Mexican Refried Beans (Frijoles Refritos)

Welcome, friends! Are you ready for some serious comfort food?

Today, I’m sharing my all-time favorite recipe: homemade Mexican refried beans. But here’s a secret… they aren’t fried twice. The Spanish word refritos actually means “well-fried” or “thoroughly fried.” It’s all about getting that deep, rich flavor and creamy texture.

For me, this recipe is a taste of home. I’ve been lucky enough to enjoy countless bowls of simple, delicious beans in Mexican kitchens. I’m telling you, it’s magic.

My version is designed to be super simple. Even if you’ve never cooked a bean in your life, you can nail this. The good news? You’re just a few steps away from a bowl of pure, savory comfort.

The Game Plan

This recipe is simple, but it does take time. The hands-on part is easy, though. You’ll spend about 5 minutes prepping and 50 minutes cooking. The beans themselves will simmer for about 1.5 to 2 hours, but you can just let them do their thing while you relax.

Servings and Scaling Tips

This recipe makes enough to serve 6 people, which is perfect for a family dinner. But what if you’re cooking for a crowd? It’s easy to double or triple this recipe. Just keep the ratios the same.

Number of Servings	Dry Pinto Beans	Water	Oil
6	2 cups	6 cups	3 tbsp
12	4 cups	12 cups	6 tbsp
18	6 cups	18 cups	9 tbsp

Difficulty Level

I’d call this an easy recipe. It just requires patience. But trust me, the result is worth the wait.

Equipment

• A large pot for cooking the beans.
• A large cast-iron skillet or heavy-bottomed frying pan for the final step. A cast-iron skillet will give you that perfect, creamy texture.
• A potato masher. A sturdy fork or immersion blender works, too.
• A fine-mesh strainer or colander.

Make-Ahead & Meal Prep

Refried beans are a meal prepper’s dream. You can cook the beans ahead of time and store them in the fridge for up to 5 days. Once you’ve refried them, they also store beautifully.

Ingredients

This recipe is all about a few simple, high-quality ingredients.

• 2 cups of dry pinto beans. Pintos are the classic choice because they get so creamy and have a great earthy flavor.
• 6 cups of water. For boiling the beans.
• A quarter of a small white onion, 2 whole garlic cloves, and a few epazote leaves. These are optional, but they add a huge amount of flavor.
• 1 large jalapeño pepper. Add it in whole for a subtle kick without making it spicy.
• 3 tablespoons of olive oil or vegetable oil. For that authentic flavor, I love using lard or bacon grease, but a neutral oil like canola works great, too.
• A third of a cup of finely chopped white onion.
• 1 clove of garlic.
• 2 whole chiles de arbol, a serrano, or another jalapeño. If you want more heat!
• A large pinch of sea salt. You’ll use this to taste.

Step-by-Step Method

1. Cook the beans.

First, sort through your pinto beans to get rid of any little stones. Then, give them a good rinse. Pop them in a large pot with 6 cups of water. Now for the secret ingredients: add the quartered onion, garlic cloves, epazote, and whole jalapeño. This is where the flavor magic begins! Bring the pot to a simmer and let it cook.

How to know they’re ready? The beans will get big and soft, and the water will turn a rich, cloudy color. This can take anywhere from 1.5 to 2 hours. Just taste one—it should be tender, not chalky.

Pro tip: Once the beans are cooked, add a pinch of salt and cook for another 10 minutes. This makes sure the salt gets all the way into the beans.

2. Build your flavor base.

Drain the beans, but DO NOT throw away the cooking liquid. This liquid is like gold—it’s what makes the beans so creamy.

Now, heat your oil in a large cast-iron skillet over medium heat. Add the finely chopped onion and sauté. The smell will be incredible—a mix of savory and sweet.

Common mistake to avoid: Don’t rush this step. This is where the flavor of your refried beans is built. If you’re using chiles de arbol, add them with the garlic and cook for a minute or two until they get fragrant.

3. Mash and finish.

This is the best part! Carefully add the cooked beans to the skillet. Now, pour in about a quarter cup of that bean broth you saved. Start mashing the beans with a potato masher. You’ll see them transform from little orbs into a rustic, creamy paste.

Want a smoother texture? Keep mashing and slowly add a quarter-cup of bean broth at a time until you get what you want. The amount of liquid you add is the secret to getting the perfect consistency.

Finally, taste the beans and add more salt if needed. Simmer on low heat for about 8 minutes, stirring often. The beans will thicken as they cook, so don’t be afraid to add more broth.

Variations & Customization

This recipe is just a starting point. Make it your own!

• Spicy or mild? To make it spicier, add more chiles de arbol or use a serrano pepper. For a milder version, just leave out the fresh peppers.
• Make it vegan. Easy! Just use olive oil or another vegetable oil instead of lard. It will still be amazing. This recipe is also naturally gluten-free.
• Restaurant-style. For a truly rich, restaurant-style flavor, use lard or bacon grease. You can top the finished beans with some crumbled cotija or shredded cheddar cheese and a sprinkle of cilantro.

Serving & Storage

My favorite way to serve them? In a simple bowl topped with a little cheese, sour cream, and fresh cilantro. They’re the perfect side for tacos, burritos, enchiladas, or huevos rancheros. They also make a fantastic dip for chips or a burrito filling.

Once the beans are cool, put them in an airtight container and store them in the fridge for up to 5 days. They’ll thicken in the fridge, so when you reheat them, just add a splash of water or broth.

Want to save some for later? These beans freeze beautifully. Portion them into freezer-safe containers and thaw them in the fridge overnight when you’re ready to eat.

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