Name: Homemade Refried Beans Recipe: Creamy and Savory
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Ingredients: 1 lb dried pinto beans; 1 tbsp olive oil or lard; 1 small onion (chopped); 2 cloves garlic (minced); 1 tsp ground cumin; 1/2 tsp chili powder; 1/4 tsp smoked paprika (optional); 4 cups water or broth; Salt to taste; Optional: 1 jalapeño (diced); Optional: Cotija cheese (cilantro); Suggested Pairings: Tortillas (Mexican beer)

Introduction

Table of Contents

Homemade Refried Beans are a classic, creamy side dish, perfect for taco nights, party dips, or hearty Mexican-inspired meals. These rich, savory beans, made from scratch with pinto beans and simple seasonings, deliver authentic flavor and velvety texture. Presented in a white ceramic bowl, garnished with crumbled cotija cheese or chopped cilantro, these Refried Beans offer a rustic, inviting aesthetic that elevates any table. This recipe provides a traditional version, adaptable for dietary preferences, and ideal for home cooks seeking a versatile, crowd-pleasing dish that brings warm, comforting flavors to any occasion.

Ingredients

For the Refried Beans:

1 lb dried pinto beans (or 3 cans (15 oz each) pinto beans, drained and rinsed)
1 tbsp olive oil or lard
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp chili powder
1/4 tsp smoked paprika (optional)
4 cups water or chicken broth (for cooking dried beans)
Salt to taste (about 1 tsp)
Optional: 1 jalapeño, seeded and diced (for heat)

For Serving:

Optional: Crumbled cotija cheese, chopped cilantro, diced tomatoes
Suggested Accompaniments: Tortilla chips, warm tortillas
Suggested Pairings: Mexican beer, horchata
Suggested Aesthetic: Serve in a white ceramic bowl
Suggested Equipment: Large pot, skillet, potato masher or immersion blender, colander, measuring cups/spoons

Step-by-Step Process

Cook Dried Beans (if using): Rinse dried pinto beans and soak overnight in water. Drain, then place in a large pot with 4 cups of water or broth. Bring to a boil, reduce to a simmer, and cook for 1.5–2 hours until tender. Drain, reserving 1 cup cooking liquid. (Skip this step if using canned beans.)
Sauté Aromatics: Heat oil or lard in a large skillet over medium heat. Add onion and garlic; sauté 4–5 minutes until softened. Add cumin, chili powder, smoked paprika, and jalapeño (if using); cook 1 minute until fragrant.
Add Beans: Add cooked or canned beans to the skillet with 1/2 cup reserved cooking liquid (or water for canned beans). Stir to combine. Simmer 5 minutes.
Season and Mash: Taste and adjust the seasoning with salt or an additional pinch of cumin for a balanced flavor. Mash beans with a potato masher or blend with an immersion blender to desired consistency, adding more liquid (1 tbsp at a time) for creaminess.
Serve: Transfer to a white ceramic bowl and garnish with cotija cheese, cilantro, or tomatoes. Serve warm with tortilla chips, Mexican beer, or horchata.

Tips for Better Refried Beans

Soak dried beans overnight to reduce cooking time and improve texture.
Taste the beans before mashing to balance savory and spicy flavors, as spices vary.
Use lard for authentic flavor, or olive oil for a lighter option.
Mash to your preferred texture—smooth or slightly chunky.
Use a white ceramic bowl for a rustic presentation highlighting the creamy beans and vibrant garnishes.
Make ahead: Cook beans and store in the fridge for up to 3 days; reheat and mash before serving.
Add liquid gradually to achieve the desired creaminess without making the beans runny.
Enhance aesthetic: Present in a white ceramic bowl with crumbled cheese or cilantro for a warm, inviting look.

Variations and Customization

Vegan Refried Beans: Use olive oil instead of lard and vegetable broth instead of chicken broth.
Gluten-Free Refried Beans: Naturally gluten-free; ensure broth is gluten-free certified.
Spicy Refried Beans: Add 1/2 tsp cayenne or 1 extra diced jalapeño.
Black Bean Refried Beans: Substitute pinto beans with black beans for a different flavor.
Cheesy Refried Beans: Stir in 1/2 cup shredded cheddar or Monterey Jack after mashing.
Bacon Refried Beans: Cook 2 strips of bacon, crumble, and use bacon fat instead of oil.
Herbed Refried Beans: Add 1 tsp dried oregano or 1 tbsp chopped fresh cilantro to the skillet.
Low-Sodium Refried Beans: Use low-sodium broth and reduce salt to 1/2 tsp.

Storage and Serving Tips

Store in an airtight container in the fridge for up to 5 days; reheat in a skillet with 1–2 tbsp water or broth to restore creaminess.
Freeze for up to 3 months; thaw in the fridge overnight and reheat gently.
Serve warm for the best flavor; avoid keeping at room temperature for over 2 hours.
Use leftovers as a dip, taco filling, or spread for burritos.
Pair with tortillas or chips to complement the rich, savory flavor.
Presented in a white ceramic bowl with vibrant garnishes for a rustic, inviting charm.

Nutritional Information

Based on 6 servings (1/2 cup each, using olive oil and water):

Calories: 200 kcal
Total Fat: 3g
Saturated Fat: 0.5g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 400mg
Total Carbohydrates: 34g
Dietary Fiber: 8g
Sugars: 2g
Protein: 10g
Vitamin A: 4% Daily Value
Vitamin C: 6% Daily Value
Calcium: 6% Daily Value
Iron: 15% Daily Value

Note: Values vary by brand and fat used (lard adds more fat). Moderate in sodium; use low-sodium broth for balance. Pair with veggies for a complete meal.

Conclusion

This Homemade Refried Beans recipe offers a creamy, savory dish, perfect for any occasion, transforming simple ingredients into a Mexican classic. Its straightforward preparation and rustic presentation make it a favorite. The velvety beans and bold spices delight with every bite. It’s sure to be a cherished recipe, loved for its comforting, versatile appeal.