Refried Beans

Store opened cans or homemade refried beans in an airtight container. Freeze in portions for easy reheating.

For homemade refried beans, use the cooking liquid from your beans—it adds creaminess without needing extra fat.

Canned refried beans are a convenient swap for dried; rinse them if you want to reduce sodium.

Warm refried beans gently over low heat, stirring often, to prevent sticking and scorching.

Add a splash of chicken or vegetable broth if the mixture becomes too thick.

Rice and salsa

Tortillas (flour or corn)

Cheese and jalapeños

Cilantro and lime

Chorizo or ground beef

Sour cream or crema

Cooking over high heat can cause the beans to scorch and stick to the pan.

Not adding enough liquid when reheating results in a dry, pasty texture.

Over-mashing removes the texture—some small bean pieces are nice.