Dinner

Homemade Refried Beans Recipe

Name: Homemade Refried Beans Recipe
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Cuisine: Mexican
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); Mexican blend shredded cheese (or crumbled Cotija cheese); Fresh cilantro; Black olives; Sliced jalapenos

Bylilan Sage January 3, 2026January 3, 2026

Jump to 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.

The image shows a white bowl filled with a thick, creamy brown bean dip that has a slightly chunky texture. On top, there is a generous layer of white crumbly cheese scattered unevenly, adding a contrast in color and texture. Bright green fresh cilantro leaves are sprinkled over the cheese, adding a fresh and vibrant touch. A silver spoon is partially inserted into the dip near the top edge of the bowl. The bowl sits on a white marbled surface with some wood texture visible in the background. photo taken with an iphone --ar 4:5 --v 7

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

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.
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.
Step 3: Once boiling, reduce the heat to low and simmer for 1½ to 2 hours, or until the beans are very tender.
Step 4: Drain the beans in a colander placed over a large bowl to save the cooking liquid.
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.
Step 6: Add 1 clove minced garlic and cook for 30 seconds.
Step 7: Stir in 1 teaspoon cumin, 1 teaspoon kosher salt, and ¼ teaspoon black pepper.
Step 8: Add the cooked beans to the skillet and cook for 2 minutes, stirring occasionally.
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.
Step 10: Season to taste with salt and pepper.
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

A close-up image of a white bowl filled with creamy mashed brown beans topped with crumbled white cheese and scattered green cilantro leaves. A silver spoon is partially dipped into the beans near the top right side of the bowl. The bowl rests on a dark wooden board placed on a white marbled surface. In the blurred background, a transparent white bowl with red salsa and a couple of small glass containers with herbs can be seen. photo taken with an iphone --ar 4:5 --v 7

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.