These authentic beans are transformed into a creamy, deeply flavorful Mexican side dish that is perfect alongside crispy tacos, cheesy enchiladas, Mexican rice, or as a key ingredient in our Best Beef Tostadas! Give yourself a few hours, and you will be amazed at how great these turn out. Truly restaurant-quality.
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🫘 The Ingredients
This recipe combines aromatic vegetables, earthy spices, and a traditional fat to create a side dish with unparalleled depth and richness. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Dried Pinto Beans: For the best texture and most authentic flavor, dried beans are highly recommended. If you are in a time crunch, you can substitute three 15-ounce cans of pinto beans (drained and rinsed), though the final result will be slightly less creamy.
- Pork Lard: This is the “secret ingredient” for true restaurant-style richness. If you prefer a vegetarian or vegan version, substitute with avocado oil, coconut oil, or high-quality vegetable shortening. For an extra smoky flavor that isn’t strictly traditional, bacon drippings also work beautifully.
- Onion and Garlic: Fresh aromatics provide a foundational sweetness and depth. In a pinch, you can substitute 1 teaspoon of onion powder and ½ teaspoon of garlic powder, though fresh is preferred.
- Spices (Chili Powder & Cumin): These provide the signature warmth and earthiness. You can adjust the chili powder to your heat preference or add a pinch of cayenne pepper if you want a spicier kick.
- Water: While water is used for the initial simmer to keep the bean flavor pure, you can substitute chicken or vegetable broth for an even more savory profile.
- Salt: It is important to season your beans toward the end of the cooking process, as adding salt too early can sometimes prevent the dried beans from softening properly.
Refer to the recipe card (with video) below for a full list of ingredients and measurements.
🔥 Tips and Tricks for Perfect Refried Beans
- Save the bean liquid: When draining your simmered beans, always reserve at least a cup or two of the cooking water. Adding this starchy liquid back in while mashing is the key to achieving a perfectly creamy consistency.
- Use an immersion blender: For the most efficient prep, use an immersion blender directly in the skillet to purée the beans to your desired consistency. It makes the process incredibly easy and results in a silky-smooth, restaurant-style texture.
- Don’t over-salt early: Wait until the beans are nearly finished cooking before doing your final seasoning. Salt can sometimes toughen the skins of dried beans if added too early in the simmering process.
- Account for thickening: Refried beans will thicken significantly as they cool. If you aren’t serving them immediately, keep them a little looser than you think you need by adding extra liquid; they will firm up to the perfect texture by the time they hit the plate.
- The “Refry” is essential: Don’t just mash the beans; let them cook in the fat for several minutes. This “frying” step develops a deep, nutty flavor and a rich mouthfeel that sets authentic beans apart from canned versions.
👩🏼🍳 How To Make Refried Beans
- Step 1: Place the dried beans in a large pot and cover with a couple of inches of water. Discard any beans that are floating.
- Step 2: Bring to a boil, lower the heat, and add the onions and garlic. Simmer for 3 hours, adding a little more water as needed.
- Step 3: Use an immersion blender to purée the beans until smooth.
- Step 4: Melt the lard in a skillet over medium heat. Transfer the puréed beans into the skillet.
- Step 5: Gently whisk the lard into the beans. Cook, stirring frequently, for another 5 minutes.
- Step 6: Serve at once, garnished with crumbled Cotija cheese and jalapeño slices, if desired.
Expert Tip: Pork Lard is Essential
Seek out fresh lard from a Hispanic market for a truly traditional experience; it’s a natural, healthy fat that far surpasses the flavor of processed, supermarket varieties. Avoid the hydrogenated versions found in the grocery aisle, which often contain preservatives that mask the bean’s natural flavor. No local market? See our notes on how to render your own at home!
🙋🏽♂️ Frequently Asked Questions
Yes, they freeze beautifully. Place them in an airtight container or freezer bag once cooled, and they will stay fresh for up to three months. Just thaw and reheat with a splash of water or broth to restore the creaminess.
Simply swap the lard for a plant-based fat like avocado oil or coconut oil. You can also use vegetable shortening to maintain that thick, rich texture without using animal products.
This usually happens because too much moisture evaporates during the mashing or frying process. To fix it, stir in a little more of the reserved cooking liquid or some warm broth until you reach your desired consistency. Keep in mind, they also firm up significantly as they sit.
While starting from scratch with dried legumes provides the best flavor and texture, you can certainly use the canned variety for a quicker version. Just be sure to rinse them well and add extra seasonings to compensate for the lack of homemade cooking liquid.
When stored in a sealed container, they will remain delicious for about four to five days. They make excellent leftovers for tacos, burritos, or even as a simple dip the next day.
🇲🇽 More Classic Tex-Mex / Mexican Sides
Ready to make the best Tex-Mex side dish this side of San Antonio? Go for it!
And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Authentic Refried Beans
Video
Equipment
- Large pot plus a skillet, such as cast-iron
Ingredients
- 1 lb pinto beans dried, about 2 cups
- 2 cups onion chopped
- 1 tablespoon chili powder
- 1 tablespoon cumin ground
- 2 teaspoon Kosher salt plus more, if needed
- 1 teaspoon black pepper freshly ground
- ½ cup lard Pork lard: See NOTES
- 1 cup Cojita cheese crumbled, for garnish
Instructions
- Place the beans in a large pot and cover them with water by a couple of inches. Bring to a boil and then immediately lower the heat. Add the onions and simmer gently for 3 hours, adding about ½ cup of water every 30 minutes, and stirring occasionally to prevent burning or sticking to the bottom of the pan.1 lb pinto beans, 2 cups onion
- Remove the pot from the heat and use a ladle or a large spoon to skim off liquid from the top of the beans and place them in a small bowl. The liquid level should be just under the top layer of the beans. Hold onto the skimmed liquid as you may need to add it to the puréed beans to reach the right consistency.
- Stir in the chili powder, cumin, salt, and pepper. Continue stirring until fully incorporated. Transfer the beans to a large skillet.1 tablespoon chili powder, 1 tablespoon cumin, 2 teaspoon Kosher salt, 1 teaspoon black pepper
- Use an immersion blender or potato masher to purée the beans until they are smooth and creamy. Transfer the beans to a large skillet over a burner on your stove.
- Meanwhile, melt the lard in a small skillet. Transfer the melted lard to the beans and bring to a slight simmer. Continue to gently whisk the lard into the beans until fully incorporated, usually about 5 minutes. Taste and add more salt, if needed. Serve at once, garnished with crumbled Cotija cheese½ cup lard, 1 cup Cojita cheese
Kevin Carson says
Unfortunately I have the alpha gal allergy, so I miss out on being able to cook with pork and pork fat. Smoked turkey wings work out fairly well for a lot of things though. Might be helpful for Jews, Muslims and others who have religious issues with pork, as well.
Kris Longwell says
We completely understand! Smoked turkey wings would be FANTASTIC!! Thanks for sharing and for the great review! You are the best!!
Noreen says
Hi guys! I would love to make your refried bean recipe, however is there an acceptable substitute for pork lard?
Kris Longwell says
Hi Noreen!!! Pork lard is essential in Mexican cooking, but, if you don’t want to cook with it, or if you can’t find any, you could go with shortening, or even butter. Bacon grease has too much of a pronounced flavor and will make the beans taste too much like bacon. Not necessarily a bad thing, they just want have the authentic refried beans taste that you get in Mexican and TexMex restaurants. The shortening will give the luxurious texture, but won’t impart any flavor. Hope this helps!! Keep us posted! Kris & Wesley
Noreen Berger says
Thanks, Kris! I will opt for shortening.
Mary says
Is it possible to use bacon drippings instead of the lard?
Kris Longwell says
Hi Mary! Sorry for the delayed response. You could, and we have before. But, you will definitely notice the bacon taste, which is yummy, just won’t be as classic of a taste. Do you have a Latin market in the area that you could visit?
Mary Nax says
I’m in Northern California and there are many Mexican markets here. I will check for pork lard. Thanks for your response. You and the Loon are appreciated.
Dee Ann Sikes says
I love making homemade refried beans! One thing that I add is uncooked bacon to the beans while they are cooking. It adds a little extra punch!
Kris Longwell says
Yes! That’s tasty, too! We think the pork lard is the real golden ticket! Homemade refried beans are the BEST!! xoxo Kris & Wesley