If you've ever opened a can of refried beans and thought, "there has to be something better than this" — friend, you are RIGHT. These refried beans from scratch taste like something straight out of that little family-run Mexican spot where everyone knows your order.
I started making these after a taco night went sideways last spring. Emily had friends over, I grabbed a can from the pantry, and one of the kids literally said, "what IS this?" Not in a cute way. That was my wake-up call.
So I pulled out a bag of dry pinto beans the next weekend, and wow. Game over for canned beans in our house. These are creamy, smoky, deeply seasoned, and ridiculously cheap to make.
Plus, the whole house smells amazing while they simmer. If you love batch-cooking Mexican staples, you'll also want to try my Mexican Meal Prep Bowls — they pair beautifully with a big scoop of these beans on top.
Jump to:
- Why You Will Love These Refried Beans From Scratch
- Ingredients For Refried Beans From Scratch
- How To Make Refried Beans From Scratch On The Stove
- Storage And Reheating
- Tips And Variations For The Best Refried Beans From Scratch
- FAQ About Refried Beans From Scratch
- Recipes You May Like
- Conclusion
- Homemade Refried Beans
Why You Will Love These Refried Beans From Scratch
- Only five main ingredients — pinto beans, onion, garlic, lard (or oil), and a handful of spices.
- Way cheaper than canned. A bag of dry beans costs a couple dollars and makes a huge batch.
- Creamy texture you can actually control — thick for tacos, loose for dipping, whatever you want.
- Naturally high in fiber and plant-protein — a sneaky healthy side that fills everyone up.
- Freezer-friendly — make a massive batch and freeze portions for busy weeknights.
- Three cooking methods — stovetop, Instant Pot, or slow cooker. Pick whatever fits your day.
Ingredients For Refried Beans From Scratch
Here's everything you'll need. I've bolded the real stars of the show:
- 1 pound dry pinto beans (about 2 cups), rinsed
- 1 large onion, quartered
- 2 tablespoons lard or neutral oil
- 3 cloves garlic, minced
- 1–2 teaspoons salt, plus more to taste
- ¾ teaspoon ground cumin
- ½ teaspoon dried oregano (Mexican oregano if you can find it — it's slightly citrusy and so good)
Quick notes on swaps: Lard gives that restaurant flavor, but oil keeps these fully vegetarian and vegan. Avocado oil works great. No fresh garlic? Half a teaspoon of garlic powder gets you close.
How To Make Refried Beans From Scratch On The Stove
The stovetop method is my go-to when I'm home on a Sunday and want that slow, comforting smell drifting through the kitchen. Here's how I do it, step by step.
Soak The Beans
- Rinse the pinto beans well, tossing any little rocks or broken pieces (trust me, check carefully — I once bit down on one and nearly cracked a tooth).
- Put the beans in a big pot, cover them with plenty of water, and let them soak overnight, about 8–10 hours.
Simmer Until Tender
- Drain the soaked beans and pop them back into the pot.
- Add fresh water until it covers the beans by about two inches.
- Toss in your quartered onion and a couple pinches of salt.
- Bring everything to a boil, then lower the heat and simmer, covered, for about one hour. Stir now and then.
- Check the beans at the one-hour mark. If they're still firm, let them keep simmering a few more minutes until they're soft all the way through.
Fry And Mash
- Drain the beans into a colander, but save that cooking liquid (aka bean broth). You'll need it soon.
- Heat your lard or oil in a big skillet — cast iron if you have one — over medium heat.
- Add the minced garlic and give it a quick stir until it smells amazing (about 30 seconds, no longer, or it'll burn).
- Add the beans, cumin, oregano, and about ¼ cup of that saved bean broth.
- Start mashing gently with a potato masher or sturdy fork as the beans cook.
- Keep stirring, mashing, and splashing in more broth until the texture is creamy like soft mashed potatoes.
- Taste and add more salt, cumin, or oregano as needed. Top with shredded cheese if you're feeling fancy.
Instant Pot Method (No Soaking Required)
Short on time? The Instant Pot skips the overnight soak entirely.
- Rinse the beans and toss them into the Instant Pot with the quartered onion and a teaspoon of salt.
- Pour in about 7–8 cups of water.
- Seal the lid, set to high pressure for 45 minutes, and let it go.
- When it's done, let the pressure release naturally for 25 minutes before opening.
- Drain (save ½ cup of broth), then switch to sauté mode and follow the "fry and mash" steps above.
Slow Cooker Method
- Add the beans, onion, and salt to your slow cooker and cover with fresh water.
- Cook on high for 8 hours, or overnight on low.
- Drain (save ½ cup of broth), then finish them in a hot skillet with lard, garlic, and spices — same mashing process as before.
Storage And Reheating
These beans keep really well, which is honestly one of the best parts.
Store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, spoon them into freezer-safe containers or zip bags and freeze for up to 3 months.
I like to portion them into 1-cup servings so I can pull out just what I need. To reheat, warm them gently on the stovetop over low heat. Add a splash of water or bean broth and stir — they'll come right back to that creamy texture.
Little secret? These taste even better on day two once the flavors settle in.
Tips And Variations For The Best Refried Beans From Scratch
After making these dozens of times, here are the things I've learned the hard way:
- Don't rush the salt. Add a little while cooking and adjust at the end. Bean broth gets saltier as it reduces.
- Want them smoky? Add a chopped chipotle pepper in adobo during the mashing step. Emily wasn't sure at first, then asked for seconds.
- Want extra richness? A spoonful of sour cream or a handful of cotija cheese stirred in right before serving is pure gold.
- Black bean lovers? You can swap in dry black beans using the same method. The cooking time stays about the same.
- Too thick? Add more broth. Too thin? Keep simmering and mashing — they'll tighten up fast.
Ever wondered why restaurant refried beans taste better than yours? It's usually the lard. Just a small amount makes a huge difference.
FAQ About Refried Beans From Scratch
Yes! If you're short on time, use the Instant Pot method, which skips the overnight soak entirely. Alternatively, you can do a quick soak by boiling the beans for 2 minutes, then letting them sit covered for 1 hour before cooking.
Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Reheat on the stovetop over low heat, adding a splash of water or bean broth to restore the creamy consistency.
Absolutely. These refried beans are high in fiber and plant-based protein, and by using oil instead of lard you can keep them vegetarian and low in saturated fat. They're far healthier than most canned versions, with no preservatives or added sodium.
Refried beans pair perfectly with tacos, burritos, enchiladas, tostadas, and quesadillas. They also make a delicious side dish with Mexican rice, or a tasty dip served warm with tortilla chips and melted cheese on top.
Recipes You May Like
- Chipotle Chicken Burrito Recipe — The perfect partner for a big scoop of these beans inside a warm tortilla.
- Street Corn Chicken Rice Bowl — Add a dollop of refried beans on top and you've got a full meal in one bowl.
- Chipotle Chicken Taco Recipe — Smoky, saucy, and 100% better with a smear of beans on the tortilla.
Conclusion
And there you have it — refried beans from scratch that will honestly ruin canned beans for you forever. The method is simple: soak, simmer, mash, season. The payoff? A big batch of creamy, smoky, cozy beans that make everything on your plate taste better.
Make them once and your taco night is never the same. Make a double batch, freeze half, and your future self will thank you.
If you try this recipe, tell me how it went in the comments! Did you go stovetop, Instant Pot, or slow cooker? And don't forget to save this one to Pinterest so you can find it again when Mexican night rolls around.
Happy cooking,
Homemade Refried Beans
Ingredients
Equipment
Method
- Rinse pinto beans in a colander, removing any unwanted pebbles or pieces that may be in the bag.
- Add the beans to a large pot, cover with water and soak overnight.
- Drain soaked beans and return them to the pot. Add fresh water to cover the beans up to two inches above them. Add onion to the pot and a couple dashes of salt.
- Bring beans to a boil, cover and simmer for one hour, stirring occasionally. Check the beans and if they're not completely cooked after one hour, let them simmer a few minutes longer until they're done.
- Drain the beans, removing the onion and reserving the bean broth water.
- In a large skillet (preferably an iron skillet), heat lard or oil over medium heat.
- Add the garlic and stir. Add the beans, cumin, oregano and ¼ cup of the bean broth. (You could also chop the reserved onion and add it to the pan).
- Cook, gently smashing the beans as they cook with a potato masher or fork.
- Continue stirring and mashing, adding additional bean broth as needed until you get the texture you like and the beans are the consistency of soft mashed potatoes. Taste and season with additional salt, cumin and oregano, as needed. Top with shredded cheese, if desired.
