Homemade Refried Beans (Frijoles Refritos)
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Updated Sep 09, 2026
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Creamy, comforting, and made with just a handful of simple ingredients, these Homemade Refried Beans (Frijoles Refritos) are a staple in my kitchen. My mom taught me that some of the best refried beans start with a pot of homemade Frijoles de la Olla, then get mashed and fried until rich and creamy.
Serve them alongside your favorite Mexican meal, scoop them up with tortilla chips, or spread them on a warm homemade flour tortilla for a simple bean burrito.
In a feature with The Takeout, I shared that some of the best burritos come down to a few well-made staples. Refried beans are one of them. Creamy, comforting, and full of flavor, they’re the kind of ingredient that can carry an entire meal.
Reader Review ⭐⭐⭐⭐⭐
“Perfect, delicious, and just mind-blowing how delicious such a simple recipe can be. I can’t even get canned refried beans where I live and these are just a god-send! Thank you!”
— Michelle
Table of Contents
What Are Refried Beans?
Refried beans (or frijoles refritos) are cooked and mashed pinto beans that are cooked again 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 meal.
Why This Is Muy Bueno
- A family staple: This is the simple method my mom taught me, starting with homemade Frijoles de la Olla.
- Just a few ingredients: Cooked pinto beans, bean broth, fat, and salt are all you really need.
- Creamy without cream: The beans and their flavorful cooking liquid create that creamy consistency naturally.
- Make them your own: Use lard for traditional flavor or choose a neutral oil for a vegetarian version.
Ingredients & Substitutions
You only need a few simple ingredients to make homemade refried beans:
- Cooked pinto beans: I recommend starting with homemade Frijoles de la Olla for the best flavor.
- Fat of choice: Lard gives refried beans a rich, traditional flavor, but olive oil, bacon grease, or shortening also work. I usually use olive oil, but when I’m craving that nostalgic flavor, lard it is!
- Bean broth: Don’t drain those homemade beans! The flavorful cooking liquid helps loosen the beans as you mash them and is one of the secrets to a creamy consistency.
- Salt: Season to taste. The amount you need will depend on how well seasoned your cooked beans and broth already are.
See the full ingredient list and instructions in the printable recipe card below.
How to Make Homemade Refried Beans
Step 1: Heat the fat. Heat your preferred fat, such as lard or olive oil, in a cast-iron skillet or sauté pan over medium heat.
Step 2: Add the beans and broth. Spoon in your cooked Frijoles de la Olla along with some of the bean broth. The mixture may look soupy at first, but it will thicken as the beans cook.
Step 3: Mash the beans. Use a potato masher, or a “bean masher” as I call it, to mash the beans until creamy and no whole beans remain.
Step 4: Simmer until creamy. Reduce the heat and cook, stirring often, until the beans reach your preferred consistency. If they become too thick, stir in a little more bean broth.
Watch the Video
I asked my mom to share her refried bean secrets with me, and we filmed it so you can learn right alongside us in la cocina. She shares the tips and techniques she has used for years, along with a few sweet family memories. Watch my mom and me make homemade refried beans.
Expert Tips & Tricks
- Save that bean broth: The cooking liquid adds flavor and is the key to adjusting the beans to a creamy consistency.
- Mash while they simmer: Start mashing as the beans cook rather than waiting until the end. Add more broth as needed while you work.
- Keep them a little loose: Refried beans continue to thicken as they cool, so take them off the heat while they’re slightly thinner than you want to serve them.
- Abuela’s variation: My paternal grandma sometimes added a splash of milk for extra-creamy refried beans, and other times she’d add a splash of tomato sauce for another layer of flavor. Neither is necessary for this recipe, but they’re variations I remember from her kitchen.
Serving Suggestions
Refried beans are one of those staples that work as a side dish, filling, or even a simple meal. Here are some of my favorite ways to serve them:
- As a classic side: Serve alongside chile rellenos, carne asada, enchiladas, or fajitas with warm tortillas.
- Make bean and cheese burritos: Spread the beans onto a warm homemade flour tortilla, add cheese, and roll it up.
- For tostadas: Spread a layer onto a crisp tostada shell before adding your favorite toppings. They’re especially good with Huevos Rancheros.
- As a filling: Use them for flautas, gorditas, tacos, or quesadillas.
- For dipping: Serve warm with homemade tortilla chips, or try my Cheesy Refried Bean Dip when you want something more party-worthy.
Storage & Reheating
- Store in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of bean broth or water as needed to loosen.
- Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Start with flavorful, well-seasoned beans and save the bean broth. Adding some of that cooking liquid while you mash the beans helps create a creamy consistency without needing cream. Also, don’t overcook them. Refried beans continue to thicken as they cool.
Lard gives refried beans a rich, traditional flavor, but it isn’t required. I often use olive oil at home. Bacon grease, avocado oil, or another neutral cooking oil can also work depending on the flavor you want.
The secret is the bean broth and mashing the beans while they simmer. Add the broth gradually as you mash until the beans are slightly thinner than you’d like. They’ll continue to thicken as they sit.
Yes. Cool completely and freeze in an airtight freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat with a splash of bean broth or water to restore the creamy consistency.
If the beans aren’t completely tender before you mash them, the refried beans can have a grainy or mealy texture. Your cooked pinto beans should be very soft and mash easily before they ever hit the skillet. If you’re starting with dried beans, cook them until they’re fully tender before making the refried beans.
More ways to use refried beans
Homemade refried beans are one of those simple recipes that prove you don’t need a long list of ingredients to make something comforting and satisfying. Start with a good pot of beans, save that flavorful broth, and mash them until they’re just the way you like them.
Did you make these Homemade Refried Beans? Let me know how they turned out in the comments below! And if you share a photo on Instagram, tag me @muybuenocooking so I can see them.
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Homemade Refried Beans (Frijoles Refritos)
Video
Equipment
- Potato Masher
Ingredients
- 2 tablespoons lard or olive oil
- 1 ½ cups cooked Frijoles de la Olla , plus 1⁄2 cup liquid
- 1/2 cup reserved bean broth, plus more as needed
- Salt, to taste
Instructions
- Heat the lard or olive oil in a medium cast-iron skillet over medium heat. Add the cooked beans and ½ cup bean broth.
- As the beans begin to simmer, mash them with a potato masher until creamy and no whole beans remain. Add more bean broth as needed to reach your preferred consistency.
- Continue cooking, stirring often, for about 10 minutes. The beans will continue to thicken as they cool, so remove them from the heat while they're slightly looser than you'd like. Taste and season with salt as needed.
Notes
- For the best flavor: Start with homemade Frijoles de la Olla and don’t discard the cooking liquid. The bean broth helps create creamy refried beans.
- Vegetarian: Use olive oil or avocado oil instead of lard.
- Storage: Refrigerate for up to 4 days or freeze for up to 2 months. Add a splash of bean broth or water when reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks / Video by Pure Cinematography
Just saying salt to taste horribly unhelpful. Please giive a typical amount would it be one teaspoon or one tablespoon?
Hi Stan, I recommend starting with 1/2 teaspoon kosher or sea salt or more to taste.
White girl here so this kind of recipe is new to me . My son loves Cardenas beans so I thought I’d try to make them. Just wondering if I need to soak the beans overnight before I slow cook them for few hours. Thanks for any tips you may have. Have a great day!
Soaking beans is optional. They will be lighter in color. Enjoy!
Just love your recipes very good ones! Thank you for sharing. Looking for breakfast recipes tried of same old same old any suggestions? Thank you
My very first try at frijoles.I started with dry Maracobas, soaked overnight . I used my ninja with pressure.and followed your easy directions. I even pestled homegrown whole oregano and dried serranos. It ended with 2 wide-eyed wows. Thank you so much for the simplicity.
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.