Authentic Homemade Refried Beans (Frijoles Refritos)
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Updated May 28, 2025, Published Aug 14, 2019
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Make traditional Homemade Refried Beans just like your mom or abuela! Serve them as a comforting side dish with any Mexican meal, enjoy them as a warm bean dip with tortilla chips, or slather them on a homemade flour tortilla for the ultimate bean burrito.
What Are Refried Beans?
Refried beans (or frijoles refritos) are cooked and mashed pinto beans that are fried in fat — traditionally lard — until creamy and flavorful. They’re a staple in many Mexican and Mexican-American households and can be served with almost any dish.
Why You’ll Love This Recipe
- Comfort food at its best: Nostalgic, filling, and so satisfying.
- Budget-friendly: A big pot of beans goes a long way!
- Customizable: Make them vegetarian, creamy, spicy, or plain.
- Better than canned: Once you try homemade, you won’t go back.
Ingredients & Substitutions
You only need a few ingredients to make authentic refried beans — and most are pantry staples:
- Cooked pinto beans: I recommend starting with homemade Frijoles de la Olla for the best flavor, but canned pinto beans can work in a pinch.
- Fat of choice: Lard is traditional and gives the best flavor, but olive oil, bacon grease, or shortening all work. I usually use olive oil, but when I want that rich, nostalgic taste — lard it is!
- Bean broth (liquid): Don’t drain your beans. The broth adds flavor and helps create that creamy texture.
See the full ingredient list and instructions in the printable recipe card below.
How to Make Homemade Refried Beans
Step 1: Heat the fat. In a cast-iron skillet or sauté pan, heat your preferred fat (like lard or olive oil) over medium heat.
Step 2: Add the beans. Spoon in your cooked Frijoles de la Olla along with a generous amount of bean broth. Don’t worry if it looks too soupy — the mixture will thicken as it simmers.
Step 3: Mash the beans. Use a potato masher (or a “bean masher” as I call it!) to mash the beans until smooth and no whole beans remain.
Step 4: Simmer slowly. Cook low and slow, stirring often, until thickened to your liking. Don’t let them dry out — keep an eye on the consistency and adjust with more broth if needed
Watch the Video
I asked my mom to share all her secrets — and we filmed a video so you can learn side-by-side with her in la cocina. She shares tips, tricks, and sweet memories from the good ol’ days. Watching her in action makes this recipe feel extra special.
Expert Tips & Tricks
- Skip straining: Keep all that flavorful bean broth — it makes the beans creamier.
- Mash as you go: Don’t wait to mash everything at the end. Start mashing while the beans simmer.
- Too runny? No problem: Refried beans thicken as they sit. Let them cool slightly before serving.
- Flavor boost: Stir in chopped onions, jalapeños, or shredded cheese for extra flair.
Serving Suggestions
- Spoon onto a plate with grilled carne asada or red enchiladas
- Spread on a homemade flour tortilla for the best bean and cheese burrito
- Serve with homemade tortilla chips as a dip
- Use as a filling for bean flautas or gorditas de harina
- Looking for a party-worthy variation? Try my Cheesy Refried Bean Dip — made with bacon, jalapeños, and white beans. It’s always a hit!
Storage & Reheating
- Store in an airtight container in the fridge for up to 4 days.
- Reheat on the stove or in the microwave, adding a splash of water or broth to loosen.
- Freeze for up to 2 months. Thaw in the fridge before reheating.
More ways to use refried beans
This Homemade Refried Beans recipe is a simple, humble staple — but one that always brings comfort. Once you get the basics down, you can make them your own. And trust me, your family will be hooked.
If you tried this Homemade Refried Beans recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Authentic Homemade Refried Beans (Frijoles Refritos)
Equipment
- Colander
- Cooking Spoon
- Potato Masher
Ingredients
How to Make Frijoles de la Olla
- 2 cups dry pinto beans
- ¼ onion, optional
- salt to taste
- water
How to Make Refried Beans
- 2 tablespoons lard or olive oil
- 1 ½ cups cooked Frijoles de la Olla , plus 1⁄2 cup liquid
- salt to taste
Instructions
How to Make Frijoles de la Olla
- Measure out the beans. Spread the beans over your counter so you can look for beans that are broken, discolored, or shriveled and remove them. There will also be small stones or pebbles that should be sorted out of the beans during this phase. Discard all of the undesirable pieces.
- Place beans in a colander. Rinse the beans thoroughly with cool water for about 3 minutes.
- Pour the drained beans into a large pot. Add enough water to reach 3 inches over the beans. Bring to a boil over medium-high heat. Cover and simmer until the beans are tender, about 3 – 4 hours, adding more hot water as the beans absorb liquid. Every pot is different and so check your beans after 2 hours. Most take 3 – 4 hours but I have a pot I love to cook my beans in because it only takes 2 hours.
- Add salt and onions (onions are optional) about one hour before complete. Refrigerate beans when cooled. The beans can be frozen in small bowls for later use.
- Beans can be refrigerated for (5) days.
How to Make Refried Beans
- Heat lard or olive oil in a medium cast-iron skillet over medium-high heat. Add the beans and the liquid.
- Cook over medium heat. While the beans are boiling mash them with a potato masher.
- Continue to cook until they form a thick paste, about 10 minutes. Season to taste with salt.
Video
Notes
- No need to drain the beans. That flavorful bean broth adds richness and helps create a creamy texture. Don’t be afraid to use extra — you can always simmer it down.
- Use a cast-iron skillet and a potato masher (or “bean masher” as I call it!) to smash the beans as they heat. Keep going until they’re thick and smooth with no whole beans left.
- Simmer low and slow. Stir often and watch the consistency. Add more broth as needed to keep them creamy and prevent drying out.
- They will thicken as they sit. Don’t be tempted to overcook — they may look loose at first but will firm up as they cool.
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Reheat: Warm on the stove or in the microwave with a splash of broth or water to loosen.
- Freeze: Freeze in small portions for up to 2 months. Thaw overnight in the fridge and reheat as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks / Video by Pure Cinematography
I put my beans in water at night and in morning, rinse and put more fresh water and then I do it one more time. I put garlic cloves depending on on how much I beans I put. Cook for 45 minutes or so and done. I do put salt midway of cooking. I have IBS and couldn’t eat beans. I now can. Can’t eat from restaurants. my beans now.
This truly is he definitive recipe for refried beans!
We have a regional market Cardenas Los Altos Ranch Market that has refried’s to die for. I am trying to recreate / duplicate the recipe. So yesterday I did a triple batch of beans – one using a good EVOO, one using duck fat, and one using Farmer John’s Lard. We taste tested these agaisnt the Ranch Market refired and what was noticeable was a mild sweetness to the market beans. What is coming to mind is maybe they added a dash of evaporated milk or something similar? Any thoughts? I know my fiance’s nana uses a little regular mild in hers, but is doesn’t create the sweetness noted in the market beans. The sweetness does not taste like a sweetner such as a suger / honey/ agave was added..it is very suttle.
My paternal grandma used to add a splash of milk for creamy beans and sometimes a splash of tomato sauce. Both add a great flavor profile.