Recipe Details
10-Minute Shortcut Refried Beans
Creamy, flavor-packed shortcut refried beans are incredibly easy to make and even harder to stop eating.
What Are Refried Beans?
While the name “refried beans” implies the beans are fried twice, this is actually a common misconception—they only go through one round of frying. Traditional recipes call for cooking dried pinto beans, mashing them, then pan-frying until thick and rich. This method cuts cooking time drastically by starting with pre-cooked canned beans, making it ideal for busy weeknights and last-minute fiestas.
How to Season Refried Beans
This homemade batch gets balanced, zesty flavor from simple kitchen staples: fresh garlic, cumin, chili powder, salt, and bright lime juice. To customize the flavor to your taste, add smoked paprika for deep, smoky depth, diced jalapeño or hot sauce for extra heat, or chopped cilantro for a fresh, herby finish.
What to Serve With Refried Beans
Refried beans are a classic perfect pairing for Mexican rice, of course! Try our wildly popular, community-tested Mexican Rice recipe that’s trusted by thousands of home cooks. You can also use your homemade refried beans in these crowd-pleasing party-ready dishes:
Savory Fabulous Wet Burritos
Cheesy Refried Bean Enchiladas
Quick Easiest Sheet Pan Tacos
How to Store Leftover Refried Beans
Store finished refried beans in an airtight container in the refrigerator for up to four days. Reheat gently in the microwave or over low heat on the stovetop before serving.
Can You Freeze Refried Beans?
Absolutely! You can freeze refried beans for up to three months for long-term storage. Portion them into individual serving sizes, then store in zip-top freezer bags or any other freezer-safe container. Thaw frozen beans in the refrigerator overnight before reheating.
Allrecipes Community Tips and Praise
“This is an amazing recipe,” according to Miz Bonnie. “The best refried beans EVER! So easy and fast and tastes just as good as the ones made from dried beans. It’s now my very favorite refried bean recipe!”
“I love how quick and easy this recipe is,” says Nic. “Great to throw together at the last minute or when you don't feel like cooking. I added some onion but pretty much stuck with the recipe. Good stuff.”
“I absolutely love this recipe,” raves Courtney J. “Super fast and convenient. And it tastes amazing. I'm never going back!”
Ingredients
2 tablespoons canola oil
2 garlic cloves, peeled
2 (15 ounce) cans pinto beans
1 teaspoon cumin
1 teaspoon chili powder
salt to taste
½ lime, juiced
Directions
Gather all your ingredients before you begin cooking.
Heat canola oil in a heavy skillet over medium heat.
Cook whole garlic cloves in the hot oil, turning once, until golden brown on both sides (4 to 5 minutes total). Smash the garlic cloves directly in the skillet with a fork.
Stir pinto beans, cumin, chili powder, and salt into the mashed garlic, then cook until beans are fully heated through, about 5 minutes. Stir occasionally while cooking.
Smash the bean mixture with a potato masher to reach your preferred texture. Squeeze lime juice over the beans and stir until fully combined.
Serve warm and enjoy!