🌮 Mexican Refried Beans – Don’t Lose This Recipe

If there’s one thing that instantly brings comfort and nostalgia to the table, it’s a bowl of homemade Mexican refried beans. Creamy, flavorful, and slightly smoky from the aromatics, these beans are the kind of dish that people call “crack” because they simply can’t stop eating them. Whether you’re serving them alongside tacos, enchiladas, or just enjoying them with warm tortillas, these beans elevate any meal.

I first stumbled upon this recipe when trying to recreate the flavors I’d enjoyed at local Mexican restaurants. What amazed me was how simple ingredients — pinto beans, onion, garlic, and a touch of spice — could produce something so rich and satisfying. The process is meditative: simmering the beans slowly, sautéing the aromatics, and mashing everything together while the warm, fragrant scent fills the kitchen. By the time the beans are ready, the anticipation is almost as delightful as the first bite.

These beans are forgiving, customizable, and completely worth the time spent. You can go chunky, smooth, or somewhere in between, and each variation has its own charm. A little jalapeño adds a hint of heat, while the slow simmer ensures the beans are soft and tender. And the best part? Everyone at the table will be asking for seconds — or thirds!

---

🌮 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

Prepare the Beans:
Rinse and clean the beans, discarding any shriveled or split ones and any small rocks.
In a large pot, combine the beans, ½ yellow onion, 2 cloves of smashed garlic, 1 bay leaf, ½ teaspoon dried Mexican oregano, 1 ½ teaspoons kosher salt, and enough water to cover the ingredients plus an additional 3 inches.
Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 1 ½ to 2 hours, until the beans are soft and tender. Add more water as needed to prevent drying out.

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

Drain the Beans:
Once the beans are cooked, place a large bowl under a strainer or colander and carefully pour the beans and cooking liquid into it. Discard the bay leaf.

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

Combine and Mash:
Add the cooked pinto beans back into the pot and cook for 2 minutes, stirring occasionally.
Add ¾ cup of the reserved cooking liquid and stir to combine.
Mash the beans with a potato masher for a chunky texture, or use an immersion blender or regular blender for a smoother texture. Add more reserved cooking liquid if needed to reach the desired consistency.

Season and Serve:
Taste and adjust the seasoning with more salt if necessary.
Enjoy your delicious homemade Mexican refried beans!

---

💡 Tips & Tricks for Perfect Refried Beans

• Bean selection: Choose high-quality dried pinto beans. Avoid old or shriveled beans, which may take longer to cook or not soften properly.

• Slow simmer: Don’t rush the cooking. Gentle simmering ensures tender, flavorful beans.

• Control the texture: Use a masher for a chunky feel or a blender for smooth, creamy beans. You can even leave them slightly rustic with half mashed beans.

• Customize spice: Adjust jalapeño amount to your heat preference, or add smoked paprika for extra depth.

• Oil choice: Traditional refried beans often use lard, but olive oil is a great modern alternative that still imparts richness.

---

🍽️ Serving Ideas

• Tacos & Burritos: Spread a layer inside soft tortillas or taco shells for extra creaminess.

• Side Dish: Pair with enchiladas, fajitas, grilled meats, or roasted vegetables.

• Loaded Bowls: Top with cheese, sour cream, guacamole, or pico de gallo for a satisfying meal.

• Snack: Serve warm with tortilla chips as a homemade dip.

• Meal Prep: These beans freeze well, making them a great base for quick weeknight dinners.

Pro tip: Garnish with freshly chopped cilantro, a squeeze of lime, or crumbled queso fresco to elevate the dish.

---

🧊 Storage & Shelf Life

• Refrigerator: Store in an airtight container for up to 5 days. Reheat gently on the stove or in the microwave with a splash of water.

• Freezer: Refried beans freeze well. Portion into freezer-safe containers and store for up to 3 months. Thaw in the fridge overnight and reheat before serving.

• Make ahead: Cooking the beans a day in advance and storing them allows flavors to deepen. Simply mash and season before serving.

---

❓ Frequently Asked Questions

1. Can I use canned beans instead of dried?
Yes, but adjust cooking time. Canned beans don’t need long to soften; sauté the aromatics and mash the beans directly, adding reserved liquid as needed.

2. Can I make these spicy?
Absolutely! Add more jalapeño or a pinch of cayenne for extra heat.

3. How smooth should refried beans be?
It’s up to you! Traditional refried beans can be chunky or smooth, depending on preference.

4. Can I make this vegan?
Yes! Use olive oil instead of lard for a completely vegan version without losing richness.