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Homemade Refried Beans Recipe

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Creamy, flavorful homemade refried beans made from dried pinto or black beans, with stovetop, Instant Pot, or slow cooker methods. Versatile, nutritious, and customizable.

Ingredients

  • 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
  • 3 tbsp minced onion
  • 4 tbsp lard, or 2 tbsp olive oil/vegetable oil/unsalted butter
  • Ground black pepper
  • Optional: Queso fresco, cotija, or shredded Monterrey Jack
  • Optional: Chopped cilantro

Instructions

  1. Soak beans overnight or quick soak in boiling water for 45 minutes, then drain.
  2. In a large pot, combine beans, onion, garlic, epazote or oregano, and bay leaf. Cover with water by about 2 inches. Bring to a boil, reduce heat, cover, and simmer for 1½–2 hours until beans are tender. Season with salt and drain, reserving cooking liquid.
  3. Heat fat in a skillet over medium-high heat. Sauté minced onion until translucent, about 4–5 minutes.
  4. Add cooked beans and cook for about 2 minutes.
  5. Mash beans, adding reserved cooking liquid gradually (¼–⅓ cup at a time) until desired texture is reached. Use a masher for chunky beans or an immersion blender for a silky texture.
  6. Cook on medium-low until heated through. Adjust consistency with more liquid if needed or simmer longer if too wet. Season with salt and pepper to taste.
  7. Serve warm, optionally topped with cheese and cilantro.
  8. For Instant Pot: Combine unsoaked beans, onion, garlic, herbs, and water. Cook on high pressure for 45 minutes, natural release for 25 minutes, then follow pan-frying steps.
  9. For slow cooker: Combine ingredients and water. Cook on Low for 6–8 hours or High for 4 hours, then pan-fry.

Notes

  • Use canned beans for a quick version by skipping the bean cooking step.
  • Flavor variations include adding jalapeños, dried chiles, cumin, or chili powder.
  • Store in the refrigerator for up to 4 days or freeze for 3 months.
  • Reheat gently with added broth or water as needed.

Nutrition

Find it online: https://cookedbysarah.com/homemade-refried-beans-recipe/