I love making my Homemade Refried Beans Recipe because the aroma of simmering pinto beans, minced garlic, and chopped onions lures me back to simpler times in the kitchen. The subtle kick of cumin and chili powder creates a rich, authentic flavor perfect as a side dish or a satisfying dip.
I’ve always been on the lookout for that perfect dish that can stand on its own or make any meal pop, and this Best Refried Beans Recipe did not disappoint. I started with 1 lb dried pinto beans and mixed in 6 cups water, then tossed in a large chopped onion and 3 garlic cloves that I minced by hand.
The smart use of 1 tsp salt, 1/2 tsp ground cumin and a touch of 1/4 tsp chili powder really brings out an authentic flavor, reminiscent of the refried beans you get in your favorite Mexican restaurant. I finished it off with 2 tbsp lard or vegetable oil, and if youre feeling adventurous, a sliced jalapeno (seeds removed if you want less kick).
This recipe is so good and creamy its perfect for Mexican recipes, a side dish, or even just as a chip dip. Enjoy cooking and sharing this delicious treat!
Why I Like this Recipe
I like this recipe because it gives me that comforting, homemade feel while keeping things really simple. The way the beans turn out creamy and packed with flavor always reminds me of family gatherings, and it makes me feel like I’m cooking something special even when I’m short on time. I also dig that I can use either my slow cooker or my instant pot so I have options depending on the day, which saves me a lot of hassle. Plus, it kind of bridges the gap between traditional cooking and modern convenience, which is really cool, ya know?
Ingredients
- Pinto beans deliver protein and fiber for a satisfying filling meal that tastes great.
- Onions offer natural sweetness and crunch while adding aroma and essential vitamins.
- Garlic brings a punch of flavor and has immune boosting properties.
- Ground cumin infuses a warm, earthy taste that complements the beans nicely.
- Chili powder adds a subtle spicy kick and rich color to the dish.
- Lard or oil delivers smooth richness that binds flavors in every bite.
- Jalapeno offers a crisp heat that livens up the entire dish.
Ingredient Quantities
- 1 lb dried pinto beans
- 6 cups water
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tsp salt (adjust to taste)
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
- 2 tbsp lard or vegetable oil
- Optional: 1 sliced jalapeno pepper (remove seeds for less heat)
How to Make this
1. Rinse and sort through the dried pinto beans, then soak them overnight in plenty of water or do a quick soak by boiling them for 2 minutes and letting them sit for an hour.
2. Drain the soaked beans and add them to your slow cooker or instant pot along with 6 cups of fresh water.
3. Stir in the chopped onion, minced garlic, salt, cumin, chili powder, and if you want extra heat, add the sliced jalapeno pepper (make sure to remove the seeds if you prefer a milder dip).
4. Cover and cook on low heat in the slow cooker for about 6-8 hours or use the pressure cook setting on your instant pot for around 30-40 minutes until the beans are soft.
5. When the beans are tender, carefully drain them, reserving about 1 to 2 cups of the cooking liquid.
6. In a large skillet, heat the 2 tablespoons of lard or vegetable oil over medium heat.
7. Add the drained beans to the skillet and begin to mash them with a potato masher, gradually mixing in a bit of the reserved cooking liquid to achieve a creamy consistency.
8. Keep stirring and cooking the mashed beans for about 5-8 minutes until they thicken a bit and the flavors meld together.
9. Give the beans a taste and adjust salt or any spices if needed, making sure everything is well combined.
10. Remove from heat and serve warm as a side dish, dip, or use in your favorite Mexican recipes – enjoy!
Equipment Needed
1. A large bowl or container to soak the pinto beans overnight
2. A colander to drain the beans after soaking
3. A large pot for the quick soak method if you choose not to use the slow cooker or Instant Pot
4. Your slow cooker or Instant Pot to cook the beans
5. A cutting board for chopping the onion and mincing the garlic
6. A chef’s knife to chop the onion, garlic, and jalapeno pepper
7. Measuring cups and spoons for the water and spices
8. A large skillet to heat the oil and mash the beans
9. A potato masher to mash the beans until creamy
10. A stirring spoon to mix in the reserved cooking liquid and spices during cooking
FAQ
BEST REFRIED BEANS RECIPE Recipe Substitutions and Variations
- If you don’t have pinto beans, you could use black beans or kidney beans instead. They still work great in the recipe.
- Instead of plain water, try using chicken or veggie broth for a little extra flavor in your beans.
- Can’t find a large onion? You can use a couple of smaller onions or even some shallots if that’s what you got.
- If you’re out of lard or vegetable oil, butter or olive oil can be a good substitute though they might change up the flavor a bit.
- Don’t have a jalapeno pinch pepper? Serrano peppers or even a mild green chili can work just fine in its place.
Pro Tips
1. Try soaking the beans overnight if you can, because even a quick soak wont always soften them evenly – this helps ensure they cook up creamy without any gritty bits.
2. When you’re done cooking, save a cup or two of the liquid – its starchiness not only adds flavor but lets you adjust the consistency of your mashed beans later on.
3. Don’t rush the mashing process in the skillet; mash gradually and add the reserved liquid a little at a time so you can get the perfect creamy texture without it becoming too runny.
4. For an extra flavor boost, you can fry up your onions in the lard or oil until theyre a bit crispy before mixing in the beans – this adds a deep, savory sweetness that really elevates the dish.
BEST REFRIED BEANS RECIPE Recipe
I love making my Homemade Refried Beans Recipe because the aroma of simmering pinto beans, minced garlic, and chopped onions lures me back to simpler times in the kitchen. The subtle kick of cumin and chili powder creates a rich, authentic flavor perfect as a side dish or a satisfying dip.
6
servings
300
kcal
Equipment: 1. A large bowl or container to soak the pinto beans overnight
2. A colander to drain the beans after soaking
3. A large pot for the quick soak method if you choose not to use the slow cooker or Instant Pot
4. Your slow cooker or Instant Pot to cook the beans
5. A cutting board for chopping the onion and mincing the garlic
6. A chef’s knife to chop the onion, garlic, and jalapeno pepper
7. Measuring cups and spoons for the water and spices
8. A large skillet to heat the oil and mash the beans
9. A potato masher to mash the beans until creamy
10. A stirring spoon to mix in the reserved cooking liquid and spices during cooking
Ingredients
-
1 lb dried pinto beans
-
6 cups water
-
1 large onion, chopped
-
3 garlic cloves, minced
-
1 tsp salt (adjust to taste)
-
1/2 tsp ground cumin
-
1/4 tsp chili powder
-
2 tbsp lard or vegetable oil
-
Optional: 1 sliced jalapeno pepper (remove seeds for less heat)
Directions
- Rinse and sort through the dried pinto beans, then soak them overnight in plenty of water or do a quick soak by boiling them for 2 minutes and letting them sit for an hour.
- Drain the soaked beans and add them to your slow cooker or instant pot along with 6 cups of fresh water.
- Stir in the chopped onion, minced garlic, salt, cumin, chili powder, and if you want extra heat, add the sliced jalapeno pepper (make sure to remove the seeds if you prefer a milder dip).
- Cover and cook on low heat in the slow cooker for about 6-8 hours or use the pressure cook setting on your instant pot for around 30-40 minutes until the beans are soft.
- When the beans are tender, carefully drain them, reserving about 1 to 2 cups of the cooking liquid.
- In a large skillet, heat the 2 tablespoons of lard or vegetable oil over medium heat.
- Add the drained beans to the skillet and begin to mash them with a potato masher, gradually mixing in a bit of the reserved cooking liquid to achieve a creamy consistency.
- Keep stirring and cooking the mashed beans for about 5-8 minutes until they thicken a bit and the flavors meld together.
- Give the beans a taste and adjust salt or any spices if needed, making sure everything is well combined.
- Remove from heat and serve warm as a side dish, dip, or use in your favorite Mexican recipes – enjoy!
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: 200g
- Total number of serves: 6
- Calories: 300kcal
- Fat: 7g
- Saturated Fat: 2g
- Trans Fat: 0g
- Polyunsaturated: 1g
- Monounsaturated: 1g
- Cholesterol: 0mg
- Sodium: 380mg
- Potassium: 600mg
- Carbohydrates: 50g
- Fiber: 15g
- Sugar: 2g
- Protein: 15g
- Vitamin A: 50IU
- Vitamin C: 10mg
- Calcium: 80mg
- Iron: 3mg
