What You’ll Love About This Recipe
This easy homemade refried beans recipe is perfect for busy weeknights or a tasty addition to your favorite Mexican dishes. You’ll love how simple it is to make, with just a few pantry staples and minimal prep time. The creamy texture is irresistible, making it a hit with both kids and adults. Plus, you can customize it with your favorite spices for a personal touch. Once you try it, you’ll never go back to the canned version!
Recipe
Refried beans are a staple in Mexican cuisine, offering a creamy and flavorful side dish that pairs perfectly with tacos, burritos, or as a dip. This homemade version is simple to make and uses pantry-friendly ingredients for a delicious and authentic result.
Ingredients:
- 2 cups dried pinto beans
- 1 onion, halved
- 3 cloves garlic, peeled
- 1 bay leaf
- 1 teaspoon salt
- 2 tablespoons lard or vegetable oil
- 1/2 cup grated queso fresco (optional)
- Chopped fresh cilantro (optional)
Instructions:
- Rinse the pinto beans and place them in a large pot. Add enough water to cover the beans by 2 inches. Add the onion halves, garlic cloves, and bay leaf. Bring to a boil, then reduce the heat to a simmer. Cook for 1.5 to 2 hours, or until the beans are tender. Skim off any foam that forms on the surface.
- Once the beans are cooked, remove the onion halves, garlic cloves, and bay leaf. Drain the beans, reserving about 1/2 cup of the cooking liquid.
- Heat the lard or oil in a large skillet over medium heat. Add the cooked beans and mash them with a potato masher or the back of a spoon until they reach a creamy consistency. Add the reserved cooking liquid as needed to achieve the desired texture. Stir in the salt.
- Cook the mashed beans for about 5 minutes, stirring frequently, until heated through. Taste and adjust seasoning if needed.
- Serve warm, topped with queso fresco and cilantro if desired.
Notes:
- For a vegetarian version, use vegetable oil instead of lard.
- Store leftover refried beans in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Equipment:
- Large pot
- Skillet
- Potato masher or spoon
Time:
- Prep time: 10 minutes
- Cooking time: 2 hours
Cuisine:
Mexican
Serving:
6 servings
Nutrition
Refried beans are a nutritious addition to any meal, offering a good source of protein and fiber. Below is the nutritional breakdown per serving:
| Calories | Protein | Carbohydrates | Fiber | Fat |
|---|---|---|---|---|
| 210 kcal | 10 g | 34 g | 8 g | 4 g |
What To Serve With It
You can’t go wrong pairing these refried beans with a classic taco night—just add warm tortillas, fresh toppings, and your favorite protein. For a heartier meal, try them in a burrito bowl layered with rice, salsa, and avocado. I love how versatile they are, whether you’re keeping it simple or loading up a plate with all the fixings.
Taco Night
When it’s taco night, I love going all out with sides that make the meal feel complete. I start with warm, homemade refried beans—creamy and rich—then pile on fresh toppings like diced tomatoes, crisp lettuce, and tangy pickled onions. A bowl of guacamole with lime is a must, and I always whip up a quick cilantro-lime rice for extra heartiness. Don’t forget the charred corn salsa or a sprinkle of crumbled queso fresco! For crunch, I serve tortilla chips and roasted sweet potatoes. Every bite’s a party, and trust me, no one leaves the table hungry.
Burrito Bowl
A burrito bowl is one of my favorite meals because it’s so versatile—you can mix and match toppings to make it just how you like it. I start with a base of homemade refried beans, then add fluffy cilantro-lime rice or quinoa for texture. Next, I toss in grilled chicken or steak, but roasted veggies work great too. A handful of crisp lettuce, diced tomatoes, and creamy avocado makes it fresh, while a dollop of sour cream and a sprinkle of cheese add richness. Finally, I drizzle spicy salsa or tangy lime crema over the top for that perfect finishing touch.
