The BEST Homemade Refried Beans, traditional Mexican style, and super easy to make with just a few ingredients!
Another updated post is coming at you, friends! This recipe was originally published in 2013; photos were updated in 2016. It’s getting a refresh today with new pictures and a printable recipe card!
Paul’s mom shared this recipe with me and it is seriously so simple (do not let the long list of directions deter you) and so good. I have a confession: I never was a big fan of refried beans until I tried this recipe. I mean, I would eat them (from a can on top of tostadas for an easy/cheap meal), but I didn’t LOVE them. Homemade refried beans totally changed EVERYTHING. Now I’ll eat a big old bowl of them with melted cheese for lunch. While making homemade beans is a little time-consuming (but primarily hands-off time), it’s 100% worth it. It’s very cost-effective, and you can make a big old batch of them that everyone can eat all week long (as meals or side dishes). Plus, if you avoid beans because of the, uh…socially awkward side effects… you can rest easy because the soaking step makes them easier to digest. It’s a triple threat- tastes good, is super cheap, and helps with convenience throughout the week- WIN WIN WIN. You’ve got to make these!
How to Make Homemade Refried Beans
*This section is a visual and longer explanation how-to section. For the printable recipe card, please scroll to the bottom.
First, you’ll want to pick through your beans and discard all the yucky ones and any rocks you find. Yes, you might find rocks! Don’t be freaked out! Then, you’ll soak them. You may be tempted to skip this section, but don’t! This makes the beans creamier, decreases the cooking time, and improves the digestion of the beans! Then you’ll cook your beans by cranking it up to boiling, then with a low and slow simmer for two hours. I like to cook mine with the garlic cloves in the water.
At this point, you’ll add your seasonings. You’ll pour off a little of the water at a time until it doesn’t cover the beans anymore. Then it’s time to mash. If you need more liquid, add the water back in. Or, if you need to, you can keep laddeling off some water until you reach the desired consistency. This part is kind of an art/preference/group effort. I have happy memories of huddling around the pot of beans, everyone with chips in hand, discussing if it needs more salt and if it’s creamy enough or too watery. That’s what cooking is all about.
Swaps and Substitutions
These refried beans are vegetarian. Read this section for potential swaps and substitutions.
- Pinto beans – do not substitute, or it won’t be refried beans!
- Garlic cloves – do not omit/substitute – in a pinch, you could substitute dried garlic powder and add it at the end with the rest of the seasonings.
- Salt – I suggest about 3 tbsp salt per 1lb of beans. Feel free to modify it to your taste preferences.
- Red Chili Powder – I don’t recommend omitting or changing!
- Water – do not omit or change.
People often like adding bacon drippings to their beans to enhance the flavor profile and depth. We don’t typically do this, but I suggest adding 1/4 -3/4 cup bacon drippings if you want more restaurant-style beans.
How to Store and Freeze Homemade Refried Beans
To store: keep your homemade refried beans in an airtight container in the refrigerator for up to a week. Reheat in the microwave.
To freeze: Freeze in a freezer-safe container for up to 3 months—Defrost in the microwave or under refrigeration and microwave to reheat.
What to Serve Refried Beans With:
We love to sprinkle ours with cilantro and cheese as a main dish on the first night! They also make a great side dish or appetizer. You can use them in a layered bean dip like my 3.5-layer dip or my 7-layer dip! You can also throw them in the slow cooker on warm for a party. They pair well with the following recipes:
- Oven Fried Chicken Taquitos
- Enchilada Casserole
- Quinoa Enchilada Skillet
- Slow Cooker Beef Carnitas
- Pork Carnitas
- Steak Fajita Foil Packets
- Sheet Pan Steak Fajitas
- Healthy Chicken Quesadillas
- Mini Baked Shrimp Tacos
- Spicy Guacamole
Tag me if you make these! I love to see what you guys make! You can tag me on Insta @hungryhobbyRD and Facebook @hungryhobby!
Homemade Refried Beans
Ingredients
- 2 lbs pinto beans
- 5 garlic cloves
- 6 tbsp salt
- 1 tbsp red chili powder
- Water enough to cover twice the level of the beans
Instructions
- Clean the beans by removing any rocks or very old-looking beans. In a large pot, pour the clean beans and fill the pot with water twice the level of the beans.2 lbs pinto beans
- Soak the beans overnight or for at least 4 hours. The beans should look hydrated (plump).2 lbs pinto beans
- Drain the water and rinse the beans well. (BONUS- This step helps make them easier to digest!)2 lbs pinto beans, Water enough to cover twice the level of the beans
- Fill the pot with clean water two times the level of the beans. Add 4-5 garlic cloves and boil, then lower the heat and cover for about 2 hours. You want a continuous low boil. Check every once in a while and stir so the beans do not stick to the bottom. After ~ 2 hours, the beans should be very soft. Salt is added to taste.2 lbs pinto beans, 6 tbsp salt, Water enough to cover twice the level of the beans, 5 garlic cloves
- Add 1 tbsp of red chili powder. Pour out most of the water and leave about 1/4 of it in the pan.1 tbsp red chili powder
- If satisfied with the taste, mash with a potato masher. If it looks too watery, dump out more of the liquid or boil it to burn the liquid. Mash to desired mashed level and then devour!
Nutrition
Thanks for sharing this recipe. My husband is a huge fan and I’m sure he’d be thrilled if I gave this a go!
Sounds easy and delish!
I love my refrieds Kelli & these look AMAZING! Can`t wait to give them a try! Thanks for the great recipes!