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Authentic Refried Beans Recipe

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4.7 from 76 reviews

This Authentic Refried Beans recipe brings traditional Mexican flavors to your table using dried pinto beans cooked from scratch and then pan-fried to a creamy, flavorful finish. Enhanced with garlic, onion, epazote, and choice of fats like lard or olive oil, these beans make a comforting side dish or a filling for tacos and burritos, topped optionally with fresh cheese and cilantro.

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, optional

For Serving (Optional):

  • Queso fresco or cotija cheese or Monterrey Jack cheese, crumbled or shredded
  • Chopped fresh cilantro

Instructions

  1. Prepare Beans (Choose Method): Soak the dried beans overnight in plenty of water or, if short on time, cover with boiling water and soak for 45 minutes to 1 hour, then drain.
  2. Cook Beans on Stove Top: Place beans in a large pot with quartered onion, smashed garlic, fresh epazote or dried oregano, and bay leaf. Add water to cover beans by 2 inches. Bring to boil over high heat, reduce to a simmer, cover, and cook until very tender, about 1½ to 2 hours. Season with salt. Discard onion, garlic, herbs, and bay leaf. Reserve cooking liquid and drain beans.
  3. Cook Beans in Slow Cooker: Add beans, onion, garlic, epazote or oregano, and bay leaf to slow cooker. Cover with water by 2 inches. Cook on low for 6-8 hours or high for 4 hours until tender. Season with salt and discard aromatics. Reserve cooking liquid and drain beans.
  4. Cook Beans in Instant Pot: Combine beans, onion, garlic, epazote or oregano, and bay leaf with water covering beans by 2 inches. Lock lid, seal valve, set manual high pressure for 45 minutes. Allow natural pressure release for 25 minutes, then vent remaining pressure. Season with salt and discard aromatics. Reserve liquid and drain beans.
  5. Pan-Fry the Beans: Heat chosen fat (lard, bacon drippings, oil, or butter) in large skillet over medium-high heat. Add minced onions and cook 4-5 minutes until soft and translucent. Add beans and cook 2 minutes. Gradually add ¼ to ⅓ cup reserved bean cooking liquid and mash beans with a bean or potato masher or back of wooden spoon until a chunky puree forms. For smoother beans, use an immersion blender. Reduce heat to medium-low, stirring occasionally until heated through. Adjust consistency by adding more cooking liquid if too dry or simmer to thicken if too wet. Season with salt and pepper to taste.
  6. Serve: Serve warm topped with crumbled queso fresco, cotija, Monterrey Jack cheese, and chopped cilantro if desired.

Notes

  • Soaking beans ahead of time reduces cooking time and improves digestibility, but quick soak method works if you’re short on time.
  • Fresh epazote adds authentic flavor; if unavailable, dried oregano is an acceptable substitute.
  • Use of lard or bacon drippings provides the most traditional flavor, but oils or butter can be used for vegetarian options.
  • If using an immersion blender, blend carefully to avoid over-pureeing—the beans should retain some texture.
  • Adjust bean cooking liquid amount during pan-frying to reach your preferred consistency.

Find it online: https://queenrecipe.com/authentic-refried-beans-recipe/