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Posted by Dina-Marie Oswald on

Vineyard work is in full swing. Pruning is finished, planting is completed and now the days are spent tying down the pruned arms and putting in the t-posts for the trellising of the new vines.

So, what does all this have to do with Homemade Retried Beans? Well, I’m so glad you asked!

Homemade Refried Beans are easy to make in large batches and since they freeze well, you simply freeze in the quantity you will use, thaw and heat as desired. They make for a quick meal – perfect for long days of vineyard work!

This is another case of “kiss those cans goodbye”! Once you see how easy Homemade Refried Beans are to make and how much more flavorful they are than the store-bought version, you will kiss those cans goodbye!

And, I have not even touched on how economical they are to make. You can make your own refried beans, from scratch beginning with dried beans for a fraction of the cost of those cans! Especially if you buy pinto beans in bulk, you can make Homemade Refried Beans for at least half the price of the canned version.

If you need another reason to try Homemade Refried Beans – how about the unnecessary ingredients that are found in the store-bought version. As with any processed replacement, you control the ingredients. No more unnecessary or unhealthy ingredients! Add and adjust the spices to your taste and you have the satisfaction of knowing what is in your dish.

Are you convinced yet?

I hope so, because tasting (and seeing how easy it is) is believing – you will not settle for the store-bought version again!

I have included recipes for both a small batch and a large batch of Homemade Refried Beans. How do you know how much to make? 1 cup of dried beans is about 3 cups of cooked beans.

Homemade Refried Beans verticle

Once the dried beans are cooked, they can be mashed using a food processor or a potato masher but I think the easiest way is with an immersion blender. If you follow the link, you will see the one that I use, one that holds up to a large family’s use. I went through several before I found this one and I love it.

I like to leave my Homemade Refried Beans a bit chunky. This may be gross and if you like your beans pureed, that is fine (no offense meant), but, the pureed version reminds me of canned dog food. When I was young, we fed our dog canned dog food occasionally and it always smelled bad to me. Now, when I open a can of refried beans, that is the memory that floods my mind – the smell, the texture, the color… Needless to say, I have a hard time eating canned refried beans!

Use Homemade Refried Beans in tacos, burritos and even as a bean dip with chips – they are delicious.

Refried Beans



yield 3 cups - 15 cups


3 cups

  • 1 lb dried pinto beans
  • 1 onion
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1 tsp chili powder
  • 1/2 tsp cilantro
  • 1/2 c. cheddar cheese

For 15 cups

  • 5 lbs dried pinto beans
  • 5 onions, chopped
  • 1 Tbsp salt
  • 1 Tbsp garlic powder
  • 5 tsp chili powder
  • 1 Tbsp cilantro
  • 2 1/2 c. cheddar cheese


  1. Cover and soak dried beans in water with 1 -2 Tbsp vinegar overnight.
  2. In the morning, drain beans, refill with fresh water and bring to a boil.
  3. Boil beans for 10 mins and turn off heat leaving beans covered - allow to sit for 30 mins.
  4. Reheat the beans to boiling and boil until tender - about 45 mins - 1 hour
  5. Drain the beans when tender reserving some liquid.
  6. Saute onions in oil until translucent - add to cooked beans.
  7. Using an immersion blender, blend beans, onions and spices. If beans are dry, add reserved liquid to reach the desired consistency.
  8. Add cheese and stir until melted.
  9. Serve and enjoy!


Refried Beans freeze well - To freeze: cool completely, package in desired quantity and freeze.