This refried beans recipe is rich and creamy and made from scratch with dried beans that are soaked and simmered with pork lard, onion, and garlic, amazing.
Homemade Refried Beans Recipe
We're making the best Refried Beans you can make in the Chili Pepper Madness kitchen today, my friends! You're definitely going to want this recipe.
Refried beans are a staple of Mexican cuisine, found everywhere from home kitchens, street foods, to fine dining establishments.
They're not only highly nutritious, but absolutely delicious, difficult to turn down with any meal.
I have an easy homemade refried beans recipe that uses canned pinto beans. It tastes great and is a wonderful time saver, but this particular recipe is truer to authentic refried beans flavor.
We're using pork lard as a primary ingredient, which is used twice in the recipe for refried beans you'll turn to again and again. It offers a richness and depth you'll savor with every taste.
The flavor doesn't get any better than this.
Let's talk about how to make refried beans, shall we?
Homemade Refried Beans Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Dried Beans. I’m using dried pinto beans, but you can use black beans or others.
- Pork Lard. This recipe is best with pork lard, but you can use bacon drippings, or vegetable oil.
- Aromatics. Onion and garlic.
- Salt.
How to Make Refried Beans - the Recipe Method
Soak the Beans. Rinse and soak the beans in 6 cups water for 8 hours. You can do this overnight.
Cook the Dried Beans. Drain the beans, then add to a large pot or Dutch oven with 6 cups water, 2 tablespoons of lard, a chopped large onion, and salt.
Simmer the pot, partially covered, for 1-2 hours, or until the beans are nicely tender.
Cook time can vary based on the beans and temperature, so be sure to test them.
Mash and Fry the Beans. Heat a couple tablespoons lard in a large skillet and cook the finely chopped garlic for a minute.
Then, add the cooked beans with bean broth and mash them up with a potato masher or fork to your desired consistency.
I like them nice and creamy, but with some chunky texture throughout.
Thicken the Refried Beans. Adjust for salt and other seasonings, then simmer the refried beans for 5 minutes to thicken them up.
Boom! Done! Your refried beans are ready to serve. Don't they look luxurious? Keep them warm and enjoy as a side, a dip, or as part of the composed meal.
Recipe Tips & Notes
- Bean Options. You can make refried beans from any dried beans. Refried pinto beans and refried black beans are very common, though consider pink beans, kidney beans, or navy beans.
- Skip the Lard. If you prefer to not use lard, bacon drippings are a great alternative, as is chorizo drippings. You can also use an equal amount of vegetable oil or olive oil, though pork lard will give you the best flavor to the beans, the most traditional flavor.
- Extra Seasonings. Feel free to add in your favorite spices, like chili powder (paprika, ancho, guajillo, chipotle), cumin, dried epazote, Mexican oregano, or others. Swirl in this homemade taco sauce. You'll love it!
Serving Refried Beans
Refried beans are traditionally served as a side dish with with many Mexican dishes, from fine dining to humble street food. Top it with crumbly white cheese and fresh herbs.
It's great served with tortilla chips for scooping, but it's also delicious in bean burritos, smeared over your torta, or on top of your favorite nachos recipe, or this Molletes Recipe (Open-Faced Mexican Sandwiches).
Storage
Homemade refried beans will last up to 5 days in the refrigerator in a sealed container. To enjoy again, warm them in a pot on the stove top. Stir in a bit of water or broth if they are too dry.
You can also freeze refried beans for 2-3 months.
That's it, my friends. I hope you enjoy this refried beans recipe. Let me know if you make it. I'd love to hear how it turned out for you, and how you are serving yours.
Try Some of My Other Popular Recipes
- Huevos Rancheros with Classic Pico de Gallo
- Huevos Rancheros Casserole
- Chorizo con Huevos
- Pulled Chicken Gorditas
- Bean Burritos
- Mexican Chicken Tortas
- Beef Enchiladas
- Chiles Toreados (Mexican Blistered Peppers)
- Charro Beans (Frijoles Charros)
- Mexican Rice
- Tostadas De Tinga (Chicken Tinga Tostadas)
- Mexican Pizza
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Homemade Refried Beans Recipe
Ingredients
- 2 cups dried beans I’m using pinto beans, but you can use black beans or others
- 4 tablespoons pork lard divided (or more as desired)
- 1 large onion chopped (white or yellow)
- 4 cloves garlic minced
- 1 teaspoon salt or to taste
Instructions
- Rinse the beans, then place them into a large bowl with 6 cups water. Soak them for 8 hours, or until tender and hydrated. (Be sure to follow your packaging directions). Drain the beans.
- Add the beans to a large pot or Dutch oven. Add 6 cups water, 2 tablespoons lard, onion, and salt to taste.
- Bring to a boil, then reduce heat to medium-low. Partially cover the beans and simmer for 1-2 hours, stirring occasionally, or until the beans are very tender.
- Heat the remaining 2 tablespoons lard in a separate large skillet or pot over medium heat. Cook the garlic for 1 minute, or until fragrant.
- Spoon the bean mixture into the pot and mash with a potato masher or fork until they are a mixture of chunky/creamy, or to your liking. Taste and adjust for salt and seasonings.
- Simmer the refried beans for 5 minutes to thicken.
Notes
Nutrition Information
Sharon Raymond says
These were really good we enjoyed them with Huevos Ranchero's and hubby made pork belly chicharrones. I too had to add cumin and chili powder to taste. But they were excellent with the meal. Thanks Chef Mike! Muchas Gracias
Mike Hultquist says
Thanks for sharing, Sharon! Glad you enjoyed it!!
Diana says
My beans are still cooking. I hope you are on computer and answer my question before they are done: How much salt and pepper do you use? I'm bad at "to taste." Either I do too much or too little. I'd like your expert advice.
I know a teaspoon of salt to a pound of beef. But I don't know what to do with these beans. And do you
recommend a certain type of salt? I have several varieties.
I making these beans this morning as a side dish for tamales with a fried egg.
(Tamales I bought at the mercado, not on my own. Never in my life will I make tamales.)
Mike Hultquist says
Diana, 1 teaspoon should be fine, as you can add in more "to taste" at the end if you'd like. Just add a little bit then, mix, taste, add more as needed. I hope you enjoy them!
Caye Norwick says
Excellent recipe! I added chili powder and cumin and let it all simmer for 15 minutes just before I mashed the beans. I used and immersion blender to mash them because I made a very large batch with 3 lbs of beans. I spooned them into freezer bags to keep for later use. My husband can’t get enough of these!
Mike Hultquist says
Boom! Nice! Glad you enjoyed it, Caye! Thanks for sharing.
Jane Czarnecki says
Always love making chili pepper madness recipes! He is the best with spices and responds back asap which is a bonus. I ordered his book and gave it away as a gift! Christmas is coming. Perfect gift for giving!
Mike Hultquist says
Thanks so much, Jane! Enjoy the beans! I appreciate it. =)
Boo Scruff says
Made from scratch with dried beans that are soaked and simmered with pork lard, onion, and garlic, sweet Vidalia onion, toasted cumin, pinch of Mex. oregano, ancho, roasted garlic, oh yeah, these were so full of flavor. Eaten within a 2 day period, on homemade tostadas, mixed with your picadillo recipe, stuffed burritos, morning eggs, nachos, empanadas with cotija cheese, I love these beans. Next time, using black beans with chorizo drippings, my husband thought these were so good, he asks to make them like this all the time now. He liked the beans so much; he just schmeared them on the homemade tortillas. Thanks, Mike for sharing!
Mike Hultquist says
Awesome! Glad you both enjoyed it, Boo! SO good with black beans, too. I appreciate it!
Leif says
Two comments: pressure cooking saves alot of time and trouble, and a food processor .. well, I hate those masher things.
Lastly, I'm eyeing the results of other recipes in this blog, like smoked/dried peppers and smoked ham drippings. One thing I do is sous vide before smoking, and that fluid in the bag, added to the beans .. in the pressure cooker..? YUM
is what I'm sayin'.
NOT your abuela's mashed up refried frijoles. !
Mike Hultquist says
Yes, this recipe works just as well in a pressure cooker, if you have one. Not everyone does. Same with a sous vide. 5-stars I'm sure. Cheers.
Dave says
That's how they are made at home as learned in Mexico! Except I use black beans for a more traditional and better taste/ flavor!
An alternative is to use canned black beans and follow you recipe to yield a delicious dish. Can't tell the difference between this and starting with dried beans!
davehlacy@gmail.com
Mike Hultquist says
Thanks, Dave! Yes, I love this with black beans as well. Works with lots of beans!
Michael says
This is a good recipe.
I cook alot of Beans. The secret to a authentic, great pot is the Herb Epazote.
It adds the special flavor and the enzyme in it neutralizes the unpleased Gassy effect of the beans. 2 tsp per 1lb of dried beans..
Also a few Avacado leaves are a good addition
Mike Hultquist says
Thanks, Michael!
Paul says
Mike ,Great that you put the spot light on refried beans we love them ! We use borlotti beans (which we grow ourselves ). Being veggi we use olive oil which Ives a real rich flavour ,or including some butter will also do the trick .
Mike Hultquist says
Thanks, Paul! Sounds great! I love that you grow your own beans.
Kris Williams says
Is there a way to make this without the pork fat? I am allergic to pork. Can I substitute another type of fat? Please advise, and thank you in advance
Mike Hultquist says
Kris, I have this in the recipe notes section of the post: "If you prefer to not use lard, you can also use an equal amount of vegetable oil or olive oil". I hope this helps!