Mexican Refried Beans

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Last Updated on September 3, 2025 by Casia Valdés

There’s something deeply nostalgic and comforting about a warm bowl of creamy Mexican Refried Beans. Whether tucked inside a taco, layered in a burrito, or simply served with rice, this humble dish is a staple in Mexican cuisine. Growing up, this was one of those recipes my grandmother never measured but always nailed perfectly. I remember her simmering the pinto beans all morning, filling the house with a warm, savory aroma that hinted at something simple, soulful, and satisfying.

This version combines old-school techniques with modern ease, giving you rich, restaurant-quality refried beans from scratch using dried pinto beans, aromatics, and just a touch of spice. No cans. No shortcuts. Just slow-cooked comfort from the pot to your plate.

Why You’ll Love This Recipe

  • Authentic and from scratch – No canned shortcuts, just classic Mexican flavor.

  • Versatile – Use as a side, filling, or base for layered dishes.

  • Customizable texture – Mash chunky or blend smooth.

  • Budget-friendly – Made with pantry staples and one pound of dried beans.

  • Freezer-friendly – Make a big batch and store for quick meals.

Ingredients (Serves 6–8)

  • • 1 lb dried pinto beans

  • • 1 yellow onion, halved and divided

  • • 5 cloves garlic, divided

  • • 1 bay leaf

  • • 1 tsp dried Mexican oregano, divided

  • • 3 tsp kosher salt, divided (plus more to taste)

  • • Water, as needed

  • • 3 tbsp olive oil or lard (for traditional flavor)

  • • 1 jalapeño pepper, diced

Instructions

1. Rinse and Sort the Beans

  • • Spread out the beans and remove any shriveled ones or debris.

  • • Rinse thoroughly under cool water.

2. Cook the Beans

  • • In a large pot, combine:

    • Dried pinto beans

    • ½ yellow onion (halved)

    • 2 smashed garlic cloves

    • 1 bay leaf

    • ½ tsp dried oregano

    • 1½ tsp kosher salt

    • Enough water to cover the beans by at least 3 inches

  • • Bring to a boil over medium-high heat.

  • • Once boiling, reduce heat to low, cover, and simmer for 1½ to 2 hours or until the beans are very soft.

  • • Add more water if needed during cooking to prevent drying out.

3. Prep the Flavor Base

  • • While beans cook, finely dice the remaining:

    • ½ yellow onion

    • 3 garlic cloves

    • 1 jalapeño

Set aside for sautéing later.

4. Drain and Reserve Liquid

  • • Once the beans are soft, place a bowl under a strainer and drain the beans, reserving the liquid.

  • • Discard the bay leaf.

5. Sauté Aromatics

  • • In the same pot, heat 3 tbsp olive oil or lard over medium-high heat.

  • • Add the diced onion, garlic, jalapeño, ½ tsp oregano, and 1½ tsp salt.

  • • Cook for 5 minutes, stirring occasionally, until softened and fragrant.

6. Refry the Beans

  • • Add the cooked beans back into the pot.

  • • Stir well and cook for 2 minutes.

  • • Add about ¾ cup of reserved bean liquid.

7. Mash or Blend

  • • Use a potato masher for chunky refried beans.

  • • For a smoother texture, blend with an immersion blender or regular blender.

  • • Add more reserved liquid as needed to reach your preferred consistency.

8. Taste and Adjust

  • • Taste the beans and adjust salt if necessary.

  • • Add a squeeze of lime or a pinch of cumin for extra depth, if desired.

Serving Suggestions

  • • Serve alongside Mexican rice and grilled meats

  • • Use as a filling in tacos, burritos, enchiladas, or tostadas

  • • Layer into seven-layer dips or as a base for nachos

  • • Top with queso fresco, sour cream, or fresh cilantro

  • • Enjoy with warm corn tortillas or chips for a rustic appetizer

Tips for Perfect Mexican Refried Beans

  • Soaking: Not necessary, but soaking beans overnight reduces cooking time and can make them easier to digest.

  • Lard vs. Oil: Traditional recipes use lard for a deeper, richer flavor. Olive oil works beautifully too for a vegetarian option.

  • Spice Level: Adjust jalapeño quantity to your heat preference. You can substitute with serrano for more heat or skip it for mild beans.

  • Liquid Ratio: Keep that cooking liquid! It’s packed with flavor and essential for creamy consistency.

  • Texture Control: Want them ultra-smooth? Blend longer. Like them rustic? Just a few mashes will do.

  • Make Ahead: Beans get even better the next day. Reheat with a splash of broth or water.

Frequently Asked Questions

Can I use canned beans instead?
Yes, but the flavor won’t be as deep. Use two 15-oz cans of pinto beans, drain and rinse. Adjust salt and skip the initial boiling.

How long do refried beans last in the fridge?
Stored in an airtight container, they’ll keep up to 5 days.

Can I freeze refried beans?
Absolutely. Let them cool completely, portion into containers or freezer bags, and freeze for up to 3 months. Thaw overnight in the fridge.

Are they vegetarian or vegan?
Use olive oil and vegetable broth to make this recipe 100% plant-based.

What makes refried beans “refried”?
“Refried” comes from the Spanish word refritos, meaning “well-fried.” It doesn’t mean fried twice, just thoroughly cooked once in oil.

Final Thoughts

Making Mexican Refried Beans from scratch isn’t just about taste—it’s about honoring a dish that’s been served around tables for generations. With its creamy texture, earthy aroma, and hint of spice, this recipe brings a touch of authenticity to your kitchen. It’s proof that the simplest ingredients often create the most memorable dishes.

Perfect as a side, a spread, or a main, these beans are a must-know recipe for anyone who loves Mexican cuisine or wants to master the classics.

Mexican Refried Beans

These creamy refried beans are made from scratch with pinto beans, garlic, and jalapeño. A must-have side for any Mexican meal!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 6
Course: Dinner, Lunch, Side Dish
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 lb dried pinto beans
  • 1 yellow onion halved and divided
  • 5 cloves garlic divided
  • 1 bay leaf
  • 1 tsp dried Mexican oregano divided
  • 3 tsp kosher salt divided (plus more to taste)
  • Water as needed
  • 3 tbsp olive oil or lard for traditional flavor
  • 1 jalapeño pepper diced

Method
 

Rinse and Sort the Beans
  1. Spread out the beans and remove any shriveled ones or debris.
  2. Rinse thoroughly under cool water.
Cook the Beans
    In a large pot, combine:
    1. Dried pinto beans
    2. ½ yellow onion (halved)
    3. 2 smashed garlic cloves
    4. 1 bay leaf
    5. ½ tsp dried oregano
    6. 1½ tsp kosher salt
    7. Enough water to cover the beans by at least 3 inches
    8. Bring to a boil over medium-high heat.
    9. Once boiling, reduce heat to low, cover, and simmer for 1½ to 2 hours or until the beans are very soft.
    10. Add more water if needed during cooking to prevent drying out.
    Prep the Flavor Base
    1. While beans cook, finely dice the remaining:
    2. ½ yellow onion
    3. 3 garlic cloves
    4. 1 jalapeño
    5. Set aside for sautéing later.
    Drain and Reserve Liquid
    1. Once the beans are soft, place a bowl under a strainer and drain the beans, reserving the liquid.
    2. Discard the bay leaf.
    Sauté Aromatics
    1. In the same pot, heat 3 tbsp olive oil or lard over medium-high heat.
    2. Add the diced onion, garlic, jalapeño, ½ tsp oregano, and 1½ tsp salt.
    3. Cook for 5 minutes, stirring occasionally, until softened and fragrant.
    Refry the Beans
    1. Add the cooked beans back into the pot.
    2. Stir well and cook for 2 minutes.
    3. Add about ¾ cup of reserved bean liquid.
    Mash or Blend
    1. Use a potato masher for chunky refried beans.
    2. For a smoother texture, blend with an immersion blender or regular blender.
    3. Add more reserved liquid as needed to reach your preferred consistency.
    Taste and Adjust
    1. Taste the beans and adjust salt if necessary.
    2. Add a squeeze of lime or a pinch of cumin for extra depth, if desired.