Refried beans are a staple in Mexican and Tex-Mex cuisine—creamy, savory, and perfect as a side dish, dip, or filling for tacos, burritos, and nachos. The best part? You don’t need to rely on canned versions. This homemade refried beans recipe is simple, flavorful, and so much tastier than store-bought.
Ingredients 📝
2 cups cooked pinto beans (or 2 cans, drained and rinsed)
2 tbsp lard, bacon fat, butter, or vegetable oil
½ medium onion, finely chopped
2 cloves garlic, minced
½ tsp ground cumin
½ tsp chili powder (optional)
½ cup bean cooking liquid (or water/broth)
Salt and pepper, to taste
Optional toppings: shredded cheese, fresh cilantro, jalapeños, or a squeeze of lime
Instructions 👩🍳
Cook aromatics: Heat fat/oil in a skillet over medium heat. Add onion and sauté until soft and golden, about 5 minutes. Add garlic and cook for 1 minute more.
Add beans: Stir in beans, cumin, chili powder, and about ½ cup liquid.
Mash: Use a potato masher or the back of a spoon to mash beans until creamy, leaving some chunks for texture. Add more liquid if needed for creaminess.
Simmer: Cook for 5–7 minutes, stirring often, until thickened and flavorful.
Season & serve: Taste and adjust with salt, pepper, or more spices. Serve hot!
Quick Tips ✨
For extra flavor: Cook beans from scratch with onion, garlic, and bay leaf—then use some of the cooking liquid.
Make them creamy: Stir in a spoonful of sour cream, crema, or shredded cheese.
Healthier version: Use olive oil instead of lard.
Meal prep friendly: Store in the fridge for 4–5 days or freeze for up to 2 months.
Conclusion 🍴
This delicious refried beans recipe is rich, satisfying, and incredibly versatile. Whether you’re spreading it on tortillas, pairing it with rice, or using it as a dip, these beans bring authentic flavor to any meal. Once you try homemade, you’ll never go back to canned! 🫘💛