Homemade Refried Beans
These refried beans are rich, deeply savory, and have a silky, creamy texture that simply cannot be replicated from a can. Built on dried pinto beans, sautéed onion and garlic, and your fat of choice, the result is a staple of Mexican cuisine that works as a side dish, dip, burrito filling, and so much more.
Equipment
- Large mixing bowl - for soaking the beans
- Heavy-bottomed pot or Dutch oven - for simmering the beans
- Colander or fine-mesh strainer - for draining and reserving the bean broth
- Large Cast Iron Skillet - for frying the beans
- Potato masher - for mashing to a semi-chunky consistency
- Immersion Blender - optional, for a completely smooth result
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Heatproof Bowl or Liquid Measuring Cup - for reserving bean broth
- Chef's knife
- Cutting board
Ingredients
- 1 pound dried pinto beans - 450g
- 10 cups water - 2.4 liters, plus more for soaking
- cold water - for soaking the beans
- 1 medium yellow onion - half for cooking beans, half finely diced for frying
- 6 cloves garlic - 3 smashed for cooking beans, 3 minced for frying
- 1 bay leaf
- 1 teaspoon dried Mexican oregano
- 1 teaspoon kosher salt - plus more to taste
- 3 tablespoons lard - or bacon fat, avocado oil, or vegetable oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/2 lime - juiced, about 1 tablespoon or 15ml
- freshly ground black pepper - to taste
Instructions
- Spread dried pinto beans on a light-colored surface and pick out any shriveled beans or debris. Rinse sorted beans thoroughly under cold running water.
- Place rinsed beans in a large bowl and cover with cold water by at least 3 inches. Soak at room temperature for at least 8 hours or overnight. Drain and rinse soaked beans thoroughly.
- Transfer drained beans to a large pot with 10 cups fresh cold water. Add onion chunk, 3 smashed garlic cloves, bay leaf, oregano, and 1 teaspoon salt. Bring to a boil, skimming foam, then reduce heat and simmer partially covered for 1.5-2 hours until beans are tender.
- Place a strainer over a heatproof bowl and pour cooked beans through it, reserving the bean broth. Discard the onion, bay leaf, and smashed garlic. Set beans aside.
- Heat fat in a large cast iron skillet over medium heat. Add finely diced onion and cook for 5-7 minutes until soft and translucent. Add minced garlic and cook for 60-90 seconds until fragrant.
- Reduce heat to low and add cooked beans to the skillet in batches. Pour in 1/2 cup of reserved bean broth and mash with a potato masher until desired consistency is reached, adding more broth as needed.
- Add cumin, chili powder, and smoked paprika and cook for 2-3 minutes to bloom the spices. Stir in lime juice and season with salt and pepper to taste. Serve warm.
Notes
- Never skip the overnight soak. Soaking the beans overnight not only dramatically reduces cooking time but also helps the beans cook more evenly, producing a creamier, more consistent texture throughout.
- Use the bean broth, not water. When adjusting consistency, always use the reserved cooking liquid rather than plain water. Plain water dilutes flavor, while bean broth keeps everything rich and deep-tasting.
- Control your heat carefully. When frying the beans, keep the heat on low. High heat can cause the beans to scorch on the bottom, which will impart a bitter taste to the whole batch.
- Do not rush the aromatics. Properly softened onion and fragrant garlic are the flavor foundation of this dish. Cutting corners on this step will result in a less developed, flat-tasting final product.
- Bloom your spices. Stirring cumin, chili powder, and paprika into the hot beans and cooking for a few minutes activates the fat-soluble flavor compounds and makes a noticeable difference.
- Taste as you go. Beans are notorious for needing more salt than you might expect. Taste the beans before and after adding the lime juice, and adjust seasoning accordingly.
- Plan for thickening. Refried beans always thicken as they cool. If they look slightly looser than you prefer right off the heat, they will likely be perfect once plated or after sitting in the refrigerator.
- For the most authentic, traditional flavor, lard is the classic choice. Bacon fat adds a smoky layer, while avocado oil or vegetable oil are the best neutral options for a vegetarian or vegan version.
- If you are short on time, substitute 3 to 4 cans (15 ounces each) of canned pinto beans. Drain and rinse them, but save the liquid from the cans to use as your bean broth substitute during mashing.
- These beans store well in the refrigerator for up to 5 days and in the freezer for up to 3 months. When reheating, always add a splash of broth or water and stir over low heat until smooth and creamy again.