Mexican Refried Beans – Don’t Lose This
Mexican Refried Beans – Don’t Lose This
If comfort food had a champion, Mexican refried beans would definitely be in the running. I first tried making these beans about a year ago, and they quickly became a household favorite. The funny thing is, everyone who tastes them calls them “crack” because they just can’t stop eating them! There’s something about the creamy texture, the savory garlic and onion flavor, and the subtle heat from jalapeño that makes them downright irresistible.
What makes this recipe special is that it’s made from scratch. No canned shortcuts, no pre-made mixes—just simple ingredients cooked with care, allowing the beans to develop deep, rich flavor. Pinto beans are naturally creamy when cooked, and with the addition of aromatics like garlic, onion, jalapeño, and a touch of Mexican oregano, the result is a side dish that can elevate any meal. Every spoonful feels wholesome and satisfying, perfect for pairing with tacos, enchiladas, or even just a hearty slice of warm cornbread.
I love that this recipe is also incredibly versatile. You can mash the beans for a creamy texture, or leave them slightly chunky if you prefer a rustic feel. Whether you’re serving a casual family dinner or a festive gathering, these beans always impress. And the best part? Making them from scratch isn’t nearly as intimidating as it sounds. With a little patience, you’ll have a batch of beans that tastes better than anything you can buy in a can—and your friends and family will know it too.
Mexican Refried Beans Recipe
Ingredients
1 pound dried pinto beans
1 yellow onion, halved, divided
5 cloves garlic, divided
1 bay leaf
1 teaspoon dried Mexican oregano, divided
3 teaspoons kosher salt, divided, plus more to taste
Water, as needed
3 tablespoons olive oil or lard
1 jalapeño pepper
Instructions
Prepare the Beans:
Rinse and clean the beans, discarding any shriveled or split ones and any small rocks.
In a large pot, combine the beans, ½ yellow onion, 2 cloves of smashed garlic, 1 bay leaf, ½ teaspoon dried Mexican oregano, 1 ½ teaspoons kosher salt, and enough water to cover the ingredients plus an additional 3 inches.
Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 1 ½ to 2 hours, until the beans are soft and tender. Add more water as needed to prevent drying out.
Prepare the Aromatics:
While the beans are cooking, finely dice the remaining ½ yellow onion, 3 cloves of garlic, and the jalapeño. Set aside.
Drain the Beans:
Once the beans are cooked, place a large bowl under a strainer or colander and carefully pour the beans and cooking liquid into it. Discard the bay leaf.
Cook the Aromatics:
In the same large pot, heat the oil over medium-high heat. Add the diced onion, garlic, jalapeño, remaining ½ teaspoon dried Mexican oregano, and 1 ½ teaspoons kosher salt. Cook for 5 minutes, stirring occasionally, until the onions begin to soften.
Combine and Mash:
Add the cooked pinto beans back into the pot and cook for 2 minutes, stirring occasionally.
Add ¾ cup of the reserved cooking liquid and stir to combine.
Mash the beans with a potato masher for a chunky texture, or use an immersion blender or regular blender for a smoother texture. Add more reserved cooking liquid if needed to reach the desired consistency.
Season and Serve:
Taste and adjust the seasoning with more salt if necessary.
Enjoy your delicious homemade Mexican refried beans!
Tips, Variations, and Tricks
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Creamy vs. Chunky: Mash to your desired consistency—smooth for spreads or chunky for rustic side dishes.
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Spice Level: Adjust the jalapeño according to your heat preference. Removing the seeds will reduce the spiciness.
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Cooking Liquid: Don’t throw away the reserved bean liquid—it’s perfect for adjusting texture and adding flavor while mashing.
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Oil Choices: Lard gives a more traditional flavor, while olive oil is a lighter, heart-healthy option.
Serving Ideas
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Serve alongside tacos, burritos, or enchiladas for an authentic Mexican meal.
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Use as a dip with tortilla chips for parties.
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Pair with rice and grilled vegetables for a wholesome vegetarian meal.
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Spread on warm tortillas with cheese for quick and satisfying quesadillas.
Storage and Freezing Tips
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Refrigeration: Store in an airtight container for up to 4 days.
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Freezing: These beans freeze well. Portion into freezer-safe containers and freeze for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove.
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Reheating Tip: Stir in a splash of water or reserved bean liquid to restore creaminess.
FAQ
Q: Can I use canned pinto beans instead of dried?
A: Yes, but the flavor and texture will be slightly different. Rinse and drain canned beans, then mash and cook with aromatics as directed.
Q: Can I make this recipe vegan?
A: Absolutely! Use olive oil instead of lard and the recipe is completely vegan-friendly.
Q: How long do these beans last?
A: Stored in the fridge, they stay fresh for up to 4 days. Freezing extends shelf life up to 2 months.
Q: Can I add other spices?
A: Definitely! Try adding cumin, smoked paprika, or chili powder for extra flavor depth.
