Authentic Mexican Refried Beans - Amanda Cooks & Styles

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Authentic Mexican Refried Beans - My homemade Authentic Mexican beans are the ones you hope to get on your plate when eating out at your favorite Mexican Restaurants. They are absolutely delicious and pretty easy to make!

You can serve these beans as a side dish paired with your favorite Mexican Rice. I love them wrapped in a hot tortilla with cotija cheese for a tasty bean and cheese burrito. It's definitely one of my favorite things to eat!

Another great idea is to serve these beans as a bean dip with chips. Just top with some cotija cheese, salsa, sour cream and guacamole. This recipe makes about 2 cups of cooked refried beans. If you are cooking for a large crowd, simply double the recipe.

Store leftover refried beans completely cooled in an airtight container in the fridge for up to two days. To reheat leftover beans, pop in the microwave for about a minute or reheat on the stove in a small saucepan until nice and warm. If beans are dry or too thick, add a few tablespoons of water.

Here are the tools you need to make this recipe:

• Large saucepan or dutch oven (with lid) - To cook your beans in.
• Wooden spoon - For stirring the beans while frying.
• Cutting board - To chop up your veggies.
• Knife -To Chop your veggies.
• Measuring spoons and cups - To properly measure your ingredients.

What ingredients do I need to make refried beans?

• Dry Pinto Beans - You can buy bagged dry pinto beans at any grocery store.
• Lard - Or you can use leftover bacon grease.
• Garlic Cloves - Fresh garlic works best in this recipe.
• Yellow Onion - Fresh onion works best in this recipe.
• Dried Oregano - You can also use fresh oregano if you have it on hand, just double the amount.
• Salt - I almost always use sea salt in my recipes but you can use any salt you have on hand.

How to make the most delicious Authentic Mexican Refried Beans:

Add pinto beans, garlic cloves, onion, salt and oregano to a medium saucepan. Cover with about 2 inches of water. Bring water to a boil, then turn down to a simmer. Cover and cook beans for 1.5 hours, or until very tender.

Strain cooked beans from the bean juice and reserve the juice for later.

In a large skillet over medium-high heat, add 4 tablespoon lard and the beans. Fry up the beans for about 2-3 minutes, stirring constantly.

Reduce heat to low and add bean juice to the skillet (should be about ½-3/4 cup juice). Begin to smash beans using a potato masher until you reach your desired consistency. If you like your beans very smooth with no chunks of beans, place in a blender and blend until smooth. Add a little bit of water, about 1 tablespoon at a time, if your beans are too thick.

Serve refried beans with crumbled cotija cheese (optional)! Enjoy!

Here are a few of my favorite Mexican recipes that pair perfectly with refried beans:

• Slow Cooker Shredded Chicken Enchiladas - Slow cooker shredded salsa chicken wrapped in king size tortillas with jack and cheddar cheese topped with homemade enchilada sauce.
• Baked Chicken Flautas - Shredded chicken rolled in flour tortillas baked to crispy perfection. These flautas make for a perfect appetizer, party food, lunch or dinner!
• Pollo Asada Tacos - Delicious authentic Mexican style marinated chicken tacos grilled to perfection on the barbecue and topped off with avocado salsa verde, onion, cilantro and radishes.
• Chicken Taquitos (Fried or Baked) - Shredded chicken wrapped tightly in corn tortillas then baked or fried to golden perfection.

If you enjoyed this recipe, here are a few Mexican side dish recipes I think you'll love:

• Mexican Rice - (Spanish Rice) The perfect side dish to pair with your favorite enchiladas, tacos, tamales, burritos and more! 
• Grilled Mexican Corn - Also known as “Mexican Street Corn” or “Elote”. This grilled corn is perfect for your upcoming summer BBQ’s! 
• Authentic Mexican Guacamole - Homemade guacamole made with fresh avocados, tomatillos, jalapeno, cilantro and lime juice. Serve with chips for the perfect appetizer.
• Spicy Pineapple Avocado Salsa - Fresh chunks of pineapple, avocado, tomatoes, peppers and cilantro with a touch of fresh lime juice, salt and pepper. This salsa is excellent as an appetizer served with chips or served on tacos and more.

Authentic Mexican Refried Beans

Amanda Cooks & Styles These beans are the ones you hope to get on your plate when eating real Mexican food. They go great as a side dish or in a burrito, and more!   5 from 36 votes Print Recipe Pin Recipe Cook Time 2 hours hrsTotal Time 2 hours hrs Course Side DishCuisine Mexican Servings 4 people

Ingredients 1x2x3x

• ½ lb. dry pinto beans
• ½ yellow onion cut into 1" chunks
• ¼ teaspoon dried oregano
• ¼ teaspoon salt
• 2 garlic cloves whole
• 4 tablespoon lard
• water
• cotija cheese optional topping

Instructions

• Add pinto beans, garlic cloves, onion, salt and oregano to a medium saucepan. Cover with about 2 inches of water. Bring water to a boil, then turn down to a simmer. Cover and cook beans for 1 ½ hours, or until very tender.
• Strain cooked beans from the bean juice and reserve the juice for later.
• In a large skillet over medium-high heat, add 4 tablespoon lard and the beans. Fry up the beans for about 2-3 minutes, stirring constantly.
• Reduce heat to low and add bean juice to the skillet (should be about ½-3/4 cup juice). Begin to smash beans using a potato masher until you reach your desired consistency. If you like your beans very smooth with no chunks of beans, place in a blender and blend until smooth. Add a little bit of water, about 1 tablespoon at a time, if your beans are too thick.
• Serve refried beans with crumbled cotija cheese (optional)! Enjoy!

Notes

Store leftover refried beans completely cooled in an airtight container in the fridge for up to two days. To reheat leftover beans, pop in the microwave for about a minute or reheat on the stove in a small saucepan until nice and warm. If beans are dry or too thick, add a few tablespoons of water. Keyword homemade beans, mexican, refried beans Tried this recipe?LET US KNOW how it was!