Homemade Refried Beans

5 from 3 votes

Homemade refried beans are SO easy and they taste WAY better than anything you can get in a can. Follow our easy step-by-step instructions to learn how to make homemade refried beans from scratch!

Prep Time10

Cook Time2

Total Time2 10

Course: Side Dish

Cuisine: Mexican/Spanish

Keyword: Homemade Refried Beans, How To Make Refried Beans

Servings:

Calories: 119kcal

Author: Erica Walker

Ingredients

1 pound dry pinto beans
6 tablespoons lard, bacon fat, or oil divided
1/2 onion chopped
4 cloves garlic (peeled and finely minced)
2-3 quarts water or broth (you may not need ALL of the liquid)
sea salt to taste

Instructions

Spread out beans on a baking sheet and pick out any debris.
Place beans in a large bowl and cover with water, rinsing and replacing water 2-3 times. Drain beans in a colander and set aside.
In a Dutch oven or large pot, heat 3 tablespoons of lard (or bacon fat or oil) over medium-high heat. When the oil becomes hot, add onion. Sauté until onions become transparent and soft (not browned). Add garlic and sauté another 30 seconds.
Add beans and stir to coat in oil, then add enough water (or broth) to cover the beans by 2-3 inches. Bring to a rapid boil and boil for 10-15 minutes.
Add a pinch to two of salt. Reduce heat to a gentle simmer and simmer until beans become soft, about 1-3 hours. Continue to salt, if needed throughout the process.
When beans have softened (the easiest way to tell if they are done is to just taste one), remove from heat and drain the bean water (pot liquor) into a bowl or liquid measuring cup. Do not discard. Place beans aside in a separate bowl.
Wipe the Dutch oven clean (or use a separate large skillet). Heat the remaining lard (or bacon grease or oil) in the Dutch oven over medium-high heat. If you have extra onion or garlic, you can add it to the oil and sauté if you would like, but it isn't necessary.
When the oil is hot, add the drained beans and stir to coat in the oil.
Use a bean masher, potato masher, or immersion blender (hand blender) to mash the beans, adding some of the bean water a little at a time while mashing. Keep mashing until you reach your desired consistency/texture. If you run out of bean water but still need to thin the beans, use water or broth.
Garnish with a squeeze of lime juice, queso fresco, cilantro, and/or jalapeños (all optional).

Notes

Keep in mind, as the beans cool, they will thicken up. You may want to keep some of the bean water on hand until beans have cooled a little.
If you want your refried beans to have a fine, pureed texture, place your beans in a food processor and process, adding liquid if needed, until your desired consistency is reached.

Nutrition