Refried Beans

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How to make traditional Mexican refried beans, using either regular or pressure cooker methods.

Photography Credit: Elise Bauer

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

  • 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.


  • 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)


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.

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

Showing 4 of 83 Comments / Reviews

  • Domesticity

    These are called Borlotti beans in the UK. I’m going to make them tomorrow to go with nachos and chilli.. and yes using chorizo sounds perfect.

  • Kay Nichols

    Making large quantity for a party.. I would like to make ahead of time and store in the refrigerator but how many days will they last in the refrigerator since I am making them from scratch?

  • Nicky

    How do I reheat them if I prepared them ahead of time?

  • Ashlie

    I do a vegetarian variation. Cook the beans anyway you like, or use canned pintos (they are just as good). I use vegetable oil. Cook onions and jalapeno peppers diced in oil. Add beans and a few cloves of minced garlic & salt. Mash beans until smooth and enjoy! I like to eat them in burritos with cheese. Delicious!

  • Adeyj

    I cook a cup of black beans and 1/2 cup of rose beans in a pressure cooker with 1/2 stick of cinnamon, a star aniseed and a whole bulb of cloves of garlic. 1/3 full hot water and 1 tsp salt. Cook for 40 minutes. Cool the beans and remove the whole spices. Fry with 200g chopped mushrooms, a van of chopped tomatoes, 1/4 cup of oil, 2 tsp smoked chilli and 1 tsp of cumin. Cool and leave for 3-4 hours. Mash and refrigerate over night. Then make pasties or wraps

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