Best Refried Beans
These 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!
Servings 6 -8 servings
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, 1/2 teaspoon chili powder, 1/2 teaspoon dried oregano, and 1/2 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, 1/2 teaspoon chili powder, 1/2 teaspoon dried oregano, 1/4 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 3/4 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 1/4 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 1/2 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!