If you’ve ever wondered how to make the best refried beans recipe that tastes rich, creamy, and authentically satisfying, you’re in the right place. This dish strikes the perfect balance between hearty comfort and vibrant flavor, transforming simple dried pinto beans into a velvety side that complements just about any meal. Each step is designed to coax out deep, savory notes while keeping a luscious texture that makes every bite pure magic. Let’s dive into crafting this classic with love and ease!
Ingredients You’ll Need
Making the best refried beans starts with straightforward, easy-to-find ingredients that each play a crucial role in building the flavor and texture of the dish. From the earthy pinto beans to the aromatic garlic and onion, every component brings its own special touch.
- 1 pound dried pinto beans: The heart of the dish, these beans provide a creamy base and rich flavor when cooked perfectly.
- 4-6 cups water: Essential for soaking and simmering the beans to that tender, melt-in-your-mouth stage.
- 1/3 cup extra virgin olive oil: Adds a subtle fruity richness, helping the aromatic ingredients to bloom during cooking.
- 1/2 yellow onion, chopped: Brings sweetness and depth, mellowing as it simmers with the beans.
- 4 cloves garlic, peeled and smashed: Infuses the beans with a distinctive, savory warmth that’s hard to beat.
- 2 bay leaves: A simple herb that adds a layer of fragrant complexity to the bean broth.
- 1 tablespoon kosher salt: Perfectly seasons the beans during cooking, enhancing their natural flavor.
- 2 tablespoons vegetable oil: Used for frying the cooked beans to that creamy, refried consistency with slight crisp edges.
- 1 teaspoon freshly ground black pepper: Adds a gentle spice and balance to the final dish.
How to Make How to Make the Best Refried Beans Recipe
Step 1: Soak and Prepare the Beans
The secret to creamy, perfectly cooked beans starts with soaking. Place the rinsed pinto beans in a large bowl and cover them with cold water by a few inches. Let them soak overnight or anywhere between eight to twenty-four hours. This step softens the beans and reduces cooking time, letting their full flavor shine through without any bitterness.
Step 2: Cook the Beans Gently
Drain and rinse your soaked beans, then transfer them to a heavy-bottomed pot or Dutch oven. Pour in fresh cold water to cover by about three inches, add the onion, garlic, bay leaves, and drizzle in the olive oil. Season with kosher salt to start building flavor. Bring the pot to a boil, skimming off any foam that rises, then lower to a gentle simmer uncovered. Cook for about two hours or until the beans are tender but not falling apart, adding more water if they need it to stay submerged. This slow simmer lets all those lovely aromatics meld into the beans for a full-bodied taste.
Step 3: Season and Prepare for Frying
Once your beans are tender, remove the bay leaves and give them a taste—adjust salt if necessary. If you’re using canned beans instead of dried, reserve the liquid for later use to mimic that natural creaminess. Now, it’s time to prepare for refrying.
Step 4: Refry the Beans
Heat the vegetable oil in a skillet over medium-high heat. Using a slotted spoon, transfer the cooked beans to the pan but keep the cooking liquid handy. Stir and lightly mash the beans as they warm, adding a little bean liquid or water gradually to keep them moist. Cook for 15 to 45 minutes until the beans reach your desired consistency—the goal is smooth and creamy without drying out or becoming pasty. Finish with freshly ground black pepper and more salt as needed to make every bite pop.
How to Serve How to Make the Best Refried Beans Recipe
Garnishes
To elevate your refried beans, sprinkle chopped fresh cilantro, crumbled queso fresco, or a handful of diced red onions on top just before serving. These simple garnishes add bursts of freshness and texture, balancing the creamy richness of the beans in the best way.
Side Dishes
This recipe pairs wonderfully with Mexican staples like fluffy warm tortillas, zesty pico de gallo, or a fresh green salad. It also makes an incredible partner to grilled meats or roasted vegetables, making your meal feel hearty and complete.
Creative Ways to Present
Think beyond the bowl! Use your refried beans as a flavorful base layer in tostadas, a filling for burritos, or even dolloped over nachos. The creamy texture and rich taste make them versatile enough to shine in many creative dishes.
Make Ahead and Storage
Storing Leftovers
Refried beans keep beautifully in an airtight container in the fridge for up to 4 days. Storing them properly ensures they maintain their creamy texture and vibrant flavor.
Freezing
For longer storage, place your cooked refried beans in freezer-safe portions. They freeze well for up to 3 months, so you can enjoy the best refried beans recipe anytime without starting from scratch.
Reheating
Reheat gently over low heat in a saucepan, adding a splash of water to bring back that perfect creamy consistency. Stir frequently to prevent sticking and ensure even heating. Alternatively, the microwave works fine when heated in short bursts, stirring in between.
FAQs
Can I use canned beans instead of dried for this recipe?
Absolutely! While dried beans provide the best texture and flavor, canned beans can be used for convenience. Just be sure to reserve some of the bean liquid to adjust consistency as you refry them.
Why do I need to soak the beans overnight?
Soaking softens the beans and reduces the cooking time significantly. It also helps eliminate some of the indigestible sugars that can cause discomfort.
How creamy should the refried beans be?
The creaminess is a matter of personal preference, but traditionally, refried beans are smooth with a bit of texture. Avoid over-mashing for a more rustic feel or mash thoroughly for silky beans.
Can I add spices or herbs to customize the flavor?
Of course! While the classic recipe is simple, feel free to add cumin, chili powder, or fresh chopped jalapeños to add your own kick and personality to the dish.
How do I prevent the beans from becoming too dry or pasty?
The key is to add liquid slowly during the frying process and cook over medium heat, stirring frequently. This helps the beans absorb moisture evenly and keeps them creamy.
Final Thoughts
Now that you know how to make the best refried beans recipe, you have a comforting, flavorful dish that’s incredibly versatile and rewarding to prepare. Whether you’re a seasoned cook or a brand new enthusiast, this recipe will quickly become a family favorite that brings everyone to the table again and again. Give it a try and savor the delicious results!
PrintHow to Make the Best Refried Beans Recipe
This recipe shows you how to make the best refried beans using dried pinto beans for rich, creamy, and authentic flavor. The beans are soaked overnight, simmered slowly with aromatics and olive oil, then mashed and cooked in vegetable oil until perfectly creamy and flavorful. Ideal as a side dish or filling for Mexican-inspired meals.
- Prep Time: 10 hours (including soaking)
- Cook Time: 2 hours 45 minutes
- Total Time: 12 hours 55 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Beans and Cooking Ingredients
- 1 pound dried pinto beans, rinsed in a colander
- 4–6 cups water
- 1/3 cup extra virgin olive oil
- 1/2 yellow onion, chopped
- 4 cloves garlic, peeled and smashed
- 2 bay leaves
- 1 tablespoon kosher salt
Mashing and Frying Ingredients
- 2 tablespoons vegetable oil
- 1 teaspoon freshly ground black pepper
Instructions
- Prepare the Beans: Soak the dried pinto beans in a large bowl covered with 2-3 inches of cold water on the counter overnight or for 8-24 hours. After soaking, drain and rinse the beans thoroughly.
- Cook the Beans: Add the drained beans to a Dutch oven or heavy pot and cover with 4-6 cups cold water, enough to submerge the beans by about 3 inches. Add chopped onion, smashed garlic, and bay leaves. Drizzle with extra virgin olive oil and season with kosher salt. Bring to a boil, skimming off any foam that forms. Reduce heat to medium-low and simmer uncovered for about 2 hours or until the beans are tender but not falling apart. Add water as necessary to keep beans submerged.
- Season and Remove Bay Leaves: Once beans are tender, remove from heat and discard bay leaves. Taste and adjust salt if needed.
- Prepare for Mashing: If using canned beans instead, reserve the bean liquid for mashing and add water as needed.
- Fry and Mash the Beans: Heat the vegetable oil in a large skillet over medium-high heat. Use a slotted spoon or strainer to transfer the cooked beans to the skillet, reserving the bean liquid. Stir and lightly mash the beans with a wooden spoon as they cook, gradually adding about 1/4 cup of the reserved bean liquid at a time to keep the beans moist. Continue cooking and mashing for 15-45 minutes until desired creamy consistency is reached, adding water if you run out of liquid. Season the finished refried beans with more kosher salt and freshly ground black pepper to taste.
Notes
- Soaking the beans overnight reduces cooking time and improves digestibility.
- Do not let the beans dry out during frying to avoid a pasty texture.
- You can substitute canned beans but adjust liquid to maintain the creamy consistency while frying.
- Use a wooden spoon for mashing to control texture better than a blender or food processor.
- Leftover refried beans can be refrigerated for up to 4 days or frozen for longer storage.
