The Best Refried Beans Recipe - 2 Ways!

This is easily the best refried beans recipe - they're simple to make and taste WAY better than the store-bought refried variety - these are so creamy and flavorful! There are 2 ways to make them - use canned pinto beans (quickest) or dried cooked beans (traditional).

Why You'll Love These Mexican Refried Beans

"These are amazing and result in flavorful and creamy refried beans similar to your favorite Mexican restaurant. Once you make them, you'll never buy the canned variety again. You can make these by using a dried pinto bean, or the quick and simple method with canned beans."

So Many Uses! Serve as a snack for dipping chips, or as a filling in burritos, tostadas, or tacos. Or, as a side dish with your favorite Mexican dish.

Quick! Making homemade refried beans is quickest if you use canned refried beans - it'll take under 15 minutes! It’s a perfect quick side dish if you're busy!

Traditional. You can opt to make these the more traditional method and use dried soaked and cooked pinto beans. This process takes longer but does result in amazing beans.

So Delicious!  These creamy and flavorful refried beans have so much more flavor than canned! The recipe is also easily customized to your tastes.

Healthy! This recipe is gluten-free, vegan, dairy-free (don't use optional cheese), and sugar-free.

Best Refried Beans Ingredients

Here are the ingredients you will need to make homemade refried beans:

• Pinto Beans - use canned to save time, or use softened, soaked dried that have been cooked. See the recipe card instructions in the post on how to cook them. If you use canned beans, you need to rinse and drain them.
• Yellow Onion - I used a yellow onion but a white may be used instead.
• Oil or Lard - there are many forms of fat that can be used to saute the onions and beans. I used beef tallow, but you could use olive oil, avocado oil, bacon fat, chorizo sausage fat, lard, or vegetable oil.
• Beef Broth - I used beef but you could use any kind that you like. If you soak dried pinto beans you can use the bean broth instead of beef.
• Garlic
• Salt
• Optional Cheese - cheese makes a nice creaminess and who doesn't love melted cheese? Use any favorite cheese such as queso fresco, oaxaca, cheddar, cotija cheese, or a Mexican cheese blend.
• Optional Cilantro - use as a garnish, this is optional but gives it a nice freshness.

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Variations and Substitutions

• Spicy - add chili pepper flakes while cooking to increase the spicy heat into the dish, or saute diced jalapeno with the onion.
• Finely minced garlic cloves can be added.
• Add freshness and brightness by stirring in lemon or fresh lime juice.
• An undrained can of diced tomatoes, diced tomatoes with green chiles, or fire-roasted may be used in place of some of the broth.
• Black beans can be used in place of the pinto beans.
• You can mix in fresh or dried Mexican oregano for added flavor.
• Vegetable broth, chicken, or the bean broth leftover from the soaking beans can be used in place of beef broth.
• Upgraded - add the finished beans to the slow cooker and mix with a small can of diced tomatoes with green chilies, ½ cup cheese, and half a recipe of my copycat taco seasoning mix. Stir together and cook on low for a couple of hours until warm and cheese is melted. Serve as a side dish or dip.

How to Make Refried Beans From Scratch

Prep

If using dried cooked beans: follow the instructions below. Don't forget to soak the beans overnight. Drain the beans and save the broth to use in place of beef broth. If using canned beans: drain and rinse before using. If using cooked beans do not drain liquid.

Cook Onions and Garlic

Preheat a medium-sized skillet or a large skillet with your fat of choice. Add the onions and garlic and saute until golden and soft.

Smash Beans

Reduce the heat to low and add the beans. Smash the beans with the back of a mixing spoon or a potato masher. Hint: Mashing a few at a time is easier. Try mashing a third of the beans, then adding another ⅓ of the beans and continuing.

Finish and Serve

Once the beans are mashed, pour in the broth until they reach your desired thickness. Stir to heat. Top with optional cheese and garnish with minced cilantro and a squeeze of fresh lime juice. Serve warm.

How To Cook Dried Beans

• 1 cup dry beans
• 1 small onion onion, finely chopped
• 1 tablespoon avocado or olive oil, or other fat of choice.
• ½ teaspoon salt

Instructions

1. Rinse the beans and remove any dirt or pebbles. Add the beans to a bowl and 3 cups of water. Soak overnight. Beans are ready for cooking when you break open one and see no dryness inside.
2. Drain beans and add to a 3 to 4-quart saucepan with 3 cups of fresh water, onion, oil, and salt.
3. Bring to a simmer and partially cover. Simmer until fully tender, about 1 to 2 hours. Add more water if the water evaporates. Stir occasionally to keep the beans from sticking to the pot.
4. Drain the beans, but save the broth. The softened beans are used to make this recipe, and the bean broth from soaking can be used in place of the beef until the desired consistency is reached.

How to Serve Mexican Refried Beans

• Serve it with a little cheese on top, garnished with fresh cilantro and a squeeze of lime juice.

• Make it a dip - top with guacamole, diced onions, sour cream, shredded lettuce, and serve with chips.

• Meal idea! Serve these beans with Cowboy Ribeye Steak with Cumin Chili Rub and a side of Mexican Street Corn Salad or Mexican rice.

• Use it as a taco and burrito filling or on tostadas.

• Serve it as a side to any of your favorite Mexican dishes. Here are a few dishes that these beans would go well with Carne Enchiladas, Taco Stuffed Bell Peppers, and Chicken Tinga Tostadas.

Kori's Tips

How To Store Homemade Refried Beans

• To store, cool the leftover beans completely, then transfer them to an airtight container. Store in the refrigerator for up to 4 days.

• Freeze refried beans in an airtight container for up to 3 months.