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You are here: Home / Side Dishes / Beans / Refried Beans

Refried Beans

February 8, 2011 By Jeanine Friesen 16 Comments

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No Mexican meal is complete without a side of these healthy Refried Beans. Learn how easy it is to make your own delicious Refried Beans at home, better than anything you can get in a can, that’s for sure!

No Mexican meal is complete without a side of these healthy Refried Beans. Learn how easy it is to make your own delicious Refried Beans at home, better than anything you can get in a can, that's for sure!
I love foods with a Mexican flare. I like the cheeses, the spices, the fact that a lot of it is naturally gluten free. It’s all good.

And like most things, homemade Refried Beans taste better than those that you can get in a can. I’ve used the beans in a tin when I needed them for convenience for a casserole or something like that, but I wouldn’t want to eat them alone with chips.

These easy, healthy Refried Beans (which are also naturally gluten free) topped with a little cheese or salsa, and you’re ready to dig in with your tortilla chips.

No Mexican meal is complete without a side of these healthy Refried Beans. Learn how easy it is to make your own delicious Refried Beans at home, better than anything you can get in a can, that's for sure!

Be warned, they do take a while to make, but they can be made either on the stove, or in the slow cooker, I’ve done it both ways without a problem.

It also makes a large batch, so if you are not going to use them all within a week, once they have cooled you can put them in a heavy zipper bag and freeze them for the next time you need Refried Beans.

Recipes that you can use these Refried Beans in:

  • Burrito Pie
  • Cheesy Bean Dip
  • Refried Bean and Cheese Quesadillas (use gluten free tortillas)
  • Mexican Style Baked Potatoes

No Mexican meal is complete without a side of these healthy Refried Beans. Learn how easy it is to make your own delicious Refried Beans at home, better than anything you can get in a can, that's for sure!

Easy, Healthy Refried Beans Recipe:

No Mexican meal is complete without a side of these healthy Refried Beans. Learn how easy it is to make your own delicious Refried Beans at home, better than anything you can get in a can, that's for sure!

Refried Beans

Yield: 20 servings
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes

No Mexican meal is complete without a side of these healthy Refried Beans. Learn how easy it is to make your own delicious Refried Beans at home, better than anything you can get in a can, that's for sure!

Ingredients

  • 1 onion, peeled and halved
  • 3 cups dry pinto beans, rinsed
  • 1/2 cup fresh jalapeno pepper, seeded and chopped (optional)
  • 2 tablespoons minced garlic
  • 3 teaspoons salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon ground cumin (optional)
  • 2 teaspoons gluten free chicken bouillon
  • 9 cups water

Instructions

Place all ingredients into a slow cooker (or heavy bottomed stock pot). Stir to combine.

For the slow cooker, cook on high for 8 hours, adding more water as needed. Note: If more than 1 cup of water has evaporated during cooking, the temperature is too high.

For the stove top, bring to a boil, then turn the heat down to low and cover, stirring occasionally. Cook for 3-4 hours, or until the beans are tender. Add more water if more than 1 cup of water has evaporated during cooking.

Once the beans have cooked, strain them, reserving the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain the desired consistency.

Notes

Adapted from AllRecipes.com

Did you make this recipe?

Tag @faithfullygf and use the hashtag #faithfullygf . I'd love to see it!

© Jeanine Friesen
Cuisine: Mexican / Category: Side Dishes

Don’t forget to PIN THIS recipe for Refried Beans for your next fiesta!

No Mexican meal is complete without a side of these healthy Refried Beans. Learn how easy it is to make your own delicious Refried Beans at home, better than anything you can get in a can, that's for sure!

 

Recipe and images updated February 2018.

Learn how Easy it is to Make your own Refried Beans

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Filed Under: Beans, Side Dishes Tagged With: Beans, gluten-free, Side Dish, Slow Cooker

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Comments

  1. Carolyn-What Life Dishes Out says

    February 8, 2011 at 2:19 pm

    I need to try this! I love refried beans, but I hate the BPA in the can lining! It's nice to open a can in a hurry, but if these freeze as well as you say, that would totally be the way to go. Dried beans are way cheaper, too. ๐Ÿ™‚

    Reply
  2. Kim-Cook it Allergy Free says

    February 8, 2011 at 3:30 pm

    Oh my goodness!! I love making refried beans! I am so going to use this recipe next time as they look absolutely DIVINE!!! I can seriously eat homemade refried beans with just a spoon. I do not even need a chip! Thanks for the recipe! ๐Ÿ˜‰

    Reply
  3. honeybeecooksjackfruit says

    February 8, 2011 at 5:26 pm

    Hi there. This is my first visit to your blog, (love the refried beans btw!) and I read your post from a few days back about rude comments. I can't believe someone would even say that. I looked around, and didnt see a single "gross" photo. Your food looks terrific!! Those cinnamon rolls are drool-worthy and I could never tell they are gluten free (Im bookmarking those!). Dont let the negative ones get ya down.
    -from another nonphotographer in a dark kitchen ๐Ÿ™‚

    Reply
  4. betty r says

    February 9, 2011 at 11:08 am

    Jeanine..super job on your photo of refried beans..you did great on making them look 'pretty'.
    I love refried beans..do you know that they are quite tasty without onions?? ๐Ÿ™‚
    And now I am hungry for Mexican food..

    Reply
  5. Eliana says

    February 10, 2011 at 12:07 pm

    I'm not normally a fan of refried beans but I think I can get behind these. You made them look super delish.

    Reply
  6. Jeanine says

    February 10, 2011 at 3:15 pm

    @Carolyn-What Life Dishes Out Carolyn, you should definitely give these a try! It's nice to know you can make things quite simply, that we usually get out of a tin. Just takes a little time, but if you use your slow cooker, it's not that it needs to be tended to, just mixed & left! ๐Ÿ™‚

    Reply
  7. Jeanine says

    February 10, 2011 at 3:15 pm

    @Kim-Cook it Allergy Free Ha, Kim, me too! Chips are sort of optional. Glad that I'm not the only one. ๐Ÿ™‚

    Reply
  8. Jeanine says

    February 10, 2011 at 3:16 pm

    @honeybeecooksjackfruit Aw, Honeybee, thank you so much! Thanks for popping in, and understanding. And yeah, those cinnamon buns…let me tell ya…YUM! ๐Ÿ™‚

    Reply
  9. Jeanine says

    February 10, 2011 at 3:17 pm

    @betty r Hehe, Betty, I bet they are tasty without onions as well. ๐Ÿ™‚ And thanks for the comment on the photo…refried beans are NOT very photo friendly.

    Reply
  10. Jeanine says

    February 10, 2011 at 3:17 pm

    @Eliana Thanks, Eliana! I think you'd enjoy them…covered with cheese & salsa & dig in! ๐Ÿ™‚

    Reply
  11. Andrea says

    February 15, 2012 at 6:37 pm

    Do you remove the onion before mashing, or just sort of mash it in? I went with door #2 when I made these today, but I think I probably should have removed them, as they didn’t mash up very well.

    Reply
    • Jeanine says

      February 15, 2012 at 6:46 pm

      Actually, I leave the onion in. After cooking for 3+ hours, they are pretty soft, and I haven’t had a problem mashing them (and we’re not huge onion fans here), but I’ve never seen chunks after mashing. HTH.

      Reply
      • Andrea says

        February 15, 2012 at 11:30 pm

        Thanks! There were definitely big chunks of onion in mine, but maybe I just didn’t mash vigorously enough. It was delicious, nonetheless.

        Reply
  12. Michelle Dulansky says

    January 4, 2013 at 1:22 pm

    My youngest loves refried beans, a stockpile in the freezer would be great. Bean and cheese burritos make the best best busy night dinners.

    Reply
  13. Beth says

    December 5, 2013 at 9:39 pm

    How do you freeze them?

    Reply
    • Jeanine Friesen says

      December 8, 2013 at 10:55 am

      I just spoon about 2 cups into a zipper seal bag, seal, squish so it sits flat, and stack them that way in the freezer. Works well!

      Reply

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