Description
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.
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
