Sprouted Refried Beans

I started playing around with making refried beans a number of years ago.

I was trying to use sprouted beans in our diet a couple times per week to save on our pastured meat budget. I wasn’t impressed with ingredients in most canned refried beans, so I decided to figure out how to make my own.

Sprouted Refried Beans
If you have never had homemade refried beans, you are in for a treat! These beat any canned refried bean any day of the week in flavor and texture.

Sprouted Refried Beans
My recipe is pretty big. You can half it if you want. But it freezes up great, and makes a quick pull out addition to lunch with a dollop of sour cream and some fruit and veggies. Or a quick pull out of the freezer addition to taco night! I buy one bulk bag of dry pinto beans at our health food store – usually a little over a pound, and use the whole thing. It makes 5 pints of refried beans and lasts me a month or 2!

Sprouted Refried Beans

Sprouted Refried Beans

Renee - www.raisinggenerationnourished.com
If you have never had homemade refried beans, you are in for a treat! These beat any canned refried bean any day of the week in flavor and texture.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Mexican
Servings 15 servings


  • 7 cups sprouted cooked pintos a little over a pound of dry beans before cooked
  • 1/3 cup friendly fat to cook in butter, lard, coconut oil
  • 3 small/medium onion chopped
  • 9 cloves garlic minced
  • 1 TB cumin
  • 3 tsp paprika
  • 1 tsp chili powder
  • 3 tsp sea salt
  • 1 ½ tsp pepper
  • 1 cup whole milk or coconut milk added for creaminess to preference


  • In a large soup pot, sauté the onion in the friendly fat for a few minutes with a pinch of salt to bring out the juices and sweeten.
  • Add the garlic and cook for a minute.
  • Add the beans and seasonings and mix together.
  • Add the milk and bring to a low simmer for about 10 minutes or so until the milk is soaked in and everything is creamy.
  • Use a potato masher to mash the beans, and immersion blender to pulse it up, or you can blend it completely smooth in a blender.
Keyword homemade refried beans, refried beans recipe, sprouted refried beans
Tried this recipe?Let us know how it was!


    • My girls and I love this just plain with some sour cream, but you can also use it as a bean spread on a sandwich or wrap, or stirred into a soup to make it creamy.
    • Pack it up warm in the school thermoses and put a side of shredded raw cheese or sour cream in a separate container!
    • HERE is how to sprout your pinto beans – it is super easy! You will benefit from the beans having more absorb-able vitamins and they will also digest much better (IE – you won’t be gassy!).
    • Between 12-18 months old I started my girls with tastes of sprouted beans and they loved it. Keep in mind beans should not be introduced until after age 1.
    • I love my potato masher, but I do use my immersion blender sometimes and pulse it up – it is so fast and easy!
    • I use pint freezer containers for storage of the leftovers. You can do single serving containers if that makes it easier for pulling out for lunchboxes or work. Although I’m thinking when I get to the point of packing lunches for all 3 of my girls, I would just want one big container to dump in the pot to warm up in the morning and then dish out into thermoses…? Let me know what you do!

Sprouted Refried Beans
Have you tried making refried beans before? Let me know how you like these if you try them out!

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Recipe Rating


  1. Yum! I’m a huge fan of refried beans, and sprouting them seems very worth it if only just for this recipe 🙂 Anything that will get me some healthy Mexican-style food!