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Up close look at a plate of lime rice and fresh refried beans.

Gluten-free Refried Beans

Meeta Arora
Once you make these homemade gluten-free refried beans, you'll stop worrying about what's in the canned ones, which don't even taste good.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Side Dish
Cuisine Mexican
Servings 12
Calories 273 kcal

Ingredients
  

  • 1 Pound Dry Pinto Beans
  • 1 Medium Yellow Onion
  • 1 Medium Jalapeno
  • 2-3 Cloves Garlic 2-3 teaspoons garlic powder.
  • 2 Tablespoons Avocado Oil or Lard
  • 1 ½ Teaspoons Salt
  • 1 Teaspoon Pepper
  • ¾ Teaspoon Cumin
  • ½ Teaspoon Oregano
  • 2 ½ Cups Chicken Stock
  • 4 Cups Water

Instructions
 

  • Rise your beans to remove any unwanted pieces and dirt from being in the bag.
    1 Pound Dry Pinto Beans
  • Once cleaned, let your beans soak in a bowl of water for about 30 minutes or overnight.
  • White your beans soak, place a stock pot over medium-high heat.
  • Add your diced onion, jalapeno, and garlic to the pot with the avocado oil and saute the vegetables for about 2-3 minutes or until they become fragrant.
    1 Medium Yellow Onion, 1 Medium Jalapeno, 2-3 Cloves Garlic, 2 Tablespoons Avocado Oil
  • Drain the soaking beans and place them along with the remaining ingredients in the pot of vegetables.
    1 ½ Teaspoons Salt, 1 Teaspoon Pepper, ¾ Teaspoon Cumin, ½ Teaspoon Oregano , 2 ½ Cups Chicken Stock, 4 Cups Water
  • Bring the beans to a boil.
  • Once the beans are boiling, reduce the heat to a low simmer, cover, and let them cook for 2-4 hours.
    Note: If you soak your beans overnight, they will be done in about 2 hours. If you choose not to soak your beans, they will take closer to 4 hours.
  • Remove the beans from the heat once they are nice and tender.
  • Puree the pinto beans to make them into creamy refried beans. You can do this with either an immersion blender or working in batches and using a blender or food processor.
  • Serve your homemade refried beans warn or store them for later.

Notes

Use dried beans. - We are NOT using canned beans. Canned beans will not result in the same creamy texture. You can usually find dried beans in the grocery store's Mexican food aisle. Note some dry beans do have a gluten warning for cross-contamination, so be sure to check your packaging before buying your beans.
Do you have to soak the beans? - Personally, I never soak my beans for more than about 30 minutes, and I find it doesn't matter when cooking these refried beans on the stove. You don't need to soak the beans if you are cooking them in the crockpot.
Add more spice. - Feel free to add more than one jalapeno or even up your spices you like more heat in your beans.
Alternate cooking methods.
Crockpot refried beans.
  1. Rinse your beans.
  2. Add the rinsed beans and all the remaining ingredients to a slow cooker.
  3. Cook on high for about 8 hours.
  4. Mash or puree the beans before serving.
Instant pot refried beans.
  1. Rise your beans.
  2. Use the saute feature and saute the jalapeno, onion, and garlic for about 1-2 minutes.
  3. Add the remaining ingredients.
  4. Add the lid, and turn the valve to sealed.
  5. Cook on high-pressure/ manual mode for 45 minutes.
  6. Allow the pressure to release naturally for 25 minutes.
  7. Remove the lid and check to see if the beans are tender.
  8. Once the beans are tender, puree and serve warm.

Nutrition

Calories: 273kcal
Keyword gluten free refried beans, homemade refried beans, instant pot refried beans, slow cooker refried beans
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