Refried beans—called frijoles refritos in Spanish—are a staple in Mexican cooking. They’re creamy, packed with flavor, and pair perfectly with just about any meal. Fun fact: “refried” doesn’t mean fried twice. It’s from the Spanish word refritos, which actually means “well-fried.”
This dish has been around for centuries. Back in ancient Mesoamerica, beans were a daily food staple. Later, Spanish influence brought lard and spices into the mix, turning a humble ingredient into a rich, flavorful side. My recipe keeps tradition alive while adding a few modern tweaks to make it easy and delicious for any home cook.
The Basics
Prep and Cook Time
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
Servings
This recipe makes enough for 6. Need more? Just double it. Leftovers? They reheat like a dream (tips below).
Difficulty
Easy, but pay attention to the details. Perfect for newbies or seasoned cooks refining their technique.
Gear You’ll Need
- A big pot for beans
- A sturdy skillet (cast iron works best)
- A potato masher (or immersion blender for smooth beans)
- A strainer to save some bean broth
No skillet? No problem—any heavy pan will work.
Ingredients You’ll Need
Grocery List
- 2 cups dried pinto beans
- 6 cups water
- 1 cup reserved bean broth
- 3 tbsp olive oil (or another oil of your choice)
- ⅓ cup white onion, finely chopped
- 1 clove garlic (optional)
- 2 whole chiles de árbol (optional; swap for serrano or jalapeño if preferred)
- A generous pinch of sea salt
Optional Add-Ins
For extra flavor:
- ¼ small white onion (to cook with the beans)
- 2 garlic cloves (to cook with the beans)
- 4 leaves of epazote herb (earthy and aromatic, but optional)
- 1 large jalapeño pepper (for a little heat)
Substitutions
- Beans: Swap for black beans if you prefer a deeper, smoky flavor.
- Oil: Lard is traditional and adds richness, but avocado oil is a great lighter option.
- Chiles de árbol: If their heat’s too much, stick with milder jalapeños.
Let’s Get Cooking
Step 1: Cook the Beans
First, pick through the dried pinto beans and toss out any debris or shriveled beans. Rinse well. Put the clean beans in a large pot with water, onion, garlic, epazote, and jalapeño. Bring to a boil, then drop it to a simmer. Let the beans cook until tender—about 1½ to 2 hours. Add a pinch of salt during the last 10 minutes of cooking.
Pro Tip: Save that bean broth! Seriously. It’s flavorful and makes your refried beans extra creamy.
Step 2: Sauté the Aromatics
Heat your skillet over medium heat and add the oil. Once it’s hot, toss in the chopped onion. Sauté until golden and just a little crispy. Add the garlic and chiles de árbol, stirring for about 2 minutes, until fragrant.
Watch for: Onions should be golden but not dark, and garlic can burn quickly—so keep an eye on it!
Step 3: Mash It Up
Add the cooked beans to the skillet, along with about ¼ cup of the reserved bean broth. Grab your potato masher and start mashing until you get the texture you like. Chunky or smooth? Totally up to you. Add more broth if it feels too thick.
Pro Tip: Want super-smooth beans? Use an immersion blender right in the skillet.
Step 4: Simmer and Season
Turn the heat down low and let the beans simmer for another 8 minutes. Stir often to avoid any sticking or burning. Taste and adjust the salt if needed.
The Goal: Beans that are creamy—not runny—with a rich, warm aroma.
Ways to Make It Your Own
Spice It Up (or Down)
- Mild version: Leave out the chiles entirely.
- Spicy version: Keep the chile seeds or toss in an extra jalapeño.
Make It Fancy
- Top with crumbled queso fresco or cotija cheese.
- Add a drizzle of crema or a spritz of lime juice.
Seasonal Twists
- Summer: Garnish with fresh cilantro and diced tomato for brightness.
- Winter: Add a pinch of smoked paprika for a cozy flavor.
How to Serve & Store
Serving Ideas
- Scoop into bowls and garnish with cheese and cilantro.
- Serve as a dip with tortilla chips.
- Use it as a side for tacos, enchiladas, or grilled veggies.
Storing Leftovers
- Refrigerate: Keep in an airtight container for up to 5 days.
- Freeze: Portion into containers and freeze for up to 3 months.
Reheating Tips
Reheat on the stovetop with a splash of water or bean broth to keep the creamy texture.
This recipe is simple, versatile, and so satisfying. Whether you’re making them for a party or just a regular dinner, refried beans are a guaranteed crowd-pleaser. Have fun and enjoy every bite!
PrintMexican Refried Beans
A creamy, flavorful staple of Mexican cuisine, refried beans (frijoles refritos) are the perfect side dish for tacos, enchiladas, or even as a dip. This version combines traditional techniques with a modern touch, creating a dish that’s rich, hearty, and easy to customize.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 6 1x
- Category: Side Dish
- Cuisine: Mexican
Ingredients
- 2 cups dried pinto beans
- ¼ small white onion (optional)
- 2 garlic cloves (optional)
- 4 leaves epazote herb (optional)
- 1 large jalapeño pepper (optional)
- 6 cups water
- 1 cup reserved bean broth
- 3 tablespoons olive oil or vegetable oil of choice
- ⅓ cup white onion, finely chopped
- 1 clove garlic (optional)
- 2 whole chiles de árbol (optional; substitute serrano or jalapeño)
- Large pinch of sea salt (adjust to taste)
Instructions
- Cook the Beans:
Rinse and sort through the dried pinto beans to remove debris. In a large pot, combine beans with water, onion, garlic, epazote, and jalapeño. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until tender (about 1½–2 hours). Add salt during the last 10 minutes of cooking. Reserve the bean broth and set aside. - Prepare the Aromatics:
Heat olive oil in a cast iron skillet over medium heat. Sauté finely chopped onion until golden and slightly crispy. Add minced garlic and chiles de árbol, stirring until fragrant (about 2 minutes). - Mash the Beans:
Carefully add cooked beans to the skillet along with about ¼ cup of reserved bean broth. Mash the beans using a potato masher until you achieve your desired texture—chunky or smooth. Add more broth gradually if needed to loosen the mixture. - Simmer and Season:
Lower the heat and simmer for about 8 minutes, stirring frequently to prevent sticking or drying out. Adjust seasoning with salt as needed. Continue mashing and adding broth until creamy. - Serve and Enjoy:
Serve warm as a side dish or dip, garnished with crumbled queso fresco or fresh cilantro if desired.
Notes
Serving Suggestions:
- Pair with Mexican rice, tacos, enchiladas, or tortilla chips for dipping.
- Garnish with queso fresco, cotija cheese, or a drizzle of crema for added flavor.
Tips & Tricks:
- Use fresh dried beans for quicker cooking and better texture.
- For extra creaminess, use an immersion blender instead of mashing.
- Adjust spice level by omitting chiles de árbol or adding more jalapeños.
Storage & Reheating:
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat gently on the stovetop with a splash of water or bean broth to restore creaminess.
- Freeze in individual portions for up to 3 months; thaw overnight in the fridge before reheating.
