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

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.