15-Minute Refried Beans (from Canned Beans)

These easy Homemade Refried Beans couldn’t be easier to make! All you need are a couple of cans of beans, garlic, vegetable broth, some spices, and a squeeze of lime, and you’re good to go. These 15-Minute Refried Beans taste so much better than canned and are super versatile.

The Story Behind the Recipe

I have a Crock Pot refried bean recipe that I shared a looooong time ago, and I do love that recipe. But it’s a slow cooker recipe, and by definition, it is for sure slooooowww.

But sometimes you want homemade refried beans in a hurry (or I do!), and this 15-Minute Refried Beans recipe does the trick!

I tested this recipe a handful of times before I got these refried beans exactly right. On the first couple of tries, I used undrained beans – I thought the flavorful broth that the beans come in would be the perfect choice for the liquid that refried beans need. Nope! I forgot the broth can be VERY salty.

So then I tried these refried beans with water. This one works! But when I compared that batch to the batch I made with vegetable broth, I found the broth added a note of flavor that I loved. Either one will work, but I do think the broth gives this refried bean recipe an edge.

Why You’ll Love Quick Refried Beans

No lard – This refried beans recipe is fully vegetarian, swapping olive oil for the traditional lard.

15 minutes – I mean, it’s in the name! Seriously, this is a really quick and easy refried bean recipe.

Freezer-friendly – I love to throw leftovers/partial batches in the freezer for quick and easy tacos, quesadillas, tortillas, or just some good-old-fashioned refried beans and cheese.

Wholesome ingredients – Just beans, olive oil, garlic, spices/seasonings, and a squeeze of lime.

Refried Bean Recipe Ingredients

Olive oil – For sautéing the garlic and to add some fat to the beans.

Garlic – I like to use a generous amount, 3 cloves, minced finely.

Beans – You’ll want two cans of pinto beans. Drain them, but no need to rinse.

Vegetable broth – This is the perfect flavorful liquid to cook down the beans. I highly recommend using a lower-sodium vegetable broth so that you can control the salt content in these refried beans.

Seasonings – Onion powder, chili powder, cumin, salt and pepper. Yum.

Lime juice – This ingredient is optional, but highly recommended. The little hit of tangy acid really hits it home.

Adaptation/Variation

Refried black beans: Swap in black beans for pinto beans.

Cheesy refried beans: Top with a generous amount of shredded cheddar and place the lid on the pot of beans for a minute or so to encourage the cheese to melt. This is honestly one of my favorite easy comfort meals – especially with a flour tortilla for scooping.

How to Make Refried Beans

Mince your garlic, drain your beans (but don’t rinse), and begin heating your olive oil in a large skillet.

Saute the garlic for about a minute, then add the beans, broth, spices, salt, & pepper.

Stir occasionally, smashing the beans with a fork until desired consistency.

Simmer while continuing to stir until your refried beans are the consistency you like.

Squeeze lime juice over the top. Taste and add more salt and pepper if desired.

Devour!

Ideas for Serving

Use them as the filling for these Crispy Baked Refried Bean Tacos (recipe coming soon!)

Make a big batch of Refried Bean & Cheese Burritos.

Spread them on a crisp corn tortilla and make tostadas. Yum!

Throw some in a bowl, smother in cheddar cheese, and enjoy a comfort meal.

Tips for Success

Drain your beans! I don’t recommend using the liquid the canned beans come in. It can just be too salty.

Remember that your refried beans will continue to thicken as they cool, so if you stop cooking/smashing the beans when they’re still a little thin, they’re likely to thicken up to the perfect consistency.

I hope this easy 15-Minute Refried Beans recipe is your new favorite go-to bean recipe! I love this easy pantry recipe and make these refried beans all. the. time.

15-Minute Refried Beans

These homemade refried beans use 2 cans of pinto beans, garlic, seasonings, & a squeeze of lime. They take just minutes & are shockingly good!

Prep Time 10 minutes

Cook Time 8 hours

Total Time 8 hours 10 minutes

Servings

Author Kare

Ingredients

2 tablespoons olive oil3 medium cloves garlic minced2 15-ounce cans pinto beans drained but not rinsed1/2 cup low-sodium vegetable broth1 teaspoon onion powder1 teaspoon chili powder1 teaspoon cumin1/2 teaspoon kosher salt + more to taste2 tablespoons fresh lime juice from 1/2 a lime; optional

Instructions

Place a large skillet over medium-low heat. Add the olive oil. When hot, add the garlic. Sauté for about a minute, stirring frequently, until fragrant but NOT browned.

Add the beans, broth, onion powder, cumin, chili powder, and salt.

Cook, mashing the beans with a fork as you go and stirring occasionally, for about 10 minutes until thickened.

Squeeze lime juice over the top. Taste and add more salt if desired. Beans will thicken more if desired.