Authentic Refried Beans Homemade (Printable Version)
Creamy, homemade refried beans with authentic flavor—ideal as a side or for tacos and burritos.
# What You'll Need:
→ Beans Preparation
01 -
1/2 pound dried pinto beans
02 -
1/2 medium onion, quartered
03 -
2 garlic cloves, peeled and lightly smashed
04 -
2 sprigs fresh epazote or 1/2 teaspoon dried oregano
05 -
1 small bay leaf
06 -
6 cups water, or as needed to cover beans
07 -
Sea salt or kosher salt, to taste
→ Pan-Frying
08 -
3 tablespoons minced onions
09 -
4 tablespoons lard or bacon drippings or 2 tablespoons olive oil, vegetable oil, or unsalted butter
10 -
Ground black pepper, to taste
→ Serving Suggestions
11 -
Queso fresco, cotija cheese, or Monterrey Jack, crumbled (optional)
12 -
Chopped cilantro (optional)
# Step-by-Step Guide:
01 -
Place dried pinto beans in a large bowl and cover with cold water by a few inches. Soak overnight, then drain and rinse before cooking.
02 -
Transfer soaked beans to a large pot with quartered onion, garlic cloves, epazote or oregano, and bay leaf. Add 6 cups water or enough to fully cover beans. Bring to a boil, skimming foam, then reduce heat and simmer gently until beans are very tender, about 1.5 to 2 hours. Add salt towards the end of cooking. Drain, reserving 1 cup of cooking liquid.
03 -
Heat lard, bacon drippings, or chosen fat in a large skillet over medium heat. Add minced onions and sauté until translucent and fragrant, approximately 3 to 4 minutes.
04 -
Add the cooked beans to the skillet with onions. Pour in some reserved cooking liquid. Using a potato masher, mash beans to your preferred consistency. Cook, stirring frequently, until mixture thickens and becomes creamy, adjusting with reserved liquid as needed.
05 -
Season beans with salt and ground black pepper to taste. Top with crumbled queso fresco or cotija cheese and chopped cilantro if desired. Serve immediately as a side or filling.
# Additional Notes:
01 -
For richer flavor, use the reserved bean cooking liquid rather than water when mashing the beans.
02 -
If no overnight soak, use a quick-soak method by boiling beans for 2 minutes, then letting stand covered for 1 hour.