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.
Mashed beans are a versatile ingredient that can be used in dips, spreads, soups, stews, tacos, burritos and more Getting the right texture when mashing beans is important for the dish to turn out properly From potato mashers to food processors, there are various tools you can use to achieve perfectly mashed beans. This article will go over the best implements and methods to mash beans for any recipe.
Potato Masher
A potato masher is a classic, low-tech tool that works great for mashing beans It consists of a handled grip with a perforated, flat metal plate on the end. To use a potato masher, place cooked beans in a bowl. Begin pressing and mashing the beans using a vertical motion while stirring and folding them. Apply pressure with the masher to break up the beans and release their starch to achieve a smooth, thick consistency. Potato mashers give you control to get the exact texture you want, from slightly chunky to fully smooth and creamy This is a top choice for making refried beans and bean dips.
Fork
Don’t have a potato masher on hand? No problem. You can use a regular fork to mash beans. Simply use the tines of the fork to mash and crush the beans in a bowl or pot. It may take a little more effort than a masher, but a fork gets the job done. Use an up and down pressing motion, stirring as you mash, until the beans reach your desired consistency. Forks work best for slightly chunkier mashes with some texture left.
Spoon
A sturdy metal spoon can also substitute for a masher when you need to mash beans. Use the back of the spoon to press, crush, and stir the beans until mashed. Applying pressure while stirring with the spoon back will break down the beans. This method works best for smoother mashes, as you can use the spoon to press the beans against the side of the pot or bowl as you mash.
Food Processor
Using a food processor is a fast, easy way to get ultra-smooth mashed beans. Simply add cooked, drained beans to the bowl of a food processor. Pulse a few times until the beans breakdown and become smooth. Stop pulsing as soon as you reach the consistency you want to avoid over-processing into a paste. Food processors are great when you need mashed beans for soups, dips or spreads with a perfectly uniform texture.
Immersion Blender
An immersion or stick blender is another appliance that lets you quickly mash beans to a smooth puree. Place cooked beans in a deep bowl or pot and insert the immersion blender. Process using an up and down motion until the beans are smoothly mashed. Immersion blenders give great consistency for bean dips and spreads, with some brands offering different speed settings and wand attachments to customize the texture.
Tips for Manual Mashing
-
Add a little liquid: If mashing beans by hand with a masher, fork or spoon, add a splash of cooking liquid or water to help beans mash easier. The liquid keeps the beans from drying out.
-
Mash in cooking pot: For less dishes, you can mash the beans right in the pot you cooked them in. Mashing in the pot allows you to reheat and stir in more liquid as needed.
-
Heat while mashing: Gently heat the beans over low heat while mashing, stirring continuously, to keep them warm and help release starch.
-
Extra virgin olive oil: Drizzle in a little EVOO or butter while mashing for added creaminess and flavor. The oil incorporates smoothly into the beans.
-
Season as you mash: Add desired seasonings like garlic powder, cumin or chili powder while mashing so flavors distribute evenly. Salt to taste at the end.
-
Bean texture: When mashing by hand, allow some bean texture for chunkier refries and dips, or mash thoroughly for ultra-smooth purees for soups.
-
Mash in batches: If mashing a large volume of beans, work in smaller batches for best results and prevent overflow.
What Beans Work Best for Mashing?
While all beans can be mashed, some varieties are creamier and more suitable for making smooth mashes and purees.
-
Pinto beans: Top choice for refried beans, makes an exceptionally smooth mash.
-
Black beans: Creamy texture and earthy flavor perfect for mashing.
-
Navy beans: Smooth, easy to mash variety, great for soup.
-
Chickpeas (garbanzo beans): Nuttier flavor, best partially mashed to keep some texture.
-
Cannellini beans: Bright flavor, finely mash for a lump-free texture.
-
Great Northern beans: Smooth, mildly flavored bean that mashes easily.
-
Lentils: Quick cooking, takes well to mashing for hearty soups and veggie burgers.
Best Uses for Mashed Beans
- Refried beans and bean dips
- Thickeners for soups, stews and chilis
- Vegetarian burger patties and meatballs
- Soft bean spreads for wraps and tacos
- Pureed for baby food
- Fillings for enchiladas, empanadas, etc.
- Unique hummus flavors
- Potato, rice or veggie bowl toppers
- Fudgy, nutritious baked brownies
With the right tools and techniques, you can achieve perfectly mashed beans with the ideal texture for your recipes. Experiment with different beans and mashing methods to find your favorites. Your family and friends will love these tasty, nutritious and versatile mashed beans on tacos, in dips or stirred into homemade soups and stews.
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!.
The SECRET to Making the BEST REFRIED BEANS at Home, Better than any AUTHENTIC MEXICAN RESTAURANT
FAQ
What can I use to mash beans without a masher?
What can I use to blend beans?
Can you use a potato masher for beans?
What should be used to mash the bean mixture after the beans have been cooked?