Aggie's Kitchen

Half-Smashed Drunken Refried Beans

This post is sponsored by Bush’s Beans.
Drunken Refried Beans | Aggie's Kitchen

I’ve been eying this 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.

Drunken Refried Beans | Aggie's Kitchen
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.

Drunken Refried Beans | Aggie's KitchenGrab 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


  • 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


  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.

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

Homemade flavorful version of refried beans using a few shortcuts. Grab some tortilla chips and dig in!

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16 Responses to “Half-Smashed Drunken Refried Beans”

  1. Ali | Gimme Some Oven posted March 26, 2014 at 9:03 am

    These sound amazing! I’m a mega refried beans fan. 🙂

  2. Erin | The Law Student's Wife posted March 26, 2014 at 9:29 am

    I love love beans! Such a versatile, yummy protein. Oh, and I’m definitely opting for the beer 😉

  3. Christine from Cook the Story posted March 26, 2014 at 9:54 am

    Nothing like a little drunken bean to liven up the party! 😉

  4. Erica posted March 26, 2014 at 11:45 am

    Refried beans? AMAZING! And I so love making them at home because you make them much healthier. I like the idea of leaving them more on the chunky side

  5. nicole @ I am a honey bee posted March 26, 2014 at 2:01 pm

    ooo these look so good. great side for quesadillas.

  6. julia posted March 26, 2014 at 4:03 pm

    I love these! Pinning for later!

  7. Katrina @ Warm Vanilla Sugar posted March 26, 2014 at 6:17 pm

    This sounds like such a nice dinner!! Love it!

  8. Gaby posted March 26, 2014 at 9:28 pm

    I could dig right into this! It looks so wonderful!

  9. bev @ bevcooks posted March 29, 2014 at 5:21 pm

    I want to be half smashed! Oh…

  10. Pat posted April 30, 2014 at 4:44 pm

    Sounds great. Anything I could substitute for the beer? Chicken broth?

    • Aggies Kitchen posted May 14, 2014 at 9:49 am

      yes chicken broth would be great!

  11. Kimber posted April 30, 2014 at 5:19 pm

    This sounds great! I actually make up my own in the crock pot and freeze portions (it is less expensive for me feeding a family of 7). Next time I mix up a batch, I am using this recipe. Yummy.

  12. Katrina @ In Katrina's Kitchen posted August 3, 2014 at 10:40 am

    Aggie I am CRAVING these beans right now! Whoa baby!

  13. Sweet posted October 4, 2014 at 7:38 am

    Just impressive!


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