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Authentic Mexican Refried Beans

November 5, 2018 By Amanda Cooks & Styles 22 Comments

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Authentic Mexican Refried Beans – My homemade Authentic Mexican beans are the ones you hope to get on your plate when eating out at your favorite Mexican Restaurants. They are absolutely delicious and pretty easy to make!

JUMP TO RECIPE

You can serve these beans as a side dish paired with your favorite Mexican Rice. I love them wrapped in a hot tortilla with cotija cheese for a tasty bean and cheese burrito. It’s definitely one of my favorite things to eat!

Another great idea is to serve these beans as a bean dip with chips. Just top with some cotija cheese, salsa, sour cream and guacamole. This recipe makes about 2 cups of cooked refried beans. If you are cooking for a large crowd, simply double the recipe.

Store leftover refried beans completely cooled in an airtight container in the fridge for up to two days. To reheat leftover beans, pop in the microwave for about a minute or reheat on the stove in a small saucepan until nice and warm. If beans are dry or too thick, add a few tablespoons of water.

Here are the tools you need to make this recipe:

  • Large saucepan or dutch oven (with lid) – To cook your beans in.
  • Wooden spoon – For stirring the beans while frying.
  • Cutting board – To chop up your veggies.
  • Knife -To Chop your veggies.
  • Measuring spoons and cups – To properly measure your ingredients.

What ingredients do I need to make refried beans?

  • Dry Pinto Beans – You can buy bagged dry pinto beans at any grocery store.
  • Lard – Or you can use leftover bacon grease.
  • Garlic Cloves – Fresh garlic works best in this recipe.
  • Yellow Onion – Fresh onion works best in this recipe.
  • Dried Oregano – You can also use fresh oregano if you have it on hand, just double the amount.
  • Salt – I almost always use sea salt in my recipes but you can use any salt you have on hand.
how to make refried beans

How to make the most delicious Authentic Mexican Refried Beans:

Add pinto beans, garlic cloves, onion, salt and oregano to a medium saucepan. Cover with about 2 inches of water. Bring water to a boil, then turn down to a simmer. Cover and cook beans for 1.5 hours, or until very tender.

Strain cooked beans from the bean juice and reserve the juice for later.

In a large skillet over medium-high heat, add 4 tbsp lard and the beans. Fry up the beans for about 2-3 minutes, stirring constantly.

Reduce heat to low and add bean juice to the skillet (should be about 1/2-3/4 cup juice). Begin to smash beans using a potato masher until you reach your desired consistency. If you like your beans very smooth with no chunks of beans, place in a blender and blend until smooth. Add a little bit of water, about 1 tbsp at a time, if your beans are too thick.

Serve refried beans with crumbled cotija cheese (optional)! Enjoy!

Here are a few of my favorite Mexican recipes that pair perfectly with refried beans:

  • Slow Cooker Shredded Chicken Enchiladas – Slow cooker shredded salsa chicken wrapped in king size tortillas with jack and cheddar cheese topped with homemade enchilada sauce.
  • Baked Chicken Flautas – Shredded chicken rolled in flour tortillas baked to crispy perfection. These flautas make for a perfect appetizer, party food, lunch or dinner!
  • Pollo Asada Tacos – Delicious authentic Mexican style marinated chicken tacos grilled to perfection on the barbecue and topped off with avocado salsa verde, onion, cilantro and radishes.
  • Chicken Taquitos (Fried or Baked) – Shredded chicken wrapped tightly in corn tortillas then baked or fried to golden perfection.
authentic mexican refried beans

If you enjoyed this recipe, here are a few Mexican side dish recipes I think you’ll love:

  • Mexican Rice – (Spanish Rice) The perfect side dish to pair with your favorite enchiladas, tacos, tamales, burritos and more! 
  • Grilled Mexican Corn – Also known as “Mexican Street Corn” or “Elote”. This grilled corn is perfect for your upcoming summer BBQ’s! 
  • Authentic Mexican Guacamole – Homemade guacamole made with fresh avocados, tomatillos, jalapeno, cilantro and lime juice. Serve with chips for the perfect appetizer.
  • Spicy Pineapple Avocado Salsa – Fresh chunks of pineapple, avocado, tomatoes, peppers and cilantro with a touch of fresh lime juice, salt and pepper. This salsa is excellent as an appetizer served with chips or served on tacos and more.
Authentic Mexican Refried Beans

Authentic Mexican Refried Beans

Amanda Cooks & Styles
These beans are the ones you hope to get on your plate when eating real Mexican food. They go great as a side dish or in a burrito, and more!  
5 from 6 votes
Print Recipe Pin Recipe
Cook Time 2 hrs
Total Time 2 hrs
Course Side Dish
Cuisine Mexican
Servings 4 people

Ingredients
  

  • 1/2 lb. dry pinto beans
  • 1/2 yellow onion cut into 1″ chunks
  • 1/4 tsp dried oregano
  • 1/4 tsp salt
  • 2 garlic cloves whole
  • 4 tbsp lard
  • water
  • cotija cheese optional topping

Instructions
 

  • Add pinto beans, garlic cloves, onion, salt and oregano to a medium saucepan. Cover with about 2 inches of water. Bring water to a boil, then turn down to a simmer. Cover and cook beans for 1 1/2 hours, or until very tender.
  • Strain cooked beans from the bean juice and reserve the juice for later.
  • In a large skillet over medium-high heat, add 4 tbsp lard and the beans. Fry up the beans for about 2-3 minutes, stirring constantly.
  • Reduce heat to low and add bean juice to the skillet (should be about 1/2-3/4 cup juice). Begin to smash beans using a potato masher until you reach your desired consistency. If you like your beans very smooth with no chunks of beans, place in a blender and blend until smooth. Add a little bit of water, about 1 tbsp at a time, if your beans are too thick.
  • Serve refried beans with crumbled cotija cheese (optional)! Enjoy!

Notes

Store leftover refried beans completely cooled in an airtight container in the fridge for up to two days. To reheat leftover beans, pop in the microwave for about a minute or reheat on the stove in a small saucepan until nice and warm. If beans are dry or too thick, add a few tablespoons of water.
Keyword homemade beans, mexican, refried beans

Filed Under: Appetizers, Mexican, Most Popular Recipes, Recipes, Side Dish Tagged With: authentic mexican beans, homemade beans, refried beans

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Comments

  1. Jacqueline Johnson

    December 27, 2022 at 9:45 am

    Can I freeze these? I am making today but will not use for 4 days.

    Reply
    • Amanda Cooks & Styles

      December 28, 2022 at 4:44 am

      Hi there! Yes, you can freeze them. Allow to cool completely, freeze in airtight container/bag. :)Amanda

      Reply
  2. Katie

    December 22, 2022 at 12:48 pm

    What would be a good lead substitute for vegetarians? Making this for my MIL who does not eat animal products.

    Reply
    • Amanda Cooks & Styles

      December 23, 2022 at 5:48 am

      Hi Katie! You can use avocado, olive or vegetable oil. :)Amanda

      Reply
  3. Liz Farmer

    October 6, 2022 at 6:23 pm

    5 stars
    These beans are a hit! My 8 year old grand daughter loves them. I started with 3 cans of pinto beans – drained – add large onion and 4 garlic cloves covered them with chicken broth – simmered until onion was clear. Drained juice then fried in lard added juice back and used a gentle immersion blender because I like chunky wholes beans but smooth. I added salt at the end since canned beans are salted.

    Reply
  4. Kalvin

    August 24, 2022 at 3:43 pm

    5 stars
    Perfect and I appreciated the short ingredient list!

    Reply
  5. Samantha

    May 11, 2022 at 7:23 am

    How would you sub canned beans for dried in this recipe? Trying to use what I have on hand.

    Reply
    • Amanda Cooks & Styles

      May 12, 2022 at 3:15 pm

      Hi Samantha, Skip to step 3 – Add two 15 ounce cans drained pinto beans, and seasonings from step 1. Continue with steps and when it gets to adding the bean juice – you can use water instead. :)Amanda

      Reply
  6. Dave Johnson

    January 22, 2021 at 4:11 pm

    5 stars
    Very good

    Reply
  7. Lisa

    November 7, 2020 at 6:12 am

    Does the onion and garlic break down or do you remove them before you mash the beans?

    Reply
    • Amanda Cooks & Styles

      November 7, 2020 at 7:42 am

      Hi Lisa, Yes, the onion and garlic will become very tender. Mash them with the beans. 🙂

      Reply
  8. Patricia

    July 11, 2020 at 10:22 am

    5 stars
    I live in San Clemente CA and there’s a Mexican Resturant in town that puts their beans in a blender. I really love them that way. Your recipe came out great. I do soak them overnight and I always use bacon grease. It gives beans a great flavor.

    Reply
    • Amanda Cooks & Styles

      July 17, 2020 at 11:44 am

      Hi Patricia, I used to live in San Clemente! Glad you enjoyed the recipe 🙂

      Reply
  9. Penny

    April 21, 2020 at 1:25 am

    Can you use Crisco instead of lard? If not, what would be a good substitute for the lard?

    Reply
    • Amanda Cooks & Styles

      April 22, 2020 at 2:44 pm

      Hi Penny, I’ve never used crisco in this recipe and only have used lard. Lard is shortening from animal fat and crisco shortening is from vegetable protein. So, it may be ok. Another suggestion would be to use bacon drippings instead of lard. 🙂 – Amanda

      Reply
  10. Rhonda

    April 4, 2020 at 10:28 pm

    Can you soak the beans first? We always soak them overnight. Would you need to reduce the cooking time if you do? Or leave it the same?

    Reply
    • Amanda

      April 6, 2020 at 1:41 pm

      Hi Rhonda,
      I haven’t tried soaking the beans overnight with this particular recipe. I would probably keep the cooking time the same and check on the beans closer to the end. When they are soft, they are ready 🙂

      Reply
  11. Marina

    March 30, 2020 at 11:05 pm

    Seems like a great recipe, plan on making it soon! How many serving would you estimate it yields though?

    Reply
    • Amanda

      March 31, 2020 at 4:47 pm

      Hi Marina, This recipe makes about 4 servings. 🙂

      Reply
  12. Roxanne H

    March 19, 2020 at 7:03 pm

    5 stars
    Perfect recipe….I have made these several times.
    I do boil for 2 hours…I like then really soft.

    Reply
    • Amanda

      March 22, 2020 at 12:54 pm

      Thanks Roxanne! I’m so glad you like it! 🙂

      Reply
  13. Ashley Estrada

    March 6, 2019 at 6:27 pm

    5 stars
    I have tried to make authentic refried beans in the past and they always came out crunchy. This recipe was great and they actually came out great!!!

    Reply

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