Description
This Homemade Refried Beans recipe is a classic Mexican side dish made from scratch using dried pinto beans simmered to tenderness, then sautéed and mashed with aromatic spices and fresh ingredients. Perfectly creamy and flavorful, it’s an excellent accompaniment to tacos, burritos, or your favorite Mexican meals.
Ingredients
Scale
Beans and Seasonings
- ½ lb. dried pinto beans
- ¼ cup minced fresh cilantro (divided)
- 2 tsp ground cumin (divided)
- 1 medium white onion (minced, divided)
- 3 cloves garlic (minced, divided)
- 4½ tsp kosher salt (divided)
- ½ tsp freshly ground black pepper (divided)
Cooking Fats
- 2 tbsp oil
- 4 tbsp lard (bacon fat or unsalted butter)
Garnishes
- Mexican blend shredded cheese or crumbled Cotija cheese
- Fresh cilantro
- Black olives
- Sliced jalapenos
Instructions
- Prepare the beans: Place the dried pinto beans in a colander and rinse under cold water until the water runs clear. Remove any discolored or dark beans. Transfer the rinsed beans to a large, lidded pot and cover with cold water by at least 2 inches.
- Add initial seasonings and simmer: Add 2 tablespoons of minced fresh cilantro, 1 teaspoon of ground cumin, half the minced onion, 2 cloves of minced garlic, 3 teaspoons kosher salt, and ¼ teaspoon black pepper to the pot. Cover and bring to a boil over medium-high heat.
- Simmer until tender: Once boiling, reduce heat to low and let the beans simmer gently for 1½ to 2 hours, or until very tender.
- Save cooking liquid: Drain the beans through a colander set over a large bowl to catch the cooking liquid and set both aside.
- Sauté onions: In a large skillet, heat the oil and lard over medium-high heat until shimmering. Then reduce the heat to medium-low and sauté the remaining minced onion until translucent and lightly golden, about 5 minutes, stirring frequently.
- Add garlic and spices: Add the remaining minced garlic to the skillet and cook for 30 seconds. Then stir in 1 teaspoon cumin, 1 teaspoon kosher salt, and ¼ teaspoon black pepper until well combined.
- Combine beans: Add the cooked beans to the skillet and cook for 2 minutes, allowing flavors to meld.
- Mash beans: Pour in 1 cup of the reserved bean-cooking liquid and mash the beans with a potato masher until creamy and nearly all the liquid is absorbed. Add more cooking liquid by tablespoon if needed to reach your preferred texture.
- Adjust seasoning: Taste and season with additional salt and pepper if needed.
- Serve with garnishes: When ready to serve, top the refried beans with shredded Mexican blend cheese or crumbled Cotija cheese, the remaining chopped cilantro, and your choice of black olives or sliced jalapenos for extra flavor and flair. Enjoy!
Notes
- Soaking beans overnight can reduce cooking time but is not required.
- Substitute lard with unsalted butter or bacon fat for added flavor.
- For a creamier texture, use an immersion blender instead of mashing by hand.
- Adjust seasoning gradually to your taste preferences.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently with a splash of reserved cooking liquid to restore creaminess.
