How 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.
