Home / Healthy Recipes / Homemade Refried Beans – Quick & Easy Recipe

Homemade Refried Beans – Quick & Easy Recipe

This post may contain affiliate links. All opinions shared are my own. As an Amazon Associate I earn from qualifying purchases. Click to view our full disclosure.
All content is created by humans – not AI.

These quick homemade refried beans are so tasty and easy to make with canned pinto beans. They are also healthier and vegetarian. You’ll never buy canned refried beans again!

healthy quick and easy homemade refried beans

Would you like to save this?

We'll email this post to you, so you can come back to it later!

This recipe is seriously a family favorite and can be used on tacos, loaded nachos, 5-layer dip, or our Blue Zone Loaded Potatoes!

Plus, they only take about 5 to 10 minutes to make!

What You’ll Need 

  • 15oz can pinto beans (save the juice – we’ll use 1/4 cup of it)
  • 15 oz can of cannellini beans (save the juice and add to the pinto bean juice)
  • 2 tablespoons extra virgin olive oil
  • 3 cloves minced garlic
  • 1/2 teaspoons salt
  •  ¾ teaspoon ground cumin
  • 1 Tbsp chopped of fresh (½ teaspoon of dried oregano also works!)

How to Make Homemade Refried Beans

  1. In a large skillet, heat your olive oil on medium heat until it’s warmed (30 seconds or so).
  2. Mix in your garlic and then add in both beans, cumin, oregano, and 1/4 cup of the bean broth. 
  3. Continuing on medium heat, stir and smash the beans with a fork.
  4. You can continue to add more of the juice from the beans if you feel like your texture needs it. Top with any additional salt or cumin if you’d like!

Love this recipe? You may also like:

Yield: 7 Servings

Quick Homemade Refried Beans

homemade refried beans in bowl

These quick homemade refried beans are so tasty and easy to make with canned pinto beans. They are also healthier and vegetarian. You'll never buy canned refried beans again!

Cook Time 10 minutes
Total Time 10 minutes

Ingredients

  • 15oz can pinto beans (save the juice - we'll use 1/4 cup of it)
  • 15 oz can of cannellini beans (save the juice and add to the pinto bean juice)
  • 2 tablespoons extra virgin olive oil
  • 3 cloves minced garlic
  • 1/2 teaspoons salt
  • ¾ teaspoon ground cumin
  • 1 Tbsp chopped of fresh (½ teaspoon of dried oregano also works!)

Instructions

  1. In a large skillet, heat your olive oil on medium heat until it's warmed (30 seconds or so).
  2. Mix in your garlic and then add in both beans, cumin, oregano, and 1/4 cup of the bean broth. 
  3. Continuing on medium heat, stir and smash the beans with a fork.
  4. You can continue to add more of the juice from the beans if you feel like your texture needs it. Top with any additional salt or cumin if you'd like!

Nutrition Information:

Yield:

7

Serving Size:

1

Amount Per Serving: Calories: 171Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 318mgCarbohydrates: 25gNet Carbohydrates: 18gFiber: 7gSugar: 1gProtein: 9g

Nutrition information isn’t always accurate.

Love this recipe?

Please leave a comment on the blog or share a photo on Instagram

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.