Mexican Refried Beans Recipe made with pinto beans, onion, oregano, fat, and salt for an authentic, simple homemade taste.
Every time I start rinsing beans for this Mexican Refried Beans Recipe, something inside me softens a little—kind of like the beans themselves, eventually. It always takes me back to this visit I made to a friend in Mexico years ago. I didn’t go with expectations of learning how to cook anything; honestly, I barely packed correctly because I thought it’d be warm the whole time (it wasn’t). But her mom—who cooked like she invented cooking—had this pot of beans simmering quietly in the corner, the way some families keep a pot of coffee going all day.
There was music drifting from somewhere in the house—older songs I didn’t recognize but felt like I should’ve—and the smell of onions frying in lard (yes, lard) made the entire kitchen feel like a warm hug. I remember watching her mash the beans directly in a pan with this old wooden masher that looked like it had lived through several family generations. She didn’t explain anything. Didn’t measure a single thing. She just sort of moved through the recipe like it was a familiar dance.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
When I finally tasted her Mexican Refried Beans Recipe, I had this weird emotional moment—you ever eat something that hits you somewhere between your chest and your throat? I didn’t even know beans could taste like that. Creamy but not mushy, savory with this whisper of oregano, and just a tiny hint of smokiness from the fat.
So now, every time I make my own version at home, I think about that kitchen with the open back door, the way everyone drifted in and out to check the pot, how nothing felt rushed, how beans took the time they needed. And honestly… I like that part the most. It makes me slow down too. Do you ever have a recipe that does that for you?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Mexican Refried Beans Recipe?
Here’s the thing about this Mexican Refried Beans Recipe—and I’m saying this with love—it’s not fancy. At all. It’s humble. Almost stubbornly humble. And maybe that’s why it feels so comforting? There’s no showiness here, no complicated steps, no ingredients you have to pretend you know how to pronounce.
But the flavor? Wow. It sneaks up on you. The slow-cooked pinto beans pick up the onion and oregano in this soft, subtle way that makes every bite feel familiar, even if you’ve never had homemade refried beans before. And you control the texture, which I think is half the fun. You can make them chunky and rustic or silky smooth and creamy—kind of depending on your mood and how aggressively you’re mashing that day.
The whole process, honestly, feels therapeutic. And the end result is one of those “basic building blocks” in Mexican cooking that you can use everywhere—burritos, tacos, breakfast plates, nachos, late-night snacks when you swear you’re not hungry but somehow end up reheating beans anyway. Sound familiar?
Ingredient Notes:
Before you start, let’s walk through what’s going into this Mexican Refried Beans Recipe—because even simple ingredients have personalities.
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Pinto Beans: Dry beans give the best flavor. They’re like tiny seeds of potential. I know that sounds dramatic, but it’s true.
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Water: I always laugh at how something as boring as water becomes this rich bean broth that’s basically liquid gold.
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Salt: You’ll add it early, but you’ll adjust it later. Beans are unpredictable like that.
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Oregano: A small handful goes a long way. It adds a “here’s a little something extra” moment without taking over the room.
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Onion: Half softens in the pot; half gets fried. Think of it like an onion doing double duty.
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Fat (Bacon Fat or Olive Oil): Bacon fat if you want smoky. Olive oil if you want lighter. Lard if you’re going full traditional.
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Bean Cooking Liquid: Seriously, don’t throw this out. It’s like tossing out the most flavorful part.
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Chipotle Powder: Optional, but adds smoky, warm depth.
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Cotija or Cheddar: Totally optional. But cheese on beans? I mean… yes.
How To Make Mexican Refried Beans?
Let’s make this Mexican Refried Beans Recipe together—just imagine we’re standing over the stove, casually stirring and talking about life.
Step 1: Rinse the Beans
Rinse the beans well and pick out any odd pieces. This step always reminds me of when my grandma would sift through rice before cooking it—slow, gentle, almost meditative. Anything that floats? Goodbye.
Step 2: Cook the Beans (Stovetop)
Place the beans in a big pot. Add half an onion, the salt, the oregano, and plenty of water. Bring it to a boil, then lower the heat to a gentle simmer. Let it go for about 2 1/2 hours. Beans have personalities; they’ll take the time they want. Taste and see.
If they’re still firm, add a pinch of baking soda. It’s like waking them up a bit.
Pressure Cooker / Instant Pot Method
Same ingredients, just faster. Cook on high for about 30–35 minutes and let it cool for 10 before releasing pressure. If the beans still look confused and undercooked, add baking soda and pressure cook again. Don’t overthink it.
Step 3: Strain the Beans
Drain the beans but save at least a cup of the cooking liquid. This is the flavorful stuff that makes the refried beans creamy without needing any dairy.
Step 4: Sauté the Onions
Heat your bacon fat or olive oil in a sturdy pan, not a flimsy nonstick. Fry the rest of the chopped onion until soft and fragrant. This is the moment your kitchen starts to smell amazing.
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Step 5: Add and Mash the Beans
Add the beans and a splash of the liquid. Mash gently, like you’re coaxing them into becoming refried beans rather than forcing them. Chunky, smooth, whatever you’re feeling. Both ways are wonderful.
Step 6: Adjust Texture & Flavor
Add more bean liquid as needed. Add salt. Add chipotle if you want that warmth. Taste as you go—refried beans are forgiving and a little customizable.
Step 7: Serve
Top with cotija or cheddar if you want. Or don’t. Either way, they’re going to be delicious.
Storage Options:
These beans keep so well it almost feels like they shouldn’t. Store them in the fridge for 4–5 days. Freeze them for 2–3 months. Reheat with a splash of water because they thicken as they cool. They somehow taste even better the next day, and I don’t know why. Beans just… mature overnight.
Variations and Substitutions:
This Mexican Refried Beans Recipe is super flexible. You can absolutely make it your own.
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Use black beans instead of pinto.
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Add garlic to the sautéed onions.
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Use jalapeños if you like a little fire.
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Swap in butter for richness.
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Or go the traditional route with lard if you’re feeling bold.
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Squeeze in a bit of lime at the end for brightness.
Have you ever made a recipe and thought, “Wait, why is this better than last time?” That’s what variations do.
What to Serve with Mexican Refried Beans?
These beans go with everything. Truly.
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Scoop them into tacos or burritos.
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Layer them on nachos.
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Serve with eggs for breakfast.
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Spread on tostadas.
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Or just eat them with chips. Because sometimes that’s dinner and that’s totally fine.
Frequently Asked Questions:
Do I need to soak the beans?
Nope. This Mexican Refried Beans Recipe works perfectly without soaking.
Can I use canned beans?
Yes, but the flavor won’t be as deep. Still totally acceptable if you’re in a hurry.
Why aren’t my beans soft?
They might be old. Or just stubborn. Add a pinch of baking soda—it works wonders.
If you make this Mexican Refried Beans Recipe, I’d truly love to hear how it turned out. Did it remind you of a trip? A person? A moment? I love when food opens those little doors.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mexican Refried Beans Recipe
Ingredients
For the Beans
- 2 1/2 cups dry pinto beans about 1 pound / 450 g
- Water as needed
- 2 teaspoons salt or to taste
- 2 teaspoons dried oregano or 1 fresh oregano sprig
- 1 onion halved
For Frying
- 2 tablespoons bacon fat or extra-virgin olive oil plus more as needed
- 1/2 cup bean cooking liquid or water
- 1/2 teaspoon chipotle powder optional
- Crumbled cotija cheese or grated cheddar cheese optional for serving
Instructions
Rinse the Beans
- Rinse the pinto beans thoroughly under cool water. Remove any debris, stones, damaged beans, or beans that float. Set aside.
Cook the Beans — Stovetop Method
- Place the rinsed beans in a large pot and cover with at least 3 inches of water (approximately 3 quarts). Add half of the onion, the salt, and the oregano. Bring to a boil, then reduce to a low simmer. Cover and cook for approximately 2 1/2 hours, or until the beans are tender and the skins begin to split.
- If the beans remain firm, add 1/8 teaspoon baking soda and continue cooking for up to 30 minutes longer.
Pressure Cooker / Instant Pot Method
- Place the beans, 8 cups (2 quarts) of water, half an onion, the salt, and oregano into a 4-quart or larger pressure cooker. Cook on high pressure for 30–35 minutes. Allow a natural release for 10 minutes before opening the valve.
- If the beans are not fully tender, add 1/8 teaspoon baking soda and cook under pressure for an additional 10 minutes.
- Note: Follow all safety guidelines for your specific pressure cooker model.
Strain the Beans
- Drain the beans, reserving at least 1 cup of the cooking liquid. Remove the onion pieces and oregano stem, if used.
Sauté the Onion
- Finely chop the remaining half onion. Heat the bacon fat or olive oil in a wide, sturdy frying pan over medium-high heat. Add the chopped onion and cook until it becomes translucent.
Add and Mash the Beans
- Add the cooked beans to the pan along with 1/4 cup of the reserved cooking liquid. Using a potato masher, mash the beans to form a rough purée while they cook. Add additional bean liquid or water as needed to achieve your preferred consistency.
Adjust the Seasoning
- Season with additional salt if necessary. Add chipotle powder if desired. Continue cooking until the beans are heated through and have reached your desired texture.
Serve
- Transfer to a serving dish. Top with crumbled cotija or grated cheddar cheese, if using.
Notes
- The chipotle powder contains no added gluten.
- Any optional cheeses used (cotija or cheddar) are certified gluten-free.
Otherwise, the recipe requires no substitutions for gluten-free preparation.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
