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These simple Refried Beans are thick, creamy and powerfully flavorful with just a handful of ingredients. You will never want to eat the canned version again! This recipe has been passed through the Herrera family for generations and are guaranteed to become your new favorite recipe.
I love serving these refried beans alongside some homemade Mexican rice with our meals. Or using these in some Wet Burritos. Or even in some tacos with the best taco meat.
Why We Love these Refried Beans
- Simplicity: This is such a simple recipe, only a handful of ingredients are needed. Plus you can skip the frying step and still enjoy flavorful refried beans.
- Family Recipe: This is a recipe that has been made in the Herrera family for several generations. Perfected in it’s simplicity. One of the most common experiences is walking into Gramma’s home and seeing a large cast iron pan of refried beans simmering away on the stovetop.
- Customizable: thanks to how simple this recipe is, it’s easy to adjust and make your own. If you want a bit of heat add a dash of cayenne. Add more garlic, or more salt. Maybe you want a dash of cumin. But with this base recipe you can make it your own.
- Healthy Side dish: beans are full of fiber and are a great option for serving alongside all your favorite Tex Mex meals.
Ingredients & Substitutions
- Pinto Beans: this recipe calls for dried pintos and walks through how to soak and prepare them. You can skip that step and use canned if needed, just make sure to grab cans that have no Salt. Drain and rinse the canned beans, season and mash while frying.
- Oil: Use an oil of your choice for frying in the last step, use a mild tasting oil since it will give flavor to the beans. Some common choices include: lard, corn or canola oil, vegetable oil, or leftover bacon grease (which has a strong flavor, but can be a tasty and fun option.) Pick what works for you, just keep in mind that what you use will flavor the beans, so keep it mild. For this reason, olive oil is not recommended.
Find the complete recipe card below with measurements and full instructions.
How to Make Refried Beans
- Soak the pinto beans, it’s easiest to soak them overnight. If you did not soak them, you can still make this recipe by increasing the water and cooking time.
- Cook the pinto beans covered, then continue cooking uncovered for an hour until they are completely softened.
- Heat oil in a large skillet and fry them while mashing up. Spoon in the leftover broth as needed to reach desired consistency.
Storage
- Storing: Store refried beans in a sealed container in the refrigerator for 5-7 days. As they cool and sit the beans will thicken, you may need to add some broth during re-heating to get them back to the desired consistency.
- Freezing: Store beans in the freezer for 3 months. Thaw in the refrigerator overnight.
Expert Tips
- Soaking: Soaking can save some time when it comes to cooking though. So if you soak them overnight, then you don’t need to cook them as long. If you decide the day of that you want to make this recipe, still go for it. Cooking time will be increased.
- Hot Water: If you are cooking your beans over too high of heat, then you may find that your water is evaporating too quickly. At this point you can add more water, just make sure it’s hot water so that the cooking process isn’t stopped or slowed by adding cold water.
- To mash or not to mash: If you do mash them, use a potato masher and really it’s up to you how much you mash them. Do you want them lumpy? No lumps? Not mashed at all? It’s completely up to you. Or add them to a blender or processor to make them completely smooth.
- Bean Broth: As the beans cook, the water will become broth-like. This is what you will spoon into the beans while mashing to get the consistency you want. If you want a thicker consistency, then use less water. If you want a thinner consistency, then you will use more broth.
- Save the leftover broth and use it to stir into your leftovers. As they sit in the refrigerator and chill, they will thicken. Using the broth when you reheat will ensure that you don’t lose any flavor when thinning them back out.
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Authentic Refried Beans
These Authentic Refried Beans are so simple, only a handful of ingredients are needed. These are the perfect side dish to any Mexican or Tex Mex meal.
Ingredients
Instructions
- Prepare: Sort through the beans to ensure that they are good and no rocks are mixed in.
- Soak: Rinse with water in a stainer to clean. Or if soaking the beans, place in a medium size mixing bowl and cover completely with water. Let sit overnight. Strain the beans the next day after soaking.
- Cover: Add the beans smashed garlic and onion to a large pot or pan. Pour the water in. Beans should be fully submerged in water.
- Cook: Bring to a boil, stir in the salt, then turn the heat to low and continue to simmer covered. Allow to cook for about 30 minutes, remove lid, stir, and continue to cook an additional 30-60 minutes until the beans are softened and easily mashed.
- Fry: Once the beans are soft, heat lard or oil in a large cast iron skillet over medium heat. Once the oil is heated, carefully ladle the beans, garlic and some of the bean broth into the skillet. Allow the beans to "fry" in the oil while mashing. Add more bean broth as needed to get desired consistency to the beans.
Video
Notes
- Pinto Beans: this recipe calls for dried beans and walks through how to soak and prepare them. You can skip that step and use canned beans if needed, just make sure to grab cans that have No Salt.
- Soaking Beans: Soaking the beans can save some time when it comes to cooking though. So if you soak them overnight, then you don’t need to cook them as long. If starting with dried beans, increase cooking time to 2 -2.5 hours.
- Beans not softening: If the beans are old, they will take longer to cook and might not become soft enough to mash.
- Hot Water: Very important to this recipe. If you are cooking your beans hotter, then you may find that your water is evaporating too quickly. At this point you can add some more water, just make sure it’s hot water so that the cooking process isn’t stopped or slowed by adding cold water.
- Oil: this is used for frying the beans in the last step, use a mild tasting oil since it will give flavor to the beans. Some common choices include: lard, corn or canola oil, vegetable oil, or leftover bacon grease (which has a strong flavor, but can be a tasty and fun option.)
- To mash or not to mash: If you do mash them, use a potato masher and mash to desired consistency. You could also use a blender for a completely smooth texture.
- Consistency: save the bean broth from cooking the beans and spoon into the beans while mashing to get the consistency you want. If you want a thicker refried bean, then use less water. If you want thinner beans, then you will use more broth.
- Save the leftover bean broth and use it to stir into your leftover beans. As they sit in the refrigerator and chill, they will thicken. Using the broth when you reheat the beans will ensure that you don’t lose any flavor when thinning them back out.
Nutrition
Serving: 1 | Calories: 90kcal | Carbohydrates: 11g | Protein: 5g | Cholesterol: 3mg | Fiber: 3g
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
The recipe for Homemade Refried Beans was originally published on January 29, 2016. Updated July, 16, 2021 and April 9, 2024.
Original instructions did not include any frying of the beans.
Photography done by the talented @KJandCompany.co
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Hi Serene, You are so sweet! Thank you for that. I don’t always have time to cook the beans but I have tried several types of canned beans. Believe me they make some bad ones. I found Sun Vista brand is darn good. I just thought I would let everyone know what my research found. Thank You for your recipe! I really love to cook. I really find joy in putting a smile on friends and families face with good food.
Thank you so much for posting this recipe. This is the best refried bean recipe I’ve ever made. Easy to make with a smooth texture and authentic flavor.
Awesome Recipe! This is a keeper, I have tried other recipes but this is the best..thanks for sharing..I made exactly to recipe except I soaked my beans over night first, didn’t see your recipe til this morning, it turned out perfect though, .. oh so much better than store bought, so well worth making homemade,..thanks again for sharing, God Bless
Gramma is onto something with this recipe! I never made refried beans before and they came out so darned good. Can’t believe they don’t need to be fried — they’re incredibly flavorful just as they are. (I used kidney beans.) Thanks for the recipe!!
I have been reading for about 2 hrs now on how to make pinto beans and refried beans. No 2 recipes were the same. I can’t believe how nasty some people here can be over a recipe. This girl just posted a recipe on a way she likes something for people to try. I read a bunch that said you don’t need to soak the beans and a bunch said you do because soaking helps to clean them and it helps to absorb the complex sugars which cause gas. I know that I never soaked them and always got gas, but I did soak the last time and was just thinking I didn’t get gas. So, for me I will continue to soak them. When I learn to make something, I read a lot of recipes and come up with my own till it taste like I like it. I think I make the best chicken tortilla soup and spaghetti sauce I’ve ever had. But, I’m sure if I posted them, their would be some jerks that would have to say that that’s not the way to make them.
I just made these and they’re delicious! I think I also had quite old beans, so I cooked them for about three hours, and then used the stick blender for a minute or two. It made a really good, thick blend with loads of whole beans still in it, a great texture as well as taste.
Thanks!
Very easy and gluten free alternative. You never know with store bought brands. Making this for my wife that recently aqurired a gluten allergy. Thanks!
What is the sodium content of this dish?
Thank-you
I have never made these before always just bought the cans at the store… but this was so simple and they are so good. I added a little extra garlic and some diced up jalapeños for a little spice and they were amazing will definitely be doing this again. Even my oldest loved them and she hates beans.
Thanks so much Anna! So glad you enjoyed the recipe 🙂