This authentic-style recipe uses cooked pinto beans, aromatics, and traditional fat for rich flavor and silky texture. They’re easy to make, budget-friendly, and naturally gluten-free. Once you try them from scratch, you’ll see why homemade refried beans taste so much better than store-bought.
Whether you’re building a weeknight taco spread or meal prepping for the week, these beans aka frijoles refritos in Spanish are versatile, freezer-friendly, and packed with flavor.
⭐️ Authentic Refried Beans: recipe at a glance
- Choose the right fat for you: For the most authentic taste, pan-fry the beans in lard. Bacon fat from bacon drippings or butter can also be used. To keep this dish plant-based, use avocado oil, vegetable oil or coconut oil.
- Great source of protein: Beans are hearty, nutrient-dense and are packed with plant-based protein.
- Budget-friendly: This recipe is made with simple pantry staples.
- Easy Meal Prep: These Mexican refried beans can be served as a delicious side dish or to make burritos, tostadas, tacos and bowls.
✔️ Ingredients, Substitutions & Swaps
For the complete list of ingredients and exact quantities, check the printable recipe card below.
✔️ To Cook the Dried Beans
- Dried Pinto Beans: The traditional choice for authentic Mexican refried beans. Dried black beans work too. If you want to use canned beans, you will need to add additional liquid in lieu of the beans’ cooking liquid. Vegetable broth, chicken broth or water can be used.
- Garlic and Onion: Essential aromatics that build depth of flavor. Most often, this recipe is made with white onion. Yellow or brown onion can be used as well. I use fresh garlic cloves. In a pinch, you can use garlic paste.
- Dried Herbs: Dried oregano, bay leaf and fresh epazote. Epazote is a Mexican aromatic herb with hints of oregano, mint, star anise, and lemon. As much as I love epazote, I can never find it locally.
✔️ To Refry the Beans
Traditionally, refried beans are pan fried in lard. The lard give the beans that authentic taste one gets when eating restaurant-style Mexican refried beans. If possible, choose fresh lard rendered from fried pork rinds. This type of lard is sold in Mexican grocery stores or markets and has the most flavor.
Choosing the right fat:
- Lard. Fresh lard has the most flavor but it’s usually only sold at Mexican grocery stores. This lard is tan in color, unlike the pale white lard found at most supermarkets It also has a lot of porky flavor which gives the smashed beans an incomparable delicious and rich taste.
- Bacon grease: This is a great time to use any reserved bacon drippings you may have from cooking bacon. Bacon fat is as glorious as liquid gold and adds extra flavor to the beans.
- Oil: Although not traditional, if you want to keep this recipe vegetarian/vegan you can use avocado, vegetable or coconut oil.
- Butter: Before you scream in disbelief, I heard of using butter from Chef Aaron Sanchez’s mom – Chef and restauranteur Zarela Martinez. Although not traditional, butter always make things tasty!
✔️ Optional Flavor Boosters:
Cook the beans with a ham bone, smoked meat or crispy bacon for extra flavor. Add chicken bouillon powder. to boost flavor.
🔎 How to Make Refried Beans?
Scroll to the printable recipe card below for exact directions and cooking times.
- Pre-soak the beans: For best results, soak the dried beans overnight. Black beans don’t require any soaking.
- Cook the beans: Place the beans, the onion cut into quarters, the lightly smashed garlic cloves, dried oregano (or epazote) and bay leaf in a stockpot. Pour enough cold water to cover everything with at least two extra inches of liquid. Bring to a boil, then lower the heat, cover the pot and cook until the beans are very tender. They should be soft enough to squash them between two fingers.
- Drain: Discard the onion, garlic, epazote (if using), and bay leaf and drain the beans reserving their flavorful cooking liquid.
- Sauté the aromatics: Heat the oil in a skillet over medium heat. Sauté the onion until soft and translucent. Add garlic and cook briefly until fragrant.
- Refry the beans: Stir in the cooked beans and a splash of bean liquid. Mash the beans with a potato masher or spatula. Continue cooking, adding more liquid as needed, until creamy and thick
🔪 Best Refried Beans Tips and Notes
- Prep the beans: Pick through the beans and discard any debris or discolored beans. Rinse and soak overnight.
- Starch = Creaminess: As they cook, beans release starch into the cooking liquid. The starch adds a naturally creamy texture to the beans – without having to use cream.
- Bean liquid matters: The cooking liquid contains dissolved starch and minerals, which help emulsify the beans and prevent them from tasting flat or dry.
- Fat Carries Flavor: Cooking beans in lard, bacon fat or oil helps distribute flavor and improves mouthfeel.
🤔 Frequently asked Questions
Are refried beans actually fried twice?
No. The name comes from the Spanish frijoles refritos, meaning “well-fried,” not fried twice.
Can I use canned beans?
Yes, you can use canned beans with their liquid. You will need to add additional liquid (broth or water) to add to the beans when refrying them.
How do I make vegan or vegetarian refried beans?
Simply replace lard or bacon fat with avocado or vegetable oil.
Why are my refried beans dry?
Add more bean liquid or broth and stir over low heat until creamy.
Can I make them smooth?
Yes. Use an immersion blender or food processor for a restaurant-style texture.
🔎 How to Serve Refried Beans?
Serve these Mexican beans with warm tortillas or tortilla chips or as a side dish. Add refried beans to burritos, tlacoyos, tacos, tostadas, Mexican tortas, quesadillas or rice bowls.
Optional Toppings: Top the beans with shredded cheese, sour cream, our favorite taqueria-style pickled jalapeños, cotija cheese, queso fresco, lime wedges and chopped cilantro.
✔️ Make-Ahead, Storage, Freezing, and Reheating
- Make Ahead: Refried beans can be made 1-2 days ahead. Store in the refrigerator in an airtight container.
- Storing: Store leftovers an airtight container for 4-5 days.
- Freezer: Cool completely and store in a freezer-safe container in the freezer for up to 3 months. Thaw out in the refrigerator overnight.
- Reheat: Warm in a skillet over medium-low heat. Add a splash of water or broth and stir to loosen up the beans. You can also reheat them covered in the microwave in small intervals. Stir after each interval until warm through.
💛 Intentional Cooking
Your priorities, your recipe. Learn about Intentional Cooking.
Environment: Beans are one of the most sustainable protein sources available. They require significantly less water and land than animal proteins, making homemade refried beans a simple, planet-friendly choice.
Finances: Dried beans are one of the most budget-friendly foods in the kitchen. Cooking a batch from scratch costs a fraction of canned beans and stretches into multiple meals.
Community, Culture and Tradition: Refried beans are a staple of Mexican home cooking – humble, nourishing, and deeply rooted in everyday tradition. Making them from scratch honors a dish that has sustained families for generations.
👀Take a look at these other Mexican recipes:
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All-Clad D3 Stainless Steel 8-Qt Stockpot
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Staub Cast Iron 11-inch Skillet
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Authentic Refried Beans
Equipment
- Instant Pot
- Crockpot
Ingredients
To Cook the Beans:
- 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
To Pan Fry the Beans:
- 3 tbsp minced onions
- 4 tbsp lard or bacon drippings, or 2 tbsp olive oil, vegetable oil, unsalted butter
- Ground black pepper
For Serving (Optional):
- Queso fresco or cotija cheese, or Monterrey Jack
- Cilantro, chopped
Instructions
Stove Top Method:
- If you decide to make this recipe on the stove top, you will need to soak the beans overnight! If you forget to do so, place the beans in a heatproof bowl. Add enough boiling water to cover the beans by 2 inches. Let the beans soak for 45 minutes to 1 hour. Drain.
- Add the dried beans to a large pot. Add the onion, garlic cloves, fresh epazote or dried oregano and bay leaf. Add enough water to cover the beans by at least 2 inches.
- Bring to a boil over high heat, reduce the heat to simmer and cook covered until the beans are very tender, about 1 1/2 to 2 hours. Season with salt.
- Discard the onion, garlic, epazote (if using) and bay leaf. Drain the beans reserving the cooking liquid. You should have about 3 cups of cooked beans. Continue to Pan Frying Instructions.
Slow Cooker Method:
- Add the dried beans to the crock pot. Add the onion, garlic cloves, fresh epazote or dried oregano and bay leaf. Add enough water to cover the beans by at least 2 inches.
- Cook on low for 6 to 8 hours or on high for 4 hours or until the beans are very tender, Season with salt to taste.
- Discard the onion, garlic, epazote (if using) and bay leaf. Drain the beans reserving the cooking liquid. You should have about 3 cups of cooked beans. Continue to Pan-Frying instructions.
Instant Pot/Pressure Cooker Method:
- In a 6 Qt Instant Pot or larger, add the dried beans, the onion, garlic cloves, fresh epazote or dried oregano and bay leaf. Add enough water to cover the beans by at least 2 inches or more.
- Lock the lid into place and set the pressure valve to sealing. Select “manual”, high pressure and set the time for for 45 minutes. When the 45 minutes of pressure cooking has finished, let the pressure release naturally for 25 minutes. Vent to release any remaining pressure. Carefully open the lid, stir and season with salt to taste.
- Discard the onion, garlic, epazote (if using) and bay leaf. Drain the beans reserving the cooking liquid. You should have about 3 cups of cooked beans. Continue to Pan Frying Instructions.
For Pan-Frying:
- In a large skillet, heat the lard, bacon drippings or oil until hot, or butter until melted over medium-high heat. Add the onions and cook, stirring occasionally, until they become soft and translucent, about 4-5 minutes.
- Stir in the beans and cook for about 2 minutes. Add about 1/4 cup to 1/3 cup of the reserved cooking bean liquid and mash the beans with a bean or potato smasher or the back of a wooden spoon until they reach a chunky purée consistency. For a smoother and creamier texture, use an immersion blender instead.
- Reduce the heat to medium-low and cook the beans, stirring, until heated through. If the beans become too dry, add additional bean cooking water until the desired consistency is reached. If the beans are too wet, simmer, stirring, until thickened.
- Season to taste with salt and ground black pepper (optional) and serve with crumbled quest fresco or cotija cheese or shredded Monterrey Jack cheese and chopped cilantro.
Notes
- Place the beans in a large colander and throughly rinse them. Sort through the beans and pick any damaged beans or debris. Set aside.
- If cooking beans on the stove top or in the slow cooker, soak the beans for 8 hours or overnight.
- If cooking the beans in the instant Pot, no soaking is required.
- If you are pressed for time, use canned beans. Since canned beans don’t come with enough liquid you will need vegetable broth or chicken broth in lieu of the beans’ cooking liquid. Use the liquid from the can and as much broth as needed to reach the desire consistency.
- How to get the amazing flavor of restaurant-style refried beans at home? By adding lard (and lots of it!). Lard adds flavor and makes the mashed beans super silky.
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