Quick, easy refried beans made with canned pinto beans. Seasoned with onion and garlic, cooked in bacon drippings, then mashed until smooth.
Refried beans are one of my favorite parts of a Mexican meal: creamy, savory, and satisfying. These restaurant-style refried beans are a simple, authentic-tasting shortcut you can make at home in under 30 minutes using canned pinto beans. They pair perfectly with tacos, enchiladas, burritos, huevos rancheros, or just warm tortillas on the side.
Why this recipe is quick and easy
Canned pinto beans eliminate the long soak-and-simmer step required for dried beans, while still delivering great texture and flavor. With basic aromatics—onion and garlic—and a potato masher, you can make smooth, restaurant-style refried beans on the stovetop in a single skillet in about 25 minutes total.
Which canned beans to use
Pinto beans are traditional and my preference for refried beans. Use one 16-ounce can and do not drain the liquid—using the whole can keeps the beans creamy and speeds cooking. Black beans are a fine alternative if you prefer them, but pinto gives the most classic flavor and texture.
How to make refried beans with canned pinto beans
Traditional refried beans are cooked, mashed and then “fried” in fat to develop flavor. I like bacon drippings for the smoky richness, but lard or corn oil work well too. The method below is straightforward and forgiving.
Steps at a glance:
- Sauté finely diced onion in bacon drippings (or lard/corn oil) until softened and starting to brown, then add minced garlic and cook 30 seconds until fragrant.
- Add one undrained 16-ounce can of pinto beans and about 1/4 cup water. Bring to a gentle simmer.
- Use a potato masher to mash the beans to your preferred consistency, simmering and mashing for about 7–10 minutes until thickened and mostly smooth.
- Season with kosher salt and freshly ground black pepper. Serve topped with crumbled queso fresco or your favorite shredded cheese.
What to serve with refried beans
- As a side dish with crumbled queso fresco or melted shredded cheese like cheddar or Monterey Jack.
- Inside tacos, quesadillas and burritos as a creamy filling layer.
- Alongside enchiladas, chile verde, or any Mexican-style main with warm flour or corn tortillas.
- As a base for huevos rancheros or served with sliced avocado and pickled onions.
Recipe tips and notes
- Beans thicken as they cool, so stop mashing when they’re slightly looser than your desired final texture.
- If you don’t save bacon drippings, cook some bacon and reserve the fat, or use the cooked bacon as a garnish.
- Lard or bacon drippings give the most authentic flavor; corn oil is a good vegetarian option.
- Add a pinch of ground cumin while sautéing the onions for an extra layer of flavor.
- To reheat, microwave leftovers until warm, or reheat in a skillet with a splash of water to loosen and restore creaminess.
Keep canned pinto beans in your pantry and save bacon drippings when you can—this easy method will have you making refried beans at home all the time. Enjoy!
Easy Refried Beans
Ingredients
- 2 tablespoons bacon drippings, lard, or corn oil
- ½ onion, finely diced
- 2 cloves garlic, finely minced
- 1 (16-oz.) can pinto beans, undrained
- ¼ cup water
- Kosher salt and pepper, to taste
- Crumbled queso fresco, for serving
Instructions
- Heat bacon drippings in a medium-large skillet over medium heat. Add the diced onion and cook, stirring, until softened and beginning to brown. Add the garlic and cook until fragrant, about 30 seconds.
- Add the undrained can of pinto beans and ¼ cup water. Bring to a simmer, then mash with a potato masher to your desired consistency. Continue simmering and mashing about 7–10 minutes until the mixture thickens and becomes mostly smooth.
- Season with kosher salt and pepper to taste. Serve topped with crumbled queso fresco.
Recipe Notes
- Beans will thicken as they cool; if you prefer a looser texture, mash less or add a splash more water.
- Substitute lard or corn oil if you do not want to use bacon drippings.