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!
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 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.
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
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!
Can I freeze these? I am making today but will not use for 4 days.
Hi there! Yes, you can freeze them. Allow to cool completely, freeze in airtight container/bag. :)Amanda
What would be a good lead substitute for vegetarians? Making this for my MIL who does not eat animal products.
Hi Katie! You can use avocado, olive or vegetable oil. :)Amanda
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.
Perfect and I appreciated the short ingredient list!
How would you sub canned beans for dried in this recipe? Trying to use what I have on hand.
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
Very good
Does the onion and garlic break down or do you remove them before you mash the beans?
Hi Lisa, Yes, the onion and garlic will become very tender. Mash them with the beans. 🙂
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.
Hi Patricia, I used to live in San Clemente! Glad you enjoyed the recipe 🙂
Can you use Crisco instead of lard? If not, what would be a good substitute for the lard?
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
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?
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 🙂
Seems like a great recipe, plan on making it soon! How many serving would you estimate it yields though?
Hi Marina, This recipe makes about 4 servings. 🙂
Perfect recipe….I have made these several times.
I do boil for 2 hours…I like then really soft.
Thanks Roxanne! I’m so glad you like it! 🙂
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!!!