Homestyle Refried Beans

Homestyle Refried beans: the comforting cornerstone of Mexican cuisine!

What are Refried Beans?

Homestyle Refried beans are a beloved staple in Mexican cuisine, keeping traditions alive! These tender, creamy beans are cooked with aromatics and salt, typically using pinto beans, and then fried in a generous amount of fat for a rich, comforting flavor. By mashing them into a creamy, chunky, or smooth consistency – whichever you prefer – we connect with our heritage and customs.

Making Homestyle Refried Beans is so easy, and also on the budget. They are a comforting presence in many Mexican households, whether served at breakfast, lunch, or dinner. And the best part? They’re incredibly affordable, making them a staple for families and individuals alike.

Are Refried Beans Fried Twice?

Many people are puzzled by the term “refried” beans, wondering if it means they’re fried twice. As a native Spanish speaker, I never questioned the term, but I understand why it can raise questions. The prefix “re-” in Spanish doesn’t imply repetition, but rather intensification, similar to “very” or “extremely”. 

In this case, “refried” actually means “well-fried”, implying a high level of doneness. In Spanish, the “re-” prefix is often used to express excitement or affirmation, emphasizing that something is done to the highest standard. If anything is cooked twice, it would be the beans, first in a pot, then fried in lard, but that’s not to say it is the reason they are called “refried” beans.

Ingredients

• Beans: While pinto beans are popular in Mexico, Peruvian beans are also widely used in Mexican cuisine. We’ve chosen them for this recipe due to their delicate flavor, subtle sweetness, and exceptional creaminess when refried.
• Onion: It is naturally sweet and mild in flavor. 
• Bay leaf: Mild and savory. 
• Garlic: Enhances the overall flavors of the ingredients with its depth and richness.
• Pork Lard: It adds richness and depth, making tortillas crisper, tamales fluffier, and refried beans creamier.
• Avocado oil: Avocado oil has a mild flavor and is considered a healthier oil option. It won’t overpower the dish, allowing the natural flavors to shine through.
• Jalapeño Pepper: It brings bold, grassy flavors with a mild heat that complements without overpowering.
• Mexican Oregano: Earthy and warm, with the traditional flavor of classic Mexican cuisine.
• Cotija Cheese: Adds a salty, milky flavor and a unique texture that softens without melting. For a milder taste, use Queso Fresco, which provides a subtle, nuanced flavor.
• Cilantro: Adds bright, citrusy, and fresh flavors. 

How to Make Refried Beans 

Cook the beans

Sort through the beans, removing any rocks, broken, or shriveled beans, then give them a good rinse.

Add the drained beans, onion, bay leaf, garlic, salt, and water to the Instant Pot, cover, and cook on HIGH PRESSURE for 45 minutes, followed by a 10-minute NATURAL PRESSURE RELEASE, then QUICK RELEASE the remaining pressure, press CANCEL, and uncover.

Discard the bay leaf, garlic, and onion, then strain the beans and reserve both the beans and broth, setting them aside momentarily.

Refried beans 

Place a large pan over medium heat, melt the lard, and drizzle with oil.

Then add the chopped onion and jalapeño, cooking until golden brown.

Add the minced garlic and dried oregano to the pan, toasting for 1 minute.

Add the cooked beans, 1/4 cup of the reserved bean broth, and mash using a potato masher until creamy and chunky, adding more broth as needed to achieve the desired consistency.

Once hot and bubbly, stir in salt to taste, turn off the heat. Top with cheese and cilantro.

Recipe Video Tutorial 

Below is my easy to follow video tutorial on how to make this Homestyle Refried Beans.

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Cooking Methods 

1. Instant pot: Cooking beans in an Instant Pot saves time, no soaking needed. They turn out soft, creamy, and tender in half the time of the stovetop.
2. Stove top: Cooking beans on the stovetop is budget-friendly, requires no special equipment, and offers a traditional, comforting method with full control.
3. Clay pot: Clay pots (ollas de barro) are a Mexican staple, offering even heat, moisture, and a subtle earthy flavor. See my Authentic Frijoles de la Olla VIDEO for a traditional guide.

Stovetop Instructions

Sort beans, discarding rocks, broken, or shriveled ones, then rinse (soaking overnight is optional).

Add drained beans, onion, bay leaf, garlic, salt, and water to a large pot. Bring to a gentle simmer, cover, and cook for about 2 hours, until creamy and tender. Remove bay leaf, garlic, and onion.

Canned beans

Yes, canned beans are a great shortcut for refried beans—just be sure to use cooked beans, not pre-seasoned refried ones, so you can season to taste. Homemade offers the best flavor, but canned beans are a handy option when time is short.

Types of beans to use

Beans are a staple in Mexican cuisine, enjoyed for thousands of years as a key part of family meals. To keep it authentic, here are some of the most popular varieties:

• Pinto
• Black
• Bayo
• Chivo
• Mantequilla
• Peruano or Mayocoba
• Flor de Mayo

Blending Fats

Growing up, I observed my mother skillfully switching between two fats while cooking, combining the rich flavors of pork lard with neutral-tasting oil. This clever technique allowed her to preserve the depth of flavor in lard without overpowering the dish, creating a harmonious blend of flavors.

This step is optional, but it’s a game-changer for those looking to elevate their cooking. You have the flexibility to choose between:

• Combine neutral-flavored oil with lard for a balanced taste
• Use only oil for a lighter flavor profile
• Use only lard for an intense, rich flavor

Elevate Your Refried Beans with Cheese!

Adding cheese elevates refried beans, but be sure to balance the salt so the dish isn’t too salty.

1. Queso Fresco: My go-to option growing up in Mexico, perfect for a traditional flavor.
2. Cotija Cheese: Adds a salty kick, incredible for a bold and savory taste.
3. Shredded Queso Oaxaca: Creamy and melty, great for a rich and velvety texture.
4. Mozzarella: Extra-melty and cheesy, ideal for a decadent and indulgent twist.

Soaking Beans: Optional but Potentially Helpful

Soaking beans is not a crucial step, and I often skip it when cooking beans on short notice. However, if you choose to soak them, you may experience a few potential benefits. Soaking has been reported to:

• Possibly reduce gas and bloating
• Make the beans slightly more tender
• Slightly reduce cooking time

Serving suggestions 

• Burrito Supremo
• Carne Asada 
• Quesadillas
• Pork Chile Verde
• Chicharrones en salsa verde
• Fajitas
• Chile Relleno Casserole

Store

To refrigerate, let the refried beans cool down completely, then transfer them to an airtight container and store in the fridge for up to 5 days.

To freeze, transfer the cooled refried beans to a freezer-safe bag or container and store in the freezer for up to 3 months.

Reheating

Reheat refrigerated beans in a skillet over medium-low heat, adding a little water if needed for consistency. 

Reheat frozen beans after thawing them in the fridge overnight.

More Mexican Recipes 

• Chicken Tinga Empanadas
• Green Chile Pork Tamales
• Pollo al Oregano
• Beef Barbacoa
• Pastel Azteca
• Torta de Milanesa