Name: Ranchero refried beans
Yield: 4
Ingredients: 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1 cup water; 2 teaspoons chili powder; 1/2 teaspoon kosher salt; 4 cloves garlic, chopped; ¼ medium yellow onion, chopped; 2 jalapeños, seeded and chopped; 1 tablespoon freshly squeezed lime juice; Pinch cayenne; 3 tablespoons safflower oil; 1 cup grape tomatoes, chopped; 4 cups cooked pinto beans or 2 (15.5-ounce) cans pinto beans, drained

Ranchero refried beans

5 / 5 (1 reviews)

By: Lisa Fain (via Homesicktexan)

Original Publish: Jun 12, 2025

Last Updated: Mar 2, 2026

Yields: 4

Instructions

In a skillet, heat 1 tablespoon of the oil on medium heat. Add the onion and jalapeño, and while occasionally stirring, cook until softened and fragrant, about 5 minutes.
Add the tomatoes and garlic to the skillet, and while occasionally stirring, cook until the tomatoes and garlic are softened, about 1 minute. Turn off the heat.
Scrape the skillet contents into a blender. Add the chili powder, cumin, oregano, salt, and cayenne to the blender.
Pour the water into the skillet, swirl it around to get any remaining bits, then pour this water into the blender. Return the skillet to the stovetop.