How to Make the Best Refried Beans Recipe
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This recipe shows you how to make the best refried beans using dried pinto beans for rich, creamy, and authentic flavor. The beans are soaked overnight, simmered slowly with aromatics and olive oil, then mashed and cooked in vegetable oil until perfectly creamy and flavorful. Ideal as a side dish or filling for Mexican-inspired meals.
Ingredients
Instructions
Soak the dried pinto beans in a large bowl covered with 2-3 inches of cold water on the counter overnight or for 8-24 hours. After soaking, drain and rinse the beans thoroughly.
Add the drained beans to a Dutch oven or heavy pot and cover with 4-6 cups cold water, enough to submerge the beans by about 3 inches. Add chopped onion, smashed garlic, and bay leaves. Drizzle with extra virgin olive oil and season with kosher salt. Bring to a boil, skimming off any foam that forms. Reduce heat to medium-low and simmer uncovered for about 2 hours or until the beans are tender but not falling apart. Add water as necessary to keep beans submerged.
Once beans are tender, remove from heat and discard bay leaves. Taste and adjust salt if needed.
If using canned beans instead, reserve the bean liquid for mashing and add water as needed.
Heat the vegetable oil in a large skillet over medium-high heat. Use a slotted spoon or strainer to transfer the cooked beans to the skillet, reserving the bean liquid. Stir and lightly mash the beans with a wooden spoon as they cook, gradually adding about 1/4 cup of the reserved bean liquid at a time to keep the beans moist. Continue cooking and mashing for 15-45 minutes until desired creamy consistency is reached, adding water if you run out of liquid. Season the finished refried beans with more kosher salt and freshly ground black pepper to taste.
