients
- 2 garlic cloves, minced
- 2 15-ounce cans pinto beans or 3 cups cooked pinto beans
- ¾ cup can liquid or water
- 2 tablespoons olive oil
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon kosher salt
Instructions
- 1
Mince the garlic
- 2
Drain the beans and reserve the can liquid in a glass measuring cup
- 3
Heat the olive oil over medium heat in a medium saucepan
- 4
Add the garlic and sauté for 1 minute until fragrant but before it browns
- 5
Turn the heat to medium low and carefully add the beans, 1/2 cup of the reserved can liquid, cumin, chili powder, and kosher salt
- 6
Cook for 10 to 15 minutes, stirring occasionally, adding the remaining 1/4 cup can liquid when it starts to become drier
- 7
When the liquid gets thick and the beans become easy to mash, remove from the heat
- 8
Mash with a potato masher until the desired texture is reached
- 9
Add more water if you'd like to loosen up the texture
- 10
Serve immediately
Tips
Be careful when adding beans to hot oil as the liquid can cause splattering
Cook time varies by bean brand - stop when beans are easily mashable
Reserve extra bean liquid to adjust final consistency to your preference
Good to Know
Refrigerate for up to 4 days in airtight container
Can be made 2 days ahead and reheated with extra water
Serve warm as side dish for tacos, burritos, or Mexican meals
Common Mistakes
Don't let garlic brown to avoid bitter taste
Add beans carefully to hot oil to prevent splattering
Stop cooking when beans are mashable to avoid overcooking
Substitutions
FAQ
Can I use other types of beans for this recipe?
Yes, black beans, navy beans, or kidney beans work well with the same cooking method and timing.
What if my refried beans are too thick or too thin?
Add warm water gradually to thin them out, or cook uncovered longer to thicken them up.
How long do refried beans keep in the refrigerator?
Store covered in the refrigerator for up to 4 days and reheat with a splash of water.