Creamy, flavorful, and incredibly comforting, these Homemade Refried Beans are made from scratch using simple pantry ingredients. They’re perfect as a side dish, taco filling, or dip and they taste way better than anything from a can!
Ingredients
- 1 pound (about 2 cups) dry pinto beans
- 1 large onion, quartered
- 2 tablespoons lard or vegetable oil
- 3 cloves garlic, minced
- 1–2 teaspoons salt, or to taste
- 3/4 teaspoon ground cumin, or to taste
- 1/2 teaspoon dried oregano, or to taste
Instructions
Stovetop Method
- Rinse and Soak the Beans:
Rinse pinto beans thoroughly in a colander, removing any small stones or debris. Place beans in a large pot and cover with water. Soak overnight (or at least 8 hours). - Cook the Beans:
Drain the soaked beans and return them to the pot. Add enough fresh water to cover the beans by about 2 inches. Add the quartered onion and a pinch or two of salt.
Bring to a boil, then reduce heat to low. Cover and simmer for about 1 hour, stirring occasionally.
Check for doneness — the beans should be soft and tender. If not, simmer for a few more minutes until cooked through. - Drain and Reserve Liquid:
Once the beans are tender, drain them while reserving some of the cooking liquid (bean broth). Remove and discard the onion (or save it to chop and add later). - Mash and Fry the Beans:
In a large skillet (cast iron works best), heat lard or oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the cooked beans, cumin, oregano, and about 1/4 cup of the reserved bean broth. Optionally, add some chopped cooked onion for extra flavor. - Mash and Season:
Use a potato masher or fork to mash the beans as they cook. Continue to stir and mash, adding more broth as needed until you reach your desired consistency — smooth and creamy or slightly chunky. - Adjust Flavor and Serve:
Taste and season with additional salt, cumin, or oregano, if needed. For a finishing touch, top with shredded cheese or a sprinkle of chopped cilantro before serving.
Why You’ll Love This Recipe
- Authentic flavor: Tastes just like traditional Mexican refried beans.
- Customizable: Adjust the texture and seasoning to your liking.
- Better than canned: Richer flavor and creamier texture with simple ingredients.
- Versatile: Perfect as a side, dip, or filling for burritos, tacos, and tostadas.
- Budget-friendly: A hearty and delicious dish made from inexpensive pantry staples.
Tips
- Don’t skip the soak: Soaking beans overnight helps them cook faster and more evenly.
- Reserve bean broth: This adds creaminess and authentic flavor — better than using plain water.
- Mash gradually: Add the liquid slowly until you reach the perfect texture.
- For extra creaminess: Blend part of the beans with broth before adding to the pan.
- For smoky flavor: Stir in a bit of smoked paprika or chopped chipotle pepper in adobo sauce.
Variations and Substitutions
- Use black beans: Substitute pinto beans for black beans for a darker, richer version.
- Vegan-friendly: Use vegetable oil instead of lard.
- Spicy refried beans: Add diced jalapeño or a dash of cayenne pepper.
- Instant Pot version: Cook unsoaked beans in an Instant Pot with onion and salt for about 35–40 minutes, then mash and fry as directed.
- Low-sodium: Reduce added salt and use unsalted broth or water.
FAQs
Can I make refried beans ahead of time?
Yes! They keep well in the fridge for up to 4 days. Reheat with a splash of water or broth to restore creaminess.
Can I freeze refried beans?
Absolutely. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight and reheat on the stove.
What if I don’t have time to soak the beans?
Use the quick soak method: Boil the beans for 5 minutes, then turn off the heat and let them sit for 1 hour before draining and cooking.
Are refried beans actually fried twice?
Not really — the term “refried” comes from the Spanish refritos, meaning “well-fried.” The beans are only fried once after cooking.
Serving and Suggestions
Serve these Homemade Refried Beans as a side dish or part of your favorite Mexican meal. They pair perfectly with:
- Tacos, burritos, enchiladas, or quesadillas
- Mexican rice and grilled meats
- As a dip with tortilla chips
- Spread on tostadas or as a layer in seven-layer dip
For an extra touch, top them with:
- Crumbled queso fresco
- Fresh cilantro
- Diced onions or jalapeños
- A drizzle of sour cream or hot sauce
Homemade Refried Beans
7
servings10
20
minutes237
kcalIngredients
1 pound (about 2 cups) dry pinto beans
1 large onion, quartered
2 tablespoons lard or vegetable oil
3 cloves garlic, minced
1–2 teaspoons salt, or to taste
3/4 teaspoon ground cumin, or to taste
1/2 teaspoon dried oregano, or to taste
Directions
- Stovetop Method
- Rinse and Soak the Beans:
- Rinse pinto beans thoroughly in a colander, removing any small stones or debris. Place beans in a large pot and cover with water. Soak overnight (or at least 8 hours).
- Cook the Beans:
- Drain the soaked beans and return them to the pot. Add enough fresh water to cover the beans by about 2 inches. Add the quartered onion and a pinch or two of salt.
- Bring to a boil, then reduce heat to low. Cover and simmer for about 1 hour, stirring occasionally.
- Check for doneness — the beans should be soft and tender. If not, simmer for a few more minutes until cooked through.
- Drain and Reserve Liquid:
- Once the beans are tender, drain them while reserving some of the cooking liquid (bean broth). Remove and discard the onion (or save it to chop and add later).
- Mash and Fry the Beans:
- In a large skillet (cast iron works best), heat lard or oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the cooked beans, cumin, oregano, and about 1/4 cup of the reserved bean broth. Optionally, add some chopped cooked onion for extra flavor.
- Mash and Season:
- Use a potato masher or fork to mash the beans as they cook. Continue to stir and mash, adding more broth as needed until you reach your desired consistency — smooth and creamy or slightly chunky.
- Adjust Flavor and Serve:
- Taste and season with additional salt, cumin, or oregano, if needed. For a finishing touch, top with shredded cheese or a sprinkle of chopped cilantro before serving.
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