Authentic Refried Beans Recipe

Stuff You Need

• 1 cup dried pinto beans or black beans
• Water, for boiling
• ¾ teaspoon salt
• ¾ teaspoon Mexican oregano or epazote
• ½ teaspoon cumin
• 3 garlic cloves, crushed
• 1 small onion (½ whole, ½ finely minced)
• 1 small jalapeño, finely chopped
• 3 tablespoons lard or neutral oil
• Salt, Mexican oregano, and cumin to taste

Prep the Beans

Pick through the beans to remove any debris or bad beans. Rinse thoroughly.

Optional: Soak the beans overnight to reduce cooking time.

Cook the Beans

Drain the beans and place them in a deep pot.

Add cumin, salt, oregano or epazote, half an onion, and crushed garlic.

Cover with water by 2 to 3 inches. Bring to a gentle boil over medium heat.

Cover, reduce heat, and simmer for about 1 hour 30 minutes. (Unsoaked beans may need more time.)

Check halfway through and add hot water if needed to maintain 1 inch of water above the beans.

Beans are ready when they smash easily between your fingers.

Prepare for Frying

Strain the beans, onion, and garlic, reserving the cooking liquid.

Sauté the Aromatics

Heat lard or oil in a skillet over medium-low heat.

Add the minced onion and sauté until fragrant and beginning to brown.

Add chopped jalapeño and cook for another minute.

Fry and Mash the Beans

Increase heat to medium-high. Add the drained beans.

Mash the beans with a potato masher or spatula.

Reduce heat to medium and add reserved bean water in small batches, continuing to mash until you reach your preferred consistency.

Season and Finish

Taste and adjust seasoning with salt, cumin, and oregano if needed.

Remove from heat when desired texture is reached. Serve warm.

Authentic Refried Beans

These refried beans are creamy and savory, with earthy beans simmered in garlic, onion, and spices for deep, rich flavor. A bit of lard adds silky richness, while jalapeño brings a gentle, warming heat.

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 2 hours hours

Frying and Mashing: 15 minutes minutes

Total Time: 2 hours hours 30 minutes minutes

Ingredients

• 1 cup dried pinto beans or black beans
• Water for boiling
• ¾ teaspoon salt
• ¾ teaspoon Mexican oregano or epazote
• ½ teaspoon cumin
• 3 garlic cloves crushed
• 1 small onion ½ whole, ½ finely minced
• 1 small jalapeño finely chopped
• 3 tablespoons lard or neutral oil
• Salt Mexican oregano, and cumin to taste

Instructions

• Pick through and rinse beans. Optional: soak overnight.
• In a pot, combine beans, cumin, salt, oregano or epazote, half an onion, and garlic. Cover with water.
• Bring to a boil, then simmer until tender, about 1½ hours. Add hot water as needed.
• Strain beans, reserving cooking liquid.
• Heat lard or oil. Sauté minced onion until browned. Add jalapeño and cook 1 minute.
• Add beans to skillet. Mash while adding bean liquid in batches to reach desired consistency.
• Season with salt, cumin, and oregano to taste. Serve warm.