Until recently, I’d never considered making Homemade Refried Beans. Now I doubt I’ll ever do otherwise.
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Have you ever wondered how to make refried beans? They’re so easy, and the flavor and texture are far superior to what you’ll eat from a can. The real difference comes from two things: cooking the beans in real fat (bacon fat or lard for the most authentic flavor, or avocado oil if you prefer), and choosing your texture. Use a potato masher for chunky, country-style beans, or pulse them in the food processor for the smooth, creamy refried beans you’d expect from a great taqueria.
“Made this today using the overnight soaking method (wanted to try making from scratch), and man oh man, are they good!!! Way better than canned–so much more flavor!”
Joanie
Table of Contents
Recipe at a Glance
- Prep Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Skill Level: Easy
Ingredients for Homemade Refried Beans
- Bacon Fat or Lard: Either gives these refried beans their authentic Mexican flavor and richness. Avocado oil is the best alternative if you’d rather skip animal fats. Olive oil works too, though its flavor is more present in the finished beans.
- Onion: Yellow or white. Finely chop, ideally in a food processor, so the pieces meld into the beans rather than staying crunchy.
- Garlic: Fresh cloves, finely minced.
- Ground Cumin: Look for a jar that smells distinctly fragrant when you open it. Ground spices fade over time.
- Smoked Paprika: Adds a subtle smoky depth that complements the cumin.
- Crushed Red Pepper: Just a pinch for a gentle background heat. Skip if you’re sensitive to spice.
- Cooked Pinto Beans: Use freshly cooked beans (see Slow Cooker Pinto Beans for my preferred method) or two 15.5-ounce cans, drained with the liquid reserved.
- Bean Cooking Liquid or Broth: This is what gives the beans their creamy texture. If you’re using canned beans, save the liquid from the cans, or use chicken or vegetable broth.
How to Make Homemade Refried Beans
Step 1: Finely chop onion and garlic cloves (ideally in a food processor). Soften in bacon grease; season with cumin and crushed red pepper.
Step 2: Add cooked pinto beans to onion mixture; cook and stir until softened and heated through. Transfer bean mixture to food processor and process to desired texture (or use potato masher), adding liquid as necessary. Serve.
Pro Tips
- Bacon fat or lard makes a big difference in flavor: There is a good reason why lard is the fat used in authentic Mexican refried beans. You can’t quite match the flavor and richness with other oils, though your beans can still be delicious.
- Choose your texture and method: I love to use a food processor no matter what texture I’m going for. Several pulses for rustic, chunky beans or longer processing for creamy, smooth refried beans. For the rustic version, a potato masher also works well, right in the pan.
- Don’t toss the bean cooking liquid: The beans will thicken as they cool, so it’s worth saving the extra cooking liquid (or can liquid if you’re using canned beans). I often add as much as a cup of liquid to keep them creamy.
Storage and Reheating
Homemade Refried Beans keep well in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan over low heat on the stovetop, stirring often and adding cooking liquid, broth or water to loosen them as needed.
You can also freeze leftover refried beans for up to 3 months. Once they’ve cooled, divide them into portions that match how you plan to use them and freeze in airtight freezer bags or containers. Thaw overnight in the refrigerator and reheat gently on the stovetop as described above.
FAQ
I recommend cooking dried beans for this refried bean recipe. It’s really easy to do in your slow cooker (see instructions below or use my Slow Cooker Pinto Beans recipe). And you’ll want some fat in these to give them that creamy, smooth texture. I had some leftover bacon fat which infused these cooked beans with fabulous flavor. But stock or bean cooking liquid and non-hydrogenated lard or avocado oil (for a vegan version) will also work well.
Absolutely. Use two 15.5-ounce cans of pinto beans, drained with the liquid reserved. The recipe works the same way.
Refried beans freeze well. Once the beans have cooled, divide them into portions that suit how you plan to use them and freeze in freezer bags or freezer safe containers. Use within a few months.
Not strictly, but it’s what gives these refried beans their authentic Mexican flavor. Avocado oil is the best alternative if you’d rather skip animal fats. Olive oil works too, though it has a stronger flavor.
Serve With:
- Carne Asada (Authentic and delicious – it’s a house favorite!)
- Carne Asada Tacos (Layer the beans on the tortillas or serve them on the side!)
- Carne Asada Nachos (A perfect addition to all the other delicious toppings!)
- Shrimp Tacos (Easy to make and I bet they’ll be the best you’ve ever tasted!)
- Mexican Corn on the Cob (Traditional Mexican street corn!)
- Calabacitas (Buttery, flavorful side dish of zucchini, summer squash and aromatics.)
- Chicken Tostadas (Make them full size with these Tostada Shells that are crisp and baked not fried or make them bite-size, see post for directions.)
- Lamb Barbacoa (The juiciest, most flavorful shredded lamb with a simple slow cooker recipe!)
More Must-Try Bean REcipes
Video
Ingredients
- 1/4 cup lard or bacon fat or avocado oil, see recipe note #3
- 1/2 onion minced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- pinch crushed red pepper
- 3 cups cooked pinto beans (freshly cooked or 2 15.5 ounce cans drained, reserving liquid)
- 1/2 cup bean cooking liquid or broth or more, see recipe note #1
- salt and freshly ground black pepper to taste
Instructions
- Heat lard or oil in a large pan over medium heat. Add onion and garlic; cook and stir until softened and onion is nearly translucent, about 3 minutes. Stir in cumin, smoked paprika and crushed red pepper. Add beans and bean cooking liquid or stock. Season to taste with salt and freshly ground black pepper. Cook and stir until beans are heated through and begin to break down, about 5 minutes.
- Transfer bean mixture to food processor and pulse until beans reach desired consistency and return to pan. Or mash beans in the pan with potato masher or back of a spoon to your desired consistency. Serve.
Notes
- To reach your desired consistency, feel free to add more broth or bean cooking liquid. I add as much as 1 cup as I like my refried beans very creamy. Also note that the beans will thicken as they cool. Adjust seasoning as needed.
- To cook beans with the salt soak method: soak dry beans overnight in a ratio of 1 pound of dry beans to 6 cups of water and 1 tablespoon of fine sea salt. The next day, give them a quick rinse and cover them by 1-inch in a slow cooker. Then cook on low until tender, creamy and flavorful.
- For the most authentic Mexican flavor, use lard or leftover bacon fat. If you’d like to use lard, look for good-quality, non-hydrogenated lard at the butcher counter, a Mexican market or online. Avocado oil is the best vegetarian or vegan alternative.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Bacon fat must have added extra flavor to your beans and I like how you served them.
Thanks so much, Karen!
You know what? I love bean dips or mashed beans, but I think I’ve never tried refried beans. Cooked in bacon fat, that must be dedelicious, and I should try this. I would add a little of smoked paprika, and also I clearly see some chopped walnuts would be a nice addition. Anyways, this looks and sounds delicious. Thank you, Marissa!
Smoke paprika is a great idea, Ben!
I love how easy this looks Marissa!! We love refried beans with our huevos some mornings, and they’re awesome with quesadillas. This’ll be so much better than the canned stuff!!
Oh yeah – perfect for huevos!! Thanks, my friend…
Hi Marissa! YES too bacon greese!! Give me a bowl of these beans and some homemade tortillas and I am one very happy gal ! Might need a good beer to go with… I would add some chipotle just because I love it so much!
You and me too, my friend! Simple pleasures!!
Oh man, bacon fat really would be an excellent addition here! I’ve never, ever though about making my own refried beans at home, but they are such a versatile ingredient. They’re perfect as either a side dish by themselves or in a taco. In fact, we’re having tacos tonight. I might just need to make a batch of refried beans to go along with those tacos! Yum!!
I hope you try them, David!! That little bit of bacon fat really gives them an extra hit of flavor! 🙂
I love refried beans!! Hubby and I used to use them a lot for quesadillas with tons and tons of cheese and we haven’t had in such a long time. I’ll have to try your recipe with them soon! So so so much better than store bought! Have a lovely weekend, my friend! XO
Thank you, Dawn! You have a lovely weekend too! XO
I haven’t made my own refried beans in years! I remember it being a more laborious process than you describe; I’ll have to try your method because I tend toward lazy, haha!
I’m the first to admit that I tend toward lazy too – love an easy recipe! 😉
Gosh, it’s been a long time since I’ve had them and they certainly were not homemade. You have inspired me! My kids will be so happy!
Yay! I love to hear that, Annie! xo
Never thought of making my own Marissa, but I’m totally game! It looks sooo easy! And delicious!
They’re so good, Mary Ann! I hope you give them a go. 🙂
Mmmmmm I love refried beans!! They’re my favourite part (along with avocado!) of tex mex food!
I’ve never made my own, and now I’m smacking myself in the forehead with an aha! moment! Need to make it!
Thanks, Teffy. I think you’ll love them!
I’m always so excited to see people getting into homemade refried beans! So easy and so worth it. I’ve never used anything beyond a simple wooden spoon to mash mine — pinto beans pretty much dissolve on contact anyway!
That’s a great tip Eileen! I don’t own a potato masher – but wooden spoons, I have a drawer full!
I’ve never thought to make my own but it would be so much better. Thanks Marissa! 😀
Me either until recently – what a difference!
I haven’t tried refried beans yet. However this recipe of yours sounds so quick and easy – exactly the kinda snack I like. Yum!
Thanks, Cris! Definitely a satisfying snack…
I love, love, love homemade refried beans. They are SO much more flavorful than canned! And Marissa – extra credit for using the word ‘zizz’. You rock my sistah! Pinned!
You crack me up, Kristi. Zizz is what it sounds like, don’t you think? 😉
You make homemade refried beans sound so easy! I don’t buy the canned stuff- but I could eat your version with a shovel!!
haha! 😉 Thank, Shashi!!