Creamy Refried Beans

By SmartyPlants | December 20, 2020
Makes 6 servings
Homemade refried beans are the best! Creamy and delicious, these beans are traditionally made with pinto beans. The dried beans are cooked, mashed into a paste, and then baked or fried with onions, garlic, and lard. We leave out the lard and keep them simple. These beans are great with rice, in burritos, on tostadas and as a side with tacos!


1 pound dried pinto beans, rinsed and soaked for at least 6 hours
2 cups yellow onion, chopped
4 cloves garlic, chopped
4 cups vegetable broth
2 cups water
1 teaspoon granulated garlic
2 teaspoons ground cumin
2 teaspoons sea salt, more to taste


  1. Put all of the ingredients into a large pot and bring to a boil. Then, turn the heat to low, cover the pot and simmer for about 1 ½ - 2 hours or until the beans are soft, stirring every so often to prevent sticking. When the beans are soft, continue to cook uncovered, until most of the liquid is absorbed.

  2. Once most of the water is absorbed, remove the pot from the heat. If they still look a little watery, that's fine. They will eventually absorb the liquid. Mash the beans down with a potato masher. It’s kind of a workout smashing those beans down! Allow the beans to sit, and they will thicken up. Adjust salt to taste.

Recipe Notes

Store your leftovers in the fridge for up to a week. You may even have to add some water before serving again because they really thicken up as they sit!

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