I finally perfected my Authentic Mexican Refried Beans using pantry staples and a simple technique I learned in Mexico that recreates the classic restaurant flavor at home.

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I grew up chasing that exact plate of beans that makes you pause and ask where you found them. My take on Authentic Mexican Refried Beans is stubbornly simple and messy, the kind you could serve on a weekday or hide in your best taco.

I use dried pinto beans and a few smashed garlic cloves, nothing fancy, just stuff that turns humble into unforgettable. This isn’t a polished cookbook photo, its the sort of Refried Mexican Beans Recipe folks ask for at the counter and the reason restaurant regulars swear by Mexican Restaurant Style Refried Beans.

Try one bite and see.

Ingredients

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Pinto beans are creamy, starchy, full of fiber and plant protein, very filling.
Onion gives gentle sweetness and savory backbone, adds vitamin C and antioxidants too.
Garlic offers pungent warmth, deep aroma and compounds linked to heart health.
Epazote lends herbaceous, slightly medicinal, almost citrusy notes, traditionally used to aid digestion.
Rendered lard creates silky, rich mouthfeel and authentic flavor, oil is lighter, neutral.
Bay leaf contributes subtle floral bitterness and depth, rounds the beans’ savory profile.
Baking soda loosens skins during cooking, helps create a creamier, smoother texture.
Salt seasons and highlights flavors, black pepper gives mild heat and aromatic lift.

Ingredient Quantities

1 lb (450 g) dried pinto beans (about 2 cups)

8 cups (2 L) water

1 medium white or yellow onion

4 garlic cloves

1 bay leaf

1 sprig fresh epazote or 1 teaspoon dried epazote (optional)

1/4 teaspoon baking soda (optional)

1 to 1 1/2 teaspoons kosher salt, more to taste

3 tablespoons pork lard or vegetable oil

freshly ground black pepper 1/4 teaspoon (optional)

How to Make this

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1. Pick through the 1 lb pinto beans and rinse well, removing any stones or bad beans, then place them in a large pot and cover with the 8 cups water. You can soak them overnight in cold water if you want faster cooking, or do a quick soak by bringing to a boil for 2 minutes then let sit 1 hour, drain and add fresh 8 cups water.

2. Add the whole medium onion, the 4 garlic cloves (peeled), 1 bay leaf, and the epazote if using, plus the 1/4 teaspoon baking soda if you want the beans softer and less gassy. Bring to a boil over medium high heat and skim off any foam that rises.

3. Lower heat to a gentle simmer, partially cover the pot, and cook until the beans are very tender and falling apart when pressed, about 1 1/2 to 2 hours. Add more water if the beans get too dry while cooking.

4. When beans are tender taste and stir in 1 to 1 1/2 teaspoons kosher salt, then simmer another 10 minutes so the salt blends in. Remove and discard the bay leaf and the onion; you can smash the cooked garlic into the beans or leave it to be mashed with them.

5. Spoon out and reserve at least 1 cup of the bean cooking liquid, save more if you like a looser texture. Using a potato masher, fork, food mill, or immersion blender mash the beans in the pot to your preferred texture. For chunky refried beans mash less, for silky beans use a food mill or immersion blender and add some reserved liquid as needed.

6. In a large skillet heat the 3 tablespoons pork lard or vegetable oil over medium heat until shimmering. If you like, smash the cooked garlic into the fat and let it sizzle for 30 seconds for extra flavor.

7. Add the mashed beans to the hot fat and spread into an even layer. Cook, stirring and pressing the beans with a spatula or spoon to break them up further, until they thicken and develop a slightly toasted, creamy taste, about 8 to 12 minutes. Add reserved cooking liquid, a little at a time, to reach the consistency you like.

8. Taste and finish with freshly ground black pepper 1/4 teaspoon if using, and more salt if needed. Serve hot. If beans get too thick while resting, loosen with a splash of the reserved cooking liquid and reheat gently.

Equipment Needed

1. Large pot (6 qt or bigger) to soak and cook the beans
2. Colander or fine mesh strainer to rinse and drain the beans
3. Measuring cups and measuring spoons for water, salt, baking soda etc
4. Cutting board and chef’s knife for the onion and garlic
5. Wooden spoon or heatproof spatula to stir and skim foam, and press beans while frying
6. Potato masher, immersion blender, or food mill (pick one) to mash to your preferred texture
7. Large skillet to fry the mashed beans in lard or oil
8. Ladle or measuring cup to reserve and add back cooking liquid when needed

FAQ

1 lb (450 g) dried pinto beans (about 2 cups)

8 cups (2 L) water

1 medium white or yellow onion

4 garlic cloves

1 bay leaf

1 sprig fresh epazote or 1 teaspoon dried epazote (optional)

1/4 teaspoon baking soda (optional)

1 to 1 1/2 teaspoons kosher salt, more to taste

3 tablespoons pork lard or vegetable oil

freshly ground black pepper 1/4 teaspoon (optional)

Q: Can I use canned pinto beans instead of dried A: Yes you can. Use about three 15 ounce cans drained and rinse them. Cook them in the skillet with a little oil and some of their can liquid or water until they thicken. Flavor won't be exactly the same as from dried but still very good.

Q: Do I have to soak the beans A: No but soaking shortens cooking time and gives a more even texture. If you don't soak expect 1 1/2 to 2 hours of simmering or longer depending on bean age.

Q: What does epazote do A: Epazote adds that classic Mexican beany savory flavor and can reduce gas for some people. If you can't find it just skip it, beans will still taste great.

Q: Why add baking soda A: A tiny pinch of baking soda can help very hard water or old beans soften faster. Use sparingly or they'll get mushy and taste off.

Q: How do I get the best texture creamy but not gluey A: Mash by hand with a masher and add cooking liquid slowly. If you use a blender or immersion blender pulse, don't over blend. Also mashing and then frying in the skillet gives better texture than pureeing raw.

Q: Can I make these vegetarian A: Absolutely. Use vegetable oil instead of lard and skip any meat based flavoring. You can add a splash of olive oil or a pat of butter when serving for richness.

Best Authentic Mexican Refried Beans Recipe Substitutions and Variations

Pinto beans: swap for canned pinto (about 4 × 15 oz cans), drain but save some can liquid to loosen the mash; or use black beans or navy beans for a similar texture, just expect a color and flavor change.
Pork lard: replace with 3 tbsp vegetable oil or olive oil for a vegetarian version, or use unsalted butter for a richer mouthfeel, or bacon fat if you want smoky porky notes.
Epazote: if you can’t find it, stir in a handful of chopped cilantro at the end plus 1/2 tsp Mexican oregano, or just omit it; epazote has a unique anisey-earthy taste so nothing copies it exactly.
Baking soda: rather than baking soda add, just soak beans overnight and cook longer to soften them, or use a very small pinch (1/8 tsp) only if beans are still hard; too much baking soda makes them soapy.

Pro Tips

– Soak if you can, it really helps them cook more evenly and faster, but if youre short on time the quick soak trick works fine too. Either way rinse well and skim the foam once it boils or the broth can get bitter.

– Be careful with baking soda, a tiny pinch will speed up softening and cut down gas, but too much makes beans mushy and a little soapy. Treat it like strong spice, add less than you think and adjust next time.

– Save at least one cup of the cooking liquid and keep more if you like looser beans, its gold for thinning, reheating and for freezing so they dont dry out. If you freeze them, freeze some liquid with the beans, they come back way creamier.

– For max flavor render the lard slowly till its fragrant and brown bits form, then fry the garlic in it for just a few seconds before adding the beans, those browned bits add real depth. If you prefer vegetable oil use a small pinch of smoked paprika or cumin, and always add a splash of lime or vinegar at the very end to brighten the whole pot.

Best Authentic Mexican Refried Beans Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I finally perfected my Authentic Mexican Refried Beans using pantry staples and a simple technique I learned in Mexico that recreates the classic restaurant flavor at home.

Servings

servings

Calories

312

kcal

Equipment: 1. Large pot (6 qt or bigger) to soak and cook the beans
2. Colander or fine mesh strainer to rinse and drain the beans
3. Measuring cups and measuring spoons for water, salt, baking soda etc
4. Cutting board and chef’s knife for the onion and garlic
5. Wooden spoon or heatproof spatula to stir and skim foam, and press beans while frying
6. Potato masher, immersion blender, or food mill (pick one) to mash to your preferred texture
7. Large skillet to fry the mashed beans in lard or oil
8. Ladle or measuring cup to reserve and add back cooking liquid when needed

Ingredients

1 lb (450 g) dried pinto beans (about 2 cups)
8 cups (2 L) water
1 medium white or yellow onion
4 garlic cloves
1 bay leaf
1 sprig fresh epazote or 1 teaspoon dried epazote (optional)
1/4 teaspoon baking soda (optional)
1 to 1 1/2 teaspoons kosher salt, more to taste
3 tablespoons pork lard or vegetable oil
freshly ground black pepper 1/4 teaspoon (optional)

Directions

Pick through the 1 lb pinto beans and rinse well, removing any stones or bad beans, then place them in a large pot and cover with the 8 cups water. You can soak them overnight in cold water if you want faster cooking, or do a quick soak by bringing to a boil for 2 minutes then let sit 1 hour, drain and add fresh 8 cups water.
Add the whole medium onion, the 4 garlic cloves (peeled), 1 bay leaf, and the epazote if using, plus the 1/4 teaspoon baking soda if you want the beans softer and less gassy. Bring to a boil over medium high heat and skim off any foam that rises.
Lower heat to a gentle simmer, partially cover the pot, and cook until the beans are very tender and falling apart when pressed, about 1 1/2 to 2 hours. Add more water if the beans get too dry while cooking.
When beans are tender taste and stir in 1 to 1 1/2 teaspoons kosher salt, then simmer another 10 minutes so the salt blends in. Remove and discard the bay leaf and the onion; you can smash the cooked garlic into the beans or leave it to be mashed with them.
Spoon out and reserve at least 1 cup of the bean cooking liquid, save more if you like a looser texture. Using a potato masher, fork, food mill, or immersion blender mash the beans in the pot to your preferred texture. For chunky refried beans mash less, for silky beans use a food mill or immersion blender and add some reserved liquid as needed.
In a large skillet heat the 3 tablespoons pork lard or vegetable oil over medium heat until shimmering. If you like, smash the cooked garlic into the fat and let it sizzle for 30 seconds for extra flavor.
Add the mashed beans to the hot fat and spread into an even layer. Cook, stirring and pressing the beans with a spatula or spoon to break them up further, until they thicken and develop a slightly toasted, creamy taste, about 8 to 12 minutes. Add reserved cooking liquid, a little at a time, to reach the consistency you like.
Taste and finish with freshly ground black pepper 1/4 teaspoon if using, and more salt if needed. Serve hot. If beans get too thick while resting, loosen with a splash of the reserved cooking liquid and reheat gently.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.