Easy Authentic Refried Beans Recipe (From Scratch or Canned w/Video)

Growing up in the South, I was raised on all kinds of delicious bean dishes like slow-simmered pinto beans (with ham and a side cornbread) - and amazing traditional refried beans from our favorite local Mexican restaurants.

For us, the best refried beans must be ultra-creamy but still have enough texture to be able to hold their own next to cheese enchiladas and Mexican rice.

Whether you start from scratch with dried beans or use canned beans for convenience, these homemade refried beans are the kind that make you want to lick your plate clean!

The best part? They cost just pennies per serving, have zero added sugar, and don't contain appalling amounts of sodium or weird flavors like most canned refried beans. Plus, they freeze and reheat perfectly for quick weeknight meals or a Cinco de Mayo or Taco Tuesday side.

If you love Mexican and Tex-Mex food as much as we do, try this game-changing authentic Restaurant-Style Tex-Mex Red Chili Sauce, or these classic Tex-Mex Cheese Enchiladas that are at least as good as your favorite local spot - without the hefty price tag!

What You'll Learn in This Post

Depending on your time constraints and budget, this Ultimate Refried Beans Tutorial shows you several different ways to make the best refried beans (authentic Mexican style beans) using this one delicious recipe. Use the 'Jump To' button above to find the cooking method that best suits your needs!

• How to make refried beans using a pressure cooker or Instant Pot (using dried beans)
• How to make refried beans using the traditional slow-simmered stovetop method (using dried beans)
• How to make refried beans with canned beans
• How to use this recipe to make slow cooker refried beans

What are Refried Beans (Refritos or Frijoles Refritos)

Refried beans, or frijoles refritos in Spanish, aren't actually fried twice despite their name —"refritos" translates to "well-fried" or "intensely fried," referring to the process where seasoned cooked beans (and some of the bean broth) are mashed and sautéed in fat with a little onion until they develop a creamy, flavorful consistency.

This traditional Mexican and Tex-Mex side dish is most commonly made with pinto beans, or black turtle beans (which are smaller and shinier than regular black beans), but regular black beans, and cranberry beans are also used.

Their creamy texture combined with deep savory flavor makes them perfect as a side dish, filling for burritos and tacos, or even as a hearty bean dip with tortilla chips.

Take a look at the photos below↓ from three different Mexican restaurants. These Mexican beans are exactly what this recipe gives you!

Why This Recipe Works

• Traditional Mexican Recipe & Technique: Uses whole dried pinto beans (or black beans, or any dried beans), epazote, and lard for authentic restaurant flavor
• Restaurant Quality: These beans look and taste just like restaurant refried beans with one bonus - they don't make you feel tired, bloated, or heavy after eating them (really!) because we're using higher quality ingredients and authentic techniques
• Superior Flavor: These are traditional dried pinto beans I cook in homemade chicken stock (not just water like most other recipes) for added flavor and easy to find epazote herb create authentic restaurant refried beans flavor
• Perfectly Creamy Texture: These are just like Mexican restaurant refried beans I grew up eating, ultra-creamy, but they hold their shape for a delicious bite
• Two Methods: Choose between authentic dried beans (always the best tasting and best texture option) or quick canned bean version to save time
• Budget-Friendly: Homemade refried beans cost a fraction of canned refried beans
• Healthier Choice: No preservatives, no added sugar, less sodium, with the option to use vegetable or extra virgin olive oil instead of lard (no low-quality oils or preservatives - just wholesome ingredients)
• Versatile: Perfect for tacos, fajitas, burritos, enchiladas, chimichanges, tamales, tostadas, nachos, or even made just a bit thicker for an easy bean dip
• Make-Ahead: Keep 3-4 days refrigerated, or freeze for up to 3-4 months for quick refried beans any time
• One Recipe Enjoyed Countless ways: These refried beans can be used to make the best refried bean dip, bean and cheese burritos, bean and cheese quesadillas, tacos and more

What This Refried Beans Recipe is NOT

You know those refried beans that are dry, crumbly or so thick and pasty they stick to the roof of your mouth (aka cement beans)?

These beans are the complete opposite of those! This easy refried beans recipe creates silky smooth creamy refritos, with just the right amount of fat (not too much) creating the perfect consistency which you can customize to be thinner or thicker.

They're scoopable using your spoon but still hold their shape with whole beans to bite into! These Mexican beans are just like the velvety, perfectly seasoned beans you get at your favorite Mexican restaurant - the kind that make you want to lick the plate clean.

And they'll never leave you feeling heavy, bloated, or overstuffed like so many (delicious) restaurant beans. The secret lies in the quality of ingredients, the cooking methods, and getting the right ratio of liquid to beans. Too little liquid gives you paste, too much gives you soup - but this recipe hits the sweet spot every time.

This recipe shows you both the traditional dried bean method and a quick refried beans version using doctored up canned beans that still deliver amazing results.

How to Make Refried Beans (Step-by-Step)

Making restaurant-style refried beans is a two-step process - first, cooking the beans with aromatics until tender (using either the pressure cooker or the slow-simmer methods below), then "refrying" them. Don't worry - the process is mostly hands-off and the results are authentic!

Part 1. Cook the Dried Beans (Pressure Cooker Method)↓

Step 1. Sort, Rinse & Soak the Beans: Sort through the beans to remove any stones or debris. Rinse thoroughly, add them to a large mixing bowl, add water, cover, and soak them 8-12 hours. Drain and rinse the beans thoroughly just before cooking.

*Soaking beans before cooking helps make them easier to digest and makes you less gassy so I always soak first to remove these enzymes.

Step 2. Combine the Ingredients: In a 5-quart (or larger) pressure cooker, add the drained and rinsed beans, lard, diced onion, garlic clove, and epazote. Cover the beans with low-sodium broth (or water) by 2 inches (or 8-10 cups liquid).

Step 3. Cook the Beans (Pressure Cooker Method): Close the pressure cooker and bring the pressure to high, then reduce the heat to the lowest setting while still maintaining high pressure. Cook the beans for 55 minutes and allow for a natural release (if doing a quick release, cook the beans for 60 minutes). Season with salt without adding too much because you'll season them again during the end of the refrying process.

OR Cook the Dried Beans (Slow-Simmered Stovetop Method)↓

The technique for cooking refried beans from scratch the traditional slow-simmered way is slightly different from pressure cooking beans, but it's also very easy:

1. Sort, Rinse & Soak the Beans: Sort through the beans to remove any stones or debris. Rinse thoroughly, add them to a large pot or mixing bowl, add 3 liters of water and stir in 3 tablespoons (27g) of kosher salt (or half as much sea salt), cover the beans, and soak them overnight. Drain and rinse the beans thoroughly (at least 2 times) just before cooking. *see note below on adding salt to bean soaking liquid
2. Cook the Beans Slightly to Remove the Foam: In a large pot with lid, add the drained and rinsed beans and cover with broth (or water) by 2-3 inches (or about 8-10 cups liquid). Bring the beans to boil, reduce the heat to a simmer, and skim off the foam.
3. Combine the Ingredients: When you've skimmed off the last of the foam, add the lard, diced onion, garlic clove, and dried epazote (or 1 fresh sprig).
4. Cook the Beans (Slow-Simmered Method): Cook the beans covered for 2 hours or until very tender, adding more broth (or water) as needed to keep the beans covered with liquid. Remove the lid, season with salt, and continue cooking until the bean broth is slightly thickened, or about 30 minutes more. You may also add an avocado leaf during the final 30 minutes of cooking if you have one.

NOTE: The Mexican tradition of adding salt to the bean soaking water helps soften the beans later when slow-cooking them in a pot or pressure cooking them and it helps minimize beans bursting open during cooking. Don't worry, the salt will be rinsed away when you clean the beans before cooking.

Part 2: Make the Refritos (Refried Beans)↓

Now that you've cooked the dried beans, it's time to refry them!

Step 4. Sauté Aromatics: Heat the lard in a large skillet or sauté pan over medium heat and cook diced onion until translucent (3 to 5 minutes).

Step 5. Add Beans & Thicken: Increase the heat to medium high, add the beans and then add the bean broth 1 cup at a time while smashing, stirring, and reducing the mixture. Lower the heat to medium and continue cooking, scraping constantly and stirring to prevent scorching until you reach the desired consistency. Season with salt to taste and serve!

Should You Soak Beans for Refried Beans?

While not absolutely necessary for cooking, soaking dried beans offers several important advantages for your refried beans recipe (or any bean recipe). The soaking process naturally reduces phytic acids in beans, which significantly improves your body's ability to absorb essential nutrients including protein, iron, zinc, and calcium.

Similarly, soaking helps eliminate tannins and polyphenols that can interfere with digestion. The process also neutralizes anti-nutritional enzyme inhibitors naturally present in beans. Perhaps most notably for many cooks, soaking helps remove the oligosaccharides responsible for beans' reputation for causing gas and digestive discomfort.

From a culinary perspective, pre-soaked beans develop a more tender, creamy texture and require considerably less cooking time (when using the slow-simmer method). This makes your refried beans preparation more efficient while yielding superior results. Though you can prepare beans without soaking, this extra step creates a more digestible and nutritionally valuable final dish.

How to Quick Soak Beans for Refried Beans (or any bean recipe)↓

If you've forgotten to soak your beans overnight or don't have the time to wait, the quick soak method is an excellent alternative:

Start by rinsing your pinto beans thoroughly and removing any debris. Place the beans in a large pot and cover with cold water by about 2 inches. Bring the water to a rolling boil over high heat and let it boil for 2 minutes. Then remove the pot from the heat, cover it with a lid, and let the beans soak in the hot water for 1 hour.

This rapid method helps break down those difficult-to-digest compounds almost as effectively as an overnight soak. After the hour is up, drain and rinse the beans well before proceeding with your refried beans recipe.

While not quite as effective as the overnight method, quick soaking still provides many of the same benefits and significantly reduces cooking time compared to using unsoaked beans.

Refried Beans - Ingredient Substitutions

• Refried Black Beans: Substitute pinto beans with black beans or black turtle beans
• Refried Cannellini Beans: Substitute pinto beans with creamy cannellini beans
• Refried Cranberry Beans: Substitute pinto beans with cranberry beans
• Fat Options: Substitute lard with bacon fat, vegetable oil, or extra virgin olive oil
• White onions: Substitute white onions with yellow onions, but try to avoid red onions if you can, which are more pungent
• No Epazote? If you can't find epazote (which adds an earthy, oregano-mint-like flavor that's more complex than I'm describing it - and helps reduce gas), here are the best epazote substitutes:
  • Substitute the epazote with fresh or dried Mexican oregano plus a very small pinch of dried dill (or use regular oregano in a pinch)
    Mexican oregano - The closest match for that authentic Mexican flavor
    Regular oregano + thyme - A little of each mimics epazote's complex flavor
    Bay leaf - Adds a similar earthy note, but can be overpowering if you add too much, or add it too early on - add ¼ or ½ of one leaf during the last 30 minutes of cooking and you should be ok!
    Cilantro stems - Different flavor but works well in beans
    
    Pro Tip: While these substitutes provide similar flavors, they won't have epazote's digestive benefits.
    

Refried Beans Variations

• Chorizo Refried Beans: Add ¼ to ½ pound cooked crumbled Mexican chorizo into the refried beans
• Spicy Refried Beans: Add 1 teaspoon (or more) chipotle in adobo OR 1 fresh finely diced jalapeño (seeds and veins removed)
• Refried Beans with Cheese (aka Cheesy Refried Beans): Stir in shredded cheese while the beans are hot
• Vegetarian Refried Beans/Vegan Refried Beans: Use olive oil and vegetable broth and add 1 teaspoon of smoked paprika to beans as they cook
• Refried Beans with Bacon: Add 6 slices of cooked, crumbled bacon to the pot of beans as it cooks (you may also reserve some for garnishing the finished beans)
• Refried Beans without Lard: Use vegetable oil or olive oil instead of lard
• Healthy Refried Beans: Use extra virgin olive oil, grapeseed oil, or refined coconut oil instead of the lard or other vegetable oils like canola oil, sunflower oil, etc.
• Quick Refried Beans: See the "Quick Refried Beans" section above for the full recipe ingredients and instructions for using canned beans to make refried beans
• Instant Pot Refried Beans: Follow all the original instructions for the pressure cooker refried beans but instead of using a traditional pressure cooker, follow the bean cooking time for your Instant Pot.
• Slow Cooker Refried Beans/Crockpot Refried Beans: Using the recipe ingredients above, add the beans, lard, garlic, epazote, and chicken stock to a slow cooker (crock pot). Cover with the lid, and cook on high for 6 hours (or on low for 9-10 hours). Once the beans are tender, remove about ½ to ¾ of the bean broth and reserve it. Mash the beans (or use an immersion blender), stir in the lard, onions, and season with salt. Add as much of the reserved bean broth to the mashed beans until you reach the desired consistency!

Equipment Needed

• Pressure Cooker or Large Stock Pot or Dutch oven: For cooking beans (5-6 quart capacity ideal)
• 12-inch Skillet or Sauté Pan: Use cast iron or stainless steel heavy-bottomed pan for cooking refrying the beans
• Potato Masher or Flat-bottomed Spatula: Traditional bean masher works too
• Wooden Spoon or Spatula: For stirring and scraping

How to Store Refried Beans

• Refrigerating Beans: Cool beans completely and store in an airtight container for up to 4 days in the fridge.
• How to Freeze Refried Beans: For best results, freeze cooled beans in wide-mouth glass canning jars, or other freezer-safe containers, or freezer bags) for up to 3 months. When using jars (my preference), leave at least 1 inch of headspace at the top to prevent breakage as the beans expand during freezing. For freezer bags, remove as much air as possible before sealing.

How to Thaw & Reheat Refried Beans

• Thawing Refried Beans: For best results, thaw beans overnight in the refrigerator. This allows for even thawing and quicker reheating.
• Reheating Thawed Beans: Add the thawed beans to a pot set over medium-low heat, adding broth or water to reach your desired consistency.
• Reheating Beans from Frozen: Add ¼ cup chicken broth (or bean broth or water) to a pot over low heat. Add frozen beans, cover, and cook until creamy and heated through, stirring every 5-10 minutes to avoid scorching the beans.

Refried Beans Serving Suggestions

If you're wondering what goes with refried beans, look no further, here are the best toppings and sides to enjoy:

Refried Beans Toppings↑

There are countless easy toppings for refried beans you can make at home including, crumbled cotija cheese or queso fresco cheese, cheddar cheese (white or yellow), finely diced white onion, fresh cilantro, lime wedges, diced tomatoes, pickled or fresh jalapeños slices, guacamole, salsa, salsa verde, pico de Gallo, Mexican corn relish, fire roasted red peppers, sour cream, hot sauce (Cholula brand or your favorite brand), and even Homemade Sichuan chili oil!

Best Refried Beans Sides↑

Refried beans pair perfectly with everything from tacos, taquitos, nachos, tostadas, burritos, cheese enchiladas, tamales, chimichangas, quesadillas, homemade tortillas, to Mexican rice, Mexican cilantro rice, and grilled meats like steak or chicken - you can even use this recipe to make refried bean dip with tortilla chips, or in huevos rancheros or Enfrijolados al Estilo (regional Oaxcan enchiladas).

Quick Refried Beans Recipe (Using Canned Beans)↓

If you don't have a pressure cooker or you don't have time to make refried beans from scratch, you're in luck! These tricks show you exactly how to make refried beans from a can (so delicious!)

To make these refried beans using canned beans, you'll use the same ingredients in my original refried beans recipe above, but you'll be substituting the dried beans for canned beans. Then you'll quickly inject flavor into the beans before moving on to the refrying process, which is also the same as the original recipe:

INGREDIENTS (FOR ADDING FLAVOR TO CANNED BEANS):

• 4 (15oz) cans of pinto beans or black beans, drained and rinsed (sub black turtle beans, or cranberry beans) (454g) 
• 6 to 8 cups low-sodium chicken stock (up to 2 liters) (sub water)
• 1 large white onion, diced (6 oz) (168g)
• 1 tablespoon lard (15g) (sub bacon fat for a smoky flavor)
• 1 garlic clove, minced
• 1 teaspoon epazote (1g), or 1 fresh sprig 
• 1 teaspoon salt, or to taste (use towards the end of cooking to season beans)

INSTRUCTIONS (FOR ADDING FLAVOR TO CANNED BEANS):

1. Season the Beans: In a 4 to 5-quart pot, add the lard, diced onion, garlic clove, and dried epazote (or 1 fresh sprig) and sauté for 3-5 minutes, or until onions are translucent and mixture is fragrant. Add the beans and cover with at least two inches of low-sodium chicken broth (or water), about 6 to 8 cups of liquid.
2. Simmer the Beans: Simmer the beans for 15 minutes (or 30 minutes if you have more time) for the broth and the beans to take on some additional flavor from the aromatics. Season with salt without adding too much because you'll season them again later on during the refrying process.
3. Proceed with Step 4. (the refrying process) in the recipe card.

Why You Should Salt Beans While They Cook

Despite the common myth that salt prevents beans from softening, my experience shows the opposite is true (and science and great cooks way before me back this up).

Shirley O. Corriher (a writer, biochemist, teacher, lecturer, and author of Bakewise and KitchenWise: Essential Food Science for Home Cooks) put this myth to bed for me years ago! Because like most of you, I'd grown up with a (Southern) mama who always said, "Never add salt to beans while they cook or they'll take forever and never get tender!" which as we now now is a total myth.

For further exploration, you can check out Serious Eats and read more about the chemical reactions here. But here's the gist of what they say: The sodium ions in salted cooking water actually replace calcium and magnesium ions in bean skins, allowing for better water penetration and more even cooking and minimizing how many beans burst open.

I always salt my bean cooking water or broth (just about one teaspoon for 8-10 cups of liquid) which is a low-sodium approach, but enough to flavor the beans inside and out and allow me to use the beans for different recipes without them ever becoming too salty (like in this refried beans recipe). I consistently achieve perfectly tender, super creamy beans with intact skins that are seasoned throughout.

Just avoid over-salting your cooking liquid or, as it will reduce and concentrate as the beans cook and you finish seasoning them. This is especially true when making refried beans which are cooked twice so I usually avoid adding much if any, salt to the bean cooking liquid.