Refried Beans
About This Refried Beans Recipe
These ultra-creamy refried beans are made from scratch using dried pinto beans, charred vegetables, and plenty of rich lard (or bacon fat next time 👀). I was always intimidated by homemade beans, but they’re shockingly easy, super flavorful, and way better than canned. Perfect with tortillas, carnitas, or anything that needs a cozy, authentic side.
Pairs perfectly with:
👉 Tortilla Recipe
👉 Ernesto’s Carnitas Recipe
Why You’ll Love These Beans
Silky, creamy texture
Deep flavor from charred onion & jalapeño
Simple ingredients
Great make-ahead side
Freezer-friendly
Ingredients You’ll Need
For the beans:
Dried pinto beans
Kosher salt
Onion
Jalapeños
Garlic
For frying:
Lard (or bacon fat!)
How to Make Refried Beans
1. Cook the Beans
Sort through beans and discard any bad ones or debris.
Soak overnight, then drain and rinse.
Cover with fresh water by 2–3 inches and add salt.
Simmer 1½–2 hours (covered), adding water as needed, until soft and creamy.
2. Char the Vegetables
Char the onion and whole jalapeños in a dry skillet or under the broiler.
Chop once softened (remove jalapeño seeds if you want milder heat).
3. Fry & Mash
Melt the lard in a pot.
Sauté the charred onion, jalapeños, and garlic until fragrant.
Add cooked beans + some cooking liquid.
Mash to your ideal texture, adding more liquid for extra creaminess.
Season with salt to taste.
Tips for Success
Don’t skip charring — gives real depth and smokiness.
Keep the cooking liquid — it’s liquid gold for creaminess.
Use lard or bacon fat — traditional + best flavor.
Mash as little or as much as you want — chunkier vs silky.
Frequently Asked Questions
Can I use canned beans?
Yes — 3–4 cans. Skip the simmering, but still char the vegetables.
Can I freeze refried beans?
Absolutely. They freeze beautifully for up to 3 months.
Are these spicy?
Mild-to-medium. Remove seeds for a milder version.
What kind of beans work best?
Pinto is traditional, but black beans also work great.
What to Serve With Refried Beans
Fresh tortillas
Carnitas
Tacos
Quesadillas
Breakfast eggs
Rice bowls
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Refried Beans
Ingredients
- 2 lbs dried pinto beans, soaked overnight
- 1 tbsp kosher salt
- 2 jalapeños, whole
- 1 large onion, halved
- 6–8 garlic cloves, peeled and roughly chopped
- 5 tablespoons lard
Instructions
- Before soaking, spread the beans out on a baking sheet and quickly check for any discolored, shriveled, or broken beans, as well as any small stones or debris — discard those.
- After soaking overnight, drain and rinse the beans before cooking for the cleanest flavor and texture.
- Add rinsed, soaked beans to a large pot and cover with fresh water by 2–3 inches. Add 1 tablespoon salt.
- Bring to a boil, then reduce to a simmer and cook uncovered for about 1½–2 hours, or until soft and creamy inside. Add more water as needed to keep the beans submerged.
- While the beans cook, heat a dry cast iron skillet, grill pan, or use your oven’s broiler.
- Add the onion halves (cut side down) and whole jalapeños.
- Char or broil until blackened and softened, turning occasionally.
- Once cool, roughly chop the onion and jalapeños (remove seeds for less heat).
- In a large skillet, heat 5 tablespoons lard over medium heat.
- Add the chopped charred onion, jalapeños, and garlic cloves. Sauté until fragrant and golden, about 3–4 minutes.
- Add a few cups of cooked beans along with a splash of their cooking liquid.
- Mash with a potato masher or back of a spoon, adding more liquid as needed for a creamy consistency.
- Stir in salt to taste & enjoy!
