5 from 30 votes
How to Make THE BEST Refried Beans
This refried beans recipe centers on pinto beans cooked slowly with onion, garlic, bay leaves, and olive oil until tender. The beans are simmered to maintain their shape before mashing, providing a rich texture ideal for side dishes or Mexican-inspired meals. Using either dried or canned beans with reserved bean liquid ensures control over consistency and flavor. The recipe captures the methodical process of soaking, cooking, and seasoning beans for a smooth yet hearty result.
Prep Time
10 mins
Cook Time
2 hrs
Additional Time
8 hrs
Total Time
11 hrs 13 mins
Servings:
8
Calories:
281 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 1 pound pinto beans rinsed in a colander, dried
- 4-6 cups water
- ⅓ cup extra virgin olive oil
- ½ yellow onion , chopped
- 4 cloves garlic , peeled and smashed
- 2 bay leaf
- 1 tablespoon kosher salt
- 2 tablespoons vegetable oil
- 1 teaspoon black pepper freshly ground
Instructions
- Use dried or high-quality canned beans for this recipe. If using dried beans, add them to a large bowl and cover with 2-3 inches of cold water. Soak the beans on the counter overnight or for 8-24 hours. Drain and rinse the beans then add to a Dutch oven or heavy-bottomed pot. Cover with 4-6 cups of cold water or so they're covered by about 3 inches. Add the chopped onion, smashed garlic, and bay leaves then drizzle with the olive oil. Season with kosher salt. Bring the beans to a boil. Skim off the foam that forms and discard. Reduce the heat to medium-low and cook at a gentle simmer, uncovered, for about 2 hours or until tender, cooking longer if needed. Add more water if needed to keep the beans submerged.
- Once the beans are cooked and tender but not breaking apart, remove them from the heat and discard bay leaves. Taste for seasoning and add more salt if needed.
- If using canned beans, reserve the bean liquid from the can for adding to the beans as they mash, adding water as needed.
- Heat the vegetable oil in a large skillet over medium-high heat. Use a slotted spoon or strainer to add the beans to the skillet, reserving the bean liquid. Cook the beans until tender, stirring and lightly mashing with a wooden spoon as the beans soften, adding ¼ cup or so of the liquid at a time, cooking the beans so the liquid is absorbed. Don't let the beans dry out or they'll become pasty. If you run out of bean liquid, use water. Cook anywhere from 15 to 45 minutes until they're the consistency you like. Season with more kosher salt to taste and freshly ground black pepper.
Cup of Yum
Notes
- Reserve bean liquid to thin refried beans as needed for desired texture.
- Sauté onion and garlic before adding beans when using canned beans to build flavor.
- If using dried beans, soak overnight to reduce cooking time and improve texture.
Nutrition Information
Calories
281kcal
(14%)
Carbohydrates
37g
(12%)
Protein
12g
(24%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Sodium
885mg
(37%)
Potassium
806mg
(17%)
Fiber
9g
(36%)
Sugar
2g
(4%)
Vitamin A
2IU
(0%)
Vitamin C
5mg
(6%)
Calcium
73mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 281
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 12g | 24% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 885mg | 37% |
| Potassium | 806mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 2g | 4% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.