Mexican Refried Beans

Simple, soulful, and deeply satisfying, these Mexican Refried Beans are more than just a side dish—they’re a connection to tradition.

Made from scratch with earthy pinto beans, aromatic herbs, and a kiss of jalapeño heat, this recipe honors the heart of Mexican home cooking. Slow-simmered and mashed to creamy perfection, each bite carries comfort, authenticity, and a depth of flavor that canned versions can’t touch.

Whether served with rice, tucked into tacos, or enjoyed on their own with warm tortillas, this is a humble dish that speaks volumes.

Why People Will Love This Mexican Refried Beans Recipe:

Authentic flavor built from scratch: Simmering dried pinto beans with garlic, onion, bay leaf, and Mexican oregano creates a complex, earthy depth that canned beans can’t replicate.

Comfort food at its finest: Creamy, warm, and subtly spiced, refried beans evoke a nostalgic, homey feel that satisfies both body and soul.

Incredibly versatile: These beans can be the base of a meal, a hearty side dish, or a delicious filling for tacos, burritos, enchiladas, and tostadas.

Customizable texture: Whether you prefer them chunky and rustic or silky and smooth, this recipe lets you control the consistency to suit your taste.

Nutrient-rich and naturally vegetarian: Packed with protein, fiber, and essential minerals, this recipe is filling, wholesome, and easy to make plant-based without compromising on flavor.

Key Ingredients:

Dried Pinto Beans: The soul of the dish — slowly simmered from scratch, they deliver an earthy, creamy richness that forms the perfect base for authentic refried beans.

Yellow Onion & Garlic: Used both in the broth and in the sauté, they layer sweet, savory depth and aromatic complexity throughout the beans.

Bay Leaf & Mexican Oregano: Subtle yet essential — these herbs infuse the beans with herbal warmth and distinctly Mexican undertones that elevate the flavor.

Jalapeño Pepper: Adds a touch of heat and brightness, awakening the beans without overpowering their creamy essence.

Olive Oil or Lard: The fat used to sauté the aromatics adds richness and mouthfeel — olive oil keeps it light and vegetarian, while lard delivers traditional flavor and silky texture.

Expert Tips:

Use Dried Beans, Not Canned

Soaking and simmering dried pinto beans gives you better control over texture and flavor. Canned beans may be quicker, but they lack the deep, slow-cooked richness that defines true refried beans.

Salt in Two Stages

Seasoning the beans both during boiling and while frying ensures a full-bodied, well-rounded flavor. Don’t skip either phase, but taste often — over-salting is hard to fix.

Save and Use the Cooking Liquid

The reserved bean broth is gold. It’s packed with starches and flavor from the aromatics. Use it to loosen the beans during mashing — it creates a creamy texture without thinning the flavor.

Choose Your Fat Wisely

Lard is traditional and gives an ultra-smooth, almost silky richness. For a lighter or vegetarian option, use good-quality olive oil. Avoid butter — it alters the taste and can clash with the other ingredients.

Don’t Over-Mash Unless You Want a Purée

For authentic texture, mash only about 75–80% of the beans. This gives the dish body and variation — creamy, yet rustic. Use an immersion blender only if you’re aiming for ultra-smooth beans (e.g., for tostada or dip bases).

Let Them Sit, Then Reheat

Like stews, refried beans taste better after resting. If you can, make them a few hours ahead — the flavors settle and deepen beautifully.

Roast or Char the Jalapeño for Smokiness

For a smoky edge, char the jalapeño on an open flame or in a dry skillet before mincing. It adds depth without extra heat.

Mexican Refried Beans

Ingredients:

1 pound dried pinto beans

1 yellow onion, halved, divided

5 cloves garlic, divided

1 bay leaf

1 teaspoon dried Mexican oregano, divided

3 teaspoons kosher salt, divided, plus more to taste

Water, as needed

3 tablespoons olive oil, or lard

1 jalapeño pepper

Instructions

Rinse and clean the beans by picking out and discarding any that are shriveled or split as well as any small rocks that may have made their way into the batch.

In a large pot, combine the beans, ½ yellow onion, 2 cloves smashed garlic, 1 bay leaf, ½ teaspoon dried Mexican oregano, 1 ½ teaspoons kosher salt, and enough water to completely cover the ingredients plus an additional 3 inches.

Bring the beans to a boil over medium-high heat, reduce heat to low, cover, and simmer for 1 ½ to 2 hours, until soft and tender. Add more water as needed if it begins to dry out.

While the beans are cooking, finely dice the remaining ½ yellow onion, 3 cloves of garlic, and the jalapeño. Set aside.

When the beans are finished cooking, place a large bowl underneath a strainer or colander and carefully pour the beans and the cooking liquid into the strainer. Discard the bay leaf.

Heat the oil in the same large pot over medium-high heat. Add the diced onion, garlic, jalapeño, and the remaining ½ teaspoon dried Mexican oregano and 1 ½ teaspoons kosher salt. Cook for 5 minutes, stirring occasionally, until the onions begin to soften.

Add in the cooked pinto beans and cook for 2 minutes, stirring occasionally.

Add in ¾ cup of the reserved cooking liquid from the beans and stir to combine.

Mash the beans using a potato masher for a chunky texture, or puree them using an immersion blender or regular blender for a smoother texture. You may need to add more of the reserved cooking liquid if they’re still too dry.

Taste and season with more salt, if necessary.

important notes to keep in mind when making Mexican Refried Beans, especially if you want them to be authentic, flavorful, and well-textured:

Important Notes When Making Perfect Refried Beans

Soaking Is Optional but Helpful

While you can cook pinto beans without soaking, soaking them overnight (or for at least 6 hours) reduces cooking time, improves digestibility, and helps them cook more evenly. If you’re in a rush, a quick soak (boil 5 minutes, rest 1 hour) works too.

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Water Level Matters

Always keep the beans submerged in at least 2–3 inches of water during cooking. Beans that dry out or stick to the bottom will cook unevenly or burn. Add hot water as needed during simmering.

Cooking Time Can Vary

Depending on the age and quality of your beans, they may take anywhere from 1.5 to 3 hours to soften. Fresher beans cook faster. Don’t rush them — fully tender beans are essential for a creamy final texture.

Discard the Bay Leaf and Aromatics

Once the beans are done simmering, discard the bay leaf and used onion/garlic halves. Their flavors have already infused the cooking liquid. Leaving them in could lead to bitterness or unwanted texture.

Use the Right Pot

A heavy-bottomed pot (like a Dutch oven) retains even heat and prevents scorching, especially when frying the aromatics and mashing the beans later on.

Season Gradually, Not All at Once

Mexican beans get their flavor in layers — salt, garlic, and oregano added at different stages build complexity. Adding all the seasoning at once can flatten the flavor profile.

The Texture Is Personal

Some prefer chunky, rustic beans with some whole skins visible, while others like a silky-smooth spread. Mash with a potato masher for traditional results or blend for a creamy dip — neither is wrong.

Storage Tip

Refried beans thicken as they cool. If storing for later, reserve some bean broth to reheat and loosen them back to the desired consistency.

How To Enjoy Refried Beans After Cooking

1. Serve Immediately While Hot

Refried beans are best enjoyed warm—fresh off the stovetop when they’re creamy and aromatic.

For a classic presentation, serve them in a warm bowl topped with:

Crumbled queso fresco or cotija
Chopped cilantro
A drizzle of crema or sour cream
Optional: a splash of hot sauce or salsa macha for heat

2. Use as a Filling or Spread

Burritos & Tacos: Spread refried beans onto a tortilla before adding meats, rice, or veggies. It acts as a flavor anchor and keeps fillings together.

Quesadillas: Layer beans and cheese between two tortillas for a melty, satisfying snack.

Tostadas: Spread a thick layer of refried beans on a crisp tostada shell, then top with shredded lettuce, salsa, avocado, and protein.

3. Serve as a Side Dish

Perfect next to grilled meats, enchiladas, tamales, or chiles rellenos.

For breakfast, pair with fried or scrambled eggs, warm tortillas, and chorizo for a hearty Mexican desayuno.

4. Store and Reheat Properly

Let beans cool before storing. Keep in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

To reheat: add a splash of water or reserved bean broth and warm over low heat, stirring until smooth and creamy again.

5. Garnish for Elevation

Before serving, elevate the dish with toppings like:

Sliced jalapeños (fresh or pickled)
Diced onions or scallions
A squeeze of fresh lime juice
Toasted pumpkin seeds or crispy tortilla strips

Nutrition Information

For a 1/2 cup (about 120g) serving of homemade Mexican Refried Beans based on typical ingredients:

Frequently Asked Questions:

Can I use canned beans instead of dried pinto beans?

Yes, canned pinto beans can be used for a quicker version. Use two 15-ounce cans, rinse them well, and skip the long simmering step. However, using dried beans gives a deeper, more authentic flavor and creamier texture.

What’s the best fat to use—olive oil, lard, or something else?

Traditionally, lard is used for its rich flavor, but olive oil is a healthier and vegetarian-friendly alternative. You can also use bacon fat for added smokiness if you’re not keeping it vegetarian.

Can I freeze refried beans?

Absolutely. Refried beans freeze very well. Store in an airtight container or freezer-safe bag for up to 3 months. Thaw in the fridge and reheat on the stovetop with a splash of water or broth to loosen the texture.

How can I make them extra creamy or keep them chunky?

For a creamy texture, use an immersion blender or traditional blender and add more of the reserved bean liquid. For a chunky version, mash them with a potato masher and leave some whole beans intact for texture.

Are refried beans actually fried twice?

Not really. “Refried” is a mistranslation from the Spanish word refritos, which means “well-fried.” They’re usually cooked once (simmered) and then sautéed or mashed with oil/fat—just once.

Why should I soak dried beans before cooking them?

Soaking beans overnight (or at least 6–8 hours) can help them cook faster, more evenly, and reduce compounds that cause digestive discomfort. While soaking is optional, it’s highly recommended for best texture and easier digestion.

What’s the best way to avoid bland beans?

Flavor starts from the simmering stage. Always season your beans while they cook with aromatics like onion, garlic, bay leaf, oregano, and salt. Don’t wait until the mashing stage—build layers of flavor early.

How do I prevent the beans from drying out during cooking or mashing?

Monitor the liquid while simmering and top up with warm water if needed. When mashing, always reserve at least 1 cup of bean broth so you can add it gradually to get the texture you want—whether chunky or creamy.

Can I make this recipe without a potato masher or blender?

Yes. You can use the back of a large spoon or the bottom of a glass to mash beans in the pot. For ultra-smooth beans, an immersion blender or regular blender is ideal, but hand-mashing still delivers great results with a rustic texture.

How spicy will the jalapeño make the beans, and can I control it?

The heat level depends on how much of the jalapeño (and its seeds) you use. Remove the seeds and ribs for a milder flavor. For no heat, omit it altogether—or swap in mild green chiles. For extra heat, use serrano peppers or add chili powder.