Mexican Refried Beans

Here’s a simple and authentic recipe for Mexican Refried Beans — creamy, flavorful, and made from scratch (or canned beans if you’re short on time). These make a perfect side dish for tacos, burritos, rice bowls, or just with warm tortillas.

🌮 Mexican Refried Beans (Frijoles Refritos)

🕒 Total Time: 20–30 minutes (or longer if starting from dry beans)

🍽️ Serves: 4–6

Ingredients

If Using Canned Beans (Quick Version):

• 2 (15 oz) cans pinto beans, drained and rinsed (or black beans)

• 2–3 tbsp lard, bacon fat, or vegetable oil (for authentic flavor, lard is best)

• ½ onion, finely chopped

• 2 cloves garlic, minced

• ½ tsp ground cumin (optional)

• Salt, to taste

• ¼ cup water, bean broth, or chicken broth (as needed)

• Optional garnish: queso fresco, chopped cilantro, lime juice

If Using Dried Beans:

• 1 lb dried pinto beans (about 2 cups), soaked overnight or quick soaked

• 1 small onion, halved

• 2 cloves garlic

• Water to cover

• Salt to taste

Instructions

🔹 Option 1: From Dried Beans (Traditional Method)

1. Cook the Beans

   • Soak beans overnight or use the quick-soak method.

   • Drain and add to a large pot with onion, garlic, and enough water to cover by 2 inches.

   • Bring to a boil, then simmer for 1.5 to 2 hours, or until very soft.

   • Salt toward the end of cooking.

   • Reserve at least 1 cup of the bean broth before draining.

2. Sauté Aromatics

   • In a large skillet, heat lard or oil over medium heat.

   • Add chopped onion and cook until soft and golden. Add garlic and cook 1 minute.

3. Mash the Beans

   • Add beans to the pan with some reserved broth.

   • Mash with a potato masher or back of a spoon until creamy but still textured.

   • Add more broth to reach your desired consistency.

   • Season with salt and cumin (if using). Simmer gently 5–10 minutes.

🔹 Option 2: Using Canned Beans (Quick Version)

1. Sauté Onions & Garlic

   • In a large skillet, heat lard or oil over medium heat.

   • Cook chopped onion until soft and golden (5–7 minutes), then add garlic.

2. Add Beans

   • Stir in drained canned beans and a splash of water or broth.

   • Cook for 5 minutes, stirring.

3. Mash & Simmer

   • Mash beans and cook until thick and creamy.

   • Adjust seasoning with salt and cumin, and add liquid as needed.

✅ Tips & Variations

• Creamier beans? Use an immersion blender for a smoother texture.

• Add heat with a chopped jalapeño or chipotle pepper.

• Black beans can be used instead of pinto beans — also authentic in many regions.

• For vegan version, use vegetable oil or avocado oil instead of lard.

• Leftovers freeze well and can be used in burritos, quesadillas, or dips.