Refried Beans

Side Dishes

Refried Beans

Homemade refried beans are infinitely better than canned, and keeping some of the beans whole adds more texture to the dish.


7 cups

Total Time

Print Recipe

Share Recipe





Test Kitchen Tip

Keep an eye on the beans as they cook. If they become too thick, thin them with a little water.


Soak and cook beans according to package directions. Purée half the beans in a food processor.

Sauté garlic, cumin, chili powder, and coriander in oil in a large sauté pan over medium heat until garlic softens but doesn’t brown, about 2 minutes.

Stir puréed and remaining whole cooked beans into garlic mixture; reduce heat to low.

Add ½ cup water; cook beans until water is absorbed. Continue adding water in ½-cup increments and cook beans to desired consistency. Stir in 1/4 cup scallions, salt, and lime juice.

Transfer beans to a serving dish; keep warm. Garnish beans with queso fresco and remaining ¼ cup scallions just before serving.


Purée half the beans and leave the rest whole for a dish that’s more textured than typical refried fare.

Nutritional Facts

Nutritional Facts

Per 1/4 cup

Calories: 79

% Daily Value*

Total Fat 1g 1%

Saturated Fat 0g 0%

Cholesterol 1mg 0%

Sodium 83mg 3%

Carbs 12g 4%

Fiber 3g 12%

Protein 4g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!