Homemade Refried Beans

Name: Homemade Refried Beans
Prep time: 5 min
Cook time: 60 min
Ingredients: 1 lb dried pinto beans (about 2 cups); 1 medium yellow onion; 2 teaspoons kosher salt; 1 bay leaf; 1 tablespoon olive oil; 4 cloves garlic crushed; ½ teaspoon ground cumin; ½ teaspoon dried oregano

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Learn how to make traditional and delicious refried beans at home, using simple ingredients and minimal cooking time. Impress your friends and family with this authentic Mexican staple.

Enjoy this tasty side with any Mexican or Tex-Mex dish. I love serving them with chicken fajitas, ground turkey tacos, and taquitos.

Refried beans and chicken fajita mixture on a serving plate.

Ingredient Notes and Substitutions

Pinto beans: you can substitute black beans or kidney beans. They will not blend as smoothly, but they will still taste delicious.
Garlic: either crushed or minced
Seasonings: cumin and oregano keep it simple and mild. Chili powder and a little cayenne pepper are other spices to add in moderation.

How to Make Refried Beans

Rinse the beans and sort through them, removing any pebbles. Add the beans to a large pot, cover them with cold water, and soak overnight. Drain the water from the pot and cover the beans with fresh water to 2-3 inches above the beans. Add 1/2 of a whole onion, a teaspoon of salt, and a bay leaf. Bring the mixture to a boil, cover, and simmer for 1 hour or until the beans are tender.

Steps to making refried beans. cover the beans with fresh water to 2-3 inches above the beans. Add 1/2 of a whole onion, a teaspoon of salt, and a bay leaf. Bring the mixture to a boil, cover, and simmer for 1 hour or until the beans are tender. Add the chopped onion and a teaspoon of salt. Cook until the onions are soft, stirring frequently. Reduce the heat to low and add garlic, cumin, and oregano.

Drain the beans, reserving the bean water in a bowl under the colander. Wipe out or wash the Dutch oven. Chop the other half of the onion. Heat a little oil over medium heat in the pot. Add the chopped onion and a teaspoon of salt. Cook until the onions are soft, stirring frequently. Reduce the heat to low and add garlic, cumin, and oregano. Cook for a minute while stirring.

Steps to making refried beans. Add the beans to the pot with the onion mixture and cook for about 5 minutes, stirring several times. Add 1/3 cup of the bean broth to the pot and stir to warm. Use an immersion blender or potato masher to smash the beans to your desired consistency

Add the beans and cook for about 5 minutes, stirring several times. Add 1/3 cup of the bean broth to the pot and stir to warm. Use an immersion blender or potato masher to smash the beans to your desired consistency.

A bowl full of refried beans with corn tortillas in the background.

Preparation Tips and Storage

Use drained canned beans with the liquid reserved to shorten the recipe’s cooking time. Use 1/3 cup of the liquid when pureeing the bean mixture.
If you prefer chunky refried beans, use a potato masher or fork until the desired consistency.
For extra smooth refried beans, use a food processor and process until smooth.
Add a little heat by cooking a minced jalapeno with the garlic.

Serving Suggestions

Served on the side with chicken fajitas and chicken taquitos.
As a filling for 7-layer dip, chicken burritos, and Mexican pizza.
A topping for tostadas and ground beef tacos.

A serving plate with refried beans and chicken fajita mixture.

Storing and Freezing

Store homemade refried beans in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low heat or in the microwave at reduced power.

To freeze, thoroughly cool the refried beans, then place them in a zipper freezer bag, removing as much air as possible. Freeze for up to 3 months.

Frequently Asked Questions

Can I make these with other beans?

Yes, black beans and kidney beans work well. They do not get as smooth, but that adds texture. I use a handheld potato masher with the black beans for a chunkier texture.

I don’t have an immersion blender. What else can I use?

You can use a handheld potato masher, a stand blender (with the center cap removed to allow the steam to escape), or a food processor.

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