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.
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
Easy, Healthy Refried Beans Recipe:
Refried Beans
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
Don’t forget to PIN THIS recipe for Refried Beans for your next fiesta!
Recipe and images updated February 2018.
Carolyn-What Life Dishes Out says
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. 🙂
Kim-Cook it Allergy Free says
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! 😉
honeybeecooksjackfruit says
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 🙂
betty r says
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?? 🙂
And now I am hungry for Mexican food..
Eliana says
I'm not normally a fan of refried beans but I think I can get behind these. You made them look super delish.
Jeanine says
@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! 🙂
Jeanine says
@Kim-Cook it Allergy Free Ha, Kim, me too! Chips are sort of optional. Glad that I'm not the only one. 🙂
Jeanine says
@honeybeecooksjackfruit Aw, Honeybee, thank you so much! Thanks for popping in, and understanding. And yeah, those cinnamon buns…let me tell ya…YUM! 🙂
Jeanine says
@betty r Hehe, Betty, I bet they are tasty without onions as well. 🙂 And thanks for the comment on the photo…refried beans are NOT very photo friendly.
Jeanine says
@Eliana Thanks, Eliana! I think you'd enjoy them…covered with cheese & salsa & dig in! 🙂
Andrea says
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.
Jeanine says
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.
Andrea says
Thanks! There were definitely big chunks of onion in mine, but maybe I just didn’t mash vigorously enough. It was delicious, nonetheless.
Michelle Dulansky says
My youngest loves refried beans, a stockpile in the freezer would be great. Bean and cheese burritos make the best best busy night dinners.
Beth says
How do you freeze them?
Jeanine Friesen says
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!