Refried Beans: Healthy Homemade Mexican Side Dish

During my last visit to my favorite taqueria, I paid $4 for a small side of refried beans. On the drive home, I realized I could make a huge batch at home for the same price. These homemade refried beans have transformed our taco nights with their rich, authentic flavor. Unlike canned versions, these beans have a fresh, complex taste and the perfect creamy texture with just enough chunks for character. The best part? You control exactly what goes in them, avoiding preservatives while customizing the flavor profile to your preference.

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Why this recipe works

The secret to perfect refried beans lies in the cooking method and the use of aromatics. Slow-cooking beans with aromatic vegetables and herbs infuse them with flavor before they’re even mashed. The natural starch from pinto beans creates a creamy texture without requiring excessive fat. Using bacon drippings adds an authentic taste, but the recipe can easily be made vegetarian with substitutions. The immersion blender gives you complete control over the final texture, allowing you to leave some bean pieces intact for the ideal consistency.

What types of beans are best suited for making refried beans?

Typically, in the US, we use dried pinto beans. Pinto beans are a bean that has a creamy texture when mashed and a lovely flavor. These are often sold in various forms.

You can buy these in bulk in many produce sections of grocery stores. They are also sold in bulk bins in many stores. They can also be purchased in bags at most grocery stores.

Black beans are also used in some regions of Mexico. The beans are smaller, a little harder, and they take a little longer to mash.

You can also use some more exotic beans. I like to purchase beans from Rancho Gordo. You can get some heirloom beans from them that are uncommon and full of flavor.

Ingredients You’ll Need

• Salt – Enhances all flavors and brings the dish together
• Dried pinto beans – Create the foundation with their naturally creamy texture when cooked and mashed
• Bay leaves – Adds subtle depth and complexity to the beans during cooking
• Bacon drippings – Provides authentic flavor and help marry all the ingredients together
• Cilantro stems – Contributes bright, herbaceous notes while reducing food waste
• Onions – Creates sweet, aromatic base notes that permeate the beans
• Garlic – Adds essential pungency and depth to the flavor profile
• Cumin – Provides earthy, warm notes that complement the beans perfectly

Step-by-Step Instructions

Preparing with an Instant Pot or Pressure Cooker

1. Rinse 2 cups of dried beans thoroughly under cold water, removing any stones or damaged beans.
2. Add beans to the pressure cooker along with 6 cups of water, 2 bay leaves, 1/4 cup of bacon drippings, chopped cilantro stems from 1 bunch, 1/2 cup of chopped onions, and 3 teaspoons of chopped garlic.
3. Stir ingredients to combine everything evenly.
4. Secure the pressure cooker lid and ensure the pressure valve is closed.
5. Bring to high pressure and cook for 30 minutes in a stovetop pressure cooker or 36 minutes in an electric pressure cooker.
6. When cooking time is complete, allow pressure to release naturally for 10 minutes.
7. Carefully open the lid away from your face after ensuring pressure has fully released.
8. Remove and discard the bay leaves.

Preparing on the Stovetop

1. Rinse 2 cups of dried pinto beans thoroughly under cold water, removing any stones or damaged beans.
2. Place the beans in a large pot and cover them with at least 3 inches of water (approximately 3 quarts).
3. Bring to a boil, then reduce the heat and simmer, covered, for approximately 2½ hours, until the bean skins just begin to burst.
4. In a separate pan, sauté 2 bay leaves, chopped cilantro stems from 1 bunch, 1/2 cup chopped onions, and 3 teaspoons chopped garlic in 1/4 cup bacon drippings.
5. Cook until onions become translucent and aromatic, about 5-7 minutes.
6. Discard bay leaves and add the sautéed mixture to the cooked beans.

Mashing and Finishing the Beans

1. Drain cooked beans in a colander over a bowl, reserving the cooking liquid.
2. Return the beans to the pot and add 1/2 teaspoon of ground cumin and 1 teaspoon of salt.
3. Using an immersion blender, pulse gently to begin breaking down the beans. If you do not have an immersion blender, you can use a potato masher.
4. Add reserved cooking liquid in small amounts, starting with 1/2 cup, until you reach your desired consistency.
5. Continue blending and adding liquid until the beans reach your preferred texture.
6. Taste and adjust salt as needed before serving.

Delicious Variations

Black Bean Refried Beans

• Substitute black beans for pinto beans
• Add 1/2 teaspoon oregano and a squeeze of lime juice
• Cook slightly longer as black beans take more time to soften

Chorizo Refried Beans

• Brown 4 ounces of chorizo before adding it to the beans
• Reduce bacon drippings to 2 tablespoons to account for chorizo fat
• Add a pinch of smoked paprika for enhanced flavor

Tex-Mex Cheese Beans

• Fold in 1/2 cup of shredded cheddar or Monterey Jack after mashing
• Top with additional cheese before serving
• Add a dollop of sour cream and chopped green onions

Storage and Reheating

• Refrigerator: Store in an airtight container for up to 5 days
• Freezer: Portion into freezer-safe containers or bags for up to 3 months
• Thawing: Move from freezer to refrigerator 24 hours before needed
• Reheating: Warm in a saucepan over medium-low heat, adding water as needed to restore consistency
• Microwave: Cover and heat for 1-2 minutes, stirring halfway through

Love Mexican food? Take a look at these recipes!

• Chili’s Steak Fajitas
• Chipotle Cilantro Lime Rice
• Chipotle Guacamole
• Homemade Cheese Enchiladas
• Mexican Carne Guisada
• Pork Chile Verde
• Tex Mex Queso
• White Cheese Dip

Favorite Bean Recipes

• 5 Bean Baked Beans
• BBQ Baked Beans
• Calico Beans
• Charro Beans
• How to Cook Dried Black Beans

Check out more of my easy side dish recipes and the best Mexican food recipes here on CopyKat!