Authentic Mexican Refried Beans Recipe (Frijoles Refritos)
This authentic Mexican refried beans recipe delivers deeply savory, creamy pinto beans cooked from dried beans, fried with aromatics, and mashed to rustic perfection—far superior to any canned version. Once you try these, they'll become a staple alongside tacos, enchiladas, burritos, and more.
Equipment
- Large pot or Dutch oven - for boiling the beans
- Cast iron skillet or large heavy-bottomed skillet - for frying
- Colander - for draining the beans
- Large bowl - for soaking
- Wooden spoon or silicone spatula - for stirring
- Ladle - for transferring bean broth
- Immersion blender - (optional) if you prefer completely smooth beans
Ingredients
- 1 lb dried pinto beans - 450g, sorted and rinsed
- 8 cups water - 1.9L for cooking, plus more for soaking
- 1 medium white onion - halved (half for boiling, half finely diced for frying)
- 6 cloves garlic - divided (3 whole for boiling, 3 minced for frying)
- 1 bay leaf
- 1/2 tsp dried Mexican oregano
- 1 tsp ground cumin
- 3 tbsp lard - or neutral oil such as avocado or vegetable oil
- 1 1/2 tsp kosher salt - or to taste
- 1/4 tsp black pepper
Optional for serving
- crumbled cotija cheese
- pickled jalapeños
- sour cream
Instructions
- Sort the dried pinto beans on a baking sheet, discarding any debris. Soak in cold water for at least 8 hours or overnight. Drain and rinse.
- Place soaked beans in a large pot with 8 cups fresh water, halved onion, 3 whole garlic cloves, bay leaf, and oregano. Boil, skim foam, then simmer 1-1.5 hours until tender. Reserve 1-1.5 cups broth, drain beans, and discard bay leaf.
- Finely dice the remaining onion half and mince the remaining 3 garlic cloves. Measure out lard, cumin, salt, and pepper.
- Heat lard in a cast iron skillet over medium-high. Cook diced onion 4-5 minutes until translucent, then add minced garlic for 1-2 minutes until fragrant. Add drained beans, cumin, salt, and pepper. Fry 2-3 minutes, stirring occasionally.
- Reduce heat to medium-low. Mash beans with a potato masher, adding reserved broth gradually until desired creamy consistency. Cook 3-5 minutes more, stirring frequently. Adjust salt to taste and serve with optional toppings.
Notes
- Don't skip the overnight soak to shorten cooking time and improve texture and digestibility.
- Always reserve at least 1.5 cups of bean cooking liquid for mashing—never use plain water as it dilutes flavor.
- Use real lard or bacon fat for the most authentic rich flavor; avocado oil works for a vegetarian version.
- Fry the beans before mashing to develop deep savory flavor from the fat and aromatics.
- Older dried beans may need 30-45 extra minutes to soften; fresher beans cook faster.
- Beans thicken as they cool, so make them slightly looser than your final desired consistency.
- Season with salt after mashing, as absorption changes.
- These freeze beautifully for up to 3 months; thaw overnight in the fridge and reheat with a splash of broth.
- For a quick version, substitute two 15-oz cans of pinto beans and use their liquid.
- Make ahead—the flavors improve the next day, making them ideal for meal prep or taco night.
Nutrition
Serving: 1serving (about 1/3 cup or 80g)Calories: 175kcalCarbohydrates: 22gProtein: 8gFat: 7gSaturated Fat: 2.5gCholesterol: 7mgSodium: 390mgPotassium: 480mgFiber: 7gSugar: 1gCalcium: 55mgIron: 2.4mg
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