Homemade Refried Beans (Oil-Free)
Looking for easy, healthy homemade refried beans? This simple recipe shows you how to make delicious, oil-free refried beans using either canned beans for convenience or freshly cooked beans for a from-scratch option. Packed with flavor and ready in no time, these plant-based refried beans are perfect for tacos, burritos, bowls, and more!
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Refried beans are such a staple in Mexico because they’re simple, satisfying, and incredibly versatile—basically the kind of food that shows up everywhere and never gets old. They’ve been part of everyday cooking for generations, turning humble beans into something creamy, flavorful, and comforting.
Whether they’re tucked into plant-based tacos, spread on tortillas, piled over vegan hearty nachos, or served on the side, refried beans have a way of bringing everything together—and honestly, once you’ve had a good batch, it’s easy to see why they’re so loved!
What Are Refried Beans?
Despite the name, “refried” beans aren’t actually fried twice. The term comes from the Spanish dish frijoles refritos—where frijoles means beans and refritos means “well-fried” or “thoroughly cooked.” In this case, “re” means “very,” not “again.”
Traditionally, refried beans are made with pinto or black beans that are slow-cooked on the stove, in a crockpot, or in an Instant Pot. They’re then cooked again in a pan with added fat (often lard) and mashed to create a creamy texture.
In this version, we skip the added fat and keep things simple and nutritious—leaving you with flavorful, oil-free beans. For those eating a plant-based diet, beans are a great protein-rich alternative to meat, with about 12–15 grams of protein per cup. They’re also packed with essential nutrients like iron, folate, magnesium, potassium, and antioxidants.
Why You’ll Love This Recipe
- They’re creamy without the cream. No oil, no lard—just simple ingredients blended into that rich, comforting texture we all love.
- Pantry-friendly and budget-friendly. You can whip these up with a can of beans or go from scratch—either way, it’s an affordable staple that stretches meals.
- Weeknight fast OR slow Sunday easy. Short on time? Use canned beans. Want that from-scratch feel? Let them simmer low and slow. You’ve got options.
- They go with everything. Tacos, burritos, bowls, nachos, or just a spoon straight from the pot (no judgment here).
- Packed with plant-based goodness. These beans bring the protein, fiber, and nutrients—so they’re as nourishing as they are satisfying.
- Kid-friendly and crowd-approved. Even picky eaters tend to love the creamy texture and mild, savory flavor. These are a favorite of the recipe creator’s three-year-old daughter.
- Totally customizable. Like it spicy? Add heat. Want it extra garlicky? Go for it. This recipe is easy to make your own.
- Perfect for meal prep. Make a batch and enjoy it all week. They reheat beautifully and even freeze well.
- Comfort food you can feel good about. All the cozy, none of the heaviness. That’s a win in my book!
Ingredients for Homemade Refried Beans
🫘 Beans (Pinto or Black Beans – canned or freshly cooked) – The heart of the recipe! Beans create that creamy texture and are packed with plant-based protein, fiber, and nutrients.
🌶️ Chipotle Sauce (adjust to taste) – Adds a smoky, slightly spicy depth of flavor. You can use more or less depending on how much heat you like!
🍋 Lime Juice – Brightens everything up! A squeeze of lime balances the richness and adds a fresh, zesty finish.
🧂 Sea Salt – Enhances all the flavors and brings the dish together—don’t skip it!
🌿 Cumin, Garlic Powder & Onion Powder – This trio builds the flavor base—adding warmth, depth, and a savory richness that gives these beans their classic, irresistible taste.
🥫 Homemade vs. Store-Bought Beans (and Broth vs. Water)
When it comes to homemade vs. store-bought beans, the biggest differences aren’t in how they look—but in flavor, nutrition, and flexibility. Homemade beans tend to have a richer, more developed taste, and you have full control over the ingredients, including the amount of salt and seasonings. They’re also incredibly budget-friendly, since dried beans are inexpensive and yield a large amount once cooked.
On the other hand, store-bought beans are all about convenience. They require no prep time, have a consistent texture and flavor, and are a great option when you need to get a meal on the table quickly. Having a few cans on hand can be a lifesaver for busy days.
The same idea applies when choosing between vegetable broth and water. Vegetable broth adds an extra layer of flavor that enhances the overall dish, while water works perfectly well in a pinch when you need something quick and simple.
Slow Cooker Refried Bean Method from Scratch (Dry Beans)
Making refried beans in a slow cooker is one of the easiest and most hands-off methods you can use. Simply add your ingredients, set it, and let the slow cooker do the work—no need to stand over the stove or check on it constantly. It’s perfect for busy days or even overnight cooking, allowing you to wake up or come home to perfectly tender beans ready to mash.
The slow cooking process also enhances the flavor in a way that quicker methods can’t. As the beans cook low and slow, they absorb all the seasonings, creating a deeper, richer taste. At the same time, the gentle heat helps the beans become incredibly soft and creamy, making them ideal for achieving that classic refried bean texture.
Another big advantage is how practical and budget-friendly this method is. Cooking dry beans in a slow cooker is very economical, and it makes it easy to prepare a large batch at once. You can enjoy them throughout the week or freeze portions for later, all while keeping cleanup simple with just one pot.
For this refried bean recipe, I like to cook a whole pound of dry beans (5-6 cups cooked) and freeze them to use later.
How to Make Refried Beans (Step-by-Step)
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: If you want to use canned beans, skip this first step because the beans will already be cooked.
When making dry beans from scratch, I like to cook a whole pound of dried beans (5-6 cups after cooking) and eat them whole throughout the week or freeze them for later.
You can do that too, or I’m also going to give you instructions for making only what is needed for this refried beans recipe–3 cups cooked beans. The beans will cook for a long time and will absorb liquid as they soften. Reserve 1/4 cup of the bean juice after cooking.
- For batch cooking the beans, add 1 pound of dry beans, 2 teaspoons of salt, 2 cloves of garlic, 2 bay leaves, and 8-9 cups of water to your slow cooker. Cover and cook on HIGH for 6-8 hours or LOW for 8-10 hours.
- For making only enough beans for this recipe, add 1 cup of dry beans, 1 teaspoon salt, 1 clove of garlic, 1 bay leaf, and 4-5 cups of water to the slow cooker. Cover and cook on HIGH for 4-6 hours or LOW for 6-8 hours.
STEP #2: In a saucepan, add the vegetable broth, onion powder, garlic powder, cumin, salt, lime juice, and chipotle sauce and cook on medium heat, stirring to combine. Continue to stir occasionally as it begins to simmer.
STEP #3: Add the fresh-cooked beans + 1/4 cup of the bean juice. Stir, cover, and let cook for about 5 minutes.
If using canned beans, include the liquid (no need to drain).
STEP #4: Reduce the heat to low. Using a potato masher or the back of a fork, mash about half of the beans, or until you reach your desired consistency. Continue cooking uncovered if the mixture is too thin, allowing excess liquid to evaporate. If the beans become too thick, simply add a little more broth.
STEP #5: Taste and adjust seasoning as needed, adding more salt or lime juice if desired. Serve warm, or cover and keep warm until ready to serve.
Plant-Based Protein: Why Beans Are a Great Choice
Beans have become one of my favorite go-to ingredients, and for good reason—they’re one of the best sources of plant-based protein you can find. Whether it’s pinto beans, black beans, or lentils, they’re packed with about 12–15 grams of protein per cup, along with fiber that helps keep you full and satisfied. When you’re eating a whole food, plant-based diet, beans are such an easy and affordable way to replace meat without missing out on nutrition.
What I really love is how versatile they are. You can turn them into creamy refried beans, toss them into soups and salads, or build an entire meal around them. They soak up flavor beautifully and can be seasoned in so many different ways, which means you never get bored. Plus, they’re loaded with important nutrients like iron, magnesium, potassium, and antioxidants—so they’re doing a lot of good for your body behind the scenes.
What to Serve with Refried Beans
To get you started, here are some more of our favorite dishes served with refried beans. They have an infinite variety of uses!
- Serve as a side dish with your favorite healthy Mexican dishes.
- Stuff your burritos, or serve on top of a tostada, and of course, inside your healthy fiesta tacos!
- Serve with baked tortilla chips as a bean dip.
- Use in our amazing party-friendly 7 Layer Dip!
- Great with rice
How to Store and Reheat Mexican Refried Beans
Once the beans have completely cooled, transfer them to freezer-safe bags. Be sure to include some of the cooking liquid in each bag, dividing it evenly to help keep the beans moist and make reheating easier.
They can be stored in the freezer for several months and are perfect to use in a variety of dishes—especially when frozen whole and ready to grab when you need them.
Frequently Asked Questions
Pinto beans are the most traditional, but black beans also work wonderfully. Both create a creamy texture and absorb flavors well.
Yes! You can make delicious, creamy refried beans without any oil or lard. Using broth and mashing the beans creates a rich texture while keeping them light and healthy.
No need to drain them for this recipe. The liquid in the can helps create a smooth, creamy consistency and adds flavor. It’s a good idea to use low-sodium canned beans.
Mash more of the beans and let them simmer a bit longer to thicken. If needed, add a splash of broth to reach your desired consistency.
Stored in an airtight container, refried beans will stay fresh in the refrigerator for about 4–5 days.
More Mexican-Inspired Bean Recipes
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Refried Beans (Oil-Free)
Ingredients
Slow Cooker Beans (skip this if using canned beans)
- 1 cup dry pinto beans + reserve 1/4 cup bean juice (this will make 3 cups cooked beans) (or 2 cups for batch cooking)
- 1 clove garlic (or 2 cloves for batch)
- 1 teaspoon sea salt (or 2 teaspoons for a batch)
Refried Beans
- 3-4 cups cooked pinto beans (fresh or canned) equals 2 (15 oz) cans
- 1/4 cup vegetable broth
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon sea salt or to taste
- 1 teaspoon lime juice (about 1/2 medium lime)
- 1 tablespoon chipotle sauce (or to reach desired spicyness)
Instructions
- If you want to use canned beans, skip this first step because the beans will already be cooked.When making dry beans from scratch, I like to cook a whole pound of dried beans (5-6 cups after cooking) and eat them whole throughout the week or freeze them for later.You can do that too, or I'm also going to give you instructions for making only what is needed for this refried beans recipe–3 cups cooked beans. The beans will cook for a long time and will absorb liquid as they soften.For batch cooking the beans, add 1 pound of dry beans, 2 teaspoons of salt, 2 cloves of garlic, 2 bay leaves, and 8-9 cups of water to your slow cooker. Cover and cook on HIGH for 6-8 hours or LOW for 8-10 hours.For making only enough beans for this recipe, add 1 cup of dry beans, 1 teaspoon salt, 1 clove of garlic, 1 bay leaf, and 4-5 cups of water to the slow cooker. Cover and cook on HIGH for 4-6 hours or LOW for 6-8 hours.
- In a saucepan, add the vegetable broth, onion powder, garlic powder, cumin, salt, lime juice, and chipotle sauce and cook on medium heat, stirring to combine. Continue to stir occasionally as it begins to simmer.
- Add 2 cups fresh-cooked beans + 1/4 cup of the bean juice. Stir, cover, and let cook for about 5 minutesIf using canned beans, include the liquid (no need to drain).
- Reduce the heat to low. Using a potato masher or the back of a fork, mash about half of the beans, or until you reach your desired consistency. Continue cooking uncovered if the mixture is too thin, allowing excess liquid to evaporate. If the beans become too thick, simply add a little more broth.
- Taste and adjust seasoning as needed, adding more salt or lime juice if desired. Serve warm, or cover and keep warm until ready to serve.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About the Chef
Sarai Leo Matsui enjoys creating delicious Mexican, American, and Japanese dishes that bring together flavors from the cultures she loves. She is bilingual, a talented photographer, and loves thrifting and discovering new treasures along the way. Sarai lives in Western North Carolina with her husband and young daughter, where she enjoys cooking, creating, and sharing food with her family. Read More…
Is the chipotle sauce store bought or homemade? The picture made it look thin not creamy.
I have a fantastic chipotle sauce that you will love. This link will take you to it. It’s nice and creamy.
I absolutely love these refried beans! My niece Sarai made them for a 7-Layer Bean Dip, and they were so creamy and flavorful—I couldn’t get enough. Can’t wait to share that dip recipe with you soon!