No journey toward self-sufficiency is complete without cooking and canning refried beans!
Dried beans are inexpensive, shelf-stable, nutritious and complete meal on their own! They just take a little preparation, but it’s totally worth the effort.
In this recipe, I’ll share how to properly soak beans and make the BEST refried beans you’ll ever have. As a bonus, I’ll also give you instructions on canning refried beans so you can enjoy a tasty treat at any time without the prep work!
Let’s dive in!
*Disclosure: This post may contain affiliate links to products (including Amazon). I’ll earn a small commission if you make a purchase through my link, at no additional cost to you! Regardless, I only link to products that I personally use on our homestead or believe in.
Why You Should Make My Homestead Refried Beans
Many people experience GI upset when they consume modern-day beans. Why? Because no one takes the time to soak beans overnight like grandma did anymore.
Soaking beans overnight will result in a dish that will be much easier for you to digest! That’s because soaking reduces the beans’ oligosaccharide and lectin content while increasing enzymatic activity (Lucius, 2020).
What You’ll Need
Ingredients for Making the Refried Beans
- 1 lb dried pinto beans – I get mine in bulk from Azure Standard
- 1 tbsp apple cider vinegar
- 4 strips of bacon (from organic, pasture-raised pigs)
- 2 onions
- 4 cloves of garlic
- 2 tsp italian seasoning blend
- 2 tsp cumin
- 2 tsp sea salt
- ½ tsp black pepper
- 2 cups beef stock (from organic, grass-fed cows)
- ½ cup cup salsa
- 1 cup shredded cheddar cheese (from organic, grass-fed cows)
Supplies for Canning Refried Beans
- 4 Pint Canning Jars (I like wide-mouth)
- 4 sets of Canning Lids and Seals
- Pressure Canner
- Canning Funnel
- Tongs
The Homesteading RD's Product Picks | |
 Best Choice | The best pressure canner on the market and the one that I personally use on our homestead! Only All American pressure canners feature an exclusive, precision-machined, metal-to-metal sealing system. Positive action clamping locks form a steam-tight seal without any costly-to-replace gaskets. |
How to Make Homestead Refried Beans
- Rinse beans and pick out any sticks or stones
- Cover beans with water and add 1 Tbsp apple cider vinegar (this improves their digestibility!). Let soak 8-12 hours overnight.
- After 8-12 hours, drain and rinse beans well. Set aside.
- Cook bacon in a cast-iron skillet until crisp. Remove bacon to a plate lined with a paper towel or tea cloth. Once cooled, chop bacon and set aside.
- Transfer bacon grease to a large pot and heat over medium. Add onions and cook until golden (~5 minutes).
- Add the garlic and spices. Cook for 1 more minute.
- Throw the soaked and rinsed beans into the pot along with 2 cups of beef stock.
- Add enough water to cover the beans by 1-2” (~2 cups of water is ideal for the pot I use).
- Cover and let simmer for 1.5-2 hours until the beans are soft, checking the water level occasionally. If you are planning to can them, you can get away with undercooking the beans a bit since they will continue to soften while pressure canning.
- Mash the beans up slightly with a potato masher, add the chopped bacon and stir in ½ cup of salsa.
- Top with cheddar cheese and enjoy!
Canning Homestead Refried Beans
- Let’s pick up from step 10! (Don’t add cheese just yet).
- If your refried beans ended up a little thick, add some extra water so that the heat penetrates during pressure canning, but not too much so that the beans are watery.
- Fill your clean pint jars with your delicious homestead refried beans leaving 1 ½” headspace.
- Process at 10 lbs of pressure for 75 min (pint jars) (Washington Post) – Adjust pressure for altitude.
- Store in a dark, cool place for up to 1 year.
- When you want to enjoy some homestead refried beans, simply reheat and top with shredded cheddar cheese. Yum!
Yes, when canning refried beans they absolutely need to be pressure canned. They are low acid food, so please do not attempt water bath canning with this recipe!
Please note: This is not an officially tested recipe so use at your own risk. However, I have done my own research, and feel confident in using it!
Is this your first time pressure canning? If so, definitely check out The Prairie Homestead’s How to Use a Pressure Canner series. This is the same guide that I used when I was first starting out with pressure canning!
Variations
Prefer black beans?
No problem! They require the same soaking and cooking times as pinto beans.
Want a bigger kick?
Add chopped poblanos and/or jalapenos while cooking the onion and garlic. Yum!
Don’t want to add salsa?
Totally fine! In fact, my recipe is the only one that I know of that adds this. I learned the salsa trick from my mom and I think it adds a nice balance of flavor and acidity.
FAQ
Can you double this recipe?
Absolutely and please do! I’ve found that once I’m already making a mess and have the pressure canner out, it’s well worth the effort to double or even triple what I’m making. There’s nothing better than having a bunch of canned homestead refried beans ready to go!
How long does it last?
- 3-4 days in the fridge
- 6-12 months once pressure-canned and properly stored
How many pint size canning jars does this recipe fill?
For me, this recipe fills 4 pint size canning jars, plus a little extra for a tasty snack!
Are homemade refried beans better than canned ones?
Heck yes! I didn’t think that I was a big refried beans fan until I had made my own from scratch. Now I’m completely addicted!
What is your favorite pressure canner?
The Homesteading RD's Product Picks | |
| Best Choice | The best pressure canner on the market and the one that I personally use on our homestead! Only All American pressure canners feature an exclusive, precision-machined, metal-to-metal sealing system. Positive action clamping locks form a steam-tight seal without any costly-to-replace gaskets. |
The Homesteading RD's Product Picks | |
 Budget Choice | If you're on a tight budget, this Presto Pressure Canner will do the trick! Constructed of warp-resistant heavy-gauge aluminum for fast, even heating; Works on regular and smooth-top ranges; Extended 12-year limited warranty |
Other Recipes You’ll Love
- Gluten Free Quiche With Garden Veggies
- Wild Rice Rooster Soup with Roasted Mushrooms
- Garden Fresh Rhubarb Crumble (Gluten-Free!)
Homestead Refried Beans Recipe Card
Homestead Refried Beans (Plus, Canning Tips!)
Equipment
- 1 Bowl for soaking beans
- 1 Strainer for straining the soaked beans
- 1 Large Pot for cooking the homestead refried beans
- 4 Pint Canning Jars OPTIONAL - if canning
- 4 Sets of Canning Lids/Rings OPTIONAL - if canning
- 1 Pressure Canner with Rack OPTIONAL - if canning
- 1 Canning Funnel OPTIONAL - if canning
- 1 Tongs OPTIONAL - if canning
Ingredients
- 1 lb dried pinto beans organic
- 1 tbsp apple cider vinegar for soaking
- 4 strips bacon organic, pasture-raised
- 2 onions
- 4 cloves garlic
- 2 tsp italian seasoning blend
- 2 tsp cumin
- 2 tsp sea salt
- ½ tsp pepper
- 2 cups beef stock organic, grass-fed
- ½ cup salsa
- 1 cup shredded cheese (for topping) from organic, grass-fed cows
Instructions
Pre-Soaking Dried Beans
- Rinse beans and pick out any sticks or stones
- Soak beans overnight with a splash of apple cider vinegar (8-12 hours)
- Drain and rinse beans well. Set aside.
Cooking Homestead Refried Beans
- Cook bacon in a cast-iron skillet until crisp. Remove bacon to a plate lined with a paper towel or tea cloth. Once cooled, chop bacon and set aside.
- Transfer bacon grease to a large pot and heat over medium. Add onions and cook until golden (~5 minutes).
- Add the garlic and spices. Cook for 1 more minute.
- Throw the soaked and rinsed beans into the pot along with 2 cups of beef stock
- Add enough water to cover the beans by 1-2” (~2 cups of water is ideal for the pot I use)
- Cover and let simmer for 1.5-2 hours until the beans are soft, checking the water level occasionally. If you are planning to can them, you can get away with undercooking the beans a bit since they will continue to soften while pressure canning.
- Mash the beans up slightly with a potato masher, add the chopped bacon and stir in ½ cup of salsa.
- Top with cheddar cheese and enjoy!
Canning Homestead Refried Beans
- Let’s pick up from step 7! (Don’t add cheese just yet)
- If your refried beans ended up a little thick, add some extra water so that the heat penetrates during, but too much so that the beans are watery.
- Fill your clean pint jars with your delicious homestead refried beans leaving 1 ½” headspace
- Process at 10 lbs of pressure for 75 min (pint jars) (Washington Post) - Adjust pressure for altitude
- Store in a dark, cool place for up to 1 year
- When you want to enjoy some homestead refried beans, simply reheat and top with shredded cheddar cheese. Yum!
Notes
Nutrition
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So excited to try canning my own refried beans! I’m not a big fan of salsa though, is it possible to leave out?
Of course! You can definitely leave it out.
Great post. We’ve retired to the country of Panama and I want to set up my pantry, but I did order the Presto Pressure Cooker. Can I pressure can in this or do I need to make the expensive investment ( ordering from Amazon is crazy shipping cost) and purchase a canner?
Thank you.
Hi Mary, a pressure cooker is different than a pressure canner. Take a look at your use manual and see if it’s designed for pressure canning. You might want to take a look at my article to learn a bit more about it: https://thehomesteadingrd.com/pressure-canning/
I’m getting ready to make this now but was wondering if I could add in some chorizo and still pressure can it?
Absolutely! (as long as it is pressure-canned)
Can I water bath if not using bacon since it has tomatoes? Water bath for 3 hrs? Thank you!
No, even if you leave the bacon out, it will still need to be pressure canned.
How long do they keep for?
Fresh: 3-4 days in the fridge
Pressure canned: 6-12 months
My hubby and I are empty nesters so I would like to can half pints. Do they still process at 10 lbs of pressure for 75 minutes?
I should try this. We go through a lot of refried beans in my house. Taco Tuesday!
You’re going to love it! Definitely a great addition to Taco Tuesday 🙂
Looks delicious. Saving this recipe to try!
This looks so good!!
Looks good, will give it a try
Yay! Enjoy 🙂
This is on our list of canning recipes to try! We love refried beans, and your recipe sounds amazing! Thank you! 🙂
This sounds amazing. Love beans. Going to make this.
They are the best beans I’ve ever had, that’s for sure! Enjoy! 🙂
This looks amazing. We are always buying canned refried beans and I never thought of making my own. I will be now! Thank you for this recipe.
You’re welcome! They are sooooo much better than store-bought. Once you try them, you’ll never be able to go back 🙂 Enjoy!
Nice recipe
Thank you!
This looks delicious!
The sure are! Yummmmm