Refried Beans That’ll Make You Dance (Seriously)

Name: Authentic Refried Beans
Prep time: 10 min
Cook time: PT-487018H24M54S
Cuisine: Mexican
Ingredients: ½ lb dried pinto beans; ½ medium onion, quartered; 2 garlic cloves, peeled and smashed; 2 sprigs fresh epazote (or ½ tsp dried oregano); 1 small bay leaf; Water; Sea salt or kosher salt; 3 tbsp minced onions; 4 tbsp lard or turkey bacon drippings (or 2 tbsp olive oil); Ground black pepper; Queso fresco or cotija cheese (for topping); Chopped cilantro (for garnish)

Okay, so let me ask you this—have you ever made a dish that just feels like a hug? Like, you take a bite and you’re like, “Yup, this is life!” That’s how I feel about these Authentic Refried Beans. I mean, who doesn’t love beans, right? 🫘✨

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

So, picture this: I’m at the grocery store, right? I’m trying to keep it together among the avocadoes and the tomatoes, and all I can think about is what I need for these beans. Grab yourself some dried pinto beans (½ lb), they’re basically the star of the show. You’ll also need a ½ medium onion—just quarter it, easy-peasy. Don’t forget the garlic cloves (2, peeled and lightly smashed—nothing fancy here). Then, if you can find fresh epazote, score! If not, dried oregano (½ tsp works too). Toss in a small bay leaf and some water… and salt, we NEED salt! Oh, and you’re gonna want some fat—3 tbsp of minced onions, 4 tbsp of lard or turkey bacon drippings (heaven), or even 2 tbsp of olive oil if you’re feeling super healthy.

For toppings—queso fresco or cotija cheese is a must, and don’t skip the cilantro! It just makes everything better.

So Here’s Why I Make This Constantly

Okay, real talk. I first made this recipe during the pandemic. I was trying to find comfort in food, and these beans? They became my go-to! I swear, it was like magic. I had a friend come over (socially distanced, of course) and we put them in tacos, burritos, you name it. We had a little bean party, and I’ve been making them ever since! And honestly? They taste like home. They remind me of my grandma’s kitchen, where the air is thick with love and spices and way too much laughter.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Okay, listen up! The soaking part? It’s crucial! Soak those beans overnight—seriously, do it. Or if you forget, no biggie—just pour boiling water over ‘em and let ‘em hang out for about 45 minutes to an hour. Trust me, this step makes all the difference. You want tender beans, not rock-hard little nuggets!

Don’t Mess This Up (My Top Tips)

1. Salt Early and Often: Seriously, add salt to taste but do it AFTER you cook the beans. If you salt them too early, they can get tough.

2. Reserve That Liquid: Don’t just dump the cooking liquid! You’ll wanna use it when mashing the beans for the right texture.

3. Don’t Rush the Frying: When you pan fry, let those onions get golden and soft. It’s like a flavor explosion happening in your skillet!

How to Keep Them From Disappearing (Or, How to Store Them)

If you have any leftovers (which is rare, honestly), just pop them in an airtight container. They’ll stay good in the fridge for about 4-5 days. You can always reheat with a splash of that reserved cooking water to bring them back to life—like resurrection but for beans!

If You Liked This, You’ll Probably Like These Too

Okay, if you’re into these beans, you might wanna try:
– Tacos de Papa: Potatoes and beans? Yes, please.
– Chilaquiles: Where else can you magically combine chips and breakfast?
– Mexican Street Corn: Because who doesn’t love elote?

So, what’s your favorite way to eat beans? Are you team tacos or team burrito? Tell me EVERYTHING!

Authentic Refried Beans

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Authentic Refried Beans are a delicious staple of Mexican cuisine, made with just a handful of wholesome ingredients. This recipe offers stove top, Instant Pot, or slow cooker methods, ensuring you can enjoy creamy, flavorful beans regardless of your cooking style. Perfect as a side dish or filling for tacos, these refried beans are both easy to prepare and healthy!

Author: XXXXX
Prep Time: 10 minutes
Cook Time: Varies by method
Total Time: 0 hours
Yield: Serves 5
Category: Basics, Breakfast, Dinner, Lunch, Side Dish, Slow Cooker
Method: Stove Top, Slow Cooker, Instant Pot
Cuisine: Mexican

Ingredients

Scale

½ lb dried pinto beans
½ medium onion, quartered
2 garlic cloves, peeled and smashed
2 sprigs fresh epazote (or ½ tsp dried oregano)
1 small bay leaf
Water
Sea salt or kosher salt
3 tbsp minced onions
4 tbsp lard or turkey bacon drippings (or 2 tbsp olive oil)
Ground black pepper
Queso fresco or cotija cheese (for topping)
Chopped cilantro (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Soak the dried pinto beans overnight or in boiling water for 45 minutes. Drain.
For all methods (stove top, slow cooker, Instant Pot), combine beans with onion, garlic, epazote/oregano, bay leaf, and enough water to cover by at least two inches.
Stove Top: Boil for 1.5 to 2 hours until tender.
Slow Cooker: Cook on low for 6-8 hours or high for 4 hours until tender.
Instant Pot: Pressure cook on high for 45 minutes; natural release for 25 minutes.
Discard aromatics and reserve cooking liquid.
In a skillet, heat lard/oil over medium-high heat. Sauté minced onions until soft.
Add cooked beans, mash with some reserved liquid until desired consistency is reached.
Cook on medium-low until heated through; adjust consistency with liquid as needed.
Season with salt and pepper; serve topped with cheese and cilantro.