Despite their name, refried beans aren’t actually fried twice. This beloved Mexican staple gets its name from the Spanish “frijoles refritos,” which means “well-fried beans.” These creamy, savory beans are made by cooking and mashing pinto beans with onions, garlic, and spices until they reach the perfect smooth consistency. Homemade refried beans are worlds apart from the canned version, offering rich flavor and the ability to control the texture and seasonings to your liking. Whether you’re using them as a side dish for tacos and enchiladas, spreading them on tostadas, or layering them in burritos, these beans add authentic Mexican flavor and satisfying protein to any meal. The best part is they’re surprisingly easy to make and can be customized with your favorite spices.
Serves: 6-8 people as a side dish
Ingredients
For the Beans:
- 2 cups dried pinto beans
- 6 cups water (for soaking)
- 8 cups fresh water (for cooking)
- 1 teaspoon salt
- 1 bay leaf
For the Refried Beans:
- 3 tablespoons lard or vegetable oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1-2 cups reserved bean cooking liquid
Instructions
Soak the Beans Overnight
Place the dried pinto beans in a large bowl and cover with 6 cups of water. The water should be at least 2 inches above the beans since they will expand as they soak. Cover and let them sit at room temperature for 8 hours or overnight.
Cook the Beans Until Tender
Drain and rinse the soaked beans, then place them in a large pot with 8 cups of fresh water. Add the salt and bay leaf. Bring to a boil over high heat, then reduce the heat to medium-low and simmer partially covered for 1 to 1.5 hours, or until the beans are very tender and easily mashed with a fork.
Reserve the Cooking Liquid
Before draining the cooked beans, save at least 2 cups of the cooking liquid in a separate bowl. This starchy, flavorful liquid is essential for achieving the right consistency in your refried beans. Remove the bay leaf and drain the beans.
Start the Refrying Process
Heat the lard or vegetable oil in a large, heavy skillet or cast iron pan over medium heat. Traditional lard gives the most authentic flavor, but vegetable oil works perfectly well for a lighter version.
Cook the Aromatics
Add the diced onion to the hot oil and cook for 5-7 minutes, stirring frequently, until the onion becomes soft and translucent. Add the minced garlic, cumin, chili powder, and paprika, and cook for another minute until the spices are fragrant.
Add and Mash the Beans
Add about half of the cooked beans to the skillet along with 1/2 cup of the reserved cooking liquid. Using a potato masher or large wooden spoon, begin mashing the beans while they cook. The mixture will be quite chunky at first.
Build the Perfect Consistency
Continue adding the remaining beans in batches, mashing and adding more cooking liquid as needed. The beans should be creamy but still have some texture. Add the salt and pepper, tasting and adjusting the seasonings as you go.
Final Cooking and Consistency Check
Cook the mashed beans for 8-10 minutes, stirring frequently to prevent sticking. Add more cooking liquid if the beans become too thick, or cook longer if they’re too thin. The finished refried beans should hold their shape on a spoon but spread easily when served.
Tips for Perfect Refried Beans
Don’t Skip the Soaking
Soaking the beans overnight ensures even cooking and reduces the overall cooking time. If you forget to soak them, you can use the quick-soak method by boiling them for 2 minutes, then letting them sit covered for 1 hour.
Save That Bean Water
The cooking liquid from the beans is full of flavor and starch, making it perfect for achieving the right consistency. Never throw this liquid away until your refried beans are completely finished.
Consistency Control
Remember that refried beans will thicken as they cool. Make them slightly thinner than your desired final consistency while they’re hot.
Flavor Variations
Spicy Version
Add one diced jalapeño pepper with the onions, or include a pinch of cayenne pepper with the other spices for extra heat.
Smoky Beans
Add 1/2 teaspoon of smoked paprika or a chipotle pepper in adobo sauce for a delicious smoky flavor that pairs perfectly with grilled meats.
Storage and Serving
Refried beans can be stored in the refrigerator for up to 5 days and freeze beautifully for up to 3 months. To reheat, add a splash of water or broth and warm gently on the stovetop, stirring frequently. Serve them hot as a side dish, use them as a base for nachos, spread them on tostadas, or layer them in your favorite Mexican dishes.
