Homemade Refried Beans + Video
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on Aug 14, 2019, Updated Jan 30, 2021
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Make traditional Homemade Refried Beans just like mom or grandma! Serve them as a side dish with a Mexican meal, as a bean dip served with tortilla chips, or slather them on a homemade flour tortilla for the best bean burrito.
I am constantly developing new recipes and forget to share the simple staples of Mexican food. I am often asked how to make homemade refried beans. Homemade refried beans are simple to make, economical, and so comforting and nostalgic.
If you grew up in a Mexican or Mexican-American home, frijoles were probably a staple. But for some reason when it comes to refried beans they tend to be a little complicated.
Lard, shortening, bacon fat, or oil?
I am often asked, โWhat do you fry your pinto beans with? Lard, shortening, bacon fat, or oil?โ Honestly, it is truly up to you and your preference. When I make them at home I usually fry them with olive oil, but for honest to goodness and the most delicious refried beans I highly recommend lard.
Pinto beans
Sure, you can open up a can of pinto beans, but to make delicious homemade refried beans, I recommend starting with homemade Frijoles de la Olla and go from there.
Refried bean tips
Do not drain and strain beans โ do not be afraid of too much bean broth. Bring beans to a boil for a couple minutes and smash beans in a cast iron skillet with a potato masher until mixture is thick and no whole beans remain.
Simmer the beans low and slow while stirring so that you can see the cooking process of the beans. Do not overcook them and let them dry out. You can control the consistency at a slow simmer.
They might look runny, but they will thicken as they sit, so do not be tempted to overcook them.
I asked my mom to share all of her secrets! We filmed this video and she shares a lot of great tips along with sweet memories from the good olโ days.
I hope this video is helpful so that you can learn the simple process of making homemade refried beans. Not only will you learn how to make refried beans, but you can enjoy my momโs company and see how it feels to be side-by-side with her en la cocina.
WHAT YOU WILL NEED:
DELICIOUS RECIPES MADE WITH REFRIED BEANS:
- Refried Bean and Guacamole Tostadas
- Breakfast Sopes
- Fry Bread Tacos
- Baked Huevos Rancheros Casserole
- Brisket Sopes
- Molletes de Huevo con Chorizo y Aguacate
Frijoles Refritos (Refried Beans)
Ingredients
Frijoles de la Olla:
- 2 cups dryย pinto beans
- ยผ onion, optional
- salt to taste
- water
Refried Beans:
- 2 tablespoons lard or olive oil
- 1 ยฝ cups cooked Frijoles de la Olla , plus 1โ2 cup liquid
- salt to taste
Instructions
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.
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
- Do not drain and strain beans โ do not be afraid of too much bean broth. Bring beans to a boil for a couple minutes and smash beans in a cast iron skillet with a potato masher until mixture is thick and no whole beans remain.
- Simmer the beans low and slow while stirring so that you can see the cooking process of the beans. Do not overcook them and let them dry out. You can control the consistency at a slow simmer.
- They might look runny, but they will thicken as they sit, so do not be tempted to overcook them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks / Video by Pure Cinematography
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.ย