Creamy Refried Beans from Scratch Recipe Easy Homemade Perfect for Tacos
This recipe delivers creamy, slow-cooked refried pinto beans with a smoky, savory flavor perfect for tacos, burritos, or as a comforting side dish. Made from dried beans and simple pantry staples, it offers a wholesome, authentic taste that beats canned beans every time.
- Prep Time: 10 minutes (plus soaking time)
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes (excluding soaking time)
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: Mexican
Ingredients
- 1½ cups dried pinto beans
- About 6 cups water (for soaking and cooking)
- 3 tablespoons vegetable oil or lard
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon cumin powder
- ½ teaspoon chili powder (optional)
- 1 teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- Water or reserved bean cooking liquid as needed
Instructions
- Place 1½ cups dried pinto beans in a large bowl and cover with 4 cups cold water. Let soak overnight (8-12 hours). For quick soak, boil beans for 2 minutes, then remove from heat and soak for 1 hour.
- Drain and rinse soaked beans under cold water.
- Transfer beans to a heavy-bottomed pot or Dutch oven and add about 6 cups fresh water to cover beans by 2 inches. Bring to a boil over medium-high heat, then reduce to a simmer. Partially cover and cook for 1 to 1½ hours until beans are very tender, stirring occasionally.
- While beans cook, heat 3 tablespoons vegetable oil or lard in a large skillet over medium heat. Add chopped onion and sauté until soft and translucent, about 5-7 minutes. Add minced garlic and cook for 1-2 minutes until fragrant.
- Drain beans, reserving about 1 cup of the cooking liquid.
- Add cooked beans to the skillet with onions and garlic. Mash with a potato masher or fork, adding reserved bean liquid gradually until desired creamy consistency is reached. Add ¼ to ½ cup more liquid if needed.
- Stir in cumin powder, chili powder (if using), salt, and black pepper. Cook over low heat for 5-10 minutes, stirring frequently to meld flavors and evaporate excess moisture.
- Taste and adjust seasoning with more salt, pepper, or chili powder as desired.
- Serve warm, garnished with fresh cilantro or a squeeze of lime if desired.
Notes
Use lard for traditional richness or vegetable oil for a vegan version. Soaking beans overnight softens them and reduces cooking time. Reserve cooking liquid to achieve creamy texture. Mash to desired consistency; avoid overprocessing to prevent gluey texture. Beans thicken as they cool; adjust liquid accordingly. Leftovers keep well refrigerated up to 4 days or frozen up to 3 months.
Nutrition
- Serving Size: About ½ cup
- Calories: 140
- Fat: 4
- Carbohydrates: 20
- Fiber: 7
- Protein: 8
Keywords: refried beans, homemade refried beans, pinto beans, creamy beans, Mexican side dish, taco recipe, easy refried beans, vegetarian, vegan option