I love how this recipe turns simple dried beans into creamy, flavorful refried beans using my choice of stovetop, Instant Pot, or slow cooker methods.

Why You’ll Love This Recipe

I appreciate the versatility—it adapts to my schedule and flavor preferences. I can switch between pinto or black beans, choose lard, butter, or vegetable oil, and tailor the texture from chunky to smooth. It’s nutritious, full of plant-based protein, and healthier than canned options. Plus, it doubles as a meal prep base or dip.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

To cook dried beans
- ½ lb dried pinto beans (or black beans)
- ½ medium onion, quartered
- 2 garlic cloves, lightly smashed
- 2 sprigs fresh epazote or ½ tsp dried oregano
- 1 bay leaf
- Water
- Sea salt or kosher salt
To pan fry beans
- 3 tbsp minced onion
- 4 tbsp lard, or 2 tbsp olive oil/vegetable oil/unsalted butter
- Ground black pepper
Optional toppings
- Queso fresco, cotija, or shredded Monterrey Jack
- Chopped cilantro

directions

Prep dried beans (stovetop): Soak overnight, or quick soak 45 min in boiling water. Drain.
In a large pot, combine beans, onion, garlic, epazote/oregano, and bay leaf. Add water to cover by ~2″. Bring to boil, then simmer, covered, until beans are tender (1½–2 hrs). Season with salt. Drain, reserving cooking liquid (~3 cups of beans).
Pan-fry: Heat fat in skillet over medium-high. Sauté minced onion until translucent (~4–5 min). Add beans and cook ~2 min.
Mash beans, adding cooking liquid in ¼–⅓ cup increments to reach desired creaminess. I prefer a few whole bean chunks—mash with a wooden spoon or masher. For a silky texture, use an immersion blender.
Cook on medium-low until heated through. Adjust consistency with more liquid if dry, or simmer longer if too wet. Season with salt and pepper. Serve warm with optional cheese and cilantro.

Alternative cooking methods:

Instant Pot: Combine unsoaked beans, onion, garlic, epazote/oregano, bay leaf, and water in a 6‑qt Instant Pot. Cook on high pressure for 45 min, then natural release for 25 min. Proceed with pan‑fry.
Slow cooker: Combine ingredients with water, cook on Low 6–8 hrs or High 4 hrs, then pan‑fry.

Servings and timing

Servings: 5
Prep time: ~10 minutes (plus soaking if needed)
Cook time: ~2 hours (stovetop); Instant Pot saves time; slow cooker is hands-off

Variations

Substitute black beans or other beans.
Swap fats: use lard for richness, butter for creaminess, or oil for a vegan version.
Flavor boosters: jalapeño or serrano peppers or dried chiles during cooking, cumin or chili powder when sautéing.

storage/reheating

Refrigerate: Cool completely, store in airtight container for 3–4 days.
Freeze: Store in freezer bags or safe containers for up to 3 months.
Reheat: On stovetop, warm over low heat, add broth or water if dry. In microwave, reheat in intervals, stirring until warm.

FAQs

What can I use instead of dried beans?

I sometimes use canned pinto beans—just skip the cooking step and use their liquid plus broth. Sauté onions/garlic, add beans, spices, and mash. It’s quick and tasty.

Are refried beans fried twice?

No—the term comes from Spanish “refrito,” meaning “well‑fried.” Beans are cooked once, then mashed and lightly fried.

How do I get super creamy beans?

Mashing more thoroughly and using lots of cooking liquid helps. For ultra‑silky texture, blend with an immersion blender.

Can I make this vegan?

Absolutely—just use vegetable oil instead of animal fats. It’s still full of flavor and satisfying.

Can I add heat or smoky flavor?

Yes! Add jalapeños or dried chiles during cooking, or stir in cumin, chili powder when sautéing. Some cooks even sprinkle in smoked paprika or a touch of liquid smoke.

Conclusion

I love how this homemade refried beans recipe is both adaptable and comforting. Whether I’m prepping ahead, cooking fast with an Instant Pot, or using the slow cooker, I get rich, creamy beans that beat any canned version. They’re perfect for taco nights or as a dip, and with endless variations, I can always make them fresh to suit my mood.