I took one plain can and with a few clever pantry tweaks created a Refried Beans Recipe that will have you guessing it came from your favorite restaurant.

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I love turning a plain can of refried beans into something that tastes like you just sat down at your favorite restaurant. With a can of refried beans and a small white onion I coax out deep, layered flavor that surprises everyone.

Its not magic, just a few simple tricks that amp up the savory and make the texture silky, the kind of thing people ask for seconds of. If you mess with DIY Refried Beans or want that Restaurant Refried Beans From A Can vibe at home, stick with me, I’ll show you the quick moves that actually work.

Ingredients

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Canned refried beans add protein and fiber, creamy texture, mild earthy flavor, quick base.
Fat like lard or butter brings silkiness, savory depth and helps toast spices, not super healthy but yum.
Onion gives sweet aroma when cooked, builds savory backbone, has some vitamin C.
Garlic adds pungent kick, antioxidants, brighter flavor, don’t overcook or it gets bitter.
Warm spices add smoky, earthy heat and depth; small amounts go a long way.
Broth thins and loosens texture, adds umami saltiness without overpowering, choose low sodium.
Lime brightens and cuts richness, gives citrusy tang, makes beans taste fresher instantly.
Cheese melts for creamy richness, cilantro adds herbal lift, jalapeños bring heat and zip.

Ingredient Quantities

1 (15 to 16 oz) can refried beans, plain or low sodium

2 tbsp lard or bacon drippings or unsalted butter

1 small white or yellow onion finely chopped

2 cloves garlic minced

1/2 tsp ground cumin

1/4 tsp chili powder

1/4 tsp smoked paprika

1/3 to 1/2 cup low sodium chicken broth or vegetable broth

1 tbsp fresh lime juice

Kosher salt to taste

Freshly ground black pepper to taste

1/4 cup shredded cheddar or Monterey Jack cheese optional

2 tbsp chopped fresh cilantro optional

1/4 cup diced white onion optional

Pickled jalapeños or sliced fresh jalapeño optional

Mexican crema or sour cream for drizzling optional

Lime wedges for serving optional

How to Make this

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1. Drain the can if you want less liquid, or leave it as is for creamier beans, then heat a medium skillet over medium heat and add 2 tbsp lard, bacon drippings or unsalted butter until shimmering.

2. Add the finely chopped small white or yellow onion and cook, stirring, about 4 to 5 minutes until soft and starting to brown, don’t rush this step it builds flavor.

3. Stir in 2 cloves minced garlic, 1/2 tsp ground cumin, 1/4 tsp chili powder and 1/4 tsp smoked paprika and cook 30 to 45 seconds until fragrant, this blooms the spices.

4. Scoop in the 15 to 16 oz can of refried beans and stir to combine with the onion and spice mixture.

5. Add 1/3 cup of low sodium chicken or vegetable broth and stir, if it’s too thick add up to 1/2 cup total, then use a spoon, potato masher or immersion blender to smooth and loosen the beans to your desired consistency.

6. Simmer gently 3 to 5 minutes, stirring often so nothing sticks, taste and add kosher salt and freshly ground black pepper as needed; if you used low sodium beans you will probably need a pinch or two.

7. Off the heat stir in 1 tbsp fresh lime juice, and if you want extra richness stir in 1/4 cup shredded cheddar or Monterey Jack until melted.

8. Transfer to a serving dish and top with 2 tbsp chopped fresh cilantro, 1/4 cup diced white onion, and pickled or sliced fresh jalapeño as you like.

9. Drizzle with Mexican crema or sour cream, serve with lime wedges on the side and enjoy, these will taste way more restaurant-like if you don’t skimp on the fat, the acid from lime, and the quick spice toast.

Equipment Needed

1. Medium skillet (nonstick or cast iron), you’ll want something that holds heat well
2. Wooden spoon or heatproof spatula for stirring and scraping
3. Chef’s knife for chopping onion and garlic
4. Cutting board, dont skip this one
5. Can opener plus a colander or fine mesh strainer to drain the beans if you want less liquid
6. Measuring spoons and a 1/3 cup (or 1/2 cup) measuring cup for the broth and spices
7. Potato masher or immersion blender to smooth and loosen the beans to your liking
8. Serving dish and a ladle or big spoon, plus a small bowl for the lime juice/cheese prep

FAQ

Q: Can I make this vegetarian or vegan? A: Yes, swap the lard or bacon drippings for unsalted butter or a neutral oil, and use vegetable broth instead of chicken. For extra smoky depth use more smoked paprika or a tiny bit of chipotle in adobo, but don't over do it.

Q: How do I get the same super smooth, restaurant texture? A: Sauté the onion and garlic until soft, stir in the beans and warm broth in small increments, then mash well with a potato masher or use an immersion blender for silky results. Adding a little extra fat like butter or lard at the end helps the mouthfeel, and a quick simmer loosens everything up.

Q: My beans came out too thick or too thin, what now? A: If too thick add more warm broth a tablespoon at a time and stir, if too thin simmer gently to reduce, or stir in a bit more mashed beans or cheese to thicken. Start with 1/3 cup broth and adjust, you can always add more but you can't take it away.

Q: They're too salty, can I fix it? A: Dilute with unsalted broth or another can of low sodium plain beans, add a squeeze of lime to brighten and mask salt, or stir in crema or sour cream to mellow the saltiness. Taste as you go and adjust.

Q: Can I make these ahead and how do I reheat them? A: Yes, they keep in the fridge 3 to 4 days and freeze up to 2 to 3 months. Reheat gently on the stove with a splash of broth and a bit of butter, or microwave in short bursts stirring between, so they don't dry out.

Q: Best toppings and ways to serve? A: Classic toppings are shredded cheddar or Monterey Jack, chopped cilantro, diced white onion, pickled or fresh jalapeños, a drizzle of Mexican crema or sour cream and lime wedges. Serve as a side for tacos, burritos, enchiladas, or as a chip dip, and don't forget extra lime for finishing.

How To: Make Canned Refried Beans Taste Like A Restaurant’s Recipe Substitutions and Variations

Lard or bacon drippings or unsalted butter:
- Olive oil – neutral, cooks the onions great
- Ghee – richer, nice nutty flavor
- Coconut oil or vegetable shortening – good if you want a vegetarian fat, coconut gives slight sweetness
Small white or yellow onion:
- Shallot – milder and a bit sweeter, finely chopped
- Green onions – use the white parts to cook and the tops for garnish
- Dried minced onion – rehydrate in a little broth, handy if you forgot fresh
Low sodium chicken or vegetable broth:
- Vegetable broth – keeps it vegetarian and still adds flavor
- Water + a pinch of bouillon or a splash of soy sauce – cheap umami boost
- Light beer – adds depth and a subtle tang if you wanna get fancy
Shredded cheddar or Monterey Jack cheese:
- Queso fresco or cotija – crumbly, tangy, classic Mexican vibe
- Pepper jack or Oaxaca – melts differently, more spice or stringy melt
- Vegan shredded cheese or nutritional yeast – for dairy free, nutritional yeast gives a cheesy note

Pro Tips

– Use real fat and brown the onions good, don’t rush it. Lard or bacon drippings give a depth you won’t get from just butter, and letting the onions go a little past soft to golden adds caramelized sweetness. If you’re using bacon, crisp it and save for a crunchy topping.

– Bloom the spices in the hot fat and then deglaze the pan with a splash of broth or a little lime juice to pull up the browned bits. That tiny step makes the spices taste way fresher, and a quick taste before salt lets you avoid over-salting canned beans.

– Control the texture by adding warm broth a little at a time and using either a potato masher for some chunk, or an immersion blender for silkier beans. If you want ultra creamy, blend but stop before it goes gluey, and reheat gently with more broth if needed.

– Finish off with acid and contrast. Stir lime in off the heat so it stays bright, melt cheese in at the end for richness, and add raw diced onion or pickled jalapeños for crunch and zip. If you make them ahead, press plastic onto the surface to prevent a skin and rewarm slowly with a splash of broth.

How To: Make Canned Refried Beans Taste Like A Restaurant's Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I took one plain can and with a few clever pantry tweaks created a Refried Beans Recipe that will have you guessing it came from your favorite restaurant.

Servings

servings

Calories

185

kcal

Equipment: 1. Medium skillet (nonstick or cast iron), you’ll want something that holds heat well
2. Wooden spoon or heatproof spatula for stirring and scraping
3. Chef’s knife for chopping onion and garlic
4. Cutting board, dont skip this one
5. Can opener plus a colander or fine mesh strainer to drain the beans if you want less liquid
6. Measuring spoons and a 1/3 cup (or 1/2 cup) measuring cup for the broth and spices
7. Potato masher or immersion blender to smooth and loosen the beans to your liking
8. Serving dish and a ladle or big spoon, plus a small bowl for the lime juice/cheese prep

Ingredients

1 (15 to 16 oz) can refried beans, plain or low sodium
2 tbsp lard or bacon drippings or unsalted butter
1 small white or yellow onion finely chopped
2 cloves garlic minced
1/2 tsp ground cumin
1/4 tsp chili powder
1/4 tsp smoked paprika
1/3 to 1/2 cup low sodium chicken broth or vegetable broth
1 tbsp fresh lime juice
Kosher salt to taste
Freshly ground black pepper to taste
1/4 cup shredded cheddar or Monterey Jack cheese optional
2 tbsp chopped fresh cilantro optional
1/4 cup diced white onion optional
Pickled jalapeños or sliced fresh jalapeño optional
Mexican crema or sour cream for drizzling optional
Lime wedges for serving optional

Directions

Drain the can if you want less liquid, or leave it as is for creamier beans, then heat a medium skillet over medium heat and add 2 tbsp lard, bacon drippings or unsalted butter until shimmering.
Add the finely chopped small white or yellow onion and cook, stirring, about 4 to 5 minutes until soft and starting to brown, don't rush this step it builds flavor.
Stir in 2 cloves minced garlic, 1/2 tsp ground cumin, 1/4 tsp chili powder and 1/4 tsp smoked paprika and cook 30 to 45 seconds until fragrant, this blooms the spices.
Scoop in the 15 to 16 oz can of refried beans and stir to combine with the onion and spice mixture.
Add 1/3 cup of low sodium chicken or vegetable broth and stir, if it's too thick add up to 1/2 cup total, then use a spoon, potato masher or immersion blender to smooth and loosen the beans to your desired consistency.
Simmer gently 3 to 5 minutes, stirring often so nothing sticks, taste and add kosher salt and freshly ground black pepper as needed; if you used low sodium beans you will probably need a pinch or two.
Off the heat stir in 1 tbsp fresh lime juice, and if you want extra richness stir in 1/4 cup shredded cheddar or Monterey Jack until melted.
Transfer to a serving dish and top with 2 tbsp chopped fresh cilantro, 1/4 cup diced white onion, and pickled or sliced fresh jalapeño as you like.
Drizzle with Mexican crema or sour cream, serve with lime wedges on the side and enjoy, these will taste way more restaurant-like if you don't skimp on the fat, the acid from lime, and the quick spice toast.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.