Half-Smashed Drunken Refried Beans

Homemade flavorful version of refried beans using a few shortcuts. This recipe is great for a side dish or to serve as a dip. Grab some tortilla chips and dig in! This recipe was created in partnership with Bush’s Beans.

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I’ve been eying this refried bean recipe from Bush’s for a while now. Refried beans are one of my favorites when eating Mexican food whether it be as a side dish with rice, part of my taco salad or as a dip for our chips. I love refried beans (even more so when made vegetarian). I have to admit, I’ve always just opened them straight prepared from the can not even considering making them on the stove top myself like this. I doubt I’ll do that again, the few extra steps taken to make them this way was definitely worth it.

This refried bean recipe came together so easily and is so delicious, it’s definitely going to be a regular part of taco/taco salad night in our house. I adjusted a few things in the original recipe based on what I had in my house, for example instead of chicken stock I used more beer, making these refried beans a bit “drunk” (kinda like these ). I also didn’t have any chili beans so I used all pinto beans and added some chili powder for flavor. Now obviously, if you don’t like your beans drunk, stick to the original recipe and use chicken stock instead of beer.

Grab some tortilla chips and dig in!

Print Recipe

Half-Smashed Drunken Refried Beans

Yield: about 4 servings

Prep Time:15 minutes

Cook Time:30 minutes

Total Time:45 minutes

Ingredients:

• 1 (16 ounce) can BUSH’S® Low Sodium Pinto Beans, undrained (use regular if low sodium is unavailable in your area)
• 1 (16 ounce) can BUSH’S® Low Sodium Pinto Beans, drained (use regular if low sodium is unavailable in your area)
• 1/2 teaspoon chili powder
• 1 cup Mexican or other beer (I prefer a dark Mexican beer like Modelo Negro)
• 3/4 cup salsa, mild or spicy
• 1/2 teaspoon grated lime zest
• 2 teaspoons hot sauce (optional)
• tortilla chips

Directions:

1. Add one can of pinto beans (undrained) and 1/2 teaspoon chili powder to a 4-quart saucepan over medium heat and mash gently with the back of a fork.
2. Gently stir in remaining ingredients and bring to a slow boil. Let simmer over low heat for 20 minutes until some of the liquid has cooked out. Let cool down for about 5-10 minutes, or until slightly thickens, and serve.
3. Serve with tortilla chips, in tacos or taco salad or with rice.

More recipes using pinto beans:

Cheese Quesadillas with Pintos and Peppers

Pinto Bean Burritos

Pinto Bean and Pepper Salad

Skillet Beans and Rice with Kielbasa | BellyFull

Quinoa Salad with Avocado Dressing and Pinto Beans | Rachel Cooks

Spinach and Pinto Bean Enchiladas with Cojita Cheese | Eats Well With Others

(Disclosure: This post was sponsored by Bush’s Beans. As always, opinions are my own.)

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