Refried Beans from Scratch
Transform your Mexican-inspired meals with this authentic recipe for Refried Beans from Scratch! Crafted with tender pinto beans simmered alongside aromatic onion, garlic, and bay leaf, this dish bursts with flavor and creamy texture. The beans are mashed and seasoned with hints of cumin, salt, and optional black pepper, then cooked to perfection in vegetable oil or lard for a rich, satisfying finish. Perfect as a side dish or a hearty filling for tacos, burritos, and quesadillas, this homemade version surpasses store-bought alternatives in freshness and taste. With just a little preparation and simple pantry staples, you’ll elevate your meals with a versatile, wholesome addition that’s as comforting as it is delicious.
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Recipe Information
Ingredients
- 2 cups dried pinto beans
- 8 cups water
- 1 medium (quartered) yellow onion
- 4 whole (peeled) garlic cloves
- 1 bay leaf
- 2 teaspoons salt
- 3 tablespoons vegetable oil or lard
- 1 teaspoon ground cumin
- 0.25 teaspoons optional: ground black pepper
Instructions
Rinse the dried pinto beans under cold water, removing any debris or damaged beans.
Place the beans in a large bowl and cover with enough water to submerge the beans by 2 inches. Allow to soak for at least 8 hours or overnight. Alternatively, for a quick soak, boil the beans in water for 2 minutes, then remove from heat, cover, and let sit for 1 hour. Drain and rinse after soaking.
Add the soaked and drained beans to a large pot. Pour in 8 cups of water. Add the quartered onion, garlic cloves, and bay leaf to the pot.
Bring the water to a boil over high heat, then reduce the heat to low and cover. Simmer for approximately 1.5 to 2 hours, or until the beans are tender, stirring occasionally and adding more water if necessary to keep the beans submerged.
Once the beans are fully cooked, remove and discard the onion, garlic, and bay leaf. Reserve about 2 cups of the cooking liquid and drain the rest.
In a large skillet, heat the vegetable oil or lard over medium heat. Add the cooked beans to the skillet and mash them with a potato masher or the back of a spoon. Add reserved cooking liquid a little at a time to achieve your desired consistency.
Stir in the salt, ground cumin, and optional ground black pepper, adjusting seasoning to taste. Cook the mixture for about 10 minutes, stirring occasionally, until the beans are creamy and slightly thickened.
Serve warm as a side dish or use as a filling for tacos, burritos, or quesadillas. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5623 mg | 244% | |
| Total Carbohydrate | 110.2 g | 40% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 6.0 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1823 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
