These velvety homemade refried beans are a game-changing Mexican staple that brings authentic flavors right to your kitchen. With just 237 calories per serving and packed with 14g of protein, this nutritious side dish proves that comfort food can be wholesome too.
The 10-hour prep might seem long, but most of it is hands-off time that allows the beans to develop their rich, creamy texture naturally. Whether you’re planning a fiesta or seeking a protein-rich addition to your weekly meal prep, these refried beans deliver restaurant-quality results.
Ingredients for Classic Refried Beans
- Pinto Beans (1 pound): Dry beans, thoroughly rinsed and sorted
- Onion (1 large): Cut into quarters for maximum flavor infusion
- Lard or Oil (2 Tbsp): Adds authentic richness to the beans
- Garlic (3 cloves): Minced fresh for best aromatic results
- Salt (1-2 tsp): Adjust according to taste preference
- Ground Cumin (¾ tsp): Provides earthy, warm undertones
- Oregano (½ tsp): Adds traditional Mexican herb notes
Step-by-Step Instructions
- Bean Preparation: Thoroughly rinse beans and soak overnight in plenty of water
- Initial Cooking: Drain soaked beans, add fresh water and quartered onion
- Simmering Stage: Bring to boil, then simmer covered for about an hour until tender
- Draining: Reserve the flavorful bean broth and remove onion
- Seasoning Base: Heat lard in skillet, sauté garlic until fragrant
- Bean Mashing: Add beans and seasonings, mash while cooking until reaching desired consistency
- Final Touches: Add reserved broth as needed, adjust seasonings to taste
Cooking Techniques
The secret to amazing refried beans is in the mashing! Start with gentle pressure using your potato masher or fork, and adjust based on how smooth or chunky you like your beans. Some folks love their beans super smooth, while others enjoy a few whole beans mixed in.
Keep stirring and mashing until you reach your perfect texture. Adding the bean broth bit by bit while mashing helps create that creamy, dreamy consistency we all love.
Variations & Substitutions
Want to mix things up? Try these easy swaps:
- Skip the lard and use olive oil for a vegetarian version
- Add a diced jalapeño with the garlic for extra heat
- Swap pinto beans for black beans – they’re just as tasty!
- Try adding a splash of lime juice at the end for brightness
- Mix in some chopped fresh cilantro just before serving
Serving Suggestions
These homemade refried beans are super versatile! Spread them warm on tortillas for quick bean burritos, or use them as a base for seven-layer dip.
They’re amazing as a side dish with Mexican rice, topped with fresh cheese, diced onions, and a sprinkle of cilantro. You can even spread them on toasted bread for a quick breakfast or snack. For taco night, warm them up and serve as a hearty filling or side dish.
Storage Tips
Your homemade refried beans will stay fresh in an airtight container in the fridge for up to 5 days. They might thicken up when cold – just add a splash of water when reheating and stir well.
You can also freeze them for up to 3 months! Let them cool completely, then pop them into freezer bags or containers. When you’re ready to eat, thaw overnight in the fridge and warm them up slowly on the stove, adding a little water to reach your desired consistency.
Homemade Refried Beans
Equipment
- Large pot
- Colander
- Large skillet
- Potato masher
Ingredients
- 1 pound dry pinto beans about 2 cups
- 1 large onion quartered
- 2 Tablespoons lard or oil
- 3 cloves garlic minced
- 1-2 teaspoons salt or more, to taste
- 3/4 teaspoon ground cumin or more, to taste
- 1/2 teaspoon oregano or more, to taste
Instructions
- Rinse pinto beans in a colander, removing any unwanted pebbles or pieces that may be in the bag. Add the beans to a large pot, cover with water and soak overnight.
- Drain soaked beans and return them to the pot. Add fresh water to cover the beans up to two inches above them. Add onion to the pot and a couple dashes of salt.
- Bring beans to a boil, cover and simmer for one hour, stirring occasionally. Check the beans and if they’re not completely cooked after one hour, let them simmer a few minutes longer until they’re done.
- Drain the beans, removing the onion and reserving the bean broth water.
- In a large skillet (preferably an iron skillet), heat lard or oil over medium heat. Add the garlic and stir.
- Add the beans, cumin, oregano and ¼ cup of the bean broth. (You could also chop the reserved onion and add it to the pan).
- Cook, gently smashing the beans as they cook with a potato masher or fork. Continue stirring and mashing, adding additional bean broth as needed until you get the texture you like and the beans are the consistency of soft mashed potatoes.
- Taste and season with additional salt, cumin and oregano, as needed. Top with shredded cheese, if desired.
