Authentic Refried Beans

4.86 from 7 reviews

Made with just a few ingredients, this authentic refried beans recipe is easy & healthy. Stove top, Instant Pot & slow cooker instructions!

Course Basics, Breakfast, Dinner, Lunch, Side Dish, Slow Cooker

Cuisine Mexican

Keyword Authentic Refried Beans, best refried beans, homemade refried beans

Prep Time 10

Cook Time 2

Total Time 2 10

Servings servings

Calories 164kcal

3 tbsp minced onions
4 tbsp lard or bacon drippings or 2 tbsp olive oil, vegetable oil, unsalted butter
Ground black pepper

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.

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.

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.

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.

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.