I always whip up my version of the Best Refried Beans Recipe. In my kitchen, pinto beans mingle with chopped onions, garlic, cumin, and bay leaf to create a bean dip bursting with savory flavors. This delight pairs with any Mexican dish, offering a fresh twist on a classic favorite.

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I recently stumbled across what I can honestly say is the BEST REFRIED BEANS RECIPE and I had to share it with you guys. I used 1 lb of dried pinto beans, 6 cups water, a medium chopped onion, and 3 garlic cloves to create this delicious dip that goes just as well in a slow cooker or instant pot.

When cooking, I tossed in a bay leaf, 1 tsp kosher salt (using half during cooking), a dash of ground cumin and a pinch of black pepper to build up layers of flavor. Once the beans are soft, I fry them up with 2-3 tbsp vegetable oil to get that authentic restaurant style creamy texture.

This recipe has a little bit of that Mexican restaurant feel and even reminds me of a good chipotle refried bean dish. You definitely wanna try this for that genuine Tex Mex vibe in your meals.

Enjoy!

Why I Like this Recipe

1. I love how easy it is to make these refried beans, and they always come out super creamy even if I’m not a pro in the kitchen.
2. I really like that frying them up at the end makes a crispy edge, giving it that cool restaurant-style vibe.
3. I dig that it’s super flexible—i can make it in a slow cooker, Instant Pot, or on the stove, so it’s perfect for any day.
4. I appreciate how this recipe works great as a side dish, dip, or even as a part of my favorite Mexican recipes, making my meals way more interesting.

Ingredients

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Pinto beans are full of protein and fiber, making them hearty and filling.
Onions lend a natural sweetness and savory depth to the dish for extra flavor.
Garlic gives a bold kick along with antioxidants, upping the taste game.
Salt boosts flavours and balances the dish, though use it wisely.
Cumin adds warm earthy tones that all complement the beans superbly.
Vegetable oil or lard helps mash beans to a crispy yet smooth texture.
Bay leaf offers a subtle herbal aroma that deepens the overall flavor profile.
Water is essential for softening beans, making cooking them even and tender.

Ingredient Quantities

1 lb dried pinto beans, picked over and rinsed

6 cups water

1 medium onion, roughly chopped

3 garlic cloves, minced

1 tsp kosher salt (divided, use half while cooking and adjust later)

1/2 tsp ground cumin

1/4 tsp black pepper

1 bay leaf

2-3 tbsp vegetable oil or lard (for mashing and frying afterwards)

How to Make this

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1. Rinse the pinto beans thoroughly and pick out any debris.

2. Place the beans in a large pot (or slow cooker) and add 6 cups of water, the roughly chopped onion, minced garlic, 1/2 tsp kosher salt, cumin, black pepper, and the bay leaf.

3. If you’re using the stove, bring it to a boil, then reduce the heat and simmer until the beans are super soft (this can take about
1.5 to 2 hours). For a slow cooker, cook on low for 6-8 hours; if you’re using an Instant Pot, set it to high pressure for around 35 minutes.

4. Once the beans are tender, remove the bay leaf and check the seasoning. Adjust with extra salt if needed.

5. Drain some of the cooking liquid, but keep a little aside – you’ll need it for mashing.

6. Use a potato masher (or a fork if you’re in a pinch) to smash the beans, adding a splash of the reserved liquid to reach your favorite creamy consistency.

7. In a separate skillet, heat the vegetable oil or lard over medium heat.

8. Add the mashed beans to the skillet and fry them while stirring, letting the edges crisp up a bit. This step brings out that delicious restaurant-style flavor.

9. Keep frying for another 5 minutes until the beans are heated through and slightly thickened.

10. Taste one last time for salt, adjust if necessary, then serve the creamy refried beans warm as a yummy dip, side dish, or as part of your favorite Mexican meal. Enjoy!

Equipment Needed

1. A colander for rinsing the beans and getting out any debris
2. A cutting board and a sharp knife for roughly chopping the onion and mincing the garlic
3. A large pot (or a slow cooker/Instant Pot if you prefer) to cook the beans in water with seasonings
4. Measuring cups and spoons to accurately add water and spices
5. A potato masher (or a fork if you’re short on tools) for mashing the cooked beans
6. A skillet for frying the mashed beans with the oil or lard
7. A stirring utensil, like a wooden spoon or spatula, to mix and fry the beans evenly

FAQ

Q: How do I know when the beans are fully cooked?

A: They should be soft enough to mash with a fork. If they still seem a bit hard, let them simmer a little longer.

Q: Can I use canned beans instead of dried?

A: You can, but the texture and flavor might not be as rich. You may also need to tweak the salt and liquid amounts.

Q: What do I do if the beans turn out too watery?

A: Just let them simmer uncovered for a bit longer to let the extra liquid evaporate until you get the right consistency.

Q: Why is the salt divided in the recipe?

A: Adding half the salt during cooking helps develop flavor while waiting to adjust later ensures you don’t over salt your beans.

Q: Can I prepare and store these ahead of time?

A: Yes, they reheat really well. Just store them in an airtight container in the fridge and warm up when you’re ready.

BEST REFRIED BEANS RECIPE Recipe Substitutions and Variations

If you dont have pinto beans on hand, try using dried black beans instead – they cook up a bit differently but still work great.
For more flavor, you can swap out water for low sodium chicken broth or vegetable broth.
If you’re out of traditional vegetable oil or lard, butter or even a light olive oil can be used for frying.
In case you’re short on fresh garlic, about 1/8 tsp of garlic powder for each clove should do the trick.

Pro Tips

1. Try soaking your pinto beans overnight. It makes them cook faster and you can skip the long simmering on the stove.
2. When mashing the beans, add just a little of the reserved bean liquid at a time so you can reach the creaminess you like best without making it too watery.
3. For extra flavor, let the oil heat up well before adding the mashed beans. This way you’ll get those crispy edges that add a cool texture, and it gives a deeper flavor to the refried beans.
4. If you feel like switching it up, toss in a pinch of chili powder or some fresh lime juice near the end to brighten up the overall taste.

BEST REFRIED BEANS RECIPE Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

280

kcal

Equipment: 1. A colander for rinsing the beans and getting out any debris
2. A cutting board and a sharp knife for roughly chopping the onion and mincing the garlic
3. A large pot (or a slow cooker/Instant Pot if you prefer) to cook the beans in water with seasonings
4. Measuring cups and spoons to accurately add water and spices
5. A potato masher (or a fork if you’re short on tools) for mashing the cooked beans
6. A skillet for frying the mashed beans with the oil or lard
7. A stirring utensil, like a wooden spoon or spatula, to mix and fry the beans evenly

Ingredients

1 lb dried pinto beans, picked over and rinsed
6 cups water
1 medium onion, roughly chopped
3 garlic cloves, minced
1 tsp kosher salt (divided, use half while cooking and adjust later)
1/2 tsp ground cumin
1/4 tsp black pepper
1 bay leaf
2-3 tbsp vegetable oil or lard (for mashing and frying afterwards)

Directions

Rinse the pinto beans thoroughly and pick out any debris.
Place the beans in a large pot (or slow cooker) and add 6 cups of water, the roughly chopped onion, minced garlic, 1/2 tsp kosher salt, cumin, black pepper, and the bay leaf.
If you’re using the stove, bring it to a boil, then reduce the heat and simmer until the beans are super soft (this can take about
5 to 2 hours). For a slow cooker, cook on low for 6-8 hours; if you're using an Instant Pot, set it to high pressure for around 35 minutes.
Once the beans are tender, remove the bay leaf and check the seasoning. Adjust with extra salt if needed.
Drain some of the cooking liquid, but keep a little aside – you'll need it for mashing.
Use a potato masher (or a fork if you’re in a pinch) to smash the beans, adding a splash of the reserved liquid to reach your favorite creamy consistency.
In a separate skillet, heat the vegetable oil or lard over medium heat.
Add the mashed beans to the skillet and fry them while stirring, letting the edges crisp up a bit. This step brings out that delicious restaurant-style flavor.
Keep frying for another 5 minutes until the beans are heated through and slightly thickened.
Taste one last time for salt, adjust if necessary, then serve the creamy refried beans warm as a yummy dip, side dish, or as part of your favorite Mexican meal. Enjoy!

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.