Refried Beans Recipe with Canary Beans
If you make this Refried Beans Recipe with Canary Beans you may never go back to the canned variety! These refried beans are easy to make and are a fantastic side dish or ingredients for Mexican dinners.
This post may contain affiliate links. See my Disclosure Policy for more info. This post was originally published May 9, 2017.
Table of Contents
Refried Beans Made With Canary Beans
These Refried Beans have the creamiest consistency thanks to the Canary Beans, also known as Mayocoba beans. These Peruvian beans are similar to pinto beans and taste great with any of your favorite Mexican dishes!
Maybe you haven’t heard of canary beans. These beans are not as mainstream as pinto beans, but they should be. Canary beans are creamier with a delicate flavor and are extremely versatile. They are perfect for this Refried Beans Recipe!
What Beans To Use For Refried Beans
This recipe uses canary beans but you can use pinto beans or black beans in their place.
This Homemade Refried Beans Recipe uses dried beans. You can make refried beans with canned pinto or black beans by draining, rinsing, adding the seasoning then mashing and refrying.
Are Refried Beans Healthy
Yes, beans have a ton of protein, fiber, vitamins and minerals. Beans are super nutritious! Now what you choose to do with them can affect how healthy the overall dish is. But the beans alone are a powerhouse of nutrition.
Do You Soak Beans Before Cooking
You can or not. I used to always soak beans before cooking but have switched to non-soaking over time. The difference is negligible in my opinion so I just skip that step now. I’m all about quick, easy no-fuss recipes.
If you prefer to soak your beans go ahead and do so.
Ingredients Needed For Homemade Refried Beans (screenshot for grocery list)
- Dried Canary Beans (or pinto or black beans)
- Low Sodium Vegetable Broth, (or chicken stock)
- Sweet Onion
- Salt
- Garlic Powder
- Cumin
- Water
How To Make Refried Beans
- Combine beans, vegetable broth and onion in a 3.5 quart pot. Bring to a boil. Reduce heat and simmer for 2.5-3 hours or until beans are tender. Add water while cooking as needed to prevent burning. During the last 15 minutes of cook time, add salt, garlic powder and cumin.
- Remove from heat and let cool 5-10 minutes. Mash or blend to desired consistency.
- Pan fry beans in large skillet over medium heat for approximately 5 minutes while stirring. 1-2 teaspoons of oil or lard may be added to beans before frying. Salt/pepper to taste.
Are Refried Beans Vegetarian
Yes, if you make these beans with vegetable broth and fry them in oil instead of animal fat then these beans are vegetarian and vegan friendly.
Why Are They Called Refried
The beans are not fried twice but they are cooked twice, hence the name refried. First we cook the beans to soften them. Then the beans are fried up in a skillet with oil or fat for that great refried texture.
How To Use Refried Beans
I like to eat refried beans on a tortilla topped with shredded cheese, sour cream and cilantro. These beans are great for bean bowls, tacos, burritos, nachos, chimichangas or as a dip for tortilla chips. Here are a few more recipes to serve with refried beans:
Baked Tortilla Chips – Chicken Taco Casserole – Sheet Pan Chicken Fajitas – Carne Asada Tacos – Oven Baked Tacos
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Canary Refried Beans Recipe
Equipment
Ingredients
- 2 Cups Dried Canary Beans rinsed and sorted (or pinto beans)
- 64 ounces Broth (vegetable or chicken)
- 1 Sweet Onion (chopped)
- Generous Pinch Salt
- 2 teaspoon Garlic Powder
- 2 teaspoon Cumin
- 1 teaspoon Chili Powder
- Water as needed
Instructions
- Combine beans, broth and onion in a 3.5 quart pot. Bring to a boil. Reduce heat and simmer for 2.5-3 hours or until beans are tender. Add more water while cooking as needed to prevent burning. During the last 15 minutes of cook time, add salt, garlic powder , cumin and chili powder.
- Remove from heat and let cool 5-10 minutes. Mash or blend to desired consistency. Salt and pepper to taste.
Refried Beans
- Pan fry beans in large skillet over medium heat for approximately 5 minutes while stirring. 1-2 teaspoons of oil or lard may be added to beans for frying.
Notes
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
I need to try this – such a good idea!
Thanks Matt! So much better than canned beans 🙂
I have actually never made my own re-fried beans! I TOTALLY need to try these!
You must! Be warned that you will never be able to enjoy canned beans in the same way after you have homemade 🙂
I love making homemade beans – this looks so good!
Thanks! 🙂
Homemade refried beans are the best and freeze really well! Bookmarking your recipe 🙂
What kind of cheese do you prefer?
I like colby jack because it has good flavor and it melts.
I think maybe the recipe is wrong. That looks like more than 1/2 cup of beans in the pictures. Is 1/2 cup the correct amount?
I made these today and I will make them again. They are very good. I added 2 generous pinches of Mexican Oregano. Rubbed it between my fingers before adding to pot. Because I live 5000 feet above sea level, I soaked the beans overnight. I only used 7 cups of broth to cook the beans and ended up removing some of the broth before smashing the beans. I left them in the broth instead of refrying. We are a fan of charro beans and liked the broth.