Authentic Refried Beans Recipe

Introduction

Authentic refried beans are a classic Mexican side dish full of rich, comforting flavors. Made from scratch using dried pinto beans and simple seasonings, they bring a homemade touch to any meal. This recipe offers multiple cooking methods to suit your kitchen setup.

Ingredients

• ½ lb dried pinto beans
• ½ medium onion (quartered)
• 2 garlic cloves (peeled and lightly smashed)
• 2 sprigs fresh epazote (or ½ teaspoon dried oregano)
• 1 small bay leaf
• Water
• Sea salt or kosher salt
• 3 tbsp minced onions
• 4 tbsp lard or bacon drippings (or 2 tbsp olive oil, vegetable oil, unsalted butter)
• Ground black pepper
• Queso fresco or cotija cheese (or Monterrey Jack)
• Cilantro (chopped)

Instructions

1. Step 1: Soak the beans. For stove-top cooking, soak dried beans overnight or place them in a heatproof bowl, cover with boiling water by 2 inches, and soak for 45 minutes to 1 hour. Drain before cooking.
2. Step 2: Cook the beans using your preferred method:
   • Stove Top: In a large pot, add soaked beans, onion, garlic, epazote or oregano, bay leaf, and enough water to cover beans by 2 inches. Bring to a boil, then simmer covered for 1½ to 2 hours until tender. Season with salt.
   • Slow Cooker: Add beans, onion, garlic, epazote or oregano, bay leaf, and water to cover by 2 inches in a slow cooker. Cook on low for 6–8 hours or high for 4 hours. Season with salt.
   • Instant Pot/Pressure Cooker: Place beans, onion, garlic, epazote or oregano, bay leaf, and enough water to cover in the Instant Pot. Cook on high pressure for 45 minutes, then let pressure release naturally for 25 minutes. Season with salt.
3. Step 3: Drain the beans, reserving the cooking liquid. Discard onion, garlic, epazote, and bay leaf. You should have about 3 cups of cooked beans.
4. Step 4: Heat the lard, bacon drippings, or oil in a large skillet over medium-high heat. Add the minced onions and cook until soft and translucent, about 4–5 minutes.
5. Step 5: Add the drained beans to the skillet and cook for 2 minutes. Add ¼ to ⅓ cup of reserved cooking liquid and mash the beans with a bean or potato smasher until chunky. For a creamier texture, use an immersion blender.
6. Step 6: Reduce heat to medium-low and continue cooking, stirring occasionally, until the beans are heated through. Adjust consistency by adding more cooking liquid if too dry or simmering longer if too wet.
7. Step 7: Season with salt and ground black pepper to taste. Serve topped with crumbled queso fresco or cotija cheese and chopped cilantro.

Tips & Variations

• Use bacon drippings or lard for authentic flavor, or substitute with olive oil or butter for a lighter option.
• Fresh epazote adds a traditional herbal note, but dried oregano works as a good substitute if unavailable.
• For extra creaminess, blend part or all of the beans after mashing.
• Add a jalapeño or smoked paprika during cooking for a subtle spicy twist.

Storage

Store refried beans in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if beans have thickened. You can also freeze the beans for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried?

While canned beans can save time, cooking from dried beans results in better texture and flavor. If using canned beans, rinse thoroughly and adjust cooking time since they are already soft.

What is epazote and can I skip it?

Epazote is a Mexican herb known for adding unique flavor and reducing bean gas. If you don’t have it, dried oregano is a good alternative or simply omit it without affecting the dish too much.

Authentic Refried Beans Recipe

Print Recipe

★★★★★

4.5 from 100 reviews

This Authentic Refried Beans recipe features perfectly cooked pinto beans simmered with aromatic herbs and garlic, then pan-fried to a creamy, flavorful consistency. Whether prepared on the stovetop, slow cooker, or Instant Pot, the beans are mashed and sautéed with lard or bacon drippings and onions, delivering a traditional Mexican staple perfect as a side or main component in your meals.

• Author: Viktoria
• Prep Time: 10 minutes plus soaking time
• Cook Time: 1 hour 30 minutes to 2 hours stovetop; 4-8 hours slow cooker; 45 minutes plus pressure release time Instant Pot
• Total Time: Overnight soaking plus approximately 2 hours stovetop or 4-8 hours slow cooker or 1 hour Instant Pot including pressure release
• Yield: About 3 cups cooked refried beans, serves 4 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Mexican
• Diet: Halal

Ingredients

Scale 1x2x3x

Dry Ingredients

• ½ lb dried pinto beans
• 1 small bay leaf
• Sea salt or kosher salt, to taste
• Ground black pepper, to taste (optional)

Aromatics

• ½ medium onion, quartered (for boiling)
• 3 tbsp minced onions (for frying)
• 2 garlic cloves, peeled and lightly smashed
• 2 sprigs fresh epazote or ½ teaspoon dried oregano

Fats

• 4 tbsp lard or bacon drippings (or 2 tbsp olive oil, vegetable oil, or unsalted butter)

For Garnish

• Queso fresco or cotija cheese (or Monterrey Jack cheese), crumbled or shredded
• Cilantro, chopped

Water

• Enough to cover beans by at least 2 inches during cooking

Instructions

1. Prepare the Beans (Soaking): Soak the dried pinto beans overnight in water, or if short on time, place the beans in a heatproof bowl, cover with boiling water by 2 inches, and soak for 45 minutes to 1 hour. Drain before cooking.
2. Cook Beans on Stove Top / Slow Cooker / Instant Pot: For stovetop, add soaked beans, quartered onion, garlic cloves, epazote or oregano, bay leaf, and water covering beans by 2 inches into a large pot. Bring to a boil, reduce to a simmer, cover, and cook until beans are tender, about 1.5 to 2 hours. For slow cooker, combine same ingredients and cook on low for 6-8 hours or high for 4 hours until tender. For Instant Pot, add ingredients into a 6-quart or larger pot, seal lid, cook on high pressure for 45 minutes, then naturally release pressure for 25 minutes.
3. Drain and Discard Aromatics: Once beans are tender, discard onion, garlic, epazote (or oregano), and bay leaf. Drain beans, reserving approximately 3 cups of cooking liquid.
4. Heat Cooking Fat and Onions: In a large skillet over medium-high heat, warm lard, bacon drippings, or your choice of fat until hot or melted. Add the 3 tablespoons minced onions and cook, stirring occasionally, until soft and translucent, about 4-5 minutes.
5. Add and Mash Beans: Stir in the cooked beans and cook for about 2 minutes. Add ¼ to ⅓ cup of reserved bean cooking liquid and mash the beans using a bean or potato smasher or the back of a wooden spoon until achieving a chunky purée. For a smoother texture, use an immersion blender.
6. Finish Cooking Refried Beans: Reduce heat to medium-low and continue cooking the beans, stirring frequently, until heated through. Adjust consistency by adding more cooking liquid if too dry or simmering to thicken if too wet.
7. Season and Serve: Season refried beans with salt and ground black pepper to taste. Serve topped with crumbled queso fresco, cotija, or shredded Monterrey Jack cheese and chopped cilantro as garnish.

Notes

• If you’re short on time, the Instant Pot method significantly reduces cooking time while retaining traditional flavors.
• Epazote adds authentic flavor but can be substituted with oregano if unavailable.
• Use lard or bacon drippings for the most traditional taste; olive oil or butter are good alternatives for a lighter option.
• The beans can be mashed to your preferred texture—from chunky to creamy—depending on your taste.
• Adjust seasoning at the end, especially salt, as beans absorb flavors during cooking.
• These refried beans make an excellent side dish for Mexican meals such as tacos, burritos, or as a dip with chips.

Keywords: refried beans, pinto beans recipe, authentic Mexican beans, side dish, traditional refried beans, slow cooker beans, Instant Pot beans