The Best Refried Beans
Creamy, flavorful, and irresistibly satisfying, "The Best Refried Beans" recipe transforms simple pantry staples into a homemade staple that beats any store-bought version. Made with tender, slow-simmered pinto beans infused with the savory richness of onion, garlic, and a hint of cumin, these refried beans achieve their perfect texture with a quick mash and a touch of lime for brightness. Whether prepared with vegetable oil or traditional lard, the result is a velvety, versatile dish that pairs beautifully as a side for tacos, burritos, or enchiladas, or as a crowd-pleasing dip with tortilla chips. With optional fresh cilantro for garnish, this easy, hearty recipe will quickly become your go-to for authentic and homemade Mexican-inspired flavors. Perfect for weekly dinners or festive occasions, it's a must-try addition to your repertoire!
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Recipe Information
Ingredients
- 2 cups Dried pinto beans
- 8 cups Water
- 1 medium, diced Yellow onion
- 4 minced Garlic cloves
- 2 teaspoons Salt
- 1 teaspoon Ground cumin
- 2 tablespoons Vegetable oil (or lard)
- 1 tablespoon Fresh lime juice
- 2 tablespoons Chopped cilantro (optional)
Instructions
Rinse the dried pinto beans under cold water, discarding any debris or damaged beans.
In a large pot, combine the rinsed beans and 8 cups of water. Bring to a boil over medium-high heat.
Lower the heat to a simmer and add the diced onion, minced garlic, and 1 teaspoon of salt. Let the beans cook, uncovered, for about 60-75 minutes, or until they are tender and creamy. Stir occasionally and add more water if needed to keep the beans submerged.
Once the beans are cooked, reserve about 1 cup of the bean cooking liquid and drain the rest.
In a large skillet or frying pan, heat 2 tablespoons of vegetable oil (or lard) over medium heat.
Add the cooked beans to the skillet along with 1/2 cup of the reserved bean cooking liquid. Use a potato masher or the back of a wooden spoon to mash the beans to your desired consistency.
Stir in the remaining 1 teaspoon of salt, 1 teaspoon of ground cumin, and the lime juice. If the beans are too thick, add more of the reserved cooking liquid, a tablespoon at a time, until they reach your desired consistency.
Continue to cook the mashed beans over medium-low heat for 5-7 minutes, stirring frequently, until they are heated through and creamy.
Adjust the seasoning to taste and garnish with chopped cilantro, if desired. Serve warm as a side dish, taco filling, or dip with tortilla chips.
Nutrition Facts
Calories |
826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5623 mg | 244% | |
| Total Carbohydrate | 110.7 g | 40% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 6.2 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 349 mg | 27% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1827 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.
