Mexican Refried Beans Recipe
Introduction
Mexican Refried Beans are a classic staple that’s creamy, flavorful, and satisfying. This homemade version uses dried pinto beans slow-cooked to perfection and sautéed with aromatic spices for an authentic taste. Perfect as a side or a base for many dishes.
Ingredients
- 1 lb dried pinto beans
- 1 yellow onion, halved and divided
- 5 cloves garlic, divided
- 1 bay leaf
- 1 tsp dried Mexican oregano, divided
- 3 tsp kosher salt, divided (plus more to taste)
- Water as needed
- 3 tbsp olive oil or lard for traditional flavor
- 1 jalapeño pepper, diced
Instructions
- Step 1: Rinse and sort the beans, removing any shriveled beans or debris. Rinse thoroughly under cool water.
- Step 2: In a large pot, combine the dried pinto beans, half the yellow onion (halved), 2 smashed garlic cloves, bay leaf, half teaspoon dried oregano, 1½ teaspoons kosher salt, and enough water to cover the beans by at least 3 inches.
- Step 3: Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 1½ to 2 hours or until the beans are very soft. Add more water as needed to prevent drying out.
- Step 4: While the beans cook, finely dice the remaining half yellow onion, 3 garlic cloves, and the jalapeño. Set aside.
- Step 5: When the beans are soft, drain them through a strainer into a bowl, reserving the cooking liquid. Discard the bay leaf.
- Step 6: Heat the olive oil or lard in the same pot over medium-high heat. Add the diced onion, garlic, jalapeño, half teaspoon oregano, and 1½ teaspoons salt. Sauté for about 5 minutes until softened and fragrant.
- Step 7: Return the cooked beans to the pot. Stir well and cook for 2 minutes.
- Step 8: Add about ¾ cup of the reserved bean liquid. Mash the beans with a potato masher for a chunky texture or blend until smooth for creamier beans. Add more reserved liquid as needed to reach your preferred consistency.
- Step 9: Taste and adjust seasoning with additional salt. Optionally, add a squeeze of lime juice or a pinch of cumin for extra flavor depth.
Tips & Variations
- For a richer, more traditional flavor, use lard instead of olive oil when sautéing the aromatics.
- Add a pinch of ground cumin or smoked paprika for a smoky twist.
- If you prefer softer beans, cook them longer before mashing.
- Serve topped with crumbled queso fresco or fresh cilantro for garnish.
- Use an immersion blender for a quick smooth texture without transferring beans to another appliance.
Storage
Store refried beans in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or reserved bean liquid to loosen the texture if needed. You can also freeze cooked beans for up to 3 months.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned beans instead of dried?
Yes, but the flavor and texture won’t be quite the same. If using canned beans, rinse and drain them well, then proceed to sauté the aromatics and mash the beans, adding broth or water to reach the desired consistency.
Why do the beans need to be cooked until very soft?
Soft beans mash more easily and create a creamy texture essential to good refried beans. Undercooked beans can lead to a gritty or tough final dish.
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Mexican Refried Beans Recipe
- Total Time: 2 hours 25 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Traditional Mexican Refried Beans made from scratch using dried pinto beans, slow-cooked until tender, then sautéed with aromatic onions, garlic, and jalapeño for a flavorful dish. Perfect as a side or filling for various Mexican meals.
Ingredients
Scale
Beans and Cooking Base
- 1 lb dried pinto beans
- ½ yellow onion (halved)
- 2 cloves garlic (smashed)
- 1 bay leaf
- ½ tsp dried Mexican oregano
- 1½ tsp kosher salt
- Water as needed to cover beans by at least 3 inches
Sauté Aromatics
- ½ yellow onion (finely diced)
- 3 cloves garlic (finely diced)
- 1 jalapeño pepper (diced)
- ½ tsp dried Mexican oregano
- 1½ tsp kosher salt
- 3 tbsp olive oil or lard
Optional Seasonings
- Squeeze of lime (optional)
- Pinch of cumin (optional)
Instructions
- Rinse and Sort the Beans: Spread out the dried pinto beans and remove any shriveled beans or debris. Rinse them thoroughly under cool running water to clean.
- Cook the Beans: In a large pot, combine the rinsed beans, half the yellow onion (halved), 2 smashed garlic cloves, bay leaf, half teaspoon of oregano, one and a half teaspoons of kosher salt, and enough water to cover the beans by about 3 inches. Bring to a boil over medium-high heat, then reduce to low and simmer covered for 1½ to 2 hours until beans are very soft. Add more water if necessary during cooking to keep beans submerged.
- Prep the Flavor Base: While beans cook, finely dice the remaining half of the yellow onion, 3 garlic cloves, and the jalapeño pepper. Set aside these aromatics for later sautéing.
- Drain and Reserve Liquid: Once beans are tender, drain them through a strainer into a bowl to reserve the cooking liquid. Discard the bay leaf.
- Sauté Aromatics: Heat 3 tablespoons of olive oil or lard in the same pot over medium-high heat. Add the diced onion, garlic, jalapeño, remaining oregano, and salt. Cook for 5 minutes, stirring occasionally, until the mixture is softened and fragrant.
- Refry the Beans: Return the cooked beans to the pot with the sautéed aromatics. Stir to combine and cook for 2 minutes over medium heat.
- Add Reserved Liquid and Mash or Blend: Add approximately three-quarters cup of the reserved bean liquid to the pot. Use a potato masher to mash the beans to a chunky texture, or blend with an immersion blender for a smoother consistency. Add more reserved liquid as needed to achieve your preferred thickness.
- Taste and Adjust: Taste the refried beans and adjust salt if necessary. For added flavor depth, optionally add a squeeze of lime juice or a pinch of cumin.
Notes
- Using lard instead of olive oil will give a more traditional Mexican flavor.
- Adding jalapeño seeds will increase the heat level of the beans; remove seeds for milder flavor.
- You can substitute Mexican oregano with regular oregano but flavor will be slightly different.
- Reserve the bean cooking liquid as it helps achieve creamy consistency when mashing.
- For vegan or vegetarian diets, use olive oil instead of lard.
- Prep Time: 15 minutes
- Cook Time: 2 hours 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: refried beans, Mexican beans, pinto beans, homemade refried beans, side dish, authentic Mexican
