Hanover Pinto Beans, Refried Beans

refired Beans

Hanover Pinto Beans, Refried Beans

Megan Small
Hanover's traditional pinto beans refried beans recipe makes taco night a little easier and a lot more delicious!
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Prep Time 1 hr
30 mins
Total Time 1 hr 30 mins
Course Main Course, Side Dish, Snack
Cuisine Mexican
Servings 4 people


  • Cook Top
  • Food Processor/ Blender
  • Cutting Board
  • Whisk


  • 2 cans 16 ounces each Hanover Pinto Beans rinsed and drained, or 3 cups cooked pinto beans
  • 1 tablespoon extra-virgin olive oil
  • ½ cup finely chopped yellow or white onion (about ½ small onion)
  • ¼ teaspoon fine sea salt
  • 2 cloves garlic , pressed or minced
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ½ cup water
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice about ½ medium lime, to taste


  • 1.    In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.
  • 2.    Add the garlic, chili powder and cumin. Cook, stirring constantly, until fragrant,about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.
  • 3.    Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up about at least half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.
  • 4.    Remove the saucepan from the heat and stir in the cilantro and lime juice. Taste, and add more salt and lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.


Chop the onions very small and be sure to cook them until tender. This is key to achieving a creamy texture. If the onions are too large or undercooked, (low & slow) they will be distracting and crunchy.
Mash the beans as much as you’d like. I usually stop when the beans are half to three-quarters mashed, but you can mash them completely if you’d like perfectly creamy refried beans. (You’ll get even smoother results if you blend these beans in a food processor. I don’t recommend trying the blender since they are so thick.)
Use black beans if you prefer. Black beans aren’t as easily blended as pinto beans, so they’ll probably be a little chunkier. If you love black beans, Hanover Black Beans area a great choice!
Add peppers for even more flavor. You can add a finely chopped bell pepper (any color) or jalapeño pepper(s) / green chilies with the onion, for beans with extra flavor and texture. Jalapeños will make the beans spicier— removing the seeds and membranes first so you have more control over the spice level. Also, you can add some smoked paprika for another type of heat
Tried this recipe?Let us know how it was!

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