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Homemade Refried Beans

From Auburn, Kansas, Myra Innes shares these special refried beans that are full of homemade flair. And because the recipe makes a big batch, you can sprinkle some with cheese to serve as a Southwestern side dish and use the rest in the two dinners that follow.
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    7 cups


  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 6 tablespoons olive oil, divided
  • 5 cans (15 ounces each) pinto beans, rinsed and drained
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce
  • 1 cup shredded Monterey Jack cheese


  • In a large skillet, saute onion and garlic in 2 tablespoons oil until crisp-tender. Place 2 tablespoons oil in a blender; add half of the onion mixture, and half of the beans, cumin, salt, coriander, pepper, hot pepper sauce and cheese. Cover and process until smooth. Repeat with remaining ingredients.
  • Transfer to a large skillet. Cook, uncovered, over medium heat until heated through. Leftover refried beans may be frozen for up to 3 months.
Nutrition Facts
3/4 cup: 134 calories, 10g fat (3g saturated fat), 8mg cholesterol, 296mg sodium, 7g carbohydrate (1g sugars, 2g fiber), 4g protein.

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Average Rating:
  • basis
    Feb 14, 2016

    We had this last night and we all loved it. I didn't add all the cheese, only did about 1/3 cup, we'll make it again.

  • supababy07
    Feb 28, 2013

    No comment left

  • KrissyShirk
    Oct 15, 2012

    No comment left

  • amy8187
    Mar 11, 2012

    I don't know what I'm missing about this recipe. First of all, our blender would NOT grind up this mixture. I did half the batch at a time like the recipe says and it was like trying to blend concrete. Then we tried the food processor and had the same problem. We finally went after them with the stick blender!They were beyond dry! You have to have some sort of liquid in there. I'm actually wondering if there's a typo in this recipe. We added more olive oil, and eventually chicken broth, to try to get them loose enough to even stir. The flavor was great - I don't any complaints about the seasoning -- they were petrified within about 10 minutes of pulling them off the stove. I'm wondering if maybe leaving the liquid from one or two cans of the beans would help. ???

  • tigres52
    Oct 16, 2010

    I'm sorry but I love refried beans, and this was blah. The Cumin spice was way too much. I would not recommend this dish!

  • tigres52
    Jul 5, 2010

    Unfortunatley, The amount of corriander is way off. They were too sweet, and hard to blend. I would not recommend this recipe

  • Melissa
    Apr 15, 2007

    No comment left