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.
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 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Combine Beans and Cook: Add the drained beans to the skillet and cook for about 2 minutes, stirring to incorporate the flavors.
- 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.
- Adjust Seasoning: Taste the refried beans and adjust salt and pepper as needed for seasoning.
- 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
