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Learn how to make authentic refried beans just like from your favorite Mexican restaurant, but better! The recipe includes stovetop, Instant Pot, and canned beans instructions.
I love refried beans, especially when they’re homemade. They’re creamy, filling, and a staple in Mexican cuisine. They’re also healthy, very versatile, and are traditionally made with my favorite type of bean, the pinto bean!
Pinto beans are one ingredient that my parents always had in the house when I was growing up. We’d have huge sacks of dry pinto beans in the kitchen pantry that would last a few months each. Each sack would weigh 50-100 pounds!
Now that I have a family of my own, that is a tradition that I want to keep alive. So on the agenda for today is learning how to cook pinto beans and transform them into refried beans!
Ingredients in Refried Beans
- Pinto beans: Refried beans are traditionally made from dry pinto beans, which gives them a creamy, smooth and buttery flavor and texture. If you don’t want to cook dry pinto beans from scratch, I included instructions for using canned pinto beans in the recipe card below.
- Water: This is used to cook the dry beans. During the cooking process, the water gets infused with all the wonderful flavor from the beans and the other ingredients, and really becomes a star ingredient on its own – a delicious bean broth!
- Onion and garlic: Adds flavor to the beans when they’re initially cooked from dry pinto beans, as well as during the sauteing and mashing process!
- Bay leaf: Add a subtle but delicious flavor to the beans.
- Mexican oregano: This is a staple ingredient in Mexican cooking that has a distinct flavor compared to the typical dried oregano found in most grocery stores. If you can’t find Mexican oregano near you, however, regular dried oregano will do just fine.
- Fat: I used olive oil to saute the vegetables and beans, but you can also use lard like is traditionally used or any other cooking fat you prefer.
- Jalapeño: This is optional if you don’t want to add a touch of heat.
How to Make Refried Beans
Step 1: Start by rinsing and cleaning the beans, discarding any that are shriveled or split, and any small rocks that may have made their way into the batch.
Step 2: In a large pot, combine the beans, yellow onion, cloves of smashed garlic, bay leaf, dried Mexican oregano, kosher salt, and enough water to completely cover the ingredients, plus an additional 3 inches.
Step 3: Bring to a boil over medium-high heat, reduce the heat to low, cover, and simmer for about 2 hours until the beans are soft and tender. You may need to add more water as needed.
Step 4: Once the beans are finished cooking, place a large bowl underneath a strainer or colander and carefully pour the beans and the cooking liquid into the strainer to save the bean broth. Discard the bay leaf.
Step 5: In a large pot or skillet, add some oil (or your preferred cooking fat) along with some chopped onion, jalapeño, garlic, Mexican oregano, and salt. Cook for about 5 minutes until the onions are soft.
Step 6: Add in cooked beans to the skillet and cook for a couple of minutes before mixing in ¾ cup of the reserved bean broth.
Step 9: Mash the beans using a potato masher for a chunky texture, or puree them using an immersion blender or regular blender for a smoother texture. You may need to add more of the reserved cooking liquid if they’re still too dry.
Step 10: Add salt if needed, top with crumbled queso fresco or cotija cheese, and serve!
Pressure Cooker vs Stove Top Beans
If you have a pressure cooker, you can make these refried beans in a fraction of the time! I recommend using this Instant Pot Refried Beans recipe. The instructions are also included in the recipe card below.
If you don’t have a pressure cooker, you can still cook the beans on the stovetop, but it will take a little longer. Both options are great and equally as delicious!
Using Canned Beans
If you don’t have time to cook dried beans, you can substitute cooked canned beans instead.
I recommend using 3 to 4 (15-ounce) cans. Pour the canned beans through a strainer or colander and save the liquid to use for mashing.
Frequently Asked Questions
Mexican refried beans are traditionally made from mashed pinto beans and seasoned with some spices and herbs. However, this recipe also works with black beans or white navy beans.
Refried comes from the translation of refrito, meaning to ‘fry well,’ so while the term refried is in the name, the beans aren’t actually fried twice – just once.
Ways to Use Refried Beans
- On the side with authentic Mexican rice
- As a topping on sopes, tostadas, and huaraches
- As a filling for bean burritos and gorditas
Storing and Freezing
To store, place in an airtight container and place in the fridge for up to 5 days.
To freeze, allow the beans to cool completely before placing them in a freezer bag or freezer-safe container. These beans can be frozen for up to 3 months.
More Mexican Recipes
Refried Beans
Ingredients
- 1 pound dried pinto beans
- 1 yellow onion, halved, divided
- 5 cloves garlic, divided
- 1 bay leaf
- 1 teaspoon dried Mexican oregano, divided
- 3 teaspoons kosher salt, divided, plus more to taste
- Water, as needed
- 3 tablespoons olive oil, or lard
- 1 jalapeño pepper
Instructions
- Rinse and clean the beans by picking out and discarding any that are shriveled or split as well as any small rocks that may have made their way into the batch.
- In a large pot, combine the beans, ½ yellow onion, 2 cloves smashed garlic, 1 bay leaf, ½ teaspoon dried Mexican oregano, 1 ½ teaspoons kosher salt, and enough water to completely cover the ingredients plus an additional 3 inches.
- Bring the beans to a boil over medium-high heat, reduce heat to low, cover, and simmer for 1 ½ to 2 hours, until soft and tender. Add more water as needed if it begins to dry out.
- While the beans are cooking, finely dice the remaining ½ yellow onion, 3 cloves of garlic, and the jalapeño. Set aside.
- When the beans are finished cooking, place a large bowl underneath a strainer or colander and carefully pour the beans and the cooking liquid into the strainer. Discard the bay leaf.
- Heat the oil in the same large pot over medium-high heat. Add the diced onion, garlic, jalapeño, and the remaining ½ teaspoon dried Mexican oregano and 1 ½ teaspoons kosher salt. Cook for 5 minutes, stirring occasionally, until the onions begin to soften.
- Add in the cooked pinto beans and cook for 2 minutes, stirring occasionally.
- Add in ¾ cup of the reserved cooking liquid from the beans and stir to combine.
- Mash the beans using a potato masher for a chunky texture, or puree them using an immersion blender or regular blender for a smoother texture. You may need to add more of the reserved cooking liquid if they’re still too dry.
- Taste and season with more salt, if necessary.
Video
Notes
- Using canned beans: If you don’t have time to cook dried beans, you can substitute cooked canned beans instead. I recommend using 3 to 4 (15-ounce) cans. Pour the canned beans through a strainer or colander and save the liquid to use for mashing.
- Instant Pot beans: To cook the beans in the Instant Pot pressure cooker, add 1 pound of dried pinto beans, 6 cups of water, ½ yellow onion, 2 cloves smashed garlic, 1 bay leaf, ½ teaspoon dried Mexican oregano, and 1 ½ teaspoons kosher salt to the Instant Pot. Close the lid, set the pressure valve to the seal position, and pressure cook on high for 50 minutes. Let the pressure release naturally for 15 minutes, then carefully open the valve to release any remaining pressure. Follow my recipe for Instant Pot Refried Beans.
- Reheating: When reheating the beans on the stovetop or in the microwave, add a tablespoon of water or broth to help keep the beans moist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photos by Erin Jensen of The Wooden Skillet.
This post was originally published in 2017 and has been updated with new photos and more helpful recipe tips and tricks.
The beans are outstanding!!! Not buying the canned again! Now for the rice. I make it regularly now and it is outstanding as well!!! Yummmmm!
I love your blog,your fabulous recipes and stories about your family! My question is … if I want to make your Easy Refried Beans recipe and I do not have a jalapeno pepper, could I substitute crushed red pepper flakes to add a bit of heat? If so, how much would be appropriate as a substitute for the jalapeno pepper? I’m planning to try your Easy Refried Beans and Authentic Mexican Rice recipes tomorrow for our New Year’s Eve dinner along with Enchiladas Suizas. I’m trying to learn to make our favorite Mexican recipes since our best of the best little Mexican restaurants are now only open for take out, which we do often. Your recipes are delicious, easy to follow and yummy too. Thank You!!! — Jan
Hi Jan! Thank you, we are glad you enjoy these recipes! We suggest 1-2 teaspoons of red pepper flakes and adjusting to your liking. That sounds like a delicious dinner. Let us know how they turn out!
Delicious and easy. I over salted but put a raw potato in the pan. It soaked up the excess salt and all was good. The jalapeños were a fantastic addition.
I’m wondering what part of Mexico this recipe is from. There are often different versions of dishes across regions. This is nothing like my family’s recipe which I know is authentic.
Hi Lupe! Isabel’s family is from Zacatecas, Mexico!
I grew up in Texas so my palate is Tex-Mex but I must say that I have never seen frijoles refritos with specs of green in them in all my travels. On another note, garlic can be overpowering in refried beans. I personally have never had good results using garlic in the refried part of the process. Personally, I add a bunch of cloves during the bean boil. In the end after trying your recipe I was not happy with the result.
Have you made the beans in the instant pot?
Yes! Here’s a recipe for Instant Pot Pinto Beans and Instant Pot Black Beans.
Wow! Just made these during stay at home, and it’s ruined us for canned refried beans forever! We didn’t have a fresh jalapeño, so I substituted some minced chipotles in adobo, adn left out the smoked paprika. Soooooooo good! Thanks so much for sharing this recipe.
You’re so welcome! I’m glad you liked it!
I used canned beans, so sauteed finely chopped onion and some oregano with the jalapeno. I don’t really like smoked paprika, but I have some, so I used it. Thought I might have made a mistake as I liked them better before adding the paprika. BUT, I served them with your Fish Tacos with Chipotle Lime Crema. (With homemade corn tortillas.) Used kohlrabi and sweet red peppers and lettuce as topping. It all worked well together.
So good, and easy. Loved it and am now spoiled.
Haha, good! So glad you liked it!
Why not just make a recipe using half the amount of dried beans? It’s easy to miss the note that once you cook them, you only use half. If you follow this recipe, then you’re forced to figure out what to do with 2.5 cups of cooked beans before they go bad, as opposed to just leaving them dry and using them whenever you really need to.
Hi Felisha. Thank you for the feedback. If you hover over the serving size, you can adjust it to what you need and it automatically adjusts the ingredients for you. We apologize for the confusion.