Rating: 5 stars
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I used a couple of the other recipes on here for a guideline and did my own thing. It turned out so well that I thought I would share this recipe for the best refried beans. Top with grated cheese if desired. Enjoy with chips, in a burrito, etc.


Recipe Summary test

15 mins
1 hr 35 mins
8 hrs
9 hrs 50 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Put the pinto beans in a bowl and cover with 2 inches of water. Soak for 8 hours to overnight.

  • Transfer the beans to a medium saucepan and cover with water by about 1 inch. Add onion, garlic, chili powder, cumin, celery seed, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and let cook for 1 1/2 hours.

  • Use a colander to separate the liquid from the solids. Transfer the solids to a food processor with diced tomatoes, hot sauce, oregano, and cayenne. Blend to desired consistency.

Cook's Notes:

When I made this, I added the spices to the food processor because the first spices weren't enough. I don't know how it would change if you added the cayenne to the beans before you cook them (perhaps they would be more spicy?). However, I would definitely wait until the end to add the oregano, Tapatio(R), and tomatoes so you don't lose their flavors.

You can save the cooking liquid for a soup base.

Nutrition Facts

169 calories; protein 9.8g; carbohydrates 30.9g; fat 0.9g; sodium 295.1mg. Full Nutrition

Reviews (1)

Rating: 5 stars
These beans are soooo good! The only change I made was using regular oregano because I wasn’t able to find Mexican oregano. Other than that, I made the recipe as is. It makes a great base layer for my chicken fajita bowls! Thanks for an awesome recipe! Read More