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    Home » Recipes » Recipes

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

    Published: Mar 6, 2025 by Kelly · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    There's no need to settle for canned refried beans when you can make this restaurant-style refried beans recipe at home! This authentic Mexican beans recipe walks you through how to make creamy refried beans using dried pinto beans (or properly doctored up canned beans when you're short on time).

    The result? Rich, smooth refried beans (frijoles refritos) that put the canned stuff to shame. Watch the How to Make Refried Beans Video below to see just how easy it is!

    Homemade Mexican dinner plate featuring cheese enchiladas, creamy refried pinto beans topped with melted cheese and authentic Mexican cilantro rice - better than restaurant enchilada plate.

    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!

    Jump to:
    • How to Make Authentic Refried Beans (Step-by-Step Video)
    • What You'll Learn in This Post
    • What are Refried Beans (Refritos or Frijoles Refritos)
    • Why This Recipe Works
    • What This Refried Beans Recipe is NOT
    • Refried Beans Ingredients
    • How to Make Refried Beans (Step-by-Step)
    • Should You Soak Beans for Refried Beans?
    • How to Quick Soak Beans for Refried Beans (or any bean recipe)↓
    • Refried Beans - Ingredient Substitutions
    • Refried Beans Variations
    • Equipment Needed
    • How to Store Refried Beans
    • How to Thaw & Reheat Refried Beans
    • Refried Beans Serving Suggestions
    • Pro Tips for Perfect Refried Beans
    • Quick Refried Beans Recipe (Using Canned Beans)↓
    • Why You Should Salt Beans While They Cook
    • Refried Beans FAQ
    • More Easy Mexican Recipes You'll Love
    • 📖 Recipe
    • Food Safety

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

    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
    A saute pan with the creamiest refried beans garnished with a a few sliced fresh jalapeños, chili pequin, and a lime wedge.

    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!

    Authentic Mexican restaurant combo platter featuring one cheese enchilada, one beef taco and a side of creamy refried pinto beans topped with melted cheese - traditional mexican food plate combination for an authentic tex-mex dinner.
    Traditional Mexican restaurant combo platter with one beef enchilada, one open-faced taco, authentic Mexican rice and creamy refried pinto beans.
    Mexican rice and beans platter with pico de gallo, guacamole, sour cream, and shredded lettuce on the platter at a Mexican restaurant.

    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
    A saute pan filled with steaming extra creamy refried beans.

    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.

    Ingredients for authentic homemade refried beans recipe including dried pinto beans, homemade chicken stock, white onion, epazote herb, lard, garlic cloves and salt on baking tray - how to make refried beans from scratch better than restaurant mexican side dish without canned beans refried beans fiber protein healthy.

    Refried Beans Ingredients

    Truly exceptional refried beans rely on just 6 key ingredients plus salt. Using dried beans will always give you the best results, but it's also possible to properly doctor canned beans (or even canned refried beans) to make them better than anything you can buy at the store.

    • Dried Pinto Beans: The foundation of authentic Mexican refried beans is starting with dried (pinto or black turtle) beans which are superior in texture and flavor (but canned beans will work in a pinch).
    • Epazote Herb: Refried beans with epazote is not only traditional, but key for authentic restaurant refried beans flavor and helps reduce beans' gas-producing properties. This is one of the secret ingredients to make the best refried beans recipe. You can find this herb (dried or fresh) at Latin and Hispanic grocery stores or online.
    • Lard: Refried beans with lard provide unmatched creaminess to homemade beans even when used in small quantities like this recipe. I use premium non-hydrogenated leaf lard (because it's healthier) but regular lard (like Manteca or a similar brand) works well too.
    • Low Sodium Chicken Broth: Cooking beans in homemade low-sodium chicken broth instead of water is my second secret ingredient for making the best beans, adding a whole new dimension of flavor - use store-bought for convenience (or even water if you're on a budget).
    • White Onion: White onions are authentic for refried beans and milder than other varieties, but yellow onions
    • Garlic: A single whole garlic clove adds enough flavor to infuse the beans during cooking in a way that garlic powder can't.
    • Salt: You can use any salt, just be sure to do most of the salting towards the end of cooking to ensure the beans aren't overly salty after the refrying process (which further concentrates flavor and seasoning).

    Ingredients For the Refrying Process (Refritos)↓

    The second step in making refried beans - showing the ingredients for the refrying process including cooked pinto beans in rich cooking liquid, leaf lard, finely diced white onions and salt for refrying the beans to make this authentic Mexican refried beans recipe.

    Once you've cooked the dried beans (or properly doctored canned beans *see how below) you'll need to refry them with just a little more lard, finely diced onions, and season them with salt:

    With all ingredients prepped & ready, let's start making the refried beans!↓

    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!

    A skillet with creamy refried beans with jalapeños garnished with a a few sliced fresh jalapeños, chili pequin, and a lime wedge.

    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.

    Soaked drained pinto beans in a pressure cooker with garlic, diced onion, epazote, lard, etc.

    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).

    Pinto beans and aromatics in a pot covered with chicken stock.

    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.

    A closed pressure cooker on the stove getting to high pressure -how to make quick refried beans using a pressure cooker.

    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:

    Seven quart aubergine colored le creuset dutch oven making an authentic mexican refried beans recipe using the traditional slow-simmered beans on the stovetop method.
    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.

    Now that the beans have been cooked, it's time to start refrying them!↓

    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).

    Lard and diced onion sauteing in a pan for making the best refried beans.

    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!

    Seasoned cooked pinto beans in a saute pan with sauteed aromatics and lard.
    Mashing refried beans as they cook to get the creamiest texture.
    A saute pan filled with steaming extra creamy refried beans.

    Should You Soak Beans for Refried Beans?

    Dried beans soaking in water - overnight bean soaking method for refried beans recipe how to soak dried beans before cooking traditional preparation pinto beans soaking process homemade refried beans first step dried beans vs canned beans protein fiber healthy mexican food preparation technique
    Overnight soaked 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.

    Comparison photo showing plump soaked dried beans next to unsoaked dried beans that are half the size for refried beans recipe showing the difference.

    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:

    Pot of beans being boiled for the quick soak method to make refried beans without soaking overnight.
    Pot of just-boiled beans being covered for 1 hour after boiling for 2 minutes using the quick soak method to make the best refried beans.

    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

    A photo collage showing the best substitutes when making homemade refried beans including: black beans, mexican oregano, extra virgin olive oil, and bacon frying to make bacon fat.
    • 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
    A homemade deluxe cheese enchilada platter with creamy refried beans and cilantro rice.

    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.
    A large pot of refried beans slowly reheating on the stovetop.
    Large batch refried beans for feeding a crowd.

    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.
    Enchilada platter with authentic Tex-Mex cheese enchiladas and the creamiest authentic Mexican refried beans up close.

    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:

    Easy toppings for refried beans on a baking sheet featuring caramelized onions, mexican corn relish, guacamile, pineapple salsa, avocado-lime crema, roasted red peppers, shredded lettuce, and shredded purple cabbage.

    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!

    A photo collage of my best mexican and tex-mex recipes to serve with homemade refried beans including cheese enchiladas, mexican cilantro rice, sheetpan loaded nachos, beyond meat tacos, tacos al pastor, quesadillas, and grilled chicken.

    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).

    Pro Tips for Perfect Refried Beans

    • Buy beans from stores with good turnover - old beans take forever to cook
    • Don't add too much salt in the beginning since the flavor concentrate in the refritos (refrying) step.
    • Save that bean broth - it's liquid gold for perfect consistency and you can use any leftovers to make homemade soup
    • For authentic restaurant refried beans use lard which also gives you the creamiest texture
    • Invest in dried or fresh epazote for authentic refried beans flavor
    • Add liquid gradually while mashing to control consistency
    • Always taste for salt at the end - beans need proper seasoning
    A bowl of the creamiest homemade refried beans.

    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!)

    Two cans of beans (pinto beans and black beans for making refried beans the quick way) with an image overlay that reads: Using canned beans for refried beans.

    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.

    Refried Beans FAQ

    What makes refried beans authentic Mexican style?

    Traditional Mexican refried beans start with dried pinto or black beans soaked overnight and cooked with a little onion, garlic, fresh or dried epazote herb (or sometimes an avocado leaf, or Mexican oregano), plus a little finely diced chile pequin (or serrano or jalapeño). Lard is another ingredient used in traditional refried beans, but vegetable oil is often substituted. Cooked beans are then mashed and "refried" with aromatics until really creamy but not completely pureed, with some small chunks remaining for texture.

    What does epazote taste like?

    Epazote has an earthy, oregano-mint-like flavor with almost a hint of dried dill flavor and it enhances rather than overwhelms dishes (like this authtentic refried beans recipe).

    Why do restaurant refried beans taste better than homemade?

    Restaurants use dried beans instead of canned, add epazote and/or other traditional Mexican herbs and spices during cooking, take time to properly develop flavors with aromatics, and carefully control the liquid-to-bean ratio during mashing. They also often use lard for the best flavor which is why you'll love this authentic easy refried beans recipe!

    Do I need to soak dried beans before cooking?

    While not mandatory, soaking beans before cooking has plenty of benefits like reduced cooking time, more even cooking, better digestion, creamier textured beans, and they're so much cheaper than canned beans.

    If you're really short on time, use the quick-cook method outlined above (aka "quick soak"). However, if you want the best texture and flavor, especially for refried beans, take the time to soak your dried beans overnight.

    For a true dried beans emergency use canned beans instead - bring beans to a boil for 2-3 minutes, then remove from heat and let stand covered for 1 hour. While not quite as effective as overnight soaking, it's better than not soaking beans at all.

    Why won't my beans get soft?

    Common causes include: old beans (they can take much longer to soften). Always buy from sources with good turnover. Also, cooking in hard water can prevent beans from softening. If beans are still hard after 2 hours, add ¼ teaspoon baking soda to help stubborn beans soften. and continue cooking.

    Do I need to soak the beans?

    While not strictly necessary, soaking beans overnight can reduce the cooking time by about 30 minutes and helps with digestion. If you forget to soak, you can use the quick soak method (outlined above), or simply extend the cooking time.

    Why are restaurant refried beans so much better than canned?

    Restaurants start with dried beans and often use lard, epazote (a traditional Mexican herb), and other aromatics like fresh garlic during cooking. They also take time to properly "refry" the beans and carefully control the liquid-to-bean ratio so they're never too thick or too thin. This recipe uses these traditional ingredients and replicates those techniques for authentic restaurant refried beans at home!

    What's epazote and can I skip it?

    Epazote is a traditional Mexican herb that adds authentic restaurant refried bean flavor and helps reduce beans' gas-producing properties, so I never skip. I also use it in all kinds of soup recipes and Mexican recipes. *See the 'Refried Beans- Ingredient Substitutions' section above for good epazote substitutes in a pinch!

    How long do refried beans last?

    Properly sealed refried beans will last 3- 4 days in the refrigerator and up to 3 months in the freezer. Just be sure to cool completely to room temperature before storing them.

    Can I make refried beans in advance?

    Yes, you can make refried beans up to 4 days ahead (they actually improve with time as flavors meld) and keep refrigerated or freeze them for up to 3 months. When reheating, add liquid (broth or water) as needed to reach your desired consistency.

    Can you freeze refried beans?

    Yes, refried beans freeze exceptionally well for at least 3 months in airtight containers or freezer bags. For best results, cool homemade refried beans completely before portioning them into meal-sized servings, leaving about ½ inch of headspace to allow for expansion. When ready to use, thaw overnight in the refrigerator, then reheat on the stovetop over medium-low heat, adding a splash of broth, water, or bean cooking liquid to restore the original creamy consistency since frozen refried beans tend to thicken upon freezing. Properly frozen and reheated refried beans maintain their rich flavor and creamy texture, making them perfect for meal prep or reducing food waste.

    Why are my beans still hard?

    If you're dealing with hard beans after cooking them (even cooking them long past the required time), the culprit is likely that they're just too old since old beans take longer to cook. And if they're too old, they may never become tender or soft. Always buy dried beans from a source with good turnover which will ensure they're not too old. Your beans are not hard because you salted the bean cooking liquid (see above section to learn all about the science and how this myth has been dispelled)!

    What's the best way to mash refried beans?

    A traditional bean masher, potato masher, or flat spatula works great for mashing refried beans, allowing you to control the texture. While you can use an immersion blender for super-smooth beans, hand mashing typically gives the best restaurant-style texture with some small chunks remaining.

    How do I get the perfect consistency?

    The key to getting perfect refried bean consistency is adding the reserved cooking liquid (bean broth) gradually while mashing. This allows you to control the texture, making them as smooth or chunky as you prefer.

    What kind of beans are refried beans?

    Traditional Mexican refried beans most commonly use pinto beans, which create that signature creamy, buttery texture and slightly sweet, earthy flavor that restaurant-style refried beans are known for. While pinto beans are the classic choice, especially in Northern Mexico and Tex-Mex cooking, black refried beans (frijoles negros refritos) are widely used in parts of Mexico like Oaxaca for their richer, earthier profile.

    Some regional variations might use other varieties like Peruano beans, cranberry beans, or even red kidney beans. The choice of bean significantly affects both the final texture and flavor profile, with pinto beans yielding the smoothest, creamiest result that most people associate with authentic refried beans.

    How can I make refried beans healthier?

    Use olive oil instead of lard, control added salt, and cook beans from scratch to avoid preservatives. The fiber and protein content make them naturally nutritious.

    Why are my refried beans dry/pasty?

    If you don't add enough bean broth (or chicken broth) during the refrying step while mashing or reheating, you can end up with dry and pasty refried beans. Also, if you didn't cook your beans until they're tender and soft, you can have a texture problem. Always reserve bean cooking liquid and add gradually while mashing. When reheating, add water or broth to reach desired consistency

    Are refried beans actually fried twice?

    No - "refried" comes from the Spanish "refritos" meaning "well-fried." The beans are only fried once after cooking and mashing usually with a little extra added lard and minced white onions like in this recipe.

    How do I prevent beans from sticking to the pan while "refrying"?

    First, be sure to use a heavy-bottomed pan or cast iron skillet with enough added lard (or fat/oil) which helps prevent sticking and be sure to stir the beans and scrape the bottom of the pan constantly.

    Why did my beans foam while cooking?

    It's normal for beans to foam as they cook which is caused by natural starches and proteins in the beans. Just skim off the foam with a spoon, or simply cook beans in a pressure cooker which eliminates any need to skim the foam!

    Can I make these in a slow cooker or Instant Pot?

    Yes, you can make refried beans using a slow cooker or Instant Pot for initial - see the instructions in the "Refried Beans Variations" section above!

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    A homemade deluxe cheese enchilada platter with creamy refried beans and cilantro rice.

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


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    • Author: Kelly
    • Total Time: 9 hours 25 minutes
    • Yield: 7 Servings (3-4 cups or 780g-1.04kg)
    Print Recipe

    Description

    Transform dried pinto beans (or properly doctored canned beans) into the most creamy refried beans you've ever had! With this authentic Mexican beans recipe (frijoles refritos) featuring a few traditional secret ingredients and techniques, the ultimate payoff is restaurant-style refried beans that are just as good, or even better than your local Mexican spot.

    Depending on your budget and time constraints, this Ultimate Refried Beans Tutorial covers all your refried bean needs in one convenient place: How to make refried beans using a pressure cooker, How to make refried beans using the traditional slow-simmered stovetop method, How to make refried beans with canned beans, How to make canned refried beans better (as in way better!)

    Below you'll find my favorite way to make refried beans from scratch using a pressure cooker, but you can find all the other cooking methods, techniques, and shortcuts in the main post.


    Ingredients

    Units Scale

    For Cooking the Dried Beans: 

    • 1 pound pinto beans (about 2 ½ cups) (454g) (sub black turtle beans, cranberry beans, or regular black beans)
    • 8-10 cups low-sodium chicken stock (sub water)
    • 1 large white onion, diced (6 oz) (168g)
    • 1 tablespoon lard (15g)
    • 1 garlic clove, smashed
    • 1 teaspoon dried epazote (1g), or 1 fresh sprig
    • 1 teaspoon salt, or to taste (use towards the end of cooking to season beans)

    For Refrying the Beans: 

    • 4 cups cooked pinto beans with their broth (1 liter)
    • ¼ cup lard, or vegetable oil (60g)
    • 3 tablespoons white onion, finely diced (30g)
    • Salt to taste

     


    Instructions

    COOKING THE DRIED BEANS: PRESSURE COOKER METHOD:

    *See recipe notes for cooking beans without a pressure cooker

    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 plenty of water cover, and soak them overnight. Drain and rinse the beans thoroughly just before cooking.

    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 chicken broth (or water) by at least 2 inches (or 8-10 cups liquid).

    3. Cook the Beans: Close the pressure cooker and bring the pressure to high then reduce the heat to the lowest setting while still being able to maintain 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.

    REFRYING THE BEANS (FRIJOLES REFRITOS): 

    4. Sauté the Aromatics: Heat lard in a large skillet or sautè pan over medium heat, add onion and sauté 3-5 minutes until translucent. 

    5. Add the 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 and constantly scraping and stirring to prevent scorching until you reach the desired consistency. Season with salt to taste.

    Notes

    Do not discard any leftover bean cooking liquid (bean broth). Instead use it to make soup or save it to reheat refrigerated or frozen refried beans.

    You'll find all the best tips, substitutions, variations, and different cooking methods in the main post!

    • Prep Time: 15 minutes
    • Bean Soaking Time: 8 hours
    • Cook Time: 1 hour 10 minutes
    • Category: Side Dishes
    • Method: Pressure Cooker or Slow-Simmered
    • Cuisine: Mexican + Tex-Mex

    Nutrition

    • Serving Size: ½ cup
    • Calories: 175-190
    • Sugar: 1-2g
    • Sodium: 300-350mg
    • Fat: 6-8g
    • Saturated Fat: 2-3g
    • Unsaturated Fat: 3-4g
    • Trans Fat: 0.1 - 0.2g
    • Carbohydrates: 22-25g
    • Fiber: 7-9g
    • Protein: 8-10g
    • Cholesterol: 5-10mg

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    Food Safety

    • Cook beans thoroughly until very tender
    • Cool within 2 hours before refrigerating
    • Store in airtight containers
    • Reheat to 165°F (74°C)
    • Never leave cooked beans at room temperature for extended periods

    See more guidelines at USDA.gov.

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    Hi, I'm Kelly! A private chef helping busy families cook and enjoy tastier, healthier meals at home. Born and raised in Arkansas, I've lived and worked in NYC, Sichuan China, and now Northeast Italy. Each of these places impacts the diverse way we cook, live, and celebrate life. You'll find a bit of everything here whether you're new to cooking, or you've made it all. If you love to eat, you're in the right place!

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