Homemade Refried Beans
User Reviews
4.9
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Prep Time
10 hrs
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Cook Time
20 mins
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Total Time
10 hrs 20 mins
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Servings
7 people
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Calories
237 kcal
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Course
Side Dish, Main Course, Appetizer
Homemade Refried Beans
Description
Homemade Refried Beans are made by soaking and simmering dry pinto beans with onion until fully cooked. The beans are then drained, reserving some cooking liquid, and cooked in lard or oil with garlic, cumin, and oregano while being gently mashed to reach a creamy yet slightly chunky consistency similar to soft mashed potatoes. The cooking methods include stove-top simmering, pressure cooking, or slow cooking, offering flexibility based on time and equipment.
The mixture balances the earthiness of pinto beans with warm spices and the richness of lard or oil, resulting in a smooth, comforting texture that still holds small bean pieces. These beans work well as a hearty side or as part of Mexican dishes like burritos and tacos.
The recipe notes explain how to adapt the preparation for Instant Pot or slow cooker use, including soaking, cooking times, and how to mash the beans after cooking. Adding reserved cooking liquid gradually helps control the texture, and seasoning can be adjusted to taste. Optional toppings, like shredded cheese, enhance the final dish.
Ingredients
- 1 pound pinto beans about 2 cups, dry
- 1 large onion , quartered
- 2 Tablespoons lard or oil
- 3 cloves garlic , minced
- 1-2 teaspoons salt , or more, to taste
- 3/4 teaspoon cumin or more, to taste, ground
- 1/2 teaspoon oregano or more, to taste, dried
Instructions
Stove-top Refried Beans:
- Rinse pinto beans in a colander, removing any unwanted pebbles or pieces that may be in the bag.
- Add the beans to a large pot, cover with water and soak overnight.
- Drain soaked beans and return them to the pot. Add fresh water to cover the beans up to two inches above them. Add onion to the pot and a couple dashes of salt.
- Bring beans to a boil, cover and simmer for one hour, stirring occasionally. Check the beans and if they’re not completely cooked after one hour, let them simmer a few minutes longer until they’re done.
- Drain the beans, removing the onion and reserving the bean broth water.
- In a large skillet (preferably an iron skillet), heat lard or oil over medium heat.
- Add the garlic and stir. Add the beans, cumin, oregano and 1/4 cup of the bean broth. (You could also chop the reserved onion and add it to the pan).
- Cook, gently smashing the beans as they cook with a potato masher or fork.
- Continue stirring and mashing, adding additional bean broth as needed until you get the texture you like and the beans are the consistency of soft mashed potatoes. Taste and season with additional salt, cumin and oregano, as needed. Top with shredded cheese, if desired.
Notes
- Soak beans overnight to reduce cooking time and improve digestibility.
- Reserve bean broth after cooking to adjust the texture when mashing the beans.
- You can prepare these beans using stove-top, Instant Pot, or slow cooker methods depending on your schedule.
- Add shredded cheese on top when serving for additional flavor.
- Season to taste after mashing since salt quantities can be adjusted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7people
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 43g | 14% |
| Protein | 14g | 28% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 341mg | 14% |
| Potassium | 945mg | 20% |
| Fiber | 11g | 44% |
| Sugar | 2g | 4% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 6mg | 7% |
| Calcium | 85mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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