Refried Beans

Some people want to try something new on their pizzas, something to give it a new spin instead of using the same old tomato sauce. Have you considered using beans? More concretely, refried beans.

Basically, you’d cook the beans and afterwards you’d mash them until you have a thick paste you can apply on the dough, instead of using tomato sauce — or even use this as another layer over the tomato sauce. You decide!

This kind of sauce goes well with pizza recipes of the spicy kind, for example Mexican pizzas. That’s how it’s traditionally made, after all. This recipe should help you get the authentic refried beans flavor, so let’s give it a try and give your pizza new flavors!

Refried Beans

A replacement or a complement for the usual tomato sauce
Prep Time1 hr 2 mins
Cook Time1 hr 20 mins
Total Time2 hrs 22 mins
Course: Sauce
Cuisine: Mexican
Keyword: beans for pizza, easy pizza sauce, refried beans
Servings: 2 cups


  • 3 cups beans
  • 1/3 cup onion finely chopped
  • 1 tbsp olive oil


  • Put all the beans in a pot, and add water. There should be plenty of water, for example two cups of water per a cup of beans — meaning you should use six cups of water in this recipe. Boil the beans and water for two minutes.
  • Turn off the fire and let the beans soak in the water for one hour.
  • Take the beans out of the water and wash them thoroughly. Don't forget to throw away the water you used to soak the beans. Put water into the pot again, with the same measuring system than in the first step, and wait until the water is boiling.
  • Once the water starts boiling, reduce the intensity of the fire to its lowest setting. Put the pot lid on, and let the beans cook for one hour.
  • Get the chopped onion onto a frying pan, and add the olive oil. Fry the onion while you move the pieces around with a spoon. You may proceed with the recipe once the onion starts changing colors — but don't let them burn.
  • Add the beans into the frying pan, along with some of the water. Remember the best sauces for pizza are thick, not watery, so be careful with how much of the water you add.
  • Mash everything, turning it into a rather thick paste. You should mash until no bean is left intact, and the onion has been incorporated well into the paste.