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Homemade Refried Beans Recipe
5 from 81 votes

Homemade Refried Beans Recipe

This Homemade Refried Beans recipe uses dried pinto beans cooked with onion, garlic, epazote, and cumin, then fried in bacon fat with serrano pepper and onions to achieve a rich flavor. The beans are mashed with cooking liquid for a pleasing texture and finished with Oaxaca cheese, garnished with cotija cheese, cilantro, salt, and pepper. It offers authentic Mexican flavors and a creamy yet slightly chunky consistency.

Prep Time
5 mins
Cook Time
2 hrs
Servings: 8
Calories: 300 kcal
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 1 pound pinto beans dried
  • water
  • ½ yellow onion peeled
  • 6 garlic cloves
  • 1 tablespoon epazote dry
  • 1 tablespoon cumin ground
  • 1/3 cup bacon fat rendered
  • 1 Serrano pepper seedless
  • 1 yellow onion peeled and small diced
  • 1 cup Oaxaca cheese or Mexican melting cheese
  • cotija cheese or queso fresco; for garnish
  • cilantro fresh chopped for garnish
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Pick through the beans for any unwanted particles and give them a rinse under cold water.
  2. Transfer the beans to a large pot and cover them in water by about 3 to 4 inches. Add the ½ yellow onion, garlic cloves, epazote, and cumin, and bring to a boil.
  3. Turn the heat to low and cook for 90 minutes or until the beans easily squish when pinching them with your fingers.
  4. In a large frying pan or rondeau add in the rendered bacon fat over medium heat until melted and fry a seedless serrano pepper just until lightly browned and then remove it, this takes about 2 minutes total.
  5. Next, add in the small, diced onions and cook over low to medium heat for 15 to 20 minutes or until browned and tender while occasionally stirring.
  6. Using a slotted spoon, remove the beans from the liquid and add it to the pan with onions and turn the heat to medium high and fry for 3 to 4 minutes.
  7. Mash the beans until smooth and add in additional liquid that the beans were being cooked in so that it keeps a good consistency. There will be about a cup or two of liquid leftover.
  8. Season with salt and pepper and add the peppers back along with the melting cheese and mix until combined.
  9. Serve with cheese and cilantro.

Notes

  • You can prepare this recipe a day in advance and gently reheat before serving.
  • Store cooked beans covered in the refrigerator for 4 to 5 days or freeze up to 3 months; thaw before reheating.
  • Reheat refried beans slowly over low heat, adding small amounts of water or chicken stock to reach desired consistency.
  • Enhance flavor by adding spicy peppers, herbs, dry spices, or cheese according to taste.
  • When cooking dried beans, include the garlic, onion, and herbs from the simmering liquid for fuller flavor.
  • Leaving some beans chunky instead of fully smooth is acceptable for texture variation.
  • If using canned beans, skip the initial cooking step and start at the frying stage.
  • Epazote is a traditional herb that helps flavor and reduce bean indigestion; it can be sourced at local Latin markets.

Nutrition Information

Calories 300kcal (15%) Carbohydrates 39g (13%) Protein 13g (26%) Fat 11g (17%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 5g (25%) Cholesterol 9mg (3%) Sodium 25mg (1%) Potassium 856mg (18%) Fiber 9g (36%) Sugar 2g (4%) Vitamin A 18IU (0%) Vitamin C 6mg (7%) Calcium 85mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 300

% Daily Value*

Calories 300kcal 15%
Carbohydrates 39g 13%
Protein 13g 26%
Fat 11g 17%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Cholesterol 9mg 3%
Sodium 25mg 1%
Potassium 856mg 18%
Fiber 9g 36%
Sugar 2g 4%
Vitamin A 18IU 0%
Vitamin C 6mg 7%
Calcium 85mg 9%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.