Skip the Can! Make Your Own Refried Beans (2024)

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Having grown up in a Mexican family full of people who love to cook (and eat), I know how to make refried beans by heart. With a few added ingredients, the humble pinto bean is transformed into something truly delicious. So if you’re like me and get excited over a plate of bubbling hot refried beans with a little bit of melted cheese on top, this authentic recipe is just what you’ll need to whip up your own anytime the craving hits.

How Do You Make Refried Beans?

There’s some confusion about how the dish got its name but let me clear that up by explaining that “refrito” means to re-fry or be heated in a pan with other ingredients. In this case, tender pinto beans are heated in a sizzling hot pan with lard (or vegetable oil), onions, garlic, and chile pepper before being blended and reduced to the traditional thick and creamy consistency that makes them so irresistible.

A Brief History of Beans in Mexico

Because beans are one of the longest-cultivated plants in agricultural history and have been a staple food in Mexico for over 7,000 years, they are as culturally significant for Mexicans today as they were for the ancient civilizations that ruled pre-Hispanic Mexico. While refried beans are a fairly new dish—believed to originate in Northern Mexico about 100 years ago—they quickly became a favorite everyday dish that you’ll see served in a variety of ways. They’re ideal for serving with tacos, stuffed into a burrito, or simply enjoyed on their own.

How To Use Canned Beans for Refried Beans

If you’re limited on time or just prefer to use canned pinto beans, drain and reserve the liquid from two cans pinto beans and skip to Step 4. Alternatively, black beans can be used to make refried beans. Simply cook dry black beans according to the package instructions or use canned black beans.

Tips for Making Refried Beans

• Yes, you really should rinse and sort your beans — While it's an extra step, rinsing dried beans is important because there may be little rocks in the mix. Beans may also be a bit dirty, so rinsing them removes any unwanted residue. You will be using some of the bean cooking liquid when pureeing the beans, so you don't want the water to be dirty.
• Soak your beans — Pre-soaking the dried beans cuts down the cooking time and results in a more tender bean, which is the key to achieving the ideal consistency. Oversoaking or overcooking the beans can cause them to split. However, if the beans are not fully tender after 2 hours, continue simmering, checking every 10 minutes.
• Get the oil hot — Make sure that the oil is hot enough before adding the beans to the pan. The oil should be rippling but not smoking.
• You want it smooth — For authentic refried beans, blend or mash the beans to a near-smooth consistency.
• Make ahead — To prep this recipe ahead of time, freeze the whole cooked beans (cooled) in their cooking liquid in an airtight container for up to 3 months. Defrost for 4 to 5 hours at room temperature or overnight in the fridge, heat, and skip to Step 4.