Homemade Refried Beans

These easy refried beans are irresistibly creamy and packed with flavor (no bland beans here!)—tested and perfected so every batch comes out smooth, rich, and foolproof. The secret to their silky, creamy texture? Part of the beans are blended while the rest are hand-mashed for the perfect balance of creaminess and rustic charm. Step-by-step photos, expert tips, and handy tricks make it easy to master these healthy, flavorful refried beans at home!

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top view of refried beans in a bowl topped with jalapenos and cotija cheese

What are Refried Beans?

Refried beans are creamy, flavorful mashed beans—usually pinto—cooked with onions, garlic, and spices. Despite the name, they’re only cooked once and make a perfect side, dip, or filling for tacos, burritos, and more.

Why You’ll Love This Refried Beans Recipe

Growing up in San Diego, I consider myself a refried beans connoisseur! I’ve expertly tested this recipe to create a foolproof method that ensures smooth, flavorful beans without any guesswork. Here’s why you’ll love them:

Ultra-flavorful: Beans simmered with onions and spices, then blended with sautéed onions and additional spices for deep, layered flavor.
Perfectly creamy texture: Cooking the beans long enough before mashing ensures they become silky and smooth—undercooked beans will never reach this level of creaminess.
Easy mashing method: Avoid straining and hand-fatiguing mashing by blending the majority of the beans in the blender.
Customizable consistency: We blend some beans and mash others to achieve a balance of creamy and slightly rustic texture—totally adjustable to your preference.
Versatile for any meal: Serve as a side, dip, burrito filling, or layered in nachos—lots of serving ideas and variations included!

side view of homemade refried beans topped with jalapeno slices and cotija cheese showing the creamy texture

Refried Bean Recipe Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Dry pinto beans: Use high-quality beans. You can find pinto beans in the dry beans aisle at most grocery stores, in bulk bins, or at Latin markets. They’re also available online from retailers like Amazon or specialty food stores.
Yellow onion: Half cut into wedges for simmering with the beans to infuse flavor, half diced to sauté into the beans for depth and texture.
Bay leaves: Added during simmering for a subtle, aromatic layer of flavor; please remember to remove before mashing.
Kosher salt: Divided throughout cooking and mashing. Kosher salt is preferred because it dissolves evenly and enhances flavor without over-salting.
Spices: Ground cumin, chili powder, dried oregano, and smoked paprika are divided and added to the beans while cooking, and then to the beans when mashing for layered flavor.
Lard, avocado, or vegetable oil: Fat for cooking and mashing; lard gives authentic flavor, while avocado or vegetable oil works well for a vegetarian version. I use avocado oil, and the beans are still super flavorful!
Garlic: I always use my favorite garlic press to mince in seconds!
Fresh lime juice: Added at the end to brighten and balance the richness, with extra to taste for a fresh, tangy punch.

top view of refried beans recipe ingredients: dry pinto beans, onion, garlic, water, ground cumin, chili powder, dried oregano, smoked paprika, kosher salt, lime juice and vegetable oil or lard

How to Make Refried Pinto Beans

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Rinse and Sort Beans. Place the beans in a fine mesh colander and give them a good rinse, picking out and discarding any shriveled or split beans, along with any small rocks or debris that may have slipped into the batch.

showing how to make refried beans by rinsing the beans in a strainer and picking over for any debris

Step 2: Add Spices and Water. Transfer the beans to a large Dutch oven or pot, then add the onion wedges, bay leaves, and part of the spices. Pour in 8 cups of water or enough to cover the beans by up to two inches.

showing how to make refried beans by adding the beans, onion wedges, bay leaves, spices and water to a Dutch oven

Step 3: Simmer. Cover and bring the beans to a boil over medium-high heat, then reduce the heat to low and simmer for 1 ½ to 2 hours until they’re very soft.

showing how to make refried beans by simmering the beans until tender

Step 4: Drain. Once the beans are tender, drain them through a fine mesh strainer set over a large bowl, saving the cooking liquid. Discard the onion pieces and bay leaves.

showing how to make refried beans by draining the cooked beans in a strainer over a bowl to catch the cooking liquid

Step 5: Sauté the Onion. Sauté the diced onions and reserved spices until the onions are softened, about 5 minutes. Add the garlic and cook for 30 seconds. Add the cooked beans and cook for 2 minutes.

a collage showing how to make refried beans by sautéing diced onion, then adding the beans and spices, and cooking for 2 minutes

Step 6: Make them Creamy. Reduce the heat to low and stir in 1 cup of the reserved bean cooking liquid. Use a potato masher to roughly mash the beans, then transfer some of the beans to the blender along with ¾ cup more of the reserved cooking liquid.

a collage showing how to make refried beans recipe by mashing the beans, then transferring some to a blender to puree until smooth and creamy

Step 7: Adjust the Consistency. Pour the creamy beans back into the pot and stir them together with the mashed beans. Heat over low, adding additional reserved cooking liquid ¼ cup at a time until they reach your desired consistency. Stir in the lime juice and adjust to taste.

showing how to make refried beans by adding the pureed beans to the smashed beans and combining

Step 8: Serve. Serve warm as a side dish, dip, or as a filling for your favorite dishes!

top view of refried bean recipe being with avocados, cilantro, limes, jalapenos, and cotija cheese on the side for serving

Tips For Making The Best Refried Beans

Making refried beans at home is simple, but these tips will take them from good to absolutely irresistible—creamy, flavorful, and tailored just the way you like them!

Cook the beans until they’re super soft: Make sure your beans are tender enough before mashing; undercooked beans will never blend into that creamy, dreamy texture.
Let your blender or food processor help you out: Mashing by hand can be difficult and often leaves beans chunky, no matter how long you mash for. A quick whirl in the blender makes the process so much easier (and creamier!).
Mix methods for perfect texture: If you want creamier beans, add more beans to the blender; for chunkier beans, add fewer beans, then blend until you reach your desired consistency.
Adjust the consistency to your liking: Stir in extra bean broth or water for creamier, looser beans, or keep them thick and hearty for dipping. Totally up to you!
Adjust spices to taste: Seasoning is personal! Taste and tweak the cumin, chili powder, salt, or garlic until it’s just right for you. I always add additional salt.

showing ways to serve refried beans recipe by dipping a chip into refried beans

Refried Beans Recipe variations

Cheesy Refried Beans: Stir in shredded cheddar, Monterey Jack, or pepper jack for a creamy, melty upgrade.
Spicy Refried Beans: Add diced jalapeños, chipotle peppers in adobo, or a splash of hot sauce for extra heat.
Creamy Refried Beans: Stir in sour cream, Greek yogurt, or a splash of heavy cream for ultra-smooth beans
Black Bean Refried Beans: Swap pinto beans for black beans for a darker, earthier twist.
Restaurant-Style Toppings: Add a swirl of Mexican crema or sour cream, sprinkle crumbled queso fresco or cotija cheese, and top with pico de gallo, jalapeños, or avocado.

best refried beans being served with melted cheddar cheese on top

Serving Homemade Refried Beans

Homemade refried beans are incredibly versatile—you can serve them as a delicious side dish, use them as a creamy filling, or turn them into the star of dips, nachos, and more! Here are a few ideas:

Classic side dish: Serve alongside Mexican favorites like enchiladas, tacos, burritos, tamales, or chile rellenos.
As a dip: Spread warm refried beans in a dish and top with cheese to melt, OR bake the beans with melted cheese and serve with tortilla chips for a crowd-pleasing appetizer.
As a filling: Use as a creamy filling base for burritos, crispy tacos, or spread inside quesadillas, for extra flavor.
Layered into nachos: Spoon over tortilla chips, then pile on cheese, sour cream, guacamole, cilantro, and other toppings. See my loaded nachos for how to incorporate ground beef too!
Layered on tostadas and sopes: Spread over the base, then top with lettuce, cheese, salsa, and crema.
With rice: Pair with Mexican rice or cilantro lime rice, and Mexican salad for the ultimate side trio.

scooping up refried pinto beans with a spoon showing how creamy they are

Storing Leftover Refried Pinto Beans

Keep cooled refried beans in an airtight container in the fridge for up to 4–5 days. Press plastic wrap directly on the surface before sealing to prevent a skin from forming.

Freezing Homemade Refried Beans

Portion beans into freezer-safe bags or containers, flatten for easy stacking, and freeze for up to 3 months. Tip: Freeze in smaller portions so you can defrost only what you need.

How to Reheat The Best Refried Beans

Warm gently on the stovetop or in the microwave, adding a splash of broth or water to loosen if needed. Stir frequently while reheating to keep them creamy and to prevent scorching.

Looking for more Mexican Side Dish Recipes?

Black Beans
Mexican Rice
Cilantro Lime Rice
Taco Pasta Salad
Mexican Salad
Esquites
Pina Colada Fruit Salad
Shrimp Ceviche
Elote

showing how to serve the best refried beans recipe in a bean and cheese burrito

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Servings: -8 servings

Total Time: 2 10

Prep Time: 10

Cook Time: 2

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Ingredients

1 pound dry pinto beans
Water for covering the beans
1 large yellow onion, half cut into wedges, half diced
2 bay leaves
3 teaspoons kosher salt, divided
2 teaspoons ground cumin, divided
1 teaspoon chili powder, divided
1 teaspoon dried oregano, divided
3/4 teaspoon smoked paprika, divided
2 tablespoons avocado or vegetable oil, or lard
3 cloves garlic, minced
2 tablespoons fresh lime juice, plus more to taste

For Garnish (optional)

Cotija cheese, cilantro, jalapenos, tomatoes, pico de gallo, avocados, etc.

Instructions

Rinse and Sort Beans: Place the beans in a fine mesh colander and give them a good rinse, picking out and discarding any shriveled or split beans, along with any small rocks or debris that may have slipped into the batch.
Add Spices and Water: Transfer the beans to a large Dutch oven or pot, then add the onion wedges, bay leaves, 1½ teaspoons kosher salt, 1 teaspoon ground cumin, ½ teaspoon chili powder, ½ teaspoon dried oregano, and ½ teaspoon paprika. Pour in 8 cups of water or enough to cover the beans by up to two inches above.
Simmer: Cover and bring the beans to a boil over medium-high heat, then reduce to low and simmer (covered) for 1 ½ to 2 hours until they’re very soft. Taste test by rinsing a bean in cold water and tasting; it should be very tender. If not, continue to cook.
Drain: Once the beans are tender, drain them through a fine mesh colander set over a large bowl, saving the cooking liquid. Discard the onion pieces and bay leaves.
Sauté the Onions: Dry out the pot you used to cook the beans, then heat the oil or lard over medium heat. Add the diced onions, 1½ teaspoons kosher salt, 1 teaspoon ground cumin, ½ teaspoon chili powder, ½ teaspoon dried oregano, ¼ teaspoon smoked paprika, and sauté until the onions are softened, about 5 minutes. Add the garlic and cook for 30 seconds. Add the cooked beans and cook for 2 minutes.
Make them Creamy: Reduce the heat to low and stir in 1 cup of the reserved bean cooking liquid. Use a potato masher to roughly mash the beans, then transfer some of the beans to the blender along with ¾ cup of the reserved cooking liquid. If you want creamier beans, add more beans to the blender (about 3/4); for chunkier beans, add fewer beans, then blend until smooth.
Adjust the Consistency: Pour the creamy beans back into the pot and stir them together with the mashed beans. Heat over low, adding additional reserved cooking liquid ¼ cup at a time until they reach your desired consistency (more liquid makes them creamier).
Adjust to Taste: Stir in the lime juice, then taste and adjust as needed. I usually add 1 teaspoon of salt and ½ tablespoon of lime juice.
Serve: Enjoy as a side dish, a dip (delicious topped with cheese), in burritos, tacos, quesadillas, or check out the blog post for more ideas!

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Refried Pinto Beans