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 1/2 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!

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

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 1/2 cups) (454g) (sub black turtle beans, cranberry beans, or regular black beans)
8-10 cups low-sodium store-bought or homemade 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)
1/4 cup lard, or vegetable oil (60g)
3 tablespoons white onion, finely diced (30g)
Salt to taste

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

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
Cook Time: 1 hour 10 minutes
Category: Side Dishes
Method: Pressure Cooker or Slow-Simmered
Cuisine: Mexican + Tex-Mex

Nutrition

Serving Size: 1/2 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