Refried Beans

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I love refried beans! Don’t you? We had refried pinto beans at least once a week my entire upbringing. They are such a staple in our family nary a week goes by without my mother making a batch. Great with Mexican food (obviously), refried beans also go beautifully with a juicy steak and a big serving of salsa.

Now “refried” doesn’t mean the beans have been fried twice. The word comes from the Spanish name for the dish—frijoles refritos. In Spanish “refritos” means “well fried”. To make the beans you have to cook them in water first to soften them. Then you fry them in a pot or skillet with fat and seasonings.

There are two basic ways of initially cooking the beans—using a pressure cooker, in which takes about a half hour to cook the beans, or not using a pressure cooker, in which case it can easily take 2 to 3 hours to cook the beans.

Since we make beans so often, we use a pressure cooker. It’s the first step of making the meal—put the beans in the pot, cover with water and cook while preparing everything else. By the time the beans are done, so is the rest of the meal.

If you don’t have a pressure cooker, no worries! We are including directions for both methods.

Refried Beans

By the way, you could also just strain canned whole beans and mash them and fry them. But if you are going to do that, you may as well buy already prepared canned refried beans to begin with! You’ll get a lot more flavor if you make the beans from scratch.

Note, although beans have a relatively long shelf life, the older they are the longer you’ll have to cook them to get them to soften. Find a source that supplies fresh beans. If you have some that have been sitting around for more than a year, they’ll be tough and not as good, you’ll need to cook them longer.

Refried Beans Recipe

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  • Cook time: 45 minutes
  • Yield: Makes about 6 cups of refried beans.

We use bacon fat in this recipe, though you can easily use olive oil or lard. Although the recipe only calls for 2 Tbsp, we find that the flavor is greatly enhanced with the addition of a couple more tablespoons of bacon fat, just for flavor.

You can also get some smokey flavor in the beans by adding a bit of chipotle powder, sauce, or chipotle Tabasco.

Many recipes call for soaking the beans overnight and discarding the soaking liquid. We don't. There is no need to pre-soak the beans. Here's a great explanation why by Russ Parsons from the LA Times.

Ingredients

  • 2 1/2 cups of dry pinto beans (about 1 lb or 450gm)
  • 3 quarts of water
  • 1/2 cup chopped onion (optional)
  • 2 Tbsp (or more to taste) pork lard, bacon fat, or olive oil (for vegetarian option)
  • 1/4 cup water
  • Salt to taste
  • Cheddar cheese (optional)

Method

1 Rinse beans: Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans.

2 Cook the beans in water:

Regular method Put beans into a pot and cover beans with at least 3 inches of water—about 3 quarts for 2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours.

The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open.

Pressure Cooker method Put beans into a 4 quart or larger pressure cooker with a 15 lb weight. Fill the pressure cooker with water up to the line that indicates the capacity for the pot (about two thirds of the way). Cook for 30-35 minutes, until the beans are soft and the skins are barely breaking open.

Allow the pressure cooker to cool completely before opening. If there is resistance when attempting to open the cooker, do not open it, allow it to cool further. Follow the directions for your brand of pressure cooker. (See safety tips on using pressure cookers.)

Strain the beans from the cooking water.

3 Sauté onions in fat: Add the onions and lard/fat/oil to a wide, sturdy (not with a flimsy stick-free lining) frying pan on medium high heat. Cook onions until translucent. (Note the onions are optional, you can skip them if you want.)

4 Add beans, mash them in pan: Add the strained beans and about a 1/4 cup of water to the pan. Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough purée.

refried-beans-method-1 refried-beans-method-2

5 Add water, salt, cheese: Add more water if necessary to keep the fried beans from getting too dried out. Add salt to taste. Add a few slices of cheddar cheese, or some (1/2 cup) grated cheddar cheese if you want.

When beans are heated through (and optional cheese melted) the beans are ready to serve.

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Refried Beans

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Showing 4 of 68 Comments

  • Lisa

    Thanks Elise! Mine are now a milky brown substance because I put them through my blender and added milk thinking that it would make them smooth- ha ha.
    I guess I learned. Thanks so much for your response! I’ll keep trying. I grew up in Arizona and we had stuff like this all the time. But, of course, I thought it magically appeared on my plate.

  • Lisa

    I just tried this for the first time and I didn’t have a potato masher. I tried using my blender to make the beans smooth. Do you all find you get the bean smooth enough when just using the masher? I still had little lumps in mine and the beans were VERY stiff- I’d like to have them more “creamy”. Is there an easy way to get them that way? Also, I’ve heard some use onions. I don’t want onion bits in mine so I could just use onion powder. Has anyone tried that?
    It looks like you all have had great success with the beans. Mine are edible but I would not count it as a success- they were lumpy- not smooth and a bit tasteless even with salt and onions. Thanks for your thoughts.
    Lisa

  • Shelly

    Crock Pot: I make “refried” beans in the crock pot all the time. Here are the proportions and methods I use:

    5 cups pinto beans, picked over, rinsed, and drained
    1 quart roasted green chiles, seeded, stems removed, and chopped (I buy these in the summer at the Farmer’s Market and freeze them). Alternatively, 2 cans of diced green chiles work
    2 onions, roughly chopped
    2 cloves garlic, roughly chopped
    1 1/2 tsp chili powder
    1 1/2 tsp ground cumin
    3 tsp salt (or to taste)

    Cover beans with water in a sauce pan. Bring to a boil and boil for 3 minutes. Cover pot and let beans soak 8 hours, or overnight.

    Drain and rinse the beans. Add them to the crock pot with all other ingredients. Add water about 2/3 of the way up the beans. Cook for 10-12 hours on low. Many times I soak the beans all day, then cook overnight. Otherwise, I would need to wake up too early to have them done by dinner time. This makes a huge batch, and I frequently freeze them in 1 quart containers. Given enough thaw time-it works just great.

  • Repenthea

    To the people/person looking for pinto beans in France – I found decently priced ones in the international aisle at LeClerc in the Portugal section. Forget the Mexican section, all they carry is terrible salsa and ridiculously priced tortillas.

    I’m in the Nord-Pas-de-Calais in a very small town, so if we have pinto beans (and a Portuguese section – quoi?) I’m sure they can be found just about anywhere!

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