Homemade Refried Beans🥗 Side

Name: Homemade Refried Beans
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Ingredients: 2 cans (15 oz each) pinto beans, drained (reserve 1/2 cup liquid); 2 tbsp lard or vegetable oil; 1/2 onion, finely diced; 2 cloves garlic, minced; 1/2 tsp cumin; 1/4 tsp chili powder; Salt to taste; 1/4 cup queso fresco, crumbled (for topping)

Creamy, flavorful refried beans from scratch. So much better than canned.

By Sarah Chen, Home Cook Enthusiast

Prep: 5 minCook: 15 minServes: 6

beans mexican quick comfort-food

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Good Mexican-inspired cooking is all about bold flavors and fresh ingredients coming together without fuss, and this recipe captures that spirit perfectly. This homemade refried beans is the kind of meal that gets everyone to the table fast — it is vibrant, satisfying, and endlessly customizable to suit your household's tastes.

Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long.

Set out the toppings buffet-style and let everyone build their own — it is half the fun and means everyone gets exactly what they want. This recipe also works beautifully as a base for burrito bowls, nachos, or a loaded quesadilla the next day.

Ingredients

2 cans (15 oz each) pinto beans, drained (reserve 1/2 cup liquid)
2 tbsp lard or vegetable oil
1/2 onion, finely diced
2 cloves garlic, minced
1/2 tsp cumin
1/4 tsp chili powder
Salt to taste
1/4 cup queso fresco, crumbled (for topping)

Instructions

Heat lard or oil in a large skillet over medium heat.
Saute onion until softened, about 5 minutes. Add garlic and cook 30 seconds.
Add beans, cumin, and chili powder. Stir well.
Mash beans with a potato masher to desired consistency, adding reserved liquid as needed.
Cook 5-7 minutes, stirring frequently, until thick and creamy.
Season with salt. Top with crumbled queso fresco.