Best Authentic Mexican Refried Beans Recipe

I finally nailed Authentic Mexican Refried Beans that taste like the ones restaurants pretend to serve and I’m not even sorry.

I love these Authentic Mexican Refried Beans because they taste like the plates I fight for at crowded taquerias. I’m obsessed with the creaminess, the fried edges and that honest hit of garlic and dried pinto beans.

Mexican Restaurant Style Refried Beans have this greasy, smoky comfort that actually makes sense, not froufrou nonsense. I want them slapped on a tostada, scooped with chips, or piled under an egg.

And I mean real texture, a little chunk, a little mash. No fluff, just bold bean flavor that steals the show every single time.

It’s the kind I crave constantly always.

Ingredients

• 1 lb dried pinto beans: Basically the creamy backbone, hearty and homey.
• 8 cups water: Keeps beans tender and makes silky cooking liquid.
• White onion: Adds sweet bite and cozy savory depth.
• Garlic cloves: Gives warm, toasty garlicky zip you’ll love.
• Epazote: Plus that true Mexican herbal punch, slightly medicinal and bright.
• Bay leaf: Subtle earthy note that rounds out flat flavors.
• Sea salt: Brings out bean sweetness, don’t skip the seasoning.
• Pork lard or drippings: Basically rich, silky fat for decadent creaminess.
• Vegetable oil option: Keeps it vegetarian while still smooth and tasty.
• Ground cumin: Warm, smoky hint that’s optional but hits nicely.
• Black pepper: A little heat and sharpness to balance richness.
• Bean cooking liquid: Use it to loosen mashed beans for perfect texture.
• Extra water: Keeps consistency flexible, so they’re not too stiff.

Ingredient Quantities

• 1 lb dried pinto beans (about 2 cups)
• 8 cups water for cooking plus more to cover if needed
• 1 medium white onion, halved
• 3 garlic cloves, smashed
• 1 fresh epazote sprig or 1 tsp dried epazote (optional but authentic)
• 1 bay leaf
• 1 1/2 to 2 tsp fine sea salt, plus more to taste
• 3 to 4 tbsp pork lard or bacon drippings, or 3 tbsp vegetable oil for vegetarian
• 1/2 tsp ground cumin (optional)
• Freshly ground black pepper, a pinch or to taste
• 2 to 3 tbsp bean cooking liquid or water for mashing to desired consistency

How to Make this

1. Rinse the pinto beans and pick out any little stones or shriveled beans, then put them in a large bowl and cover with cold water by a few inches; soak 4 to 8 hours or overnight if you can, or skip soaking and just rinse well if you’re short on time.

2. Drain soaked beans, put them in a heavy pot with 8 cups fresh water, add the halved onion, smashed garlic, epazote sprig or dried epazote, and bay leaf, bring to a boil over medium high heat.

3. When it reaches a boil, lower the heat to maintain a gentle simmer, skim off any foam that rises to the surface with a spoon, and simmer uncovered until beans are tender, about 1 to 2 hours depending on soak and age of beans; add more hot water if needed to keep beans covered.

4. Once beans are tender, remove onion, bay leaf, and epazote if using fresh sprig, taste a bean and add 1 1/2 to 2 tsp fine sea salt, then simmer 10 more minutes so the beans absorb the seasoning; save at least 1 cup of the bean cooking liquid.

5. In a large skillet or heavy pan, heat 3 to 4 tbsp pork lard or bacon drippings, or 3 tbsp vegetable oil for vegetarian, over medium heat until shimmering; add a pinch of cumin if using and let it bloom for 20 seconds, stir so it doesnt burn.

6. Scoop beans into the skillet with some cooking liquid, mash with a potato masher or the back of a wooden spoon against the pan; start rough then smooth them out to your liking, adding 2 to 3 tbsp more cooking liquid or water at a time until you reach the creaminess you want.

7. Fry the mashed beans, stirring and pressing them against the pan, until they reach a paste like consistency and some edges become slightly toasted and nutty, 5 to 10 minutes; this step is what makes them taste restaurant authentic, so dont rush it.

8. Season with freshly ground black pepper and more salt if needed, taste and adjust; if they get too thick add small amounts of reserved cooking liquid to loosen, too thin, cook a little longer to concentrate.

9. Serve warm topped with a drizzle of lard or a little chopped onion or crumbled queso if you like; leftovers keep well refrigerated and actually taste better the next day, reheat gently with a splash of bean liquid.

Equipment Needed

1. Large bowl (for rinsing and soaking the beans)
2. Colander or fine mesh strainer (to drain and rinse)
3. Heavy pot with lid (a Dutch oven is perfect)
4. Slotted spoon or regular spoon plus a small skimmer (for skimming foam and removing onion/epazote)
5. Large skillet or heavy frying pan (for frying and mashing the beans)
6. Potato masher or sturdy wooden spoon (to mash the beans)
7. Measuring cups and measuring spoons (for beans, water, salt, oil, cumin)
8. Chef knife and cutting board (to halve the onion and smash garlic)
9. Airtight container or covered bowl (to store leftovers and reserved bean liquid)

FAQ

Best Authentic Mexican Refried Beans Recipe Substitutions and Variations

• 1 lb dried pinto beans: swap with 4 cans (15 oz each) cooked pinto beans, or use black beans for a different but still tasty bean flavor.
• 3 to 4 tbsp pork lard or bacon drippings: use 3 tbsp olive oil or unsalted butter for a milder, vegetarian friendly option; vegetable shortening also works if you want more traditional mouthfeel.
• 1 fresh epazote sprig or 1 tsp dried epazote: if you can’t find epazote try a small handful of fresh cilantro or 1/2 tsp Mexican oregano for a similar herbal note, or omit it entirely.
• 2 to 3 tbsp bean cooking liquid or water for mashing: substitute low sodium chicken or vegetable broth for extra depth, or plain milk for creamier refried beans.

Pro Tips

1. Don’t salt the water at the start, add salt only after the beans are tender. Salting early can keep them from softening properly, so taste and season near the end then simmer a bit so they absorb it.

2. Save way more cooking liquid than you think you need, especially if your beans are older. It’s magic for adjusting texture when mashing and for reheating, plus it carries flavor. If you run low just use hot water but try to use the bean broth first.

3. Fry the mashed beans low and slow until they get a little toasted on the edges, that toasty bit is what makes them taste restaurant good. Don’t rush it, stir and press them often, but don’t overdo it or they’ll dry out. If they dry, add a splash of reserved liquid and keep going.

4. Use epazote if you can, it adds that authentic note and helps with gas for some people. If you only have dried, toss it in earlier, fresh go in later. And whether you use lard or oil, brown a pinch of cumin briefly to bloom the flavor before you add the beans.

Best Authentic Mexican Refried Beans Recipe

Recipe by James Level

0.0 from 0 votes

I finally nailed Authentic Mexican Refried Beans that taste like the ones restaurants pretend to serve and I’m not even sorry.

Pin

Servings

6

servings

Calories

303

kcal

Equipment: 1. Large bowl (for rinsing and soaking the beans)
2. Colander or fine mesh strainer (to drain and rinse)
3. Heavy pot with lid (a Dutch oven is perfect)
4. Slotted spoon or regular spoon plus a small skimmer (for skimming foam and removing onion/epazote)
5. Large skillet or heavy frying pan (for frying and mashing the beans)
6. Potato masher or sturdy wooden spoon (to mash the beans)
7. Measuring cups and measuring spoons (for beans, water, salt, oil, cumin)
8. Chef knife and cutting board (to halve the onion and smash garlic)
9. Airtight container or covered bowl (to store leftovers and reserved bean liquid)

Ingredients

• 1 lb dried pinto beans (about 2 cups)

• 8 cups water for cooking plus more to cover if needed

• 1 medium white onion, halved

• 3 garlic cloves, smashed

• 1 fresh epazote sprig or 1 tsp dried epazote (optional but authentic)

• 1 bay leaf

• 1 1/2 to 2 tsp fine sea salt, plus more to taste

• 3 to 4 tbsp pork lard or bacon drippings, or 3 tbsp vegetable oil for vegetarian

• 1/2 tsp ground cumin (optional)

• Freshly ground black pepper, a pinch or to taste

• 2 to 3 tbsp bean cooking liquid or water for mashing to desired consistency

Directions

• Rinse the pinto beans and pick out any little stones or shriveled beans, then put them in a large bowl and cover with cold water by a few inches; soak 4 to 8 hours or overnight if you can, or skip soaking and just rinse well if you're short on time.
• Drain soaked beans, put them in a heavy pot with 8 cups fresh water, add the halved onion, smashed garlic, epazote sprig or dried epazote, and bay leaf, bring to a boil over medium high heat.
• When it reaches a boil, lower the heat to maintain a gentle simmer, skim off any foam that rises to the surface with a spoon, and simmer uncovered until beans are tender, about 1 to 2 hours depending on soak and age of beans; add more hot water if needed to keep beans covered.
• Once beans are tender, remove onion, bay leaf, and epazote if using fresh sprig, taste a bean and add 1 1/2 to 2 tsp fine sea salt, then simmer 10 more minutes so the beans absorb the seasoning; save at least 1 cup of the bean cooking liquid.
• In a large skillet or heavy pan, heat 3 to 4 tbsp pork lard or bacon drippings, or 3 tbsp vegetable oil for vegetarian, over medium heat until shimmering; add a pinch of cumin if using and let it bloom for 20 seconds, stir so it doesnt burn.
• Scoop beans into the skillet with some cooking liquid, mash with a potato masher or the back of a wooden spoon against the pan; start rough then smooth them out to your liking, adding 2 to 3 tbsp more cooking liquid or water at a time until you reach the creaminess you want.
• Fry the mashed beans, stirring and pressing them against the pan, until they reach a paste like consistency and some edges become slightly toasted and nutty, 5 to 10 minutes; this step is what makes them taste restaurant authentic, so dont rush it.
• Season with freshly ground black pepper and more salt if needed, taste and adjust; if they get too thick add small amounts of reserved cooking liquid to loosen, too thin, cook a little longer to concentrate.
• Serve warm topped with a drizzle of lard or a little chopped onion or crumbled queso if you like; leftovers keep well refrigerated and actually taste better the next day, reheat gently with a splash of bean liquid.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 240g
• Total number of serves: 6
• Calories: 303kcal
• Fat: 8g
• Saturated Fat: 3g
• Trans Fat: 0.08g
• Polyunsaturated: 1g
• Monounsaturated: 3g
• Cholesterol: 5mg
• Sodium: 575mg
• Potassium: 746mg
• Carbohydrates: 45g
• Fiber: 15g
• Sugar: 2g
• Protein: 15g
• Vitamin A: 10IU
• Vitamin C: 1.5mg
• Calcium: 85mg
• Iron: 3.6mg