The Best Refried Beans Recipe with Brown Butter and Chipotle

This is, without a doubt, the best homemade refried beans recipe you will ever try.

I feel like I can say that with confidence because I spent years being terribly underwhelmed by refried beans. Whether they came from a can or a restaurant, they were always just… there. A mushy, bland sidekick to the more exciting tacos and enchiladas on my plate. It was a shame, really, because I love beans.

The turning point came after a Saturday lunch at a little Tex-Mex place my husband, bless his heart, wanted to try. The beans were particularly sad that day. I looked at the pale, pasty scoop on my plate and thought, “There has to be a better way.” I went home on a mission.

I knew the basics, of course. Beans, onion, garlic, some kind of fat. Traditionally, that fat is lard, which is fine, but it wasn’t giving me the “wow” factor I was searching for. My mind wandered to French cooking, of all places, and the magic of beurre noisette, or brown butter. It has this incredible nutty, toasted flavor that makes everything it touches richer and more complex.

So, I tried it. I melted butter in my skillet and let it cook just a little longer, until it turned golden brown and smelled like heaven. Then I added my onions, garlic, and another secret weapon, a little minced chipotle pepper for some smoky heat. Y’all, the result was a revelation. These are not your average refried beans. They’re creamy, rich, nutty, smoky, and absolutely unforgettable.

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Why This Refried Beans Recipe Works

Refried beans, or frijoles refritos, are a cornerstone of Mexican and Tex-Mex cuisine. The name is a little misleading, as “refritos” actually means “well-fried,” not “fried again.” The process has always been simple: cook beans, then mash and fry them with some kind of fat and seasonings. For generations, that fat was typically pork lard, which gives the beans a savory, rich flavor and a wonderfully smooth texture.

It’s a beloved dish because it’s comforting, filling, and incredibly versatile. It can be a simple side dish, a hearty filling for burritos, or the foundational layer in a delicious dip. While the classic version is wonderful, I always felt there was room to build on that foundation and create something with more layers of flavor.

That’s where my two little twists come into play. First, we swap the lard for brown butter. This is the game changer, y’all. By cooking the butter until the milk solids toast, we create a deep, nutty, and almost caramel-like flavor that you just don’t get from oil or plain melted butter. It adds an incredible richness that complements the earthy pinto beans perfectly.

Second, we introduce a minced chipotle pepper in adobo sauce. This isn’t just for heat. Chipotles are smoked and dried jalapeños, and they bring a smoldering, smoky depth that cuts through the richness of the butter and beans. A little bit of the adobo sauce adds a tangy, savory note that ties everything together. The combination of nutty brown butter and smoky chipotle transforms this humble side dish into a star attraction.

Ingredients for Refried Beans

The magic of this recipe lies in using simple, quality ingredients and letting our special technique bring out their best flavors. Here’s exactly what you’ll need to make these incredible refried beans.

• 4 tablespoons unsalted butter
• 1/2 medium white onion, finely chopped
• 3 cloves garlic, minced
• 1 chipotle pepper in adobo sauce, minced (plus 1 teaspoon of the adobo sauce)
• 1 teaspoon ground cumin
• 1/2 teaspoon dried Mexican oregano
• Two 15-ounce cans of pinto beans, rinsed and drained
• 1/2 cup reserved bean cooking liquid, chicken broth, or water, plus more as needed
• 3/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lime juice

The star ingredient here is undoubtedly the unsalted butter. It’s crucial to use unsalted so you can control the final seasoning, especially since we’re adding kosher salt later. The whole point is to brown it, so a good quality butter will yield a richer, nuttier flavor.

For the chipotle pepper in adobo, you’ll find these in a small can in the international aisle of most grocery stores. One pepper provides a nice, smoky warmth without being overwhelmingly spicy. If you love heat, feel free to add another. Don’t skip the teaspoon of the sauce, it adds so much tangy flavor!

I also recommend seeking out Mexican oregano if you can. It has a more citrusy and earthy flavor compared to the Mediterranean oregano common in Italian cooking, which is more minty. It’s a small detail that adds another layer of authentic flavor to these refried beans.

Lastly, a splash of fresh lime juice at the end is non-negotiable. It doesn’t make the beans taste like lime. Instead, its acidity brightens up all the rich, savory, and smoky flavors, making the entire dish taste more vibrant and balanced.

Step-by-Step Instructions For Making Refried Beans

Making these refried beans is a straightforward process, but paying attention to the details in each step is what will give you that restaurant-quality, or dare I say, better-than-restaurant-quality result right in your own kitchen.

Step 1: Brown the Butter

Place a heavy-bottomed skillet, like a cast iron or a Dutch oven, over medium heat. Add your four tablespoons of unsalted butter and let it melt. Don’t walk away now, this is where the magic starts. Swirl the pan occasionally as the butter foams up, then watch as it subsides. You’ll see little golden-brown specks forming at the bottom. These are the toasted milk solids. In about 3 to 5 minutes, your kitchen will fill with the most wonderful nutty aroma. That’s your signal it’s ready.

Step 2: Sauté the Onions

As soon as the butter is browned, immediately add your finely chopped white onion. This stops the butter from burning and starts building your first layer of flavor. Sauté the onions for about 5 to 6 minutes, stirring them around. You want them to get soft and translucent. Use your spoon or spatula to scrape up any of those lovely browned bits from the bottom of the pan as the onions release their moisture.

Step 3: Bloom the Aromatics

Now, add the minced garlic, the minced chipotle pepper, that teaspoon of adobo sauce, the ground cumin, and the Mexican oregano. Stir everything constantly for just one minute. This step, called “blooming,” toasts the spices in the hot fat, which intensifies their flavor and aroma. Your kitchen is going to smell absolutely divine.

Step 4: Add Beans and Liquid

Pour in your rinsed and drained pinto beans along with a half cup of chicken broth, water, or reserved bean liquid if you cooked your beans from scratch. Stir everything together and bring the mixture to a gentle simmer over the medium heat.

Step 5: Mash to Your Liking

Here’s where you decide on the texture. Using a simple potato masher, press down on the beans directly in the skillet. For chunky, rustic-style beans, just mash them partially, leaving some whole beans. For a creamier, smoother consistency like you get at your favorite restaurant, be more thorough. A fork also works in a pinch!

Step 6: Simmer and Thicken

Reduce the heat to low and let the beans continue to simmer for 5 to 8 minutes. This is a crucial step for two reasons. It allows all those delicious flavors to meld together, and it helps the beans thicken to that perfect, scoopable consistency. Stir frequently to prevent sticking. If they get too thick for your liking, just stir in another tablespoon of broth or water until they’re just right.

Step 7: Finish with Freshness

Remove the skillet from the heat. Now it’s time for the finishing touches. Stir in the kosher salt, black pepper, and that all-important tablespoon of fresh lime juice. Give it a final taste and adjust anything you need to. Maybe a little more salt or another tiny squeeze of lime. Serve them up hot!

How To Serve Refried Beans

These brown butter and chipotle refried beans are so good, I could honestly eat them with a spoon right out of the skillet. But they truly shine when they are part of a larger meal. Their creamy, smoky flavor makes them the perfect companion to so many dishes.

Of course, there are the classic ways to serve them. They are an absolute must-have on the side of any plate of tacos, enchiladas, or tamales. You can spread a generous layer inside a warm tortilla before adding your other fillings for the perfect burrito or quesadilla. But let’s think beyond the basics, shall we?

Here are a few of my favorite ways to serve these spectacular refried beans:

• As a Hearty Dip: Spread the warm refried beans in a shallow dish and top them with shredded Monterey Jack cheese, cotija cheese, a dollop of sour cream or Mexican crema, and some fresh cilantro. Serve with plenty of warm tortilla chips for a simple, crowd-pleasing appetizer.
• On Tostadas: A crispy corn tostada shell is the perfect vehicle. Slather on a thick layer of beans, then top with shredded lettuce, diced tomatoes, avocado, and your favorite salsa. It’s a quick and satisfying lunch or light dinner.
• With Breakfast: These beans are heavenly alongside eggs. Try them with huevos rancheros, piled next to some scrambled eggs and bacon, or tucked into a hearty breakfast burrito.
• The Base for a Seven-Layer Dip: My homemade refried beans recipe makes the absolute best foundation for a seven-layer dip. That nutty, smoky flavor in the bottom layer makes the whole dip sing.

No matter how you serve them, a few garnishes can make them look as special as they taste. A sprinkle of crumbled cotija cheese, some chopped cilantro or green onions, or even a few slices of pickled jalapeño can add a final pop of flavor and color.

How To Store & Reuse Refried Beans Leftovers

One of the best things about making a big batch of these refried beans is that the leftovers are just as delicious, if not more so, as the flavors have even more time to mingle. Storing and reheating them properly is key to enjoying them for days to come.

To store your leftover refried beans, allow them to cool down to room temperature first. Then, transfer them to an airtight container. They will keep beautifully in the refrigerator for up to 4 or 5 days. You’ll notice they thicken up considerably once chilled, which is completely normal.

When you’re ready to reheat, you can do so in the microwave or on the stovetop. For the microwave, place the beans in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until hot. On the stovetop, place them in a small saucepan over medium-low heat. You will likely need to add a splash of water, broth, or even milk to loosen them up and restore their creamy texture as they heat. Just stir until smooth and heated through.

Beyond simply reheating, here are some creative ways to use up those leftovers:

• Quick Bean and Cheese Burritos: Spoon cold or reheated beans onto a flour tortilla, sprinkle with cheese, roll it up, and you have an instant lunch. You can even pan-fry the burrito for a crispy exterior.
• Stuffed Bell Peppers: Mix the leftover beans with some cooked rice and corn. Stuff the mixture into halved bell peppers, top with cheese, and bake until the peppers are tender.
• Easy Bean Soup: Thin the leftover beans with a good amount of chicken or vegetable broth in a saucepan. Add some extra seasonings like chili powder and a can of diced tomatoes with green chiles, and you’ve got a delicious and hearty soup in minutes.

These refried beans also freeze wonderfully! Just portion them into freezer-safe bags or containers. They will last for up to 3 months. Thaw them overnight in the refrigerator before reheating as described above.

Substitutions & Variations For Refried Beans

While I think this refried beans recipe is pretty perfect as is, I know every cook likes to put their own spin on things. This recipe is a fantastic starting point for all sorts of delicious adaptations based on your dietary needs or what you happen to have in your pantry.

The beauty of a foundational recipe like this is its flexibility. Don’t be afraid to experiment and find the version that you and your family love the most. Here are a few tried-and-true substitutions and variations you might enjoy exploring.

• Bean Swaps: While pinto beans are the traditional choice, this recipe works wonderfully with black beans too. Black beans will give you a slightly sweeter, earthier flavor and a darker color. You could even use a mix of both!
• Make It Vegan: To make a completely plant-based version, simply swap the butter for a good quality olive oil or avocado oil. You won’t get the “brown butter” flavor, but you can add a pinch of smoked paprika to bring in more smoky depth. Be sure to use vegetable broth or water instead of chicken broth.
• Adjust the Spice Level: If you’re sensitive to heat, you can omit the chipotle pepper entirely. The adobo sauce on its own will still provide a nice smoky tang. For the spice lovers, feel free to add a whole second chipotle pepper or even a pinch of cayenne pepper with the other spices.
• Go Traditional with Bacon Fat: For a more classic, smoky flavor profile, you can substitute the butter with four tablespoons of bacon fat. Cook a few strips of bacon in your skillet first, remove the crispy bacon to crumble on top later, and then proceed with the recipe using the rendered fat. It’s a different kind of delicious!
• Add Some Veggies: Feel free to sauté some finely diced bell peppers or jalapeños along with the onions for extra texture and flavor.

Each of these small changes can create a new experience, making this single refried beans recipe a versatile tool in your kitchen arsenal. Have fun with it!

5 FAQs About Refried Beans

Here are some straightforward answers to the most common questions I receive about this refried beans recipe.

Can I make these refried beans vegan?

Absolutely! It’s very simple to adapt this recipe to be completely vegan and plant-based, and the results are still incredibly delicious. The main swaps you’ll need to make involve the fat and the simmering liquid. Instead of the four tablespoons of unsalted butter, you can use a high-quality plant-based fat. My top recommendations would be avocado oil for its neutral flavor and high smoke point, or a good extra virgin olive oil for a slightly fruitier, peppery note.

You won’t be able to “brown” the oil in the same way as butter, of course, since that nutty flavor comes from toasting milk solids. To compensate for that loss of smoky depth, I highly recommend adding 1/4 to 1/2 teaspoon of smoked paprika when you add the other spices like cumin and oregano. This will bring back a lovely smoky dimension to the dish. The other necessary substitution is to use vegetable broth or plain water instead of chicken broth when simmering the beans. With these simple tweaks, you’ll have a fantastic batch of vegan refried beans that are rich, flavorful, and perfect for everyone to enjoy.

Why are my homemade refried beans dry?

This is a very common issue, and it almost always comes down to one of two things: not enough liquid or simmering them for too long. Beans, especially pinto beans, are like little sponges, and they will continue to absorb liquid as they sit and cook. When you first mash them, they might seem like the perfect consistency, but as they continue to simmer on low heat, they will naturally thicken up quite a bit. This is why having extra liquid on hand is so important.

My recipe starts with 1/2 cup of liquid, but I always keep more nearby. As you stir the beans during that final 5 to 8 minute simmer, pay close attention to the texture. If they start to look more like a thick paste than a creamy, spreadable dip, it’s time to add more liquid. Stir in a tablespoon of broth or water at a time until you reach that ideal creamy consistency again. Remember, they will also thicken further as they cool, so it’s better to pull them off the heat when they are slightly looser than your target texture. Don’t be afraid to add that extra splash of liquid, it’s the secret to perfectly creamy refried beans every time.

Can I use dried beans instead of canned for this refried beans recipe?

Yes, you certainly can, and many people swear by the superior flavor and texture of beans cooked from scratch. It does require more planning, but it’s very rewarding. To substitute dried pinto beans for the two 15-ounce cans, you will need to start with about 1 cup of dried pinto beans. This will yield approximately 3 cups of cooked beans, which is what you get from two cans.

First, you’ll need to sort and rinse the dried beans. Then, you have two options for soaking: a long soak overnight in a large bowl of water, or a quick soak method where you cover the beans with water, bring them to a boil for 2 minutes, then turn off the heat and let them sit for one hour. After soaking, drain the water and cover the beans with fresh water or broth in a large pot. You can add aromatics like a chunk of onion, a couple of garlic cloves, and a bay leaf for extra flavor. Bring to a boil, then reduce to a simmer and cook for 1.5 to 2.5 hours, or until the beans are completely tender. The most important tip is to reserve about 1 cup of the bean cooking liquid before you drain them. This starchy, flavorful liquid is the absolute best thing to use in the refried beans recipe when it calls for broth or water.

What’s the best way to get creamy refried beans?

Achieving that perfectly creamy, luscious texture is the ultimate goal for refried beans. There are three key factors at play: the amount of fat, the mashing technique, and the liquid content. First, don’t be shy with the fat. The four tablespoons of butter (or oil) in this recipe are essential. The fat coats the starches from the beans, which prevents them from becoming gluey and instead creates a rich, smooth mouthfeel. It’s a crucial component for creaminess.

Second is your mashing method. A standard potato masher is excellent for controlling the texture, allowing you to get them as smooth or as chunky as you like. For ultra-creamy, restaurant-style beans, your best tool is an immersion blender. After you’ve added the liquid and the beans are simmering, you can use the immersion blender to pulse them directly in the skillet until they are velvety smooth. Just be careful with the hot splatters! Finally, as mentioned before, managing your liquid is key. Don’t let the beans get too thick and dry. Continuously adding small splashes of broth or water as they simmer will keep them from seizing up and ensure they stay wonderfully creamy and never pasty.

Are refried beans actually fried twice?

This is a fantastic question and a very common point of confusion, thanks to the English name! The answer is no, refried beans are not fried twice. The name is a bit of a “false friend” translation from the Spanish term, frijoles refritos. In Spanish, the prefix “re-” can be used as an intensifier, meaning “very well” or “thoroughly,” rather than “again.”

So, a more accurate translation of “frijoles refritos” would be “well-fried beans.” The name refers to the process of taking beans that have already been cooked (by boiling) and then frying them thoroughly in a pan with fat and seasonings until they are soft, flavorful, and broken down. They are only fried once, but they are fried well. It’s a small linguistic detail, but it clears up the mystery behind the name of this wonderfully delicious and classic dish.

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