Refried Beans

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My husband said these are the best refried beans he’s ever eaten.  I agree.  So good and easy, and much, much better than the kind that come from a can.  The recipe comes from Bethany’s blog, For the Love of Grub.  She says she found the recipe in a Pillsbury cookbook.  I made a few minor changes, but it’s still quick and easy.  I’ve made them twice already.  They’re a new favorite for us.

Here’s what you’ll need:

  • 3 Tbs. butter
  • 1 small onion, diced
  • 1-2 garlic cloves, minced or crushed
  • 2 cans kidney or pinto beans, drained
  • 1 can chopped green chilis
  • about 1 cup tomato sauce
  • salt to taste (I usually skip the salt)

Melt the butter in a skillet.  Cook the onion and garlic in the butter until soft.  Add the beans to the skillet and mash them with a fork.  Stir in the chopped green chilis and tomato sauce.  The original recipe calls for an 8 oz can of tomato sauce, but I didn’t have that size.  I used a 15 oz can and just poured some in.  I used about 3/4 of the can.  Heat until hot and bubbly.  Serve with any Mexican style dish.

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  1. I haven’t made those in ages. They *are* good, but now I’m hooked on the crockpot ones. 🙂 Maybe I’ll do these for lunch later this week!

  2. Hmmm… I’ve never had refried beans with tomato sauce in them…something new every day!

  3. if I made my own pinto beans, how much should I put? do you know the measurements of the cans?

    • Cheryl, I asked Bethany how much she uses. She says she cooks and freezes beans in about 4 cup quantities, which would equal about 2 cans. Hope that helps!

  4. these look yummy and we love Mexican food, I am also interested in the crockpot version for busy days

  5. Sounds like a great menu for a summer week! I LOVE Bethany’s beans but I have to say the crockpot ones are our new standard. LOVE them! Here is a link to Bethany’s site with the recipe:

    Also, head over to my cooking blog for a chance at a $50 Visa Gift card!


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