Rice and Beans
$0.55per plate
Prep
5 min
Rice and Beans · Refried Beans
Homemade Refried Beans
Homemade refried beans turn a couple of cans of pinto beans into a creamy, well-seasoned side in about 20 minutes, no lard or all-day simmering required. Sauteed onion and garlic build a savory base, then the beans simmer in their own liquid and get mashed right in the pan until they're spoonable but still have a little texture. Serve them alongside Spanish rice for a classic combo plate, spoon them into burritos or quesadillas, or use them as a change of pace from black bean tacos.
$0.62per plate
Estimated recipe total
$2.48 · serves 4
Cook
15 min
Total
20 min
Serves
4
Recipe from Budget Plates · https://www.budgetplates.com/refried-beans
Equipment
- Skillet or medium saucepan
- Potato masher or fork, for mashing
Variations
- Swap the oil for bacon grease or lard for a more traditional, richer flavor.
- Stir in a diced jalapeno with the onion for extra heat.
- Use black beans instead of pinto for a different color and flavor.
- Blend with an immersion blender instead of mashing by hand for an ultra-creamy texture.
1 How to make it
1
Soften the onion and garlic
Heat the oil in a skillet or medium saucepan over medium heat. Add the diced onion and cook until soft and translucent, about 4 minutes. Stir in the garlic and cook 30 seconds more, just until fragrant.
2
Add the beans and seasoning
Pour in both cans of beans with their liquid, then stir in the cumin, chili powder, garlic powder, and salt. Bring to a gentle simmer.
3
Simmer to soften
Simmer uncovered for 5 to 7 minutes, stirring occasionally, until the beans are very tender and the liquid has reduced slightly.
4
Mash to your texture
Remove from the heat and mash right in the pan with a potato masher or fork until mostly smooth with a little texture left, or blend with an immersion blender for a fully smooth result. Stir in a splash of water if it seems too thick, or simmer a few minutes longer if it's too thin.
5
Taste and serve
Taste and add a pinch more salt if needed. Serve warm as a side, a burrito or taco filling, or a dip.
2 Cheaper ingredient swaps
- Dried pinto beans. Cook a batch of dried pinto beans until very tender, then use the same amount of cooked beans plus a little of their cooking liquid in place of the canned beans and liquid. Cheaper still if you cook a big batch and freeze the extra.
- Bacon grease or lard. Swap in 1 tablespoon of bacon grease or lard for the oil for a richer, more traditional flavor.
- Black beans. Black beans work the same way and give you a different color and a slightly earthier flavor - see our black bean tacos for that version.
- A little heat. Stir in a pinch of cayenne or a diced jalapeno with the onion if you like it spicier.
3 Budget tips
- Two cans of pinto beans make four hearty servings for about sixty cents a plate, one of the cheapest proteins in the store.
- Dried pinto beans are cheaper still if you have time to soak and cook a big batch; freeze the extra in can-size portions.
- In a hurry? A pinch of onion powder and garlic powder keeps things moving without much loss of flavor.
- Refried beans reheat and freeze well, so it's worth doubling the batch for burrito or taco nights all week.
- See more recipes priced per serving in the Budget Plates Index.
4 Storage, freezing & reheating
Fridge
Refrigerate leftovers in an airtight container within 2 hours of cooking and use within 3 to 4 days.
Freezer
Freeze cooled beans in an airtight container or freezer bag for up to 3 months; leave a little headspace since they can expand slightly as they freeze. The texture stays creamy once reheated.
Reheating
Reheat in a pan over low heat or in the microwave with a splash of water to loosen them, stirring until steaming hot throughout (about 165°F).
5 Nutrition (per serving)
Calories
200
Protein
9g
Fat
4g
Carbs
31g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
What are refried beans made of?
Traditionally, cooked pinto beans mashed and fried in lard or oil with onion and simple seasonings. This version starts from canned beans to keep it fast and inexpensive, and uses oil in place of lard.
Are refried beans actually fried twice?
No - despite the name, they're only cooked once. "Refried" is a loose translation of the Spanish frijoles refritos, where the "re-" means "well" or "thoroughly," not "again."
Can I use dried pinto beans instead of canned?
Yes. Cook dried pinto beans until very tender, then use the same amount of cooked beans plus a little of their cooking liquid in place of the canned beans.
How is $0.62 a plate figured?
The whole batch runs about $2.48 for four servings, so about 62 cents each. The canned beans are the main cost; the onion, garlic, oil, and spices add only a little more.
Helpful Tools for This Recipe
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- 12-inch nonstick skillet. A wide nonstick skillet browns ground meat, fries rice, and builds a one-pan sauce with less oil and easier cleanup. Best for everyday stovetop dinners like skillet meals, fried rice, pasta sauces, and patties.
- Cast iron skillet. Cast iron holds heat for a deep sear and moves from stovetop to oven, and it lasts for decades with basic care. Best for searing chops and chicken, and recipes that start on the stove and finish in the oven.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
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