Author: Better than restaurant quality at home! These homemade refried beans are simple and delicious, and made with just 5 ingredients!
For the first 30 years of my life, our favorite Tex-Mex was my happy place. My favorite local dive was where I would go on special occasions, when I was sad, and when I was celebrating. But when we made the commitment to make food from scratch, I had to learn how to make my favorite recipes at home!
Whether it’s a plate of cheese enchiladas, guacamole and corn tortilla chips, or fresh homemade tortillas for fajitas, homemade Tex-Mex just can’t be beat!
Homemade Refried Beans
Pinto beans were a staple growing up. My mom would make a pot of cowboy beans and a big pan of sweet cornbread that we would eat for days. But we didn’t mind, because they were delicious!
She never made refried beans though, which surprises me, because they are so easy! If you have canned pinto beans, it’s even easier! Make these for your next Tex-Mex meal and you won’t be sorry!
Ingredients
These ingredients are very simple and straightforward… and you probably have them all in your pantry right now! There are a few substitutions you can make, so I’m noting them below. Read over this section before you start! Full printable recipe with measurements can be found at the end of the post.
- Beans – Pinto beans are traditional, at least in Tex-Mex cuisine, but you can also use black beans if desired. You can also use canned pinto beans instead and skip to step 3.
- Onion – Yellow or white onion is best! Red onions will change the taste of the finished recipe too much, so avoid them.
- Fat – Lard or coconut oil are traditionally used, but we really love the flavor that bacon grease gives this dish! You can also use any oil of your choice.
- Garlic – I use garlic powder in this recipe, but if you want to use fresh garlic, substitute 3 cloves for the garlic powder.
- Salt and Cumin – Cumin is optional, but highly recommended! Both spices can be increased or decreased to taste.
Instructions
This recipe does require an overnight soak, but the hands-on effort is less than 15 minutes total! You can make these in bulk and freeze them for an easier effort in the future, but as long as you remember to soak them the night before, it’s easy to make fresh as well!
- Prep – Remove any rocks or broken pieces from the measurement of beans. Rinse the remaining beans in a colander and add to a large pot. Cover with water and soak at room temperature overnight.
- Cook – Drain the soaked beans and add them back to the same pot. Cover with fresh water until the beans are covered by about 2 inches of water. Add the quartered onion to the water and half the salt. Bring to a boil and simmer for an hour, stirring occasionally. Check the beans at one hour and cook a bit longer if they aren’t fully soft.
- Drain – Drain the beans and keep some of the bean water.
- Blend – In a blender or food processor, blend the onion, half the lard, remaining spices, and half the beans until smooth. Add water as needed during the process. NOTE: This step is optional. You can just mash them all in the skillet, but if you like smoother parts to your refried beans, blending half is the best way.
- Refry – In a large skillet, heat the remaining lard and melt over medium heat. Add the whole and blended beans to the pan and half-mash the whole beans until you get the texture you prefer.
- Finish – Stir and cook until the beans are hot and well mixed. Adjust seasoning to taste. Top with cheese if desired and serve hot.
More Tex-Mex Recipes to Try Next
Better than a restaurant and cheaper too, these homemade Tex-Mex recipes are a must-have for any home!
Homemade Refried Beans
Equipment
- Blender optional
Ingredients
- 1 pound dry pinto beans about 2 cups
- 1 large onion quartered
- 2 Tablespoons lard bacon grease, or oil of choice
- 1/2 tbsp garlic powder
- 1-2 teaspoons salt
- 3/4 teaspoon ground cumin
Instructions
- Prep – Remove any rocks or broken pieces from the measurement of beans. Rinse the remaining beans in a colander and add to a large pot. Cover with water and soak at room temperature overnight.
- Cook – Drain the soaked beans and add them back to the same pot. Cover with fresh water until the beans are covered by about 2 inches of water. Add the quartered onion to the water and half the salt. Bring to a boil and simmer for an hour, stirring occasionally. Check the beans at one hour and cook a bit longer if they aren’t fully soft.
- Drain – Drain the beans and keep some of the bean water.
- Blend – In a blender or food processor, blend the onion, half the lard, remaining spices, and half the beans until smooth. Add water as needed during the process. NOTE: This step is optional. You can just mash them all in the skillet, but if you like smoother parts to your refried beans, blending half is the best way.
- Refry – In a large skillet, heat the remaining lard and melt over medium heat. Add the whole and blended beans to the pan and half-mash the whole beans until you get the texture you prefer.
- Finish – Stir and cook until the beans are hot and well mixed. Adjust seasoning to taste. Top with cheese if desired and serve hot.
Notes
Ingredients
These ingredients are very simple and straightforward… and you probably have them all in your pantry right now! There are a few substitutions you can make, so I’m noting them below. Read over this section before you start!- Beans – Pinto beans are traditional, at least in Tex-Mex cuisine, but you can also use black beans if desired. You can also use canned pinto beans instead and skip to step 3.
- Onion – Yellow or white onion is best! Red onions will change the taste of the finished recipe too much, so avoid them.
- Fat – Lard or coconut oil are traditionally used, but we really love the flavor that bacon grease gives this dish! You can also use any oil of your choice.
- Garlic – I use garlic powder in this recipe, but if you want to use fresh garlic, substitute 3 cloves for the garlic powder.
- Salt and Cumin – Cumin is optional, but highly recommended! Both spices can be increased or decreased to taste.
Nutrition
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