There's something deeply satisfying about making your own refried beans at home—rich, creamy, and full of flavor. Whether you're spreading them on a tortilla for enchiladas or serving them as a side, homemade refried beans bring a comforting, authentic taste that just can't be beat. Plus, they're super easy to whip up with just a few simple ingredients
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Why I Love This Recipe
I love beans. I love beans in every single way / shape / form. But a refried bean really speaks to my soul. There's an art to making refried beans and it's not overly complicated. Just a few simple ingredients that are probably already in your pantry and then you're golden. The other key to making perfect refried beans is the consistency. The recipe below can be adjusted if you want a thicker or thinner consistency. I love a slightly looser consistency so I always add a bit more bean broth to thin it out. Either way - the flavor from this recipe will ensure you'll never want to buy canned refried beans ever again.
Ingredients & Substitutions
- Dried pinto beans, soaked overnight (this is my favorite brand)
- Kosher salt
- Olive oil (or bacon fat or lard - let your heart decide)
- Yellow Onion
- Bay leaves
- Garlic
- Smoked paprika
- Dalkin&Co Taco Seasoning
- Lime juice
- Full ingredient list and measurements is below in the recipe card
How to Make
Soak the pinto beans overnight. Drain and rinse your beans and transfer them to a large pot. Cover the beans with water by 2 inches and bring to a simmer over medium-high heat. Simmer the beans until they are totally tender, remove from heat, drain off the liquid to a reserved measuring cup for later use.
Use a potato masher to start mashing your beans to a chunky texture. If you prefer super smooth refried beans, use an immersion blender.
Heat the olive oil (or bacon fat or lard) in a large skillet over medium high heat and add the onions to saute. Cook until the onion is translucent, about 5 minutes. Add the beans to the pan along with the bay leaves and garlic and stir to combine for 60 seconds. Add about 1 ½ cups of reserved bean broth and salt. Bring to a simmer and cook for 10-15 minutes. Add more broth, about ¼ cup at a time to achieve your desired consistency. Note: the beans will thicken once taken off the heat.
Stir in the seasonings, cook for 2-3 minutes more, and then stir in the lime juice. Taste and adjust salt and seasoning. Use as needed or keep warm to make burritos. These last in the fridge, in an air tight container for up to 7-10 days. You can also freeze them in individual portions for later use and easy defrosting.
Tips & Tricks
Start with the Right Beans:
- Pinto Beans: Traditional refried beans are made with pinto beans, which have a creamy texture and mild flavor.
- Black Beans: For a different flavor profile, you can use black beans instead, which will result in a richer, earthier taste.
Soak and Cook the Beans Properly:
- Soaking: If using dried beans, soak them overnight to reduce cooking time and improve texture. Rinse them thoroughly before cooking.
- Cooking: Cook the beans until they are very soft. Adding a bay leaf, onion, or garlic to the cooking water enhances the flavor.
Save the Cooking Liquid:
- Use the Bean Broth: The liquid from cooking the beans is full of flavor and can be used to adjust the consistency of your refried beans, keeping them creamy without watering them down.
Use Lard or Bacon Fat for Authentic Flavor:
- Fat Choices: Traditional refried beans are made with lard, which gives them a rich, authentic flavor. You can also use bacon fat for added smokiness. For a vegetarian option, use vegetable oil or butter.
Flavor Boosters:
- Onions and Garlic: Sauté finely chopped onions and garlic in the fat before adding the beans. This step adds depth and richness.
- Spices: Cumin, chili powder, or smoked paprika can be added for extra flavor. A pinch of oregano or coriander can also enhance the taste.
Mash to Your Preferred Texture:
- Smooth or Chunky: Use a potato masher or the back of a spoon to mash the beans to your desired consistency. For smoother beans, you can blend them.
- Leave Some Beans Whole: For a more textured finish, leave some beans whole while mashing the rest.
Adjust Consistency:
- Too Thick? Add a bit of the reserved bean broth or water to loosen the beans.
- Too Thin? Cook the beans a bit longer, stirring frequently, until they thicken to your liking.
Finish with Fresh Ingredients:
- Cilantro and Lime: Stir in chopped fresh cilantro and a squeeze of lime juice at the end for brightness and a fresh finish.
- Cheese: Sprinkle some cheese like queso fresco or cheddar on top if you like.
Storage and Reheating:
- Store: Refried beans can be stored in the refrigerator for up to 7-10 days or frozen for up to 3 months.
- Reheat: Reheat in a skillet over low heat, adding a bit of water or broth to restore the creamy texture.
FAQ's
Why do restaurant refried beans taste so good?
Restaurant refried beans taste good because they are often made with lard or bacon fat, which adds rich flavor and a creamy texture. You can use lard or bacon fat in place of the olive oil when you're frying the beans in this recipe.
What do you eat refried beans with?
Refried beans are commonly served with tacos, burritos, enchiladas, and other Mexican dishes.
Why do they call them refried beans?
They're called refried beans because the beans are mashed and then fried in a skillet.
Similar Recipes
The Best Homemade Refried Beans
Ingredients
- 1 pound pinto beans
- ¼ cup olive oil or bacon fat or lard
- 1 yellow onion finely diced
- 2 bay leaves
- 2 cloves garlic finely chopped
- ½ teaspoon kosher salt plus more as needed
- 1 teaspoon smoked paprika
- 2 teaspoons Dalkin&Co Taco Seasoning
- 1 lime juiced, more as needed
Instructions
- Soak the pinto beans overnight. Drain and rinse your beans and transfer them to a large pot. Cover the beans with water by 2 inches and bring to a simmer over medium-high heat. Simmer the beans until they are totally tender, remove from heat, drain off the liquid to a reserved measuring cup for later use.
- Use a potato masher to start mashing your beans to a chunky texture. If you prefer super smooth refried beans, use an immersion blender.
- Heat the olive oil (or bacon fat or lard) in a large skillet over medium high heat and add the onions to saute. Cook until the onion is translucent, about 5 minutes. Add the beans to the pan along with the bay leaves and garlic and stir to combine for 60 seconds. Add about 1 ½ cups of reserved bean broth and salt. Bring to a simmer and cook for 10-15 minutes. Add more broth, about ¼ cup at a time to achieve your desired consistency. Note: the beans will thicken once taken off the heat.
- Stir in the seasonings, cook for 2-3 minutes more, and then stir in the lime juice. Remove the bay leaves once they are of the heat. Taste and adjust salt and seasoning. Use as needed or keep warm to make burritos. These last in the fridge, in an air tight container for up to 7-10 days. You can also freeze them in individual portions for later use and easy defrosting.
Just made, didn’t have time to soak beans so used a can and subbed bean juice for plain water. Eyeballed the measurements using your instructions and WOW! So simple and so delicious. Low out put, high reward. Waiting to cool so I can also enjoy a bean and cheese burrito!
what if i do not have time to soak the beans overnight?
Made this tonight and did bean and cheese burritos with it….. TO DIE FOR!!! Never buying canned refried beans again.
Approximately how long do you cook the soaked beans then next day?
until they are soft - which really depends on how long you soaked them for!!
Sounds delicious! Do you leave the bay leaves in or remove them?
remove!
I am going to be trying this for sure! Nothing better than homemade!!
I'm really curious about the extra 1 tsp. of water to cook the beans. Is this absolutely necessary and why just 1 TEASPOON of water? How could that possibly matter?
that was supposed to say salt
Great recipe. Typo in first step I think though- rays 1 tsp of water where I think you mean salt.
correct! xx