Description
Authentic Refried Beans recipe made from dried pinto beans cooked to tender perfection and then pan-fried with onions and lard or oil to create a rich, creamy, and flavorful dish. This traditional Mexican recipe includes options for cooking with a stove top, slow cooker, or Instant Pot, offering flexibility while preserving its classic taste. Served with optional cheese and cilantro, these beans make a delicious and hearty side or main dish.
Ingredients
Units
Scale
To Cook the Beans:
- 1/2 lb dried pinto beans
- 1/2 medium onion, quartered
- 2 garlic cloves, peeled and lightly smashed
- 2 sprigs fresh epazote or 1/2 teaspoon dried oregano
- 1 small bay leaf
- Water (enough to cover beans by 2 inches)
- Sea salt or kosher salt, to taste
To Pan Fry the Beans:
- 3 tbsp minced onions
- 4 tbsp lard or bacon drippings or 2 tbsp olive oil, vegetable oil, or unsalted butter
- Ground black pepper, to taste
For Serving (Optional):
- Queso fresco or cotija cheese or Monterrey Jack cheese, crumbled or shredded
- Cilantro, chopped
Instructions
- Prepare the Beans: Soak the dried pinto beans overnight, or if short on time, place them in a heatproof bowl and cover with boiling water by 2 inches, soaking for 45 minutes to 1 hour. Drain before cooking.
- Cook the Beans (Stove Top): In a large pot, add the soaked beans, quartered onion, garlic cloves, fresh epazote or dried oregano, and bay leaf. Cover with water by at least 2 inches. Bring to a boil over high heat, then reduce to a simmer and cook covered for 1½ to 2 hours until beans are very tender. Season with salt.
- Cook the Beans (Slow Cooker): Add dried beans, onion, garlic, epazote or oregano, and bay leaf to the crockpot. Cover with water by 2 inches. Cook on low for 6-8 hours or on high for 4 hours until tender. Season with salt.
- Cook the Beans (Instant Pot): Place dried beans, onion, garlic, epazote or oregano, and bay leaf into an Instant Pot. Cover with water by 2 inches. Lock the lid, set to sealing, and cook on high pressure manually for 45 minutes. Allow natural pressure release for 25 minutes, then vent remaining pressure. Stir and season with salt.
- Prepare for Pan Frying: Discard the onion, garlic, epazote (if used), and bay leaf. Drain the cooked beans, reserving about ¼ to ⅓ cup of the cooking liquid. You should have about 3 cups of beans ready for frying.
- Pan Fry the Beans: Heat lard, bacon drippings, oil, or butter in a large skillet over medium-high heat. Add minced onions and cook, stirring occasionally, until soft and translucent, about 4-5 minutes.
- Mash and Cook Beans: Stir in the cooked beans and cook for 2 minutes. Add reserved bean liquid gradually and mash with a bean or potato masher or the back of a wooden spoon to a chunky purée consistency. For creamier beans, use an immersion blender. Reduce heat to medium-low and cook, stirring occasionally, until heated through. Add more bean liquid if dry or simmer longer if too wet to reach desired consistency.
- Season and Serve: Adjust seasoning with salt and ground black pepper if desired. Serve hot topped with crumbled queso fresco, cotija, Monterrey Jack cheese, and chopped cilantro if using.
Notes
- Soaking beans overnight reduces cooking time but a quick soak method is an acceptable shortcut.
- Fresh epazote adds authentic flavor but dried oregano is a good substitute if unavailable.
- Pan frying with lard or bacon drippings gives the most traditional flavor; use olive oil or butter for a lighter or vegetarian option.
- Adjust the bean liquid to achieve your preferred texture, from chunky to creamy.
- This recipe can be adapted to slower or quicker cooking methods depending on your equipment.
- Serve refried beans as a side dish or incorporate into burritos, tacos, or bowls.
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 210 kcal
- Sugar: 1.2 g
- Sodium: 290 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 10 mg
