Description
This recipe for Authentic Refried Beans offers a traditional approach to preparing creamy, flavorful beans using dried pinto beans cooked from scratch. It includes several cooking methods such as stovetop, slow cooker, and Instant Pot for the initial bean cooking, followed by pan frying to achieve the perfect texture and depth of flavor. Finished with optional toppings like queso fresco, cilantro, and a touch of seasoning, these refried beans make an ideal side dish for Mexican meals or a hearty snack.
Ingredients
Units
Scale
To Cook the Beans:
- 1/2 lb dried pinto beans
- 1/2 medium onion, quartered
- 2 garlic cloves, peeled and lightly smashed
- 2 sprigs fresh epazote or 1/2 teaspoon dried oregano
- 1 small bay leaf
- Water
- Sea salt or kosher salt
To Pan Fry the Beans:
- 3 tbsp minced onions
- 4 tbsp lard or bacon drippings, or 2 tbsp olive oil, vegetable oil, or unsalted butter
- Ground black pepper
For Serving (Optional):
- Queso fresco or cotija cheese or Monterrey Jack cheese
- Cilantro, chopped
Instructions
- Prepare the Beans: If using the stovetop method, soak the dried pinto beans overnight. If short on time, soak them in boiling water covered by 2 inches for 45 minutes to 1 hour, then drain. Place the beans in a large pot (or slow cooker or Instant Pot) with onion, garlic, epazote or oregano, bay leaf, and enough water to cover by at least 2 inches.
- Cook the Beans: Stovetop: Bring to a boil, then reduce heat and simmer covered for 1.5 to 2 hours until beans are very tender. Slow Cooker: Cook on low for 6 to 8 hours or high for 4 hours until tender. Instant Pot: Pressure cook on high manual for 45 minutes, then natural release for 25 minutes. Season with salt. Discard aromatics and reserve cooking liquid, keeping about 3 cups of cooked beans.
- Heat the Pan: In a large skillet over medium-high heat, heat chosen fat (lard, bacon drippings, oil, or butter) until melted or hot. Add minced onions and sauté until soft and translucent, about 4-5 minutes.
- Add and Mash Beans: Stir in cooked beans and cook for 2 minutes. Add ¼ to ⅓ cup of reserved bean cooking liquid. Mash beans with a bean or potato masher or the back of a wooden spoon to achieve a chunky puree. For creamier texture, use an immersion blender.
- Simmer and Adjust Consistency: Reduce heat to medium-low and cook while stirring until beans are heated through. Add more reserved liquid if too dry, or simmer longer if too wet to thicken. Season with salt and black pepper to taste.
- Serve: Serve warm, topped with crumbled queso fresco, cotija, or Monterrey Jack cheese and chopped cilantro as desired.
Notes
- Soaking beans overnight reduces cooking time and improves digestibility.
- Epazote adds traditional flavor but can be substituted with dried oregano if unavailable.
- Adjust fat type according to dietary preference; lard and bacon drippings offer authentic flavor.
- Use reserved bean cooking liquid to control the mash consistency and add flavor.
- Refried beans can be made ahead and reheated gently on the stovetop.
- For vegan version, use vegetable oil instead of lard or butter and omit cheese toppings or use vegan cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 15 mg
