Pinto beans have been around all my life, but I didn’t pay much attention to them after a few average Mexican restaurant meals. But recently I’ve discovered their full glory. They’re creamy and rich, and mix in beautifully with scrambled eggs, soup, rice and more.
Pinto beans make the best refried beans, since they’re so buttery. I recently mixed my refried black beans recipe with my pinto beer beans recipe (both are in my cookbook), and the result is these ridiculously tasty refried beans.
Fresh cilantro livens up these refried beans, and a squeeze of lime juice makes them taste more complex. Besides being tasty, these refried beans are a good source of fiber and plant-based protein (12 grams of each per serving). You can read up on pinto bean nutrition here.
Plus, it’s really simple to make this recipe. I used good canned beans to make it quickly. I tried home-cooked beans and couldn’t tell enough difference to bother doing it again. If you prefer to cook your own beans, though, you certainly can.
It takes less than 25 minutes to make refried beans. First, cook an onion in olive oil. Then, add spices and beans. This recipe is far superior to store-bought refried beans, and it’s become a staple in my kitchen. I hope it becomes a staple in yours, too.
Refried beans are a staple in Mexican and Tex-Mex cuisine Their rich, creamy texture and savory flavor make them an ideal base for tacos, burritos, nachos and more While homemade refried beans certainly taste delicious, cooking up canned refried beans is a quick and convenient alternative. But do you really need to cook canned refried beans or can you eat them straight from the can? Here’s everything you need to know.
Do You Have to Cook Canned Refried Beans?
Technically, no – you don’t have to cook canned refried beans before eating them. Refried beans from a can have already been cooked and mashed, so they are safe to eat straight out of the can without any further cooking.
However most people find that canned refried beans are more appetizing when heated. Warming them up brings out more flavor and gives them a creamier smoother texture. The beans tend to thicken up and become more pasty straight from the can when served cold.
So while entirely optional, taking the extra couple minutes to heat up canned refried beans is recommended for best taste and texture.
Tips for Cooking Canned Refried Beans
When ready to cook your canned refried beans, follow these simple tips:
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Transfer the beans from the can into a saucepan or skillet. No need to drain or rinse.
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Heat the beans over medium-low, stirring frequently to prevent sticking.
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Add 1-2 tablespoons of water or broth to thin and smooth out the beans if desired.
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Warm for 5-7 minutes until heated through.
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Season with spices like cumin, chili powder, garlic powder, onion powder, salt and pepper.
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Stir in any additional ingredients like salsa, cheese, veggies.
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Remove from heat and serve warm.
If short on time, you can also heat the beans right in the can – just make sure to transfer them to a bowl before eating to avoid contaminants from the can lining.
Recipe Ideas for Canned Refried Beans
Once heated up, canned refried beans can be used in all sorts of delicious recipes. Here are some easy ideas:
Bean and Cheese Quesadillas
Sauté onions and peppers. Add canned refried beans and Monterey jack cheese to tortillas. Fold and grill in a skillet until crispy.
Cheesy Bean Dip
Heat beans with salsa and stir in shredded cheddar or pepper jack cheese until melted and creamy. Serve with tortilla chips.
Breakfast Burritos
Scramble eggs with veggies and roll up in flour tortillas with refried beans, cheese, and salsa.
Bean and Rice Stuffed Peppers
Fill bell peppers with cooked rice and refried beans. Top with enchilada sauce and cheese then bake.
Loaded Nachos
Layer tortilla chips with heated refried beans, shredded cheese, jalapeños, guacamole, salsa, and sour cream.
Refried Bean Soup
Purée canned refried beans with chicken or veggie broth. Add veggies, lime juice and cilantro. Garnish with avocado.
Beef and Bean Tacos
Cook ground beef with taco seasoning. Serve in taco shells or tortillas with warmed refried beans, lettuce, cheese, etc.
As you can see, the possibilities are endless when it comes to repurposing canned refried beans in creative recipes. Don’t let a can constrain you – refried beans can be so much more than just a side dish!
Frequently Asked Questions
Here are answers to some common questions about cooking canned refried beans:
How long do canned refried beans last unopened?
1-2 years from the printed expiration date when stored in a cool, dry pantry.
Can you eat refried beans straight from the can?
Yes, they are fully cooked and safe to eat straight from the can without cooking. However, heating them is recommended for better flavor and texture.
Do you drain canned refried beans before cooking?
No need to drain or rinse canned refried beans before cooking. The thick, creamy paste doesn’t have much liquid.
Do you have to add oil when cooking canned beans?
No oil is necessary as canned refried beans contain oil already. Simply heat in a non-stick pan over medium-low heat, stirring regularly.
Can you use a microwave to heat canned refried beans?
Yes, you can heat them in a microwave-safe dish in 1-2 minute intervals, stirring between each, until hot.
How do you thin out canned refried beans?
Stir in 1-2 tablespoons of water, broth, or tomato sauce until smooth and reach desired consistency.
How long do leftover canned refried beans last in the fridge?
About 3-4 days when stored in an airtight container. Reheat thoroughly before serving.
Can you freeze canned refried beans?
Yes, portion beans into freezable containers leaving headspace. Thaw overnight in fridge before using.
Put Canned Beans to Work
Now that you know you don’t have to cook canned refried beans, but heating them is recommended, it’s time to get creative. Jazz up your meals with these flavorful beans. With the right spices and mix-ins, canned beans can be just as delicious as homemade.
Watch How to Make Refried Beans
Chop the onions very small and be sure to cook them until tender. This is key to achieving a creamy texture. If the onions are too large or undercooked, they will be distracting and crunchy. No thanks!.
Mash the beans as much as you’d like. If you want perfectly creamy refried beans, you can mash them all the way through. I usually stop when the beans are half to three quarters mashed. (You’ll get even smoother results if you blend these beans in a food processor. I don’t recommend trying the blender since they are so thick. ).
Use black beans if you prefer. Black beans aren’t as easily blended as pinto beans, so they’ll probably be a little more chunky. If you love black beans, you’ll love this version!.
Add peppers for even more flavor. If you want the beans to taste and feel better, you can add a finely chopped bell pepper of any color or jalapeño pepper(s). If you want to make the beans more spicy, I suggest taking out the seeds and membranes of the jalapeños first. This way, you can control how spicy they are.
Please let me know in the comments how these refried beans turn out for you. Your comments keep me going, and the stars you give the recipe encourage other people to try it. I’ll be back soon with more Mexican recipes, and you can view my Mexican recipe archive here.
- Author: Cookie and Kate
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.9 from 460 reviews
These refried beans are delicious and so easy to make. If you use canned beans, this refried bean recipe is also quick—it only takes 25 minutes! These beans are also healthy, vegan, and gluten free. Recipe yields 2 ½ cups refried beans (21 ounces), enough for 5 servings.
- 1 tablespoon extra-virgin olive oil
- 1/2 cup chopped yellow or white onion (about 1/3 of a small onion)
- ¼ teaspoon fine sea salt
- 2 cloves garlic, pressed or minced
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- Two 15-ounce cans of rinsed and drained pinto beans, or three cups of cooked pinto beans
- ½ cup water
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice (about ½ medium lime), to taste
- Warm the olive oil in a medium-sized saucepan over medium-low heat until it shimmers. Add the onions and salt. It will take about 5 to 8 minutes of stirring every now and then until the onions are soft and clear.
- Add the garlic, chili powder and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.
- Reduce the heat to low and remove the lid. Mash up at least half of the beans with a potato masher or the back of a fork until you get the consistency you want. Cover the beans and cook for three more minutes, stirring them often.
- Take the pan off the heat and add the lime juice and cilantro. Taste, and add more salt and lime juice if necessary. Add a little water to the beans and stir to mix if they look dry. Cover until you’re ready to serve.
Change it up: Substitute black beans for the pinto beans.
Uses for Refried Beans
Refried beans are a healthy side dish to serve along with any Mexican meal. They’re so good that I like to eat them with tortilla chips as a bean dip.
You can also use these protein-rich, vegan refried beans inside tacos, enchiladas and burritos. Spread them on the inside of a quesadilla or on top of a tostada. You can’t go wrong!.