I love this recipe because it’s simple yet delivers that authentic, homemade flavor you’d expect from a Mexican kitchen. The beans turn velvety and rich, especially when mashed with a bit of their cooking liquid. The sautéed onions add sweetness, and the hint of herbs brings everything together. Whether I serve them with rice, use them as a dip, or spoon them into tacos, these refried beans are always a hit.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Beans Preparation 1/2 pound dried pinto beans 1/2 medium onion, quartered 2 garlic cloves, peeled and lightly smashed 2 sprigs fresh epazote or 1/2 teaspoon dried oregano 1 small bay leaf 6 cups water, or as needed to cover beans Sea salt or kosher salt, to taste
Pan-Frying 3 tablespoons minced onions 4 tablespoons olive oil or unsalted butter Ground black pepper, to taste
I start by placing the dried pinto beans in a large bowl and covering them with cold water by a few inches. I let them soak overnight, then drain and rinse before cooking. (If I’m short on time, I use the quick-soak method by boiling them for 2 minutes and letting them rest covered for 1 hour.)
Cook the Beans
Next, I transfer the soaked beans to a large pot along with the quartered onion, garlic, epazote or oregano, and bay leaf. I add about 6 cups of water—enough to cover the beans well—and bring everything to a boil. I skim off any foam that forms, then reduce the heat and let the beans simmer gently for 1½ to 2 hours, until they’re tender. I add salt toward the end of cooking. Once done, I drain the beans and reserve about 1 cup of the cooking liquid.
Pan-Fry and Mash
In a large skillet, I heat the olive oil or butter over medium heat. I add the minced onions and sauté for 3–4 minutes until soft and fragrant. Then I add the cooked beans and a bit of the reserved cooking liquid. Using a potato masher, I mash the beans to my preferred consistency—sometimes I keep them chunky, other times I go for a smooth, creamy texture. I cook the mixture, stirring often, until it thickens. If it gets too dry, I stir in a little more reserved liquid.
Season and Serve
Finally, I season the beans with salt and ground black pepper to taste. I love serving them warm, topped with crumbled queso fresco or cotija cheese and a sprinkle of chopped cilantro.
Servings and Timing
This recipe makes about 6 servings (approximately 3 cups of refried beans). Prep Time: 15 minutes Cook Time: 2 hours Total Time: 2 hours 15 minutes
Variations
When I want to add extra flavor, I stir in a pinch of cumin or smoked paprika while mashing. I’ve also made this recipe with black beans instead of pinto beans for a slightly different taste and color. For a creamier finish, I sometimes mix in a spoonful of sour cream or a drizzle of heavy cream at the end. If I’m serving a crowd, I top the beans with melted cheese and bake them for a few minutes until bubbly.
Storage/Reheating
I store leftover refried beans in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them gently on the stovetop with a splash of water or broth to loosen the texture. They also freeze well—I portion them into containers and freeze for up to 3 months, then thaw overnight in the fridge before reheating.
FAQs
Do I have to soak the beans overnight?
Soaking helps them cook faster and more evenly, but if I’m short on time, I use the quick-soak method.
Can I use canned beans instead of dried?
Yes, I can use two cans of cooked pinto beans—just drain and rinse them before frying.
What’s the best fat to use for authentic flavor?
Traditionally, refried beans are made with lard, but olive oil or butter works beautifully too.
Can I use black beans instead of pinto beans?
Absolutely. The texture will be slightly different, but they’re just as delicious.
How do I make the beans creamier?
I mash them more thoroughly and add extra cooking liquid until they reach a smooth consistency.
Can I make this recipe vegan?
Yes, I just use olive oil or vegetable oil instead of butter.
Why do I reserve some of the cooking liquid?
It’s full of flavor and helps create a creamy, authentic consistency without diluting the beans.
How can I make them spicy?
I add a minced jalapeño or a dash of cayenne pepper while frying the onions.
Can I double the recipe?
Yes, I often double it for meal prep or parties—the cooking process stays the same.
What should I serve with refried beans?
I love pairing them with rice, tacos, enchiladas, or as a side for grilled meats.
Conclusion
These authentic refried beans are creamy, comforting, and packed with flavor. I love how the simple combination of beans, onions, and herbs transforms into something so rich and satisfying. Whether I serve them as a side dish, a dip, or part of a main meal, they always bring a taste of traditional Mexican comfort to the table.
Creamy, flavorful, and authentically Mexican, these homemade refried beans are slow-cooked with onions, garlic, and herbs before being mashed to perfection. They’re rich, comforting, and the perfect side dish for tacos, burritos, or rice.
Ingredients
For the Beans:
1/2 pound dried pinto beans
1/2 medium onion, quartered
2 garlic cloves, peeled and lightly smashed
2 sprigs fresh epazote or 1/2 teaspoon dried oregano
1 small bay leaf
6 cups water (or enough to cover beans)
Sea salt or kosher salt, to taste
For Pan-Frying:
3 tablespoons minced onion
4 tablespoons olive oil or unsalted butter
Ground black pepper, to taste
For Serving (optional):
Crumbled queso fresco, cotija, or Monterrey Jack cheese
Chopped cilantro
Instructions
Soak the Beans: Place the dried pinto beans in a bowl and cover with cold water by several inches. Soak overnight, then drain and rinse. (For a quick soak, boil the beans for 2 minutes, remove from heat, and let sit covered for 1 hour.)
Cook the Beans: In a large pot, add soaked beans, quartered onion, garlic, epazote or oregano, bay leaf, and 6 cups of water. Bring to a boil, skim off foam, then reduce heat and simmer for 1½–2 hours, until tender. Add salt near the end of cooking. Drain and reserve about 1 cup of the cooking liquid.
Pan-Fry and Mash: In a large skillet, heat olive oil or butter over medium heat. Add minced onion and sauté for 3–4 minutes until fragrant. Add cooked beans and some reserved liquid. Mash the beans with a potato masher to your desired texture, adding more liquid as needed. Cook until thickened and creamy.
Season and Serve: Season with salt and black pepper to taste. Serve warm, topped with cheese and cilantro if desired.
Notes
For a traditional flavor, substitute olive oil with lard.
Add cumin, chili powder, or smoked paprika for extra depth.
Use black beans instead of pinto for a variation.
Mix in sour cream or cream for a smoother, richer finish.
Freeze leftovers in portions for easy future meals.
