Legumes · Legume
Refried Beans
Phaseolus vulgaris · also called Frijoles refritos (Spanish)
Refried beans are cooked pinto or black beans, mashed and cooked with fat and seasoning. They are sold in cans or made at home. They give fibre and plant protein, but canned ones carry sodium (881 mg in a cup of the traditional item, and 808 mg in fat-free). Studies of beans show a small fall in LDL cholesterol, but refried beans themselves were not tested. Cool homemade leftovers quickly.
General information, not medical advice. Last substantive update · Not medically reviewed. A named clinician has not signed off on this page. How this page is made
About Refried Beans
Refried beans are a fibre-rich, salty-when-canned food. They are not a proven remedy: the health findings come from studies of plain beans and other pulses, and no trial of refried beans was found. Watch sodium, and cool homemade leftovers quickly.
What it is
Refried beans are cooked beans (common beans, Phaseolus vulgaris, in the legume family; usually pinto or black), mashed and cooked with fat and seasoning. They are sold canned or made at home, and eaten as a side, in burritos and as a dip.
USDA data for canned traditional refried beans, per cup (238 g): about 214 kcal, 11.9 g protein, 8.81 g fibre, 4.78 g fat (1.5 g saturated), 881 mg sodium and 759 mg potassium. Canned fat-free, per cup (231 g): about 182 kcal, 12.3 g protein, 10.9 g fibre, 1.04 g fat, 808 mg sodium and 795 mg potassium. Values vary by brand and recipe, and homemade was not measured.
What the research shows
The firmest facts are about nutrients: beans are a fibre food, and MedlinePlus says soluble fibre helps lower cholesterol.
Pooled trials of plain beans and other pulses found LDL cholesterol 0.14 to 0.17 mmol/L lower, a very small weight difference (about 0.34 kg) and mixed blood sugar results. One trial of canned beans found LDL fell with a cup a day but not with half a cup. Pooled trials found no clear change in blood pressure, while cohort studies link more legumes to a little less cardiovascular disease and lower death from any cause. Cohort studies cannot prove cause.
We found no trial of refried beans on any of these. Added fat and salt change the food, so do not assume the same results.
Food versus extracts and supplements
The cholesterol, weight and blood pressure results come from trials of whole beans and pulses eaten as food. Bean extracts, flours and supplements are different products, and we make no claim about them.
Amounts
This page gives no amounts to eat. Ask a doctor, pharmacist or dietitian what is right for you, especially if you have kidney problems, take medicine for blood sugar or blood pressure, or have a food allergy.
At a glance
Traditional uses history, not proof
- Eaten as a side, in burritos and as a dip
- Long use as food is not proof that it treats any condition
Studied for research
- Fibre, plant protein and minerals, high certainty (nutrient facts)
- Cholesterol, moderate certainty for beans and pulses as a group and insufficient for refried beans themselves
- Blood sugar markers, mixed (pulses as a group)
- Body weight, low certainty (very small effect, pulses as a group)
- Blood pressure, mixed (trials show no clear change, cohorts show a link)
- Heart disease and early death, low certainty (observational)
Main compounds
- Fibre
- Plant protein
- Added fat
- Sodium (salt)
- Potassium
- Folate (vitamin B9)
Common forms
- Canned, traditional style (fat added; type varies by brand)
- Canned, fat-free
- Homemade (cooked beans mashed with fat; leftovers need quick cooling)
- Bean extracts, flours and supplements are different products and are not covered
Research links: 2014 pooled trials: pulses and LDL cholesterol · 2012 laboratory study: bacteria in cooling refried beans · FDA: natural toxins in food (raw beans) · Research Library · Genes & Biomarkers Library
What it is and its history
- Accepted scientific name
- Phaseolus vulgaris
- Naming authority
- L. (GBIF accepted species)
- Common names
- Refried beans (English); Frijoles refritos (Spanish); Common bean (the species) (English)
- Family or group
- Fabaceae (the legume or pea family), as given by GBIF.
- Classification
- Plantae > Tracheophyta > Magnoliopsida > Fabales > Fabaceae > Phaseolus > Phaseolus vulgaris
- Native range
- Not verified from a source read.
- Habitat
- Not verified from a source read.
- What it looks like
- Roots: Not verified.; Stems: Not verified.; Leaves: Not verified.; Flowers: Not verified.
- Cultivation
- Not verified from a source read.
- Harvest and processing
- A prepared food: cooked beans, usually pinto or black, mashed and cooked with fat and seasoning. Sold canned (traditional style or fat-free, per the USDA items) or made at home. The 2012 laboratory study used refried pinto and black beans, with and without added salt.
- Look-alikes and adulterants
- Name: Baked beans, canned beans, bean dips; Note: Other prepared bean foods; their salt, sugar and fat differ and were not read for this page.
Photographs
What is inside, and how it may work
What it contains and how those compounds act in cells and animals. Laboratory and animal mechanisms are not proven effects in people.
Main compounds
| Compound | Family | Where it is concentrated | Activity studied | Level of evidence |
|---|---|---|---|---|
| Dietary fibre | fibre | Seed USDA: 3.7 g per 100 g (traditional canned); 4.7 g per 100 g (fat-free canned) | MedlinePlus says research has shown soluble fibre lowers cholesterol and lists beans as a fibre food. Refried beans were not tested. 21 22 18 | Human data |
| Protein | protein | Seed USDA: 4.98 g per 100 g (traditional canned); 5.34 g per 100 g (fat-free canned) | A plant protein source; no trial of its effect was read. 21 22 | Composition data |
| Added fat | fat | Added ingredient USDA: 2.01 g total and 0.631 g saturated per 100 g (traditional); 0.45 g and 0.093 g (fat-free) | The fat is added in cooking; its type depends on the brand or recipe and the USDA items do not say which fat is used. 21 22 | Composition data |
| Sodium (salt) | mineral | Added ingredient USDA: 370 mg per 100 g (traditional canned); 350 mg per 100 g (fat-free canned) | Added in canning or cooking; the FDA Daily Value is 2,300 mg. 21 22 14 | Composition data |
| Potassium | mineral | Seed USDA: 319 mg per 100 g (traditional canned); 344 mg per 100 g (fat-free canned) | Relevant for people on potassium limits (see Safety). 21 22 20 | Composition data |
| Folate (vitamin B9) | vitamin | Seed USDA: 11 mcg DFE per 100 g (traditional canned); 57 mcg DFE per 100 g (fat-free canned) | The two canned items differ a lot in folate in the USDA data; the reason is not stated. 21 22 | Composition data |
Mechanisms, receptors and pathways
| Target or pathway | Gene or receptor | What was found | Level |
|---|---|---|---|
| Fibre and cholesterol | Not specified | MedlinePlus says soluble fibre lowers cholesterol. A 6-week bean trial found that fibre intake did not track with the LDL change, so other bean compounds may be involved. Not tested in refried beans. 18 2 | Human data |
| Fermentation in the colon and gas | Not specified | Bacteria in the colon ferment resistant starch and oligosaccharides and release gas, which can cause bloating and cramps in some people. 17 11 | Human data |
| Bacterial growth in cooling cooked beans | Not applicable | Refried beans support growth of Clostridium perfringens; salt lowered the final count a little in the laboratory. 3 | Laboratory |
Absorption, metabolism and elimination
- Absorption
- Not found for refried beans.
- Distribution
- Not found.
- Metabolism
- Not found.
- Elimination
- Not found.
- Bioavailability
- Not found for refried beans.
Isolated compounds versus whole extracts
The cholesterol, weight and blood pressure results are for whole beans and pulses eaten as food, not for refried beans, and not for bean extracts, flours or supplements. Added fat and salt in refried beans change the food.
Nutritional composition
Nutrition from USDA FoodData Central (SR Legacy, April 2018 release; values read 2026-10-26 from the saved copy of the USDA data feed held with the project, because the live USDA API was rate-limited that day). Traditional canned (FDC 172438), per 100 g: 90 kcal, 4.98 g protein, 2.01 g fat (0.631 g saturated), 13.55 g carbohydrate, 3.7 g fibre, 0.54 g sugars, 370 mg sodium, 319 mg potassium, 1.44 mg iron, 35 mg magnesium, 11 mcg folate (DFE). One cup (238 g): about 214 kcal, 11.9 g protein, 8.81 g fibre, 4.78 g fat, 881 mg sodium, 759 mg potassium. Fat-free canned (FDC 172465), per 100 g: 79 kcal, 5.34 g protein, 0.45 g fat (0.093 g saturated), 13.5 g carbohydrate, 4.7 g fibre, 0.61 g sugars, 350 mg sodium, 344 mg potassium, 1.62 mg iron, 38 mg magnesium, 57 mcg folate (DFE). One cup (231 g): about 182 kcal, 12.3 g protein, 10.9 g fibre, 1.04 g fat, 808 mg sodium, 795 mg potassium. Values vary by brand and recipe; homemade was not measured.
1 high certainty1 moderate certainty2 mixed findings3 low certainty1 not enough evidence
What was looked at
The 8 benefits and uses checked for Refried Beans, each with how strong the evidence is. Tap one to open it.
- Cholesterol (beans and other pulses, pooled trials)Moderate certainty
- Cholesterol (cooked and canned beans, single trials)Low certainty
- Cholesterol (refried beans themselves)Not enough evidence
- Fibre, plant protein and minerals (nutrient content)High certainty
- Blood sugar markers (pulses as a group)Mixed findings
- Body weight (pulses as a group)Low certainty
- Blood pressure (legumes as a group)Mixed findings
- Heart disease and early death (legumes, observational)Low certainty
Lab markers tracked in the studies
LDL cholesterolTotal cholesterolNon-HDL cholesterolBody weightFasting blood glucoseSystolic blood pressure
What is Refried Beans good for?
The main studied uses and how strong the human evidence is for each. Only the nutrient row is about refried beans; the others come from studies of plain beans, pulses or legumes.
Benefits, one by one
Each card is a research question, not a promise. Tap a goal to filter. Open a card to see the studies, doses and limits.
Cholesterol (beans and other pulses, pooled trials)
Moderate certaintyPooled trials of diets with beans and other pulses found LDL ("bad") cholesterol a little lower than diets without them. These trials used plain pulses, not refried beans.
4 studiesPlain whole pulses as food (trial detail: median 130 g a day). Not re…
Studies, doses and limits
What the trials found
A 2014 meta-analysis of 26 randomised trials (1,037 people) and a 2026 meta-analysis of 38 trials (2,095 people) of whole pulses, at a median of 130 g a day for a median of about 6 weeks.
Results
LDL cholesterol was 0.17 mmol/L lower in 2014 and 0.14 mmol/L lower in 2026 with pulses than without. The 2026 review also found lower non-HDL cholesterol and a very small fall in HDL, and a stronger effect with more beans up to 1 cup a day.
Effect sizes as reported
2014: LDL -0.17 mmol/L (95% CI -0.25 to -0.09). 2026: LDL -0.14 mmol/L (-0.19 to -0.08); non-HDL -0.22 mmol/L (-0.30 to -0.14).
Why this rating
The 2026 reviewers rate certainty moderate-to-high for most lipid outcomes. It is moderate here because the trials are mixed pulses, short, and none used refried beans with added fat and salt.
Form and dose studied
Plain whole pulses as food (trial detail: median 130 g a day). Not refried beans.
Who was studied
Adults, with and without raised cholesterol.
Limits
Short trials (a median of about 6 weeks). A small change in a blood marker, not a trial of heart attacks or strokes. Pulses as a group.
Why researchers looked
Beans are rich in fibre, so researchers test whether eating them changes blood cholesterol.
Traditional use
Refried beans are a traditional dish of mashed cooked beans cooked with fat. Long use as food is not proof that it treats any condition.
Proposed mechanism Authoritative guidance
Not tested in these reviews. MedlinePlus says research has shown soluble fibre lowers cholesterol, and lists beans as a fibre food. One bean trial found fibre intake did not track with the LDL change, so other bean compounds may play a part.
A proposed mechanism does not show that the effect happens in people.
Plain beans are different from canned refried beans, which add salt and fat. See the Safety tab.
Cholesterol (cooked and canned beans, single trials)
Low certaintyThree small to mid-size trials of cooked or canned beans (pinto among them) found lower cholesterol in some groups. None used refried beans.
3 studiesCanned plain beans, bean foods and plain boiled pinto beans. Trial am…
Studies, doses and limits
What the trials found
Canned beans (a daily mix of black, navy, pinto and kidney beans), 4 weeks, 73 adults with raised LDL: 1 cup a day lowered LDL by 8.08% versus +0.49% with rice (p = 0.002); half a cup did not differ from rice. Beans (black, great northern, navy, pinto) in foods, 6 weeks, 60 per group: LDL 0.21 mmol/L lower than rice. Pinto beans, half a cup a day for 8 weeks, 16 adults: LDL fell 14 mg/dL against +1 with carrots.
Results
Beans lowered LDL in all three trials, though the canned-bean trial found the effect at one cup a day but not half a cup.
Effect sizes as reported
Canned beans 1 cup/day: LDL -8.08% vs rice +0.49%. Bean foods: LDL -0.21 mmol/L (95% CI -0.39 to -0.03). Pinto: LDL -14 +/- 4 mg/dL.
Why this rating
Three separate short trials, one very small (16 people). Different bean types and forms. None used refried beans, so added fat and salt were not part of the test.
Form and dose studied
Canned plain beans, bean foods and plain boiled pinto beans. Trial amounts are trial details, not advice.
Who was studied
Adults with raised or mildly raised cholesterol, and adults with mild insulin resistance.
Limits
Short (4 to 8 weeks), different designs, small groups. A blood marker, not heart disease.
Why researchers looked
Refried beans are made from pinto or black beans, so trials of those beans are the closest human evidence.
Traditional use
Refried beans are made from pinto or black beans in many homes and in canned form.
Proposed mechanism Human trial
Not established. The 6-week trial found fibre intake did not explain the LDL fall.
A proposed mechanism does not show that the effect happens in people.
No safety signal for cholesterol in the abstracts. Gas is the common side effect (see Safety).
Cholesterol (refried beans themselves)
Not enough evidenceWe did not find a trial of refried beans on cholesterol, so nothing can be said about the dish itself.
0 studiesNot applicable.
Studies, doses and limits
What the trials found
A PubMed search for "refried beans" returned 13 records; none of the titles we checked was a trial of refried beans on cholesterol.
Results
No result. Refried beans add fat and usually salt, and the effect of that on the bean results is not known.
Why this rating
No human trial of refried beans on cholesterol was found.
Limits
Absence of a trial is not proof that refried beans do nothing. The search was by title only.
Why researchers looked
Refried beans are common, so people ask whether the dish works like plain beans.
Traditional use
A traditional side and filling made from pinto or black beans.
Proposed mechanism None
Not applicable.
A proposed mechanism does not show that the effect happens in people.
Added fat type and sodium differ by brand and recipe; check the label.
Fibre, plant protein and minerals (nutrient content)
High certaintyA cup of canned refried beans has about 9 to 11 g of fibre and about 12 g of protein, plus iron, magnesium and potassium. It also has sodium. These are measured food facts, not trial results.
3 studiesCanned traditional, canned fat-free. Homemade was not measured.
Studies, doses and limits
What the trials found
USDA analysis of two canned products (traditional and fat-free), SR Legacy April 2018 release.
Results
Traditional canned, 1 cup (238 g): 214 kcal, 11.9 g protein, 8.81 g fibre, 4.78 g fat (1.5 g saturated), 881 mg sodium, 759 mg potassium, 3.43 mg iron. Fat-free canned, 1 cup (231 g): 182 kcal, 12.3 g protein, 10.9 g fibre, 1.04 g fat, 808 mg sodium, 795 mg potassium, 3.74 mg iron, 132 mcg folate (DFE).
Effect sizes as reported
Cup values are the USDA per-100 g values multiplied by the portion weight.
Why this rating
Measured composition from a national database; values differ by brand and by recipe, and for homemade versions.
Form and dose studied
Canned traditional, canned fat-free. Homemade was not measured.
Limits
Two 2018-era database items. Brands change. The USDA item does not state which fat is used.
Why researchers looked
Food composition tables measure what is in the food.
Traditional use
Refried beans are eaten as a side, in burritos and as a dip.
Proposed mechanism Authoritative guidance
Not applicable: a measured food composition.
A proposed mechanism does not show that the effect happens in people.
Sodium is the number to watch: 881 mg in a cup of traditional canned (38% of the 2,300 mg Daily Value) and 808 mg in fat-free (35%).
Blood sugar markers (pulses as a group)
Mixed findingsPooled trials of pulses found lower fasting blood sugar and longer-term markers, but the trials differed a lot. Two trials of beans found no change in glucose.
3 studiesWhole pulses as food; no refried bean data.
Studies, doses and limits
What the trials found
A 2009 meta-analysis of 41 trials of at least 7 days found pulses alone lowered fasting glucose and insulin, and pulses in low-GI diets lowered HbA1c or fructosamine. A 6-week trial of beans (60 per group) found no change in glucose or insulin, and a 4-week canned bean trial found no difference in glycaemic markers.
Results
Lower markers in pooled trials; no change in two bean trials. The differences between trials were high and mostly unexplained.
Effect sizes as reported
Pulses alone: fasting glucose SMD -0.82 (95% CI -1.36 to -0.27); low-GI diets: HbA1c/fructosamine SMD -0.28 (-0.42 to -0.14).
Why this rating
High, unexplained differences between trials, and two bean trials with no change.
Form and dose studied
Whole pulses as food; no refried bean data.
Who was studied
People with and without diabetes.
Limits
Pulses as a group. High differences between trials. Added fat and salt in refried beans were not studied.
Why researchers looked
Beans are digested slowly, so researchers measure blood sugar and insulin.
Traditional use
Beans are a staple starchy food in many cuisines.
Proposed mechanism Systematic review
Not tested in the abstracts. The review describes pulses as a source of slowly digestible carbohydrate and fibre.
A proposed mechanism does not show that the effect happens in people.
People who take blood sugar medicine should ask their clinic before big diet changes.
Body weight (pulses as a group)
Low certaintyDiets with pulses gave a very small extra weight loss, about a third of a kilogram over about 6 weeks. Not tested with refried beans.
2 studiesWhole pulses as food.
Studies, doses and limits
What the trials found
A 2016 meta-analysis of 21 trials (940 people), at least 3 weeks, median 132 g of pulses a day.
Results
Weight was 0.34 kg lower with pulses than without, over a median of 6 weeks, including in diets not meant to cut calories.
Effect sizes as reported
-0.34 kg (95% CI -0.63 to -0.04; p = 0.03).
Why this rating
A very small effect in short trials, close to no effect at the upper end of the interval.
Form and dose studied
Whole pulses as food.
Who was studied
Adults.
Limits
Short. Pulses as a group. Refried beans carry added fat, which adds energy (USDA: 214 kcal in a cup of traditional canned).
Why researchers looked
Fibre-rich foods may help fullness, so researchers test weight.
Traditional use
Beans are an everyday food.
Proposed mechanism Not established
Not established in the abstract.
A proposed mechanism does not show that the effect happens in people.
None specific.
Blood pressure (legumes as a group)
Mixed findingsPooled trials found no clear overall change in blood pressure from legumes. Cohort studies link more legumes to a lower chance of developing high blood pressure, which cannot show cause.
3 studiesWhole legumes as food.
Studies, doses and limits
What the trials found
A 2023 meta-analysis of 16 randomised trials (1,092 people) found no significant overall change. A 2019 umbrella review of 28 cohort studies found 9% lower rates of high blood pressure with the highest intake. The 6-week bean trial found no change.
Results
Trials: no clear change overall (certainty low); a lower systolic pressure only in an overweight or obese subgroup. Cohorts: an association only.
Effect sizes as reported
Trials: systolic -1.06 mm Hg (95% CI -2.57 to 0.44). Cohorts: hypertension RR 0.91 (0.86 to 0.97), GRADE very low.
Why this rating
Trials show no clear effect; cohorts show a link rated very low certainty.
Form and dose studied
Whole legumes as food.
Who was studied
Adults.
Limits
Salt in canned refried beans could work against any blood pressure benefit; no source we read tested that.
Why researchers looked
Beans contain potassium and fibre and are part of diets linked to lower blood pressure.
Proposed mechanism Not established
Not established.
A proposed mechanism does not show that the effect happens in people.
People told to limit sodium should check labels (see Safety).
Heart disease and early death (legumes, observational)
Low certaintyIn large cohort studies, people who eat more legumes had a little less heart disease and a little lower risk of dying from any cause. This shows a link, not cause.
2 studiesLegumes as food in general; refried beans were not separated out.
Studies, doses and limits
What the trials found
A 2019 umbrella review of 28 cohort studies and a 2023 meta-analysis of 32 cohorts (1,141,793 people, 93,373 deaths).
Results
Highest versus lowest intake: cardiovascular disease RR 0.92 (certainty low), coronary heart disease RR 0.90 (very low), death from any cause HR 0.94 and stroke death HR 0.91. No link for heart attack, stroke, diabetes, or death from cardiovascular disease, coronary disease or cancer.
Effect sizes as reported
CVD RR 0.92 (0.85 to 0.99); all-cause death HR 0.94 (0.91 to 0.98).
Why this rating
Observational. GRADE low for cardiovascular disease and very low for most other outcomes in the umbrella review; low to moderate in the mortality review.
Form and dose studied
Legumes as food in general; refried beans were not separated out.
Who was studied
Adults in cohort studies.
Limits
People who eat more legumes may differ in other ways. Not about refried beans.
Why researchers looked
Legumes are part of many long-lived diets.
Proposed mechanism Observational
Not established. Cohorts cannot show a mechanism.
A proposed mechanism does not show that the effect happens in people.
None specific.
Connections to the rest of health
How Refried Beans connects to the rest of our health knowledge graph. Every link says what kind of connection it is. A safety link (for example to the liver) is a warning, not a benefit. A study that merely mentions a topic never creates a benefit link.
Explore every connection: goals, body systems, organs, symptoms, genes
A. Wellness goals
| Connected to | Kind of connection | Evidence status | Context | Studies |
|---|---|---|---|---|
| Cholesterol Balance | Demonstrated clinical effect | Moderate certainty | Cholesterol (beans and other pulses, pooled trials): Pooled trials of diets with beans and other pulses found LDL ("bad") cholesterol a little lower than diets without them. These trials used plain pulses, not refried beans. | 5 1 18 2 |
| Heart Health | Demonstrated clinical effect | Moderate certainty | Cholesterol (beans and other pulses, pooled trials): Pooled trials of diets with beans and other pulses found LDL ("bad") cholesterol a little lower than diets without them. These trials used plain pulses, not refried beans. | 5 1 18 2 |
| Cholesterol Balance | Low certainty | Cholesterol (cooked and canned beans, single trials): Three small to mid-size trials of cooked or canned beans (pinto among them) found lower cholesterol in some groups. None used refried beans. | 4 2 10 | |
| Heart Health | Low certainty | Cholesterol (cooked and canned beans, single trials): Three small to mid-size trials of cooked or canned beans (pinto among them) found lower cholesterol in some groups. None used refried beans. | 4 2 10 | |
| Cholesterol Balance | Not enough evidence | Cholesterol (refried beans themselves): We did not find a trial of refried beans on cholesterol, so nothing can be said about the dish itself. | ||
| Digestive Support | High certainty | Fibre, plant protein and minerals (nutrient content): A cup of canned refried beans has about 9 to 11 g of fibre and about 12 g of protein, plus iron, magnesium and potassium. It also has sodium. These are measured food facts, not trial results. | 21 22 14 | |
| Preventive Wellness | High certainty | Fibre, plant protein and minerals (nutrient content): A cup of canned refried beans has about 9 to 11 g of fibre and about 12 g of protein, plus iron, magnesium and potassium. It also has sodium. These are measured food facts, not trial results. | 21 22 14 | |
| Blood Sugar Balance | Mixed findings | Blood sugar markers (pulses as a group): Pooled trials of pulses found lower fasting blood sugar and longer-term markers, but the trials differed a lot. Two trials of beans found no change in glucose. | 8 2 4 | |
| Metabolic Health | Mixed findings | Blood sugar markers (pulses as a group): Pooled trials of pulses found lower fasting blood sugar and longer-term markers, but the trials differed a lot. Two trials of beans found no change in glucose. | 8 2 4 | |
| Weight Management | Low certainty | Body weight (pulses as a group): Diets with pulses gave a very small extra weight loss, about a third of a kilogram over about 6 weeks. Not tested with refried beans. | 6 21 | |
| Blood Pressure Support | Mixed findings | Blood pressure (legumes as a group): Pooled trials found no clear overall change in blood pressure from legumes. Cohort studies link more legumes to a lower chance of developing high blood pressure, which cannot show cause. | 7 9 2 | |
| Heart Health | Mixed findings | Blood pressure (legumes as a group): Pooled trials found no clear overall change in blood pressure from legumes. Cohort studies link more legumes to a lower chance of developing high blood pressure, which cannot show cause. | 7 9 2 | |
| Heart Health | Low certainty | Heart disease and early death (legumes, observational): In large cohort studies, people who eat more legumes had a little less heart disease and a little lower risk of dying from any cause. This shows a link, not cause. | 9 12 | |
| Healthy Aging | Low certainty | Heart disease and early death (legumes, observational): In large cohort studies, people who eat more legumes had a little less heart disease and a little lower risk of dying from any cause. This shows a link, not cause. | 9 12 |
B. Body systems
| Connected to | Kind of connection | Evidence status | Context | Studies |
|---|---|---|---|---|
| Cardiovascular System | Biological association | Moderate certainty | Studied for: Cholesterol (beans and other pulses, pooled trials) Studied for: Cholesterol (cooked and canned beans, single trials) | 5 1 18 2 4 10 7 9 12 |
| Digestive System | Biological association | High certainty | Studied for: Fibre, plant protein and minerals (nutrient content) | 21 22 14 |
| Nutrition | Biological association | High certainty | Studied for: Fibre, plant protein and minerals (nutrient content) | 21 22 14 |
| Endocrine System | Biological association | Mixed findings | Studied for: Blood sugar markers (pulses as a group) | 8 2 4 |
| Metabolism Weight | Biological association | Mixed findings | Studied for: Blood sugar markers (pulses as a group) Studied for: Body weight (pulses as a group) | 8 2 4 6 21 |
C. Body parts and organs
E. Health conditions
| Connected to | Kind of connection | Evidence status | Context | Studies |
|---|---|---|---|---|
| Food allergy | Adverse effect or risk | Documented risk | Bean allergy is possible; no refried-bean-specific source was found. Preparation or compound: Bean proteins |
19 |
| Food poisoning | Adverse effect or risk | Documented risk | A laboratory study found C. perfringens grows in refried beans; outbreaks are linked to food-service dishes with refried beans. Laboratory study: Clostridium perfringens grows in refried beans, more with slow cooling. Preparation or compound: Homemade or catering-size refried beans cooled slowly |
3 |
I. Biomarkers
| Connected to | Kind of connection | Evidence status | Context | Studies |
|---|---|---|---|---|
| LDL cholesterol | Biological association | Moderate certainty | Measured in trials: lowered. A lab change is not the same as a health benefit. | 5 1 4 2 10 |
| Total cholesterol | Biological association | Low certainty | Measured in trials: lowered. A lab change is not the same as a health benefit. | 10 2 4 |
| Non-HDL cholesterol | Biological association | Moderate certainty | Measured in trials: lowered. A lab change is not the same as a health benefit. | 1 2 |
| Body weight | Biological association | Low certainty | Measured in trials: lowered. A lab change is not the same as a health benefit. | 6 |
| Fasting blood glucose | Biological association | Mixed findings | Measured in trials: mixed. A lab change is not the same as a health benefit. | 8 2 |
| Systolic blood pressure | Biological association | Low certainty | Measured in trials: no-change. A lab change is not the same as a health benefit. | 7 2 |
K. Biological pathways
| Connected to | Kind of connection | Evidence status | Context | Studies |
|---|---|---|---|---|
| Fibre | Preliminary mechanism | Human | Beans are a fibre food; soluble fibre is linked to lower cholesterol. | 18 21 |
| Sodium | Preliminary mechanism | Composition data | Canned refried beans carry added salt. | 21 14 |
| Potassium | Preliminary mechanism | Human | Beans contain potassium; relevant for kidney disease. | 20 21 |
L. Active compounds
| Connected to | Kind of connection | Evidence status | Context | Studies |
|---|---|---|---|---|
| Phytohaemagglutinin (PHA) | Adverse effect or risk | Documented risk | A lectin that causes vomiting and diarrhoea if dried beans are raw or undercooked; the FDA text names kidney beans. Preparation or compound: Raw or undercooked dried beans |
15 |
| Dietary fibre | Biological association | Human | MedlinePlus says research has shown soluble fibre lowers cholesterol and lists beans as a fibre food. Refried beans were not tested. Preparation or compound: Seed |
21 22 18 |
| Protein | Biological association | Composition data | A plant protein source; no trial of its effect was read. Preparation or compound: Seed |
21 22 |
| Added fat | Biological association | Composition data | The fat is added in cooking; its type depends on the brand or recipe and the USDA items do not say which fat is used. Preparation or compound: Added ingredient |
21 22 |
| Sodium (salt) | Biological association | Composition data | Added in canning or cooking; the FDA Daily Value is 2,300 mg. Preparation or compound: Added ingredient |
21 22 14 |
| Potassium | Biological association | Composition data | Relevant for people on potassium limits (see Safety). Preparation or compound: Seed |
21 22 20 |
| Folate (vitamin B9) | Biological association | Composition data | The two canned items differ a lot in folate in the USDA data; the reason is not stated. Preparation or compound: Seed |
21 22 |
Each connection is stored with the ingredient, the connected record, the kind of connection, the evidence status, the supporting studies, the preparation or compound involved, and a review date (last reviewed October 26, 2026).
The evidence
The research centre for Refried Beans. Every record here was checked against PubMed or the publisher's page; we never list a study we have not verified.
Evidence by outcome
Bars show how many studies we found for each outcome, not how well it works. People are added up across trials only (reviews are not added, to avoid double counting).
How we rate evidence
High certainty
Several well-run trials or reviews agree; further research is unlikely to change the picture much.
Moderate certainty
Good trials point the same way, but some doubt remains.
Low certainty
Small, short or inconsistent trials. The finding could change with better research.
Very low certainty
Very little or very weak human data. Treat as a possibility only.
Mixed findings
Trials or reviews disagree with each other.
Not enough evidence
Not enough human research to say either way.
Evidence against
Good research found no benefit, or found harm.
We take the reviewers' own risk-of-bias and GRADE statements where they exist, and otherwise judge from study size, design, consistency, directness and whether a product matches what is sold. Many publications do not make evidence high. Method note: We started from our existing refried beans summary, re-checked nutrition against USDA FoodData Central data (from a saved copy of the feed), read the FDA, FDA label, MedlinePlus and Harvard Nutrition Source pages, and searched PubMed for trials, reviews and safety studies. Only abstracts were read for studies. The CDC page could not be re-opened. Items we could not verify are flagged in the research gaps.
Study library: every study we checked 22
| Study | Design | People | Product, dose, length | Result |
|---|---|---|---|---|
| Back 2026 Effect of Different Types of Whole Dietary Pulses on Established Therapeutic Lipid Targets for Cardiovascular Risk Reduction: A Systematic Review and Dose-Response Meta-Analysis of Randomized Controlled Trials. J Am Heart Assoc · PMID 42132198 · DOI |
Meta-analysis |
2095 38 trials (52 comparisons), 2,095 people, trials of at least 3 weeks |
Whole dietary pulses (beans, chickpeas, dried peas, lentils) Whole pulses as food Median 130 g a day (0.5 to 0.67 cup) Median 6 weeks · vs Diets without pulses |
Whole pulses lowered LDL, non-HDL, apoB and (slightly) HDL cholesterol. Results were similar by pulse type. For beans, LDL fell further with more beans, up to 1 cup a day. GRADE certainty was moderate-to-high for all outcomes except apoB (very low). LDL -0.14 mmol/L; non-HDL -0.22 mmol/L; HDL -0.03 mmol/L (LDL 95% CI -0.19 to -0.08; non-HDL -0.30 to -0.14) Methods, limits and fundingOutcomes: LDL cholesterol (primary), non-HDL, apoB, HDL and other lipids Limitations: Pulses as a group; refried beans were not a studied food. The record shows no grant listed. Funding and conflicts: Funding not shown in the PubMed record fields we read; no conflict statement was shown. Read: abstract |
| Bell 2024 A Comparison of Dry Bean and Pea Consumption on Serum Cholesterol: A Randomized Controlled Trial in Adults with Mild Hypercholesterolemia. J Nutr · PMID 39357673 |
Controlled trial |
180 Adults with mild high cholesterol in two Canadian cities; 60 per group, 3 parallel groups, single-blind |
Foods made with beans (black, great northern, navy, pinto) or peas, versus white rice Cooked beans in foods 120 g (about 0.75 cup) a day (trial detail, not advice) 6 weeks · vs Identical foods with white parboiled rice |
Beans, but not peas, lowered LDL cholesterol versus rice. Non-HDL and total cholesterol were also lower with beans. Triglycerides, glucose, insulin and blood pressure showed no change. Fibre intake did not track with the LDL change. LDL -0.21 mmol/L with beans vs rice; total cholesterol -0.28 mmol/L (LDL 95% CI -0.39 to -0.03; total cholesterol -0.49 to -0.06) Methods, limits and fundingOutcomes: LDL cholesterol (primary); other lipids, glucose, insulin, blood pressure Limitations: Beans were a mixed set served in foods, not refried beans. 6 weeks. The authors suggest fibre may not explain the effect. Funding and conflicts: The record lists no conflicts of interest and non-US government research support. Read: abstract |
| Cevallos-Cevallos 2012 Growth of Clostridium perfringens during cooling of refried beans. J Food Prot · PMID 23043826 |
Laboratory study laboratory |
Laboratory samples of refried pinto and black beans, with and without added salt, spiked with C. perfringens spores | Refried pinto and black beans (lab samples) Prepared food Spiked with 3 log CFU/g spores; incubated at 12 to 50 C Monitored for up to 10 hours · vs Samples with and without added salt |
All refried bean samples supported C. perfringens growth. Growth was faster in pinto than black beans. After 10 hours the bacterial counts were higher in unsalted beans (7.9 log CFU/g) than salted (7.3 pinto, 7.2 black). Cooling in large stockpots led to about a 1.2-log increase; the authors recommend shallower pans, which cool faster. Max specific growth rate 2.64 per hour (pinto, no salt added) vs 1.78 (black, no salt added); 1.2-log rise in stockpot cooling (Not applicable) Methods, limits and fundingOutcomes: Growth of Clostridium perfringens at different temperatures, and during cooling in stockpots Limitations: Laboratory study, not a study of illness in people. The abstract notes outbreaks have been linked to dishes containing refried beans from food service. Funding and conflicts: Not stated in the abstract (US government research support listed in the record). Read: abstract |
| Doma 2021 Canned Beans Decrease Serum Total and LDL Cholesterol in Adults with Elevated LDL Cholesterol in a 4-wk Multicenter, Randomized, Crossover Study. J Nutr · PMID 34642756 |
Controlled trial |
73 73 adults with raised LDL cholesterol (3.0 to 5.0 mmol/L), mean age 48; randomised crossover |
Canned beans (black, navy, pinto, dark red kidney, white kidney in daily rotation) Canned cooked beans as food 1 cup (180 g) or half a cup (90 g) a day (trial detail, not advice) 4 weeks per period, 4-week washouts · vs 1 cup white rice |
One cup a day lowered total and LDL cholesterol compared with rice; half a cup did not differ from rice. Other lipids and blood sugar markers did not differ. LDL change from day 1: -8.08% (1 cup), -3.84% (half cup), +0.49% (rice); 1 cup vs rice p = 0.002 (Not given in the abstract) Methods, limits and fundingOutcomes: LDL cholesterol (primary), total cholesterol, other lipids, glycaemic markers Limitations: Canned beans of several types, not refried beans; 4 weeks only. The abstract does not say who paid. Funding and conflicts: The PubMed record lists non-US government research support; no conflict statement was shown. Read: abstract |
| Ha 2014 Effect of dietary pulse intake on established therapeutic lipid targets for cardiovascular risk reduction: a systematic review and meta-analysis of randomized controlled trials. CMAJ · PMID 24710915 · DOI |
Meta-analysis |
1037 26 randomised trials of at least 3 weeks, 1,037 people |
Diets emphasising pulses (beans, chickpeas, lentils, peas) Whole pulses as food Median 130 g a day (about 1 serving) At least 3 weeks · vs Matched diets without pulses |
LDL cholesterol was lower with pulses; apolipoprotein B and non-HDL cholesterol showed no effect. LDL mean difference -0.17 mmol/L (95% CI -0.25 to -0.09 mmol/L) Methods, limits and fundingOutcomes: LDL cholesterol, apolipoprotein B, non-HDL cholesterol Limitations: Pulses as a group, not refried beans. The authors call for longer, higher-quality trials. Funding and conflicts: Canadian Institutes of Health Research (public funding). No conflict statement was shown in the record fields we read. Read: abstract |
| Kim 2016 Effects of dietary pulse consumption on body weight: a systematic review and meta-analysis of randomized controlled trials. Am J Clin Nutr · PMID 27030531 · DOI |
Meta-analysis |
940 21 randomised trials, 940 people, at least 3 weeks |
Diets containing whole pulses Whole pulses as food Median 132 g a day (about 1 serving) Median 6 weeks · vs Diets without pulses |
Diets with pulses gave a very small extra weight loss over about 6 weeks, also in diets not meant to cut calories. Six trials hinted at less body fat. Body weight -0.34 kg (95% CI -0.63 to -0.04 kg (p = 0.03)) Methods, limits and fundingOutcomes: Body weight, waist, body fat Limitations: Short trials; the abstract does not show who paid. Pulses as a group. Funding and conflicts: Not stated in the abstract. Read: abstract |
| Reyneke 2023 The Effect of Non-Oil Seed Legume Intake on Blood Pressure: A Systematic Review and Meta-Analysis of Randomized Controlled Trials. Adv Nutr · PMID 37031751 · DOI |
Meta-analysis |
1092 16 randomised trials, 1,092 people, 4 to 52 weeks |
Non-oil-seed legumes, whole or powdered Legumes as food Weekly amounts of 450 to 3,150 g across trials 4 to 52 weeks · vs Comparator diets |
No significant overall effect of legumes on blood pressure; certainty low. In people with overweight or obesity, systolic pressure was lower. Systolic -1.06 mm Hg; diastolic -0.48 mm Hg; systolic -2.79 mm Hg in overweight/obese subgroup (Systolic 95% CI -2.57 to 0.44; diastolic -1.06 to 0.10; subgroup -4.68 to -0.90) Methods, limits and fundingOutcomes: Systolic and diastolic blood pressure Limitations: Overall result not significant; subgroup finding is exploratory. Legumes as a group. Funding and conflicts: Not stated in the abstract. Read: abstract |
| Sievenpiper 2009 Effect of non-oil-seed pulses on glycaemic control: a systematic review and meta-analysis of randomised controlled experimental trials in people with and without diabetes. Diabetologia · PMID 19526214 · DOI |
Meta-analysis |
41 trials of at least 7 days, people with and without diabetes | Non-oil-seed pulses alone or within low-GI or high-fibre diets Whole pulses as food Not pooled as one dose At least 7 days · vs Diets without pulses |
Pulses alone (11 trials) lowered fasting glucose and insulin. Pulses in low-GI diets (19 trials) lowered HbA1c or fructosamine. Pulses in high-fibre diets (11 trials) lowered fasting glucose and those markers. Differences between trials were high and mostly unexplained. Fasting glucose SMD -0.82 (pulses alone); HbA1c/fructosamine SMD -0.28 (low-GI diets) (Fasting glucose 95% CI -1.36 to -0.27; markers -0.42 to -0.14) Methods, limits and fundingOutcomes: Fasting glucose and insulin; HbA1c or fructosamine Limitations: High, unexplained differences between trials. Pulses as a group, not refried beans. Funding and conflicts: The PubMed record shows no funder or conflict fields. Read: abstract |
| Viguiliouk 2019 Associations between Dietary Pulses Alone or with Other Legumes and Cardiometabolic Disease Outcomes: An Umbrella Review and Updated Systematic Review and Meta-analysis of Prospective Cohort Studies. Adv Nutr · PMID 31728500 · DOI |
Systematic review |
28 unique prospective cohort studies (observational) | Dietary pulses with or without other legumes Legumes as food Highest versus lowest intake Cohort follow-up · vs Lowest intake group |
Highest intake was linked to lower rates of cardiovascular disease, coronary heart disease, high blood pressure and obesity. No link was seen for heart attack, stroke, diabetes or the death outcomes. GRADE certainty: low for cardiovascular disease, very low for all other outcomes. Cardiovascular disease RR 0.92; coronary heart disease RR 0.90; hypertension RR 0.91; obesity RR 0.87 (CVD 0.85 to 0.99; CHD 0.83 to 0.99; hypertension 0.86 to 0.97; obesity 0.81 to 0.94) Methods, limits and fundingOutcomes: Heart disease, stroke, diabetes, high blood pressure, obesity Limitations: Observational: cannot show cause. Pulses and other legumes together. Funding and conflicts: CIHR funding listed in the PubMed record. Read: abstract |
| Winham 2007 Pinto bean consumption reduces biomarkers for heart disease risk. J Am Coll Nutr · PMID 17634169 · DOI |
Controlled trial |
16 16 free-living, mildly insulin-resistant adults (7 men, 9 women); randomised 3x3 crossover |
Pinto beans, black-eyed peas or carrots (placebo) Beans as food Half a cup a day (trial detail, not advice) 8 weeks per phase, 2-week washouts · vs Black-eyed peas and carrots |
Pinto beans lowered total cholesterol by 19 mg/dL and LDL by 14 mg/dL, against small changes with black-eyed peas and carrots. No other blood marker differed. Total cholesterol -19 +/- 5 mg/dL; LDL -14 +/- 4 mg/dL (pinto) versus +1 +/- 4 (placebo) (Not given in the abstract (p = 0.011 total cholesterol; p = 0.013 LDL)) Methods, limits and fundingOutcomes: Total and LDL cholesterol, HDL, triglycerides, hs-CRP, insulin, glucose, HbA1c Limitations: Only 16 people, one trial. Plain pinto beans, not refried. Funding and conflicts: The PubMed record lists US government (non-PHS) research support. Read: abstract |
| Winham 2011 Perceptions of flatulence from bean consumption among adults in 3 feeding studies. Nutr J · PMID 22104320 · DOI |
Controlled trial |
126 Participants in three feeding studies (17, 29 and 80 adults; two crossover trials and one parallel trial) |
Half a cup a day of pinto beans, baked beans or black-eyed peas Beans as food Half a cup a day (trial detail, not advice) 8 to 12 weeks · vs Canned carrots or a control soup |
Fewer than 50% reported more flatulence from pinto or baked beans in the first week; 19% with black-eyed peas; 3 to 11% reported more even on control diets. Less than 50% (pinto, baked beans); 19% (black-eyed peas); 3 to 11% (control) (Not applicable) Methods, limits and fundingOutcomes: Weekly questionnaire on flatulence, stool change, bloating Limitations: Self-reported questionnaire; refried beans were not tested. Three studies pooled in one report. Funding and conflicts: Not stated in the abstract. Read: abstract |
| Zargarzadeh 2023 Legume Consumption and Risk of All-Cause and Cause-Specific Mortality: A Systematic Review and Dose-Response Meta-Analysis of Prospective Cohort Studies. Adv Nutr · PMID 36811595 · DOI |
Systematic review |
1141793 32 cohorts, 1,141,793 people, 93,373 deaths (observational) |
Legumes Legumes as food Highest versus lowest intake; 50 g a day increment Cohort follow-up · vs Lowest intake group |
Higher legume intake was linked to lower death from any cause and from stroke. No link was seen for cardiovascular, coronary heart disease or cancer death. Certainty judged low to moderate. All-cause death HR 0.94; stroke death HR 0.91; 50 g a day: HR 0.94 (All-cause 0.91 to 0.98; stroke 0.84 to 0.99; 50 g a day 0.89 to 0.99) Methods, limits and fundingOutcomes: Death from any cause, stroke, heart disease, cancer Limitations: Observational: cannot show cause. Legumes as a group, not refried beans. Funding and conflicts: The PubMed record lists non-US government research support. Read: abstract |
| s-cdc-perfringens CDC: Preventing C. perfringens food poisoning · Source |
Health agency n/a |
Methods, limits and fundingRead: NOT re-opened | ||
| s-fda-dv FDA: Daily Value on the Nutrition and Supplement Facts Labels · Source |
Health agency n/a |
Methods, limits and fundingRead: full-text | ||
| s-fda-natural-toxins FDA: Natural Toxins in Food · Source |
Health agency n/a |
Methods, limits and fundingRead: full-text | ||
| s-gbif-phaseolus-vulgaris GBIF species match: Phaseolus vulgaris L. · Source |
Database n/a |
Methods, limits and fundingRead: api | ||
| s-harvard-legumes Harvard T.H. Chan School of Public Health: The Nutrition Source, Legumes and Pulses · Source |
Secondary source n/a |
Methods, limits and fundingRead: full-text | ||
| s-medlineplus-fiber MedlinePlus: Fiber · Source |
Health agency n/a |
Methods, limits and fundingRead: full-text | ||
| s-medlineplus-foodallergy MedlinePlus: Food allergy · Source |
Health agency n/a |
Methods, limits and fundingRead: full-text | ||
| s-medlineplus-potassium MedlinePlus: Potassium in diet · Source |
Health agency n/a |
Methods, limits and fundingRead: full-text | ||
| s-usda-172438 USDA FoodData Central: Refried beans, canned, traditional style (SR Legacy, FDC 172438) · Source |
Government database n/a |
Methods, limits and fundingRead: database-copy | ||
| s-usda-172465 USDA FoodData Central: Refried beans, canned, fat-free (SR Legacy, FDC 172465) · Source |
Government database n/a |
Methods, limits and fundingRead: database-copy |
What we do not know yet
- No trial of refried beans on cholesterol, blood sugar, weight, blood pressure or heart disease was found.
- The effect of the added fat and salt in refried beans on the plain-bean results is unknown.
- The CDC cooling and reheating rules could not be re-read, and pregnancy, breastfeeding and children were not covered by any source read for refried beans.
- The type of fat in canned or homemade refried beans was not found; allergy, FODMAP, pesticide, heavy-metal and can-lining questions were not researched.
How new research is added
New studies are found by a saved PubMed search and placed in a review queue before the page changes.
Lab markers
What changed in blood or saliva tests during trials. A changed number is not the same as feeling or being healthier, and we give no "normal ranges".
Metabolic 4
LDL cholesterol
Lowered in trials
The "bad" cholesterol carried in the blood. Higher levels are linked to more heart disease risk.
Moderate certaintyResults and what it means
Why it was measured
It is the usual blood marker used in diet trials for heart risk.
Statistical vs. clinical meaning
A small fall in a blood marker. It does not show fewer heart attacks.
Safety implication
None specific.
| Study | Result | People | Product |
|---|---|---|---|
| 5 | -0.17 mmol/L (95% CI -0.25 to -0.09) | 26 trials, 1,037 people | Diets with pulses, median 130 g a day |
| 1 | -0.14 mmol/L (95% CI -0.19 to -0.08) | 38 trials, 2,095 people | Whole pulses, median 130 g a day, median 6 weeks |
| 4 | -8.08% with 1 cup a day vs +0.49% with rice (p = 0.002) | 73 adults with raised LDL | Canned beans, 4 weeks |
| 2 | -0.21 mmol/L vs rice (95% CI -0.39 to -0.03) | 60 adults per group, mild high cholesterol | About 0.75 cup of beans in foods, 6 weeks |
| 10 | -14 +/- 4 mg/dL vs +1 +/- 4 with carrots | 16 adults with mild insulin resistance | Half a cup of pinto beans, 8 weeks |
Total cholesterol
Lowered in trials
All the cholesterol carried in the blood, "good" and "bad" together.
Low certaintyResults and what it means
Why it was measured
A standard blood fat test that diet trials report.
Statistical vs. clinical meaning
Small falls in short trials.
Safety implication
None specific.
| Study | Result | People | Product |
|---|---|---|---|
| 10 | -19 +/- 5 mg/dL vs +1 +/- 5 with carrots | 16 adults | Half a cup of pinto beans, 8 weeks |
| 2 | -0.28 mmol/L vs rice (95% CI -0.49 to -0.06) | 60 adults per group | About 0.75 cup of beans in foods, 6 weeks |
| 4 | -5.46% with 1 cup a day vs -0.65% with rice (p = 0.04) | 73 adults with raised LDL | Canned beans, 4 weeks |
Body weight
Lowered in trials
How much a person weighs, in kilograms.
Low certaintyResults and what it means
Why it was measured
The basic outcome in weight trials.
Statistical vs. clinical meaning
A very small average fall in short trials of pulses as a group.
Safety implication
None specific.
| Study | Result | People | Product |
|---|---|---|---|
| 6 | -0.34 kg (95% CI -0.63 to -0.04) | 940 participants in 21 trials | Diets with pulses, median 132 g a day, median 6 weeks |
Fasting blood glucose
Mixed results in trials
Blood sugar measured after not eating overnight.
Mixed findingsResults and what it means
Why it was measured
A basic marker of blood sugar control.
Statistical vs. clinical meaning
Lower in pooled trials, unchanged in one bean trial.
Safety implication
If you take blood sugar medicine, ask your clinic first.
Other 2
Non-HDL cholesterol
Lowered in trials
Total cholesterol minus the "good" HDL part. It counts all the artery-clogging particles.
Moderate certaintyResults and what it means
Why it was measured
A blood fat marker used in heart-risk trials.
Statistical vs. clinical meaning
A small fall in a blood marker.
Safety implication
None specific.
Systolic blood pressure
No clear change in trials
The top number of a blood pressure reading.
Low certaintyResults and what it means
Why it was measured
A main risk marker for heart disease and stroke.
Statistical vs. clinical meaning
No clear change overall.
Safety implication
None specific.
Safety
What studies and official sources say about side effects, medicines and who should check first. Each point shows what kind of evidence it comes from.
Main points to know 6
- Homemade refried beans and leftovers: cool them fast. A 2012 laboratory study spiked refried pinto and black beans with Clostridium perfringens spores. All samples supported growth, pinto beans a little faster than black. Counts after 10 hours were higher in unsalted beans than salted. Cooling in a large stockpot allowed about a 1.2-log rise; the authors recommend shallow pans that cool faster. The abstract says outbreaks have been linked to dishes containing refried beans from food service. This is a laboratory study, not a count of illness. The temperature and timing rules from the CDC were not re-read (the CDC site refused our request) and are not stated here. Laboratory study 3 13
- Sodium: canned refried beans are salty, and fat-free is not low-sodium. USDA lists 881 mg of sodium in a cup (238 g) of traditional canned refried beans and 808 mg in a cup (231 g) of the fat-free item. The FDA Daily Value for sodium is 2,300 mg, so a cup is about 38% and 35%. Per 100 g the two items are similar (370 and 350 mg). Homemade versions depend on the salt added. People told to limit sodium should read the label. Authoritative data 21 22 14
- Raw or undercooked dried beans contain a toxin; canned and fully cooked beans do not matter. The FDA says the lectin PHA in raw or undercooked beans can cause nausea, severe vomiting and diarrhea at high levels. It says soaking beans for at least 5 hours then boiling in fresh water for at least 30 minutes removes and destroys it, and that the low levels in canned and properly cooked kidney beans will not affect you. The FDA text is about kidney beans. If you start from dried beans, cook them fully before mashing. Authoritative guidance 15
- Allergy: bean allergy is possible; read the label. MedlinePlus lists the signs of a food allergy, from hives and vomiting to wheezing, throat swelling and trouble breathing, and says a food allergy can in rare cases be life-threatening. No source we read measured allergy to refried beans. Canned refried beans can also contain other ingredients; read the label. Authoritative guidance 19
- Kidney disease: beans carry potassium and phosphorus. USDA lists 759 mg of potassium in a cup of the traditional item and 795 mg in the fat-free item. MedlinePlus says people with kidney problems, particularly on dialysis, should not eat too many potassium-rich foods. MedlinePlus does not name refried beans; ask your kidney team. Authoritative guidance 20 21 22
- Gas and bloating can happen. Harvard says gut bacteria ferment resistant starch and oligosaccharides in legumes, which makes gas, bloating and cramps in some people. In three feeding studies, fewer than half of people reported more flatulence from pinto or baked beans in the first week. Controlled trial 17 11
Side effects 3
| Effect | How often | Severity and recovery | Evidence |
|---|---|---|---|
| Gas, bloating and flatulence Half a cup of plain beans a day for 8 to 12 weeks in adults; a questionnaire, not a gut study. Refried beans were not tested. | Fewer than 50% reported more flatulence from pinto or baked beans in the first week of feeding studies; 3 to 11% reported it even on control diets | mild to moderate (self-reported) Not stated in the abstract | Controlled trial 11 18 |
| Food poisoning from Clostridium perfringens if cooked beans are left to cool slowly Laboratory finding that refried beans support growth of the bacteria; the abstract links outbreaks to food-service dishes with refried beans. | Not found for refried beans in people | Not stated in the abstract Not stated | Laboratory study 3 |
| Allergic reaction to beans, from itching and hives to anaphylaxis General food allergy facts from MedlinePlus; refried beans are not named. | Not found for refried beans | can be severe (anaphylaxis) Not found | Authoritative guidance 19 |
Liver
No liver injury from eating refried beans was found in the sources read. A liver-safety source such as LiverTox was not searched for this food page.
How often. No frequency was found.
Monitoring. No agency monitoring advice was found.
This is a safety connection. It is not evidence that Refried Beans supports liver health.
Medicines and supplements 2
| With | Why it matters | Importance | Evidence | What to do |
|---|---|---|---|---|
| Medicines that raise blood potassium (ACE inhibitors, ARBs, potassium-sparing diuretics) prescription | MedlinePlus says high blood potassium can follow poor kidney function or these medicines. A cup of refried beans has about 760 to 800 mg of potassium (USDA). | MedlinePlus does not name beans. The link is our reading of two separate facts. A normal food portion is not known to be a problem for most people. | Authoritative guidance Low certainty 20 21 | If you have kidney disease or take one of these medicines, ask a clinician or pharmacist about potassium-rich foods. |
| Blood sugar and blood pressure medicines prescription | No interaction was found in the sources read. Pulses may lower blood sugar markers in some trials (see Benefits). | Absence of evidence is not proof of safety. | None found Not enough evidence 8 | If you take medicine for blood sugar or blood pressure, ask your clinic or pharmacist before big changes to your diet. |
Who should check first 4
| Situation | Advice | Evidence |
|---|---|---|
| Known or suspected bean or other legume allergy | Avoid refried beans until an allergist has advised you. For trouble breathing or swelling of the face or throat after any food, call emergency services. | Authoritative guidance 19 |
| Raw or undercooked dried beans as an ingredient | Do not use dried beans raw or undercooked. Follow the FDA steps: soak at least 5 hours, then boil in fresh water for at least 30 minutes. Canned beans are already cooked. | Authoritative guidance 15 |
| Kidney disease with a potassium limit | Ask your kidney team whether refried beans fit your limits. | Authoritative guidance 20 21 |
| A sodium limit (for example advised by a clinician) | Check the label; USDA shows fat-free and traditional canned items have similar sodium. | Authoritative guidance 21 22 14 |
Overdose, product quality and regulators
Summary. Fully cooked and canned beans are an ordinary food. The documented food-safety concerns are the lectin PHA in raw or undercooked dried beans (FDA, kidney beans) and bacterial growth in cooked refried beans cooled slowly (a laboratory study).
Animal. Not reviewed.
Human doses studied. Plain beans, half a cup to one cup a day for 4 to 12 weeks in feeding studies; gas was the main complaint.
Genotoxicity. Not researched.
Toxic or hazardous parts. Raw or undercooked dried bean seeds contain the lectin PHA (FDA, kidney beans). Canned beans are cooked.
Bacterial growth during slow cooling is the documented issue for refried beans. Pesticide residues, heavy metals, mould toxins and can-lining chemicals were not researched.
Clostridium perfringens in cooling refried beans. In a laboratory study, spiked refried pinto and black beans (with or without salt) all supported growth. Cooling in stockpots gave about a 1.2-log increase; shallower pans cool faster and are recommended by the authors. 3
| Body | Action | Date |
|---|---|---|
| FDA (US) (United States) | Natural Toxins in Food: PHA is a lectin in raw or undercooked beans; low levels in canned and properly cooked kidney beans will not affect you; soak at least 5 hours and boil at least 30 minutes. source | 2024-09-26 |
| FDA (US) (United States) | Daily Value for sodium on the Nutrition Facts label: 2,300 mg. source | 2024-03-05 |
| MedlinePlus (US National Library of Medicine) (United States) | Potassium in diet: people with kidney problems, particularly on dialysis, should not eat too many potassium-rich foods. source | 2026-04-30 |
When to get medical help
- Trouble breathing, swelling of the lips, face or throat, widespread hives, repeated vomiting or collapse after eating beans (possible anaphylaxis): call emergency services
- Severe vomiting or diarrhoea that does not stop, dizziness or fainting after eating beans that were undercooked or left out too long, especially in a child or an older person: seek urgent medical care
- An abnormal or dangerous heartbeat in a person with kidney disease or on a potassium-raising medicine (MedlinePlus links high blood potassium to dangerous heart rhythms): seek urgent care
Stop using the product and contact a clinician or emergency service. In the US, Poison Control is 1-800-222-1222.
General information only, not medical advice. Ask a clinician or pharmacist before use, especially with medicines, in pregnancy or with a health condition. See the Natural Remedy Safety guide.
Frequently asked questions
Are refried beans healthy?
They give fibre and plant protein: USDA lists 8.81 g of fibre and 11.9 g of protein in a cup of traditional canned refried beans. They also carry sodium (881 mg in that cup) and some fat. Health studies are of plain beans, not refried beans.
Do refried beans lower cholesterol?
Are fat-free refried beans lower in sodium?
How much fat and saturated fat do canned refried beans have?
Can I eat canned refried beans without cooking them?
Canned beans are already cooked. The FDA says the low levels of the lectin PHA in canned and properly cooked kidney beans will not affect you. Follow the can label for heating and storage.
Is it safe to make refried beans from dried beans?
Only if the dried beans are fully cooked first. The FDA says raw or undercooked beans can cause nausea, severe vomiting and diarrhea, and that soaking at least 5 hours then boiling in fresh water for at least 30 minutes removes the toxin. The FDA text is about kidney beans.
Can homemade refried beans make you sick if left out?
A laboratory study found that Clostridium perfringens grows in refried pinto and black beans, and that cooling in large stockpots allowed it to multiply; the authors recommend shallow pans that cool faster. It was a laboratory study, not a count of illness.
Do refried beans cause gas?
Do refried beans help with weight or blood sugar?
Are refried beans safe with kidney disease?
Can you be allergic to refried beans?
A bean or other legume allergy is possible. MedlinePlus lists allergy signs from hives and vomiting to trouble breathing. Canned refried beans can contain other ingredients, so read the label. For trouble breathing or swelling of the face or throat, call emergency services.
Are refried beans safe in pregnancy or for children?
We did not find a source that covers refried beans in pregnancy, breastfeeding or childhood, so we make no claim. Ask a doctor or dietitian, especially about handling and storing leftovers.
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Editorial transparency
- Written by
- AlternativeMed editorial team. Research compiled with AI assistance, then checked against the sources listed.
- Medical review
- None. This page has not been reviewed by a physician or pharmacist.
- First published
- 2026-10-26
- Last substantive update
- 2026-10-26
- How we research
- We started from our existing refried beans summary, re-checked nutrition against USDA FoodData Central data (from a saved copy of the feed), read the FDA, FDA label, MedlinePlus and Harvard Nutrition Source pages, and searched PubMed for trials, reviews and safety studies. Only abstracts were read for studies. The CDC page could not be re-opened. Items we could not verify are flagged in the research gaps.
- How we rate evidence
- See "How we rate evidence" in the Evidence tab.
- Independence
- No product is promoted on this page. No affiliate links are shown.
Sources 22
Each source was opened and checked. Where we read only the abstract, it says so. The small numbers in the text point here.
- Back S, Yang S, Rossi A, et al.. Effect of Different Types of Whole Dietary Pulses on Established Therapeutic Lipid Targets for Cardiovascular Risk Reduction: A Systematic Review and Dose-Response Meta-Analysis of Randomized Controlled Trials.. J Am Heart Assoc. 2026. PMID 42132198. DOI 10.1161/JAHA.125.046659. (abstract)
- Bell RC, Zahradka P, Aliani M, et al.. A Comparison of Dry Bean and Pea Consumption on Serum Cholesterol: A Randomized Controlled Trial in Adults with Mild Hypercholesterolemia.. J Nutr. 2024. PMID 39357673. (abstract)
- Cevallos-Cevallos JM, Akins ED, Friedrich LM, Danyluk MD, Simonne AH.. Growth of Clostridium perfringens during cooling of refried beans.. J Food Prot. 2012. PMID 23043826. (abstract)
- Doma KM, Dolinar KF, Dan Ramdath D, Wolever TMS, Duncan AM.. Canned Beans Decrease Serum Total and LDL Cholesterol in Adults with Elevated LDL Cholesterol in a 4-wk Multicenter, Randomized, Crossover Study.. J Nutr. 2021. PMID 34642756. (abstract)
- Ha V, Sievenpiper JL, de Souza RJ, et al.. Effect of dietary pulse intake on established therapeutic lipid targets for cardiovascular risk reduction: a systematic review and meta-analysis of randomized controlled trials.. CMAJ. 2014. PMID 24710915. DOI 10.1503/cmaj.131727. (abstract)
- Kim SJ, de Souza RJ, Choo VL, et al.. Effects of dietary pulse consumption on body weight: a systematic review and meta-analysis of randomized controlled trials.. Am J Clin Nutr. 2016. PMID 27030531. DOI 10.3945/ajcn.115.124677. (abstract)
- Reyneke GL, Beck EJ, Lambert K, Neale EP.. The Effect of Non-Oil Seed Legume Intake on Blood Pressure: A Systematic Review and Meta-Analysis of Randomized Controlled Trials.. Adv Nutr. 2023. PMID 37031751. DOI 10.1016/j.advnut.2023.04.002. (abstract)
- Sievenpiper JL, Kendall CW, Esfahani A, et al.. Effect of non-oil-seed pulses on glycaemic control: a systematic review and meta-analysis of randomised controlled experimental trials in people with and without diabetes.. Diabetologia. 2009. PMID 19526214. DOI 10.1007/s00125-009-1395-7. (abstract)
- Viguiliouk E, Glenn AJ, Nishi SK, et al.. Associations between Dietary Pulses Alone or with Other Legumes and Cardiometabolic Disease Outcomes: An Umbrella Review and Updated Systematic Review and Meta-analysis of Prospective Cohort Studies.. Adv Nutr. 2019. PMID 31728500. DOI 10.1093/advances/nmz113. (abstract)
- Winham DM, Hutchins AM, Johnston CS.. Pinto bean consumption reduces biomarkers for heart disease risk.. J Am Coll Nutr. 2007. PMID 17634169. DOI 10.1080/07315724.2007.10719607. (abstract)
- Winham DM, Hutchins AM.. Perceptions of flatulence from bean consumption among adults in 3 feeding studies.. Nutr J. 2011. PMID 22104320. DOI 10.1186/1475-2891-10-128. (abstract)
- Zargarzadeh N, Mousavi SM, Santos HO, Aune D, Hasani-Ranjbar S, Larijani B, Esmaillzadeh A.. Legume Consumption and Risk of All-Cause and Cause-Specific Mortality: A Systematic Review and Dose-Response Meta-Analysis of Prospective Cohort Studies.. Adv Nutr. 2023. PMID 36811595. DOI 10.1016/j.advnut.2022.10.009. (abstract)
- . CDC: Preventing C. perfringens food poisoning. . . (NOT re-opened)
- . FDA: Daily Value on the Nutrition and Supplement Facts Labels. . . (full-text)
- . FDA: Natural Toxins in Food. . . (full-text)
- . GBIF species match: Phaseolus vulgaris L.. . . (api)
- . Harvard T.H. Chan School of Public Health: The Nutrition Source, Legumes and Pulses. . . (full-text)
- . MedlinePlus: Fiber. . . (full-text)
- . MedlinePlus: Food allergy. . . (full-text)
- . MedlinePlus: Potassium in diet. . . (full-text)
- . USDA FoodData Central: Refried beans, canned, traditional style (SR Legacy, FDC 172438). . . (database-copy)
- . USDA FoodData Central: Refried beans, canned, fat-free (SR Legacy, FDC 172465). . . (database-copy)
Where to buy
Check the label first. Whatever you buy, look for these:
- A recent packed-on date: very old dried beans cook unevenly
- Organic or not, and the country of origin
- Whether you want dried or canned
- Soak and cook thoroughly; some raw beans are unsafe
Talk to a pharmacist or doctor before you start any supplement, especially if you take medicines. See the Safety tab for interactions.
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