About this recipe
Homemade refried beans are one of the most essential recipes in Mexican cooking. They’re creamy, flavorful, and so much better than anything from a can. All you need is beans, onion, oil, and salt – that’s it. If you use canned beans, you can have them on the table in 20 minutes or less.
I always keep a batch of refried beans in my fridge. They’re the base for molletes, a side for tacos and enchiladas, a filling for burritos and quesadillas, and honestly – just great on their own with a warm tortilla.
Why you’ll love this recipe
- Only 3 ingredients – beans, onion, and olive oil (plus salt)
- Ready in 20 minutes with canned beans, or make from scratch with dried beans
- Better than store-bought – homemade gives you control over texture, salt, and flavor
- Naturally vegan and gluten-free when made with olive oil
- Incredibly versatile – side dish, filling, topping, or dip
What does “refried beans” mean?
The name “refried beans” comes from the Spanish verb “refreir”, which means to fry something intensely or for a long time. The beans aren’t actually fried twice. They’re cooked until soft, then mashed and fried slowly in fat (oil, butter, or traditionally lard) with onion. So “refried beans” really means “well-fried beans” or “frijoles machacados y fritos” – mashed and fried beans.
Nutritional benefits of refried beans
Refried beans are packed with protein, fiber, vitamins, and minerals. They’re a key part of a balanced diet and one of the most nutritious staples in Mexican cooking. Using olive oil instead of lard or vegetable shortening keeps them heart-healthy.
Ingredients for making refried beans
- Beans. You can use black beans, pinto beans, or whatever you have at home. You can also use canned beans. If starting from dried, cook them first using frijoles de olla or the Instant Pot method.
- Olive oil or vegetable oil. I prepare them with both types of oil, but I like them better with olive oil.
- Chopped onion. White or yellow onion both work.
Tips for buying canned beans
Check the ingredients: Read the label. Opt for cans with as few ingredients as possible – ideally just beans, water, and salt.
Low sodium: Many canned beans contain high levels of sodium. Look for low-sodium options to keep your salt intake under control.
BPA-free: Look for brands that specify their cans are BPA-free.
Compare prices and brands: Don’t be afraid to try different brands and find the one that offers the best value.
Organic beans: I think it’s worth it for the environmental and health benefits.
How to make refried beans step by step
- Cook the beans. If using dried beans, cook them in a large pot with enough water to cover them. Simmer over low heat until soft. If using canned, drain and rinse – skip to step 2.
- Saute the onion. In a large skillet, heat the oil over medium heat. Add the chopped onion and fry until golden brown and fragrant.
- Mash the beans. Add the cooked beans to the skillet and mash with a bean masher or potato masher until you get the texture you want. Add a splash of water or bean broth if they get too dry. Remember: beans thicken as they cool, so keep them a little looser than you think.
- Season and serve. Taste and add salt as needed. Serve warm.
Tips for the best refried beans
- Save the bean broth. If cooking from dried beans, save the cooking liquid. It’s packed with flavor and perfect for thinning out the beans as you mash.
- Control the texture. Mash less for chunky, rustic beans. Mash more (or use an immersion blender) for silky smooth. In my house, we like them on the looser side.
- Use enough oil. A good amount of olive oil makes a huge difference in flavor and creaminess. Don’t skimp.
- Season at the end. Taste after mashing – you can always add more salt but you can’t take it away.
- They thicken as they cool. Always make them a bit looser than your final desired texture. You can thin with water or broth when reheating.
Varieties of refried beans
The most common refried beans are made with pinto or black beans, but you can also use red beans, white beans, or even mayocoba beans. Each type gives a slightly different flavor and color, but the technique is exactly the same.
How to serve refried beans
Refried beans are incredibly versatile. Serve them as a side with tacos, enchiladas, or scrambled tofu. Use them as a filling for burritos and quesadillas. Spread them on molletes or sopes. Or just scoop them up with tortilla chips as a dip.
4 reasons to make refried beans at home
- Control over ingredients. You choose the oil, the salt, the beans. Use olive oil instead of lard for a healthier version.
- Authentic flavor. Canned refried beans just don’t taste the same. At home you can adjust the spices, the onion, and the seasoning to your liking.
- Cost. Dried beans are much cheaper and more yielding than canned. A big batch costs very little.
- Perfect texture. You decide how smooth or chunky you want them. In my house we like them looser – we don’t like them dry.
Extra ingredients to try
Spices: Cumin, cayenne pepper, chili powder, and oregano all work well with beans. Start with a small pinch and adjust to taste.
Chiles: Try pickled jalapenos, fresh serranos, or chipotles in adobo for a smoky kick. You can also stir in a spoonful of salsa verde.
Tomatoes: Finely diced fresh tomatoes or a spoonful of red salsa add a touch of acidity and freshness.
Cheese: Stir in shredded Oaxaca, Chihuahua, or Monterey Jack cheese while the beans are still hot for extra creaminess.
Crema: A drizzle of Mexican crema or sour cream on top adds richness. For a vegan version, use plant-based sour cream.
Frequently Asked Questions
Refried Beans (Easy Homemade Recipe)
Equipment
- non-stick frying pan
- Masher or wooden spoon
Ingredients
- 3 cups cooked beans black beans or pinto beans, drained (reserve the cooking liquid)
- 2 tablespoons olive oil or vegetable oil
- 1/4 white or yellow onion finely chopped
- Salt to taste
- 1/4 to 1/2 cup bean broth or water as needed for texture
Instructions
- Saute the onion. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until golden brown and fragrant, about 3-4 minutes.
- Add the beans. Add the drained cooked beans to the skillet. Stir to combine with the onion and oil.
- Mash to your desired texture. Using a bean masher or potato masher, mash the beans in the skillet. For creamier beans, mash more. For rustic beans, leave some chunks. Add bean broth or water a splash at a time if the beans get too thick.
- Season and adjust. Taste and add salt as needed. Stir well and cook for another 2-3 minutes until heated through and the texture is how you like it.
- Serve warm as a side dish, filling, or dip.
Notes
- Beans: Black beans and pinto beans are the most common. Red beans, white beans, and mayocoba beans also work. The technique is the same regardless of the type.
- Canned beans: Drain and rinse well. You can use water instead of bean broth for thinning.
- From dried beans: Cook them first using the stovetop (frijoles de olla), Instant Pot, or slow cooker. Save the cooking liquid – it’s packed with flavor and perfect for adjusting the texture.
- Oil: Olive oil is my favorite for flavor and health. You can also use vegetable oil, butter, or traditionally lard.
- Texture: Always make them a bit looser than you want – they thicken as they cool. Thin with broth or water when reheating.
- Storage: Refrigerate in an airtight container for up to 5 days. Freeze in portions for up to 3 months. To reheat, warm in a skillet over low heat, adding a splash of water or broth to loosen them back up.
- Extra flavor ideas: Add cumin, chili powder, or oregano. Stir in pickled jalapenos, chipotles in adobo, or green salsa. Top with crumbled queso fresco or a drizzle of crema.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.