Homemade Refried Beans

By Becky Hardin

Updated Sep 30, 2025

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Refried Beans are a must for any Tex-Mex meal I prepare, as they add the perfect flavor and texture. In this recipe, I slow-simmer pinto beans with a variety of spices and seasonings until they are perfectly tender. Then, I sauté them with even more layers of flavor before mashing them to creamy perfection, ready to be served with my favorite toppings.

Easy Homemade Refried Beans Recipe

This homemade refried beans recipe is so much tastier than anything you’ll get in a can, and my go-to for Tex-Mex or Mexican meals. With the ultimate flavor and texture, I find these pinto beans make the absolute perfect side dish.

Since we are starting with dried beans, this recipe does take some time, so I like to make a big batch and freeze them in individual servings so I can easily pull them out of the freezer when I want to serve them. Most of the time in this recipe is for the beans to simmer and cook. Overall, this recipe doesn’t require much prep. So it really is quite simple despite the long cooking time.

Recipe Card

Homemade Refried Beans Recipe

4.69 from 22 votes

Prep: 20 minutes mins

Cook: 2 hours hrs

Total: 2 hours hrs 20 minutes mins

Servings: 8

Author: Becky Hardin

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This homemade refried beans recipe is simple and absolutely delicious. Refried beans are the perfect side dish for your favorite Tex-Mex dishes, like tacos, cheesy chicken, nachos, burritos, and more!

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Ingredients 

1x2x3x

• ▢ ½ lb. dried pinto beans
• ▢ ¼ cup minced fresh cilantro divided
• ▢ 2 tsp ground cumin divided
• ▢ 1 medium white onion minced, divided
• ▢ 3 cloves garlic minced, divided
• ▢ 4½ tsp kosher salt divided
• ▢ ½ tsp freshly ground black pepper divided
• ▢ 2 tbsp oil
• ▢ 4 tbsp lard bacon fat or unsalted butter
• ▢ garnishes: Mexican blend shredded cheese crumbled Cojita cheese, fresh cilantro, black olives, sliced jalapenos

Instructions 

• Place the beans in a colander, rinse with cold water until the water runs clear, and pick out any discolored/dark beans. Transfer the beans to a large, lidded pot and cover with cold water by at least 2 inches.
  ½ lb. dried pinto beans
• Add 2 tbsp minced fresh cilantro, 1 tsp cumin, ½ of the minced onion, 2 cloves minced garlic, 3 tsp kosher salt, and ¼ tsp black pepper. Cover and bring to a boil over medium-high heat.
  ¼ cup minced fresh cilantro, 2 tsp ground cumin, 1 medium white onion, 3 cloves garlic, 4½ tsp kosher salt, ½ tsp freshly ground black pepper
• Once the beans are at a full boil, reduce the heat to low and simmer 1½-2 hours, or until the beans are very tender.
• Save the cooking liquid by draining the beans in a colander placed over a large bowl.
• Heat oil and fat in a large skillet over medium-high heat until shimmering. Reduce heat to medium-low and sauté the remaining minced onion until translucent and lightly golden (about 5 minutes). Stir often.
  2 tbsp oil, 4 tbsp lard
• Add 1 clove minced garlic and cook 30 seconds.
• Add 1 tsp cumin, 1 tsp kosher salt, and ¼ tsp black pepper. Stir well.
• Add the beans and cook 2 minutes.
• Add 1 cup reserved bean-cooking liquid and mash the beans with a potato masher. Cook until almost all liquid is absorbed or until the desired consistency. If more cooking liquid is needed, add 1 tbsp at a time.
• Season to taste with salt & pepper.
• When ready to serve: sprinkle the beans with cheese, the remaining chopped cilantro, and your favorite garnishes. Enjoy!
  garnishes: Mexican blend shredded cheese

Calories: 135kcalCarbohydrates: 18gProtein: 6gFat: 4gSodium: 1313mgPotassium: 424mgFiber: 4gVitamin A: 375IUVitamin C: 4.8mgCalcium: 56mgIron: 1.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Homemade Refried Beans Step by Step

Prep the beans: Place ½ lb. dried pinto beans in a colander and rinse with cold water until the water runs clear. Pick out any discolored/dark beans. Transfer the beans to a large, lidded pot and cover with cold water by at least 2 inches.

Add 2 tbsp minced fresh cilantro, 1 tsp cumin, ½ of the minced onion, 2 cloves minced garlic, 3 tsp kosher salt, and ¼ tsp black pepper. Cover and bring the pot to a boil over medium-high heat.

Once the beans have reached a full boil, reduce the heat to low and simmer 1½-2 hours, or until the beans are very tender.

Save the cooking liquid by draining the beans in a colander with a large bowl placed underneath.

Cook the beans: Heat 2 tbsp oil and 4 tbsp fat in a large skillet over medium-high heat until shimmering. Reduce the heat to medium-low and sauté the remaining minced onion until translucent and lightly golden, about 5 minutes, stirring often.

Add 1 clove minced garlic and cook 30 seconds.

Add 1 tsp cumin, 1 tsp kosher salt, and ¼ tsp black pepper and stir well.

Add the beans and cook 2 minutes.

Stir in 1 cup of reserved bean-cooking liquid and mash the beans with a potato masher. Continue to cook until almost all liquid is absorbed or until your desired consistency. If more cooking liquid is needed, add 1 tbsp at a time. Season to taste with salt & pepper.

Serve: Sprinkle the beans with cheese, the remaining chopped cilantro, and your favorite garnishes. Enjoy!

How to Store

Refried beans should keep in the refrigerator for up to 1 week. Any longer than that and you are better off freezing them for future use.

To freeze the beans, place them in a freezer-safe container and store them for up to 3 months. To reheat them, let them thaw in the refrigerator overnight and then heat them on the stove for the best results. Add a bit of water or oil while reheating if they seem dry.

Serving Suggestions

I’ll often pair these refried beans with street tacos on Taco Tuesday or make them to eat alongside beef burritos. Though I find they also go well with this easy Mexican fried rice or chicken enchiladas.

more mexican recipes to try

Mexican Chicken Salad Sandwiches

Mexican Stuffed Peppers

Mexican Fiesta Dip

Mexican Corn on the Cob (Mexican Grilled Corn)