These quick and easy refried beans are a deliciously healthy addition to any dish.

These easy, authentic-style refried beans take less than 10 minutes to make and don’t use vegetable oil or lard. Top them with freshly crumbled cojita cheese (queso fresco) and you’ve got yourself a knock-out side dish or dip!

Authentic flavor without all the fat

A few years ago, my sister-in-law’s mother came to stay with us for the summer.

Consuelo, my sister-in-law, is from Guatemala, and her mom, who we like to call Mamita, still lives there. For 3 months straight, Mamita spoiled us with authentic Guatemalan food using the recipes she grew up making with her mother and grandmother. We would stand in the kitchen in absolute awe, watching her and taking notes in hopes that we could replicate some of the delicious meals she made for us. One of our absolute favorite side dishes that Mamita served with almost every meal was homemade refried beans.

After Mamita went back to Guatemala, Consuelo continued to bless us with this delicious side dish and we were HOOKED. Not only did the canned versions lack the flavor of their homemade refried beans, most store-bought ones were filled with ingredients we couldn’t even pronounce (like highly processed hydrogenated oils). Because nothing else seemed to compare, we decided to start making them ourselves. Once we realized just how simple refried beans were to prepare, they became a staple in our refrigerator.

Canned beans vs. raw

To save time, we’re using canned beans in the recipe. You can certainly use raw beans (like Mamita and my sister-in-law do) and cook them in a pressure cooker (like an Instant Pot), slow cooker or on the stovetop.

What is queso fresco cheese?

Queso fresco is a Mexican cheese that’s easily crumbled and often used to top dishes like enchiladas, tacos, and beans, Its fresh, milky, yet slightly tangy flavor makes it an amazing accompaniment to a variety of dishes. It can provide a light contrast to a heavier dish, like a Chicken Enchilada Casserole or Huevos Rancheros Breakfast Casserole, or complement something equally as light, like grilled veggies.

Prep ahead

These refried beans can be stored in the refrigerator for up to 4 days or frozen in an airtight container (mason jars work well) for up to 3 months.

Serve these refried beans with:

Some great ways to reinvent your leftovers:

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Healthy Homemade Refried Beans (Easy + Authentic + Oil Free)


  • Course: ,
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x

Description

These easy, authentic-style refried beans take less than 10 minutes to make and don’t use vegetable oil or lard. Top them with freshly crumbled cojita cheese (queso fresco) and you’ve got yourself a knock-out side dish or dip!


Ingredients

Scale
  • 1 (15 oz.) can black or pinto beans, drained and rinsed
  • 1/3 cup water
  • 1/2 teaspoon virgin coconut oil (for greasing the pan)
  • 1 teaspoon minced garlic
  • 1/2 cup chopped onion (about 3/4 small onion)
  • 1/4 teaspoon Himalayan pink salt
  • queso fresco (optional topping)

Instructions

  1. Add beans and water to high-powered blender or food processor. Blend until beans become a paste. If you don’t have a high-powered blender you can mash by hand, but beans will not be as smooth and creamy.
  2. Heat a medium saucepan over medium heat. Add coconut oil, garlic and onions. Sauté for 2-3 minutes, until onions are slightly translucent in color. Add bean puree and reduce heat to low, stirring every 1-2 minutes, until refried beans are warm. Top with crumbled queso fresco and enjoy!

Notes

Vegan: For a vegan version omit the queso fresco.

Always check for FfL-friendly ingredients.

We recommend organic ingredients when feasible.

Nutrition

  • Serving Size: 4

Keywords: Homemade Refried Beans, Refried Beans

Category :Recipes
Method :Too Easy, 30 Minute Meals
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