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–+ servings
A skillet with homemade refried beans

Authentic Refried Beans

Prep 10 minutes
Cook 2 hours
Total 2 hours 10 minutes
Makes 5 servings

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:

  1. 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.
    soaking beans in water
  2. 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.
    beans, onion, garlic and bay leaf in a dutch oven with water
  3. 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.
  4. 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:

  1. 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.
    Crockpot filled with ingredients for refried beans.
  2. 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.
  3. 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:

  1. 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.
    Instant Pot filled with ingredients for refried beans.
  2. 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.
  3. 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:

  1. 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.
    sauteed onions
  2. 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.
    cooked beans on a skillet
  3. 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.
    Frijoles refritos or refried beans in a skillet.
  4. 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.
    Authentic refried beans with crumbled queso fresco 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.

Nutrition

Calories: 164 kcal, Carbohydrates: 30 g, Protein: 10 g, Fat: 1 g, Saturated Fat: 0.1 g, Polyunsaturated Fat: 0.2 g, Monounsaturated Fat: 0.1 g, Sodium: 6 mg, Potassium: 653 mg, Fiber: 7 g, Sugar: 1 g, Vitamin A: 0.3 IU, Vitamin C: 4 mg, Calcium: 56 mg, Iron: 2 mg
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