Homemade Refried Beans Recipe

Introduction

Homemade refried beans are a comforting and flavorful staple in Mexican cuisine. Made from dried pinto beans and seasoned with fresh herbs and spices, they offer a rich, creamy texture perfect for any meal. This recipe guides you through making them from scratch for a delicious, authentic result.

Ingredients

• 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)
• 2 tbsp oil
• 4 tbsp lard (bacon fat or unsalted butter)
• Garnishes: Mexican blend shredded cheese, crumbled Cotija cheese, fresh cilantro, black olives, sliced jalapenos

Instructions

1. Step 1: Place the beans in a colander and rinse with cold water until the water runs clear. Pick out any discolored or dark beans. Transfer the beans to a large pot with a lid and cover with cold water by at least 2 inches.
2. Step 2: Add 2 tablespoons minced cilantro, 1 teaspoon cumin, half of the minced onion, 2 cloves minced garlic, 3 teaspoons kosher salt, and ¼ teaspoon black pepper to the pot. Cover and bring to a boil over medium-high heat.
3. Step 3: Once boiling, reduce the heat to low and simmer for 1½ to 2 hours, or until the beans are very tender.
4. Step 4: Drain the beans in a colander placed over a large bowl to save the cooking liquid.
5. Step 5: Heat oil and lard in a large skillet over medium-high heat until shimmering. Reduce heat to medium-low and sauté the remaining minced onion until translucent and lightly golden, about 5 minutes, stirring often.
6. Step 6: Add 1 clove minced garlic and cook for 30 seconds.
7. Step 7: Stir in 1 teaspoon cumin, 1 teaspoon kosher salt, and ¼ teaspoon black pepper.
8. Step 8: Add the cooked beans to the skillet and cook for 2 minutes, stirring occasionally.
9. Step 9: Pour in 1 cup of the reserved bean cooking liquid. Mash the beans with a potato masher, cooking until most of the liquid is absorbed and the beans reach your desired consistency. If needed, add more cooking liquid one tablespoon at a time.
10. Step 10: Season to taste with salt and pepper.
11. Step 11: When ready to serve, sprinkle with shredded cheese, the remaining chopped cilantro, and your favorite garnishes. Enjoy!

Tips & Variations

• For a richer flavor, substitute lard with bacon fat or unsalted butter.
• Use an immersion blender instead of mashing for a smoother texture.
• Add a squeeze of fresh lime juice before serving for brightness.
• Try mixing in chopped green chilies for extra heat.

Storage

Store refried beans in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a skillet over low heat or microwave, adding a splash of water or reserved cooking liquid to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried beans?

Yes, canned beans can be used for a quicker version. Drain and rinse them well, then sauté with the seasonings and mash as directed, though the flavor might be less deep than with dried beans.

How can I make my refried beans less salty?

Start by reducing the amount of salt during cooking and adjust seasoning at the end. Adding more cooking liquid or a splash of water during mashing can help dilute saltiness if needed.

Homemade Refried Beans Recipe

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★★★★★

4.5 from 89 reviews

• Author: lilan
• Total Time: 2 hours
• Yield: 4 servings 1x

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Description

This classic homemade refried beans recipe transforms dried pinto beans into a creamy, flavorful side dish perfect for Mexican meals. Slow-cooked with aromatic spices, sautéed onions, and garlic, then mashed to a smooth consistency, these refried beans can be garnished with cheese, fresh cilantro, and jalapenos for an authentic taste that’s satisfying and versatile.

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Ingredients

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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

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Instructions

1. Prepare the Beans: Place the dried pinto beans in a colander and rinse thoroughly under cold water until the water runs clear, removing any discolored or dark beans. Transfer the beans to a large lidded pot and cover with cold water by at least 2 inches.
2. Add Initial Seasonings and Boil: Stir in 2 tablespoons of minced fresh cilantro, 1 teaspoon of ground cumin, half of the minced onion, 2 cloves of minced garlic, 3 teaspoons of kosher salt, and ¼ teaspoon of black pepper. Cover the pot and bring to a boil over medium-high heat.
3. Simmer the Beans: Once boiling, reduce the heat to low and let the beans simmer uncovered for 1½ to 2 hours, or until they are very tender.
4. Drain and Reserve Cooking Liquid: When the beans are tender, drain them using a colander set over a large bowl to catch and save the cooking liquid for mashing later.
5. Sauté Onions and Garlic: Heat the oil and lard together in a large skillet over medium-high heat until shimmering. Lower the heat to medium-low and sauté the remaining minced onion until translucent and lightly golden, about 5 minutes, stirring frequently. Add 1 clove minced garlic and sauté for an additional 30 seconds.
6. Add Seasonings to Onion Mixture: Stir in 1 teaspoon ground cumin, 1 teaspoon kosher salt, and ¼ teaspoon black pepper into the onion and garlic mixture.
7. Combine Beans and Cook: Add the drained beans to the skillet and cook for about 2 minutes, stirring to incorporate the flavors.
8. Mash the Beans: Pour 1 cup of the reserved bean-cooking liquid into the skillet and mash the beans using a potato masher. Continue cooking and mashing until most of the liquid is absorbed and the beans reach your desired consistency, adding more reserved liquid one tablespoon at a time if needed.
9. Adjust Seasoning: Taste the refried beans and adjust salt and pepper as needed for seasoning.
10. Serve and Garnish: When ready to serve, sprinkle the beans with shredded Mexican blend cheese or crumbled Cotija cheese, remaining fresh cilantro, black olives, and sliced jalapenos to add flavor and texture. Enjoy warm.

Notes

• Soaking the beans overnight can reduce cooking time but is not required.
• Substitute lard with unsalted butter or bacon fat depending on dietary preference.
• Use fresh jalapenos or canned ones based on heat preference.
• For a smoother texture, blend a portion of the beans before mashing.
• Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: Mexican

Keywords: refried beans, homemade refried beans, pinto beans, Mexican side dish, vegetarian beans, creamy beans