Recipe
There’s nothing quite like the rich, creamy comfort of homemade refried beans—trust me, once you try this version, the canned stuff will never compare. What makes these beans so good? Slow-cooked pinto beans simmered with garlic, onion, and a hint of smoky cumin, then mashed to velvety perfection with a splash of broth for that irresistible melt-in-your-mouth texture.
I’ve been making this recipe for years, and it’s the secret behind my best tacos, burritos, and even lazy nacho nights. The depth of flavor is unreal—earthy, slightly tangy, with just the right amount of savory richness.
And the best part? It’s stupid easy to make. Whether you’re a bean enthusiast or just looking to up your weeknight dinner game, this recipe is about to become your new staple. Let’s get cooking!
Ingredients
Creating the perfect batch of homemade refried beans starts with selecting the right ingredients. The secret to rich, creamy beans lies in a few key components, but don’t worry—there’s room for flexibility. Here’s what you’ll need:
- Pinto beans: The classic choice for refried beans, thanks to their creamy texture and mild flavor. Canned or cooked from scratch both work, though starting with dry beans can elevate the dish.
- Lard or bacon fat: This is the traditional fat used for authentic flavor and richness. If you’re vegetarian, swap in vegetable oil or avocado oil, but lard is a game-changer for depth of flavor.
- Onion and garlic: Fresh is best here—these aromatics build the foundation of flavor. Don’t skimp on the garlic; it’s essential for that savory punch.
- Chicken or vegetable broth: Adds moisture and enhances the beans’ savory notes. Homemade broth is ideal, but store-bought works in a pinch.
- Salt and pepper: Simple but vital for seasoning. Taste as you go to get it just right.
- Cumin and chili powder (optional): These spices bring warmth and complexity. If you’re feeling adventurous, a pinch of smoked paprika adds a subtle smokiness.
Pro tip: If you’re using canned beans, rinse them thoroughly to remove excess sodium and improve the texture.
And don’t forget to reserve a bit of the cooking liquid or broth—it’s perfect for adjusting the consistency as you mash the beans.
How to Make the Best Authentic Refried Beans Method
– Mash the beans – Add the drained beans to the skillet, mashing with a potato masher or back of a spoon. Stir in reserved broth gradually until creamy but slightly chunky.
*Visual cue:* Aim for a spreadable consistency—not too dry or soupy.
– Season and finish – Stir in salt, cumin, and a pinch of chili powder to taste. Cook for 5 more minutes, letting flavors meld.
*Flexibility:* For smoother beans, blend briefly with an immersion blender.
– Adjust consistency – If too thick, add more broth or water. For richer beans, fold in a tablespoon of butter before serving.
*Pro tip:* Garnish with crumbled queso fresco or chopped cilantro.
– Serve warm – Best enjoyed fresh but stores well in the fridge for up to 5 days. Reheat with a splash of water to revive creaminess.
Nutrition
Refried beans are a nutritious and versatile dish that can complement various meals. Here’s the nutritional breakdown for a standard serving of homemade refried beans:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 |
| Total Fat | 3g |
| Saturated Fat | 0.5g |
| Cholesterol | 0mg |
| Sodium | 300mg |
| Total Carbs | 18g |
| Dietary Fiber | 6g |
| Sugars | 1g |
| Protein | 7g |
Chef Tips
If you’re aiming to make the best refried beans, I always start with dried beans instead of canned—they’re cheaper, and I can control the texture and seasoning.
I cook them with a halved onion and a bay leaf for depth, then mash ’em while they’re hot for creaminess.
A pinch of cumin and a splash of broth or bean-cooking liquid adds flavor and moisture. Don’t skimp on fat—it’s essential for richness.
Frequently Asked Questions
Can I Use Canned Beans Instead of Dried Beans?
Yes, you can use canned beans—just drain and rinse them first. I find they’re quicker than dried beans, but you might need to adjust seasoning since canned ones often come salted. They’ll still taste great!
How Do I Store Leftover Refried Beans?
I store leftover refried beans in an airtight container and refrigerate them for up to 5 days. If I need them longer, I freeze them in portions, and they’ll last for 2-3 months.
Can I Freeze Refried Beans for Later Use?
Yes, I can freeze refried beans for later use. I’ll let them cool first, then portion them into airtight containers or freezer bags. They’ll keep well for up to 3 months—just thaw and reheat when I’m ready.
What Dishes Pair Well With Refried Beans?
I love pairing refried beans with tacos, burritos, or enchiladas for a hearty meal. They’re great alongside rice, quesadillas, or even as a dip with tortilla chips. Sometimes I add them to nachos or serve with grilled meats.
Can I Make This Recipe Vegan?
Yes, I can make this recipe vegan by swapping out lard or bacon fat for vegetable oil or coconut oil. I’ll also make sure to use vegetable broth instead of chicken broth for a completely plant-based version.
