Creamy Refried Pinto Beans Recipe

Introduction

Refried pinto beans are a classic, comforting staple in Mexican cuisine, perfect as a side or filling. Creamy and flavorful, this recipe transforms simple dry beans into a deliciously smooth dish bursting with spices and fresh lime.

Ingredients

• 1 pound dry pinto beans
• Water for covering the beans
• 1 large yellow onion, half cut into wedges, half diced
• 2 bay leaves
• 3 teaspoons kosher salt, divided
• 2 teaspoons ground cumin, divided
• 1 teaspoon chili powder, divided
• 1 teaspoon dried oregano, divided
• 3/4 teaspoon smoked paprika, divided
• 2 tablespoons avocado or vegetable oil, or lard
• 3 cloves garlic, minced
• 2 tablespoons fresh lime juice, plus more to taste
• Cotija cheese, cilantro, jalapeños, tomatoes, pico de gallo, avocados, etc. for serving (optional)

Instructions

1. Step 1: Rinse and sort the beans in a fine mesh colander, discarding any shriveled or damaged beans and any debris.
2. Step 2: Place the beans in a large pot or Dutch oven. Add the onion wedges, bay leaves, 1½ teaspoons kosher salt, 1 teaspoon ground cumin, ½ teaspoon chili powder, ½ teaspoon dried oregano, and ½ teaspoon smoked paprika. Pour in 8 cups of water or enough to cover the beans by two inches.
3. Step 3: Bring to a boil over medium-high heat, then reduce heat to low and cover. Simmer gently for 1½ to 2 hours until the beans are very soft. Test one for tenderness by rinsing and tasting.
4. Step 4: Drain the beans through a fine mesh colander set over a bowl to save the cooking liquid. Discard the onion wedges and bay leaves.
5. Step 5: Dry the pot, then heat oil or lard over medium heat. Add diced onions, 1½ teaspoons kosher salt, 1 teaspoon cumin, ½ teaspoon chili powder, ½ teaspoon oregano, and ¼ teaspoon smoked paprika. Sauté for about 5 minutes until soft. Add garlic and cook for 30 seconds, then stir in the cooked beans and cook for 2 minutes.
6. Step 6: Lower heat and pour in 1 cup of the reserved bean liquid. Roughly mash the beans with a potato masher. Transfer a portion of beans along with ¾ cup of the cooking liquid to a blender and puree until smooth, adding more beans for creamier texture or less for chunkier beans.
7. Step 7: Pour the blended beans back into the pot and combine with the mashed beans. Heat gently over low heat, adding extra cooking liquid ¼ cup at a time until the desired consistency is reached.
8. Step 8: Stir in lime juice and adjust seasoning to taste, usually an extra teaspoon of salt and half a tablespoon of lime juice.
9. Step 9: Serve warm as a side dish, dip, or filling. Top with Cotija cheese, cilantro, jalapeños, or your favorite garnishes.

Tips & Variations

• For richer flavor, use lard instead of oil for sautéing the onions and garlic.
• Adding a splash of beer or broth instead of water to cook the beans adds extra depth.
• Use an immersion blender to puree a portion of beans directly in the pot if you want to avoid transferring to a blender.
• Try mixing in chopped fresh herbs like cilantro or a pinch of smoked chipotle powder for a smoky twist.

Storage

Store leftover refried beans in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring in a splash of water or reserved bean liquid to loosen the texture if needed. You can also freeze beans for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dry pinto beans?

Yes, but cooking times and methods will vary. Using canned beans saves time, but for best flavor and texture, rinse and drain them well, then sauté with onions and spices as in the recipe. Avoid overcooking to maintain creaminess.

How do I know when the beans are cooked enough for mashing?

The beans should be very tender and soft when cooked through, easily mashed between your fingers or with a fork. If they feel firm or chalky, continue simmering and test every 15 minutes until fully soft.

Creamy Refried Pinto Beans Recipe

Print Recipe

★★★★★

4.4 from 125 reviews

This classic recipe for refried pinto beans offers a flavorful and creamy side dish made from scratch. Slow-simmered pinto beans are infused with warm spices, sautéed with onion and garlic, then mashed and blended to achieve the perfect creamy texture. Finished with fresh lime juice and optional toppings, these beans are ideal for serving alongside Mexican dishes or as a hearty dip.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Beans and Broth

• 1 pound dry pinto beans
• Water for covering the beans
• 1 large yellow onion, half cut into wedges, half diced
• 2 bay leaves
• 3 teaspoons kosher salt, divided
• 2 teaspoons ground cumin, divided
• 1 teaspoon chili powder, divided
• 1 teaspoon dried oregano, divided
• 3/4 teaspoon smoked paprika, divided

Sauté and Seasoning

• 2 tablespoons avocado or vegetable oil, or lard
• 3 cloves garlic, minced
• 2 tablespoons fresh lime juice, plus more to taste

Optional Toppings

• Cilantro
• Jalapenos
• Tomatoes
• Pico de gallo
• Avocados
• Cotija cheese

Instructions

1. Rinse and Sort Beans: Place the beans in a fine mesh colander and rinse thoroughly, removing any shriveled or split beans, as well as debris or small rocks.
2. Add Spices and Water: Transfer rinsed beans to a large Dutch oven or pot. Add onion wedges, bay leaves, half the salt, cumin, chili powder, oregano, and smoked paprika. Cover with 8 cups of water or enough to submerge the beans by about two inches.
3. Simmer: Bring to a boil over medium-high heat. Then reduce heat to low, cover, and simmer for 1½ to 2 hours until beans are very soft and tender. Test by tasting a cooled bean.
4. Drain: Drain beans through a fine mesh colander over a bowl to save the cooking liquid. Discard the onion wedges and bay leaves.
5. Sauté the Onions: Dry the pot used for cooking beans. Heat oil or lard over medium heat. Add diced onions along with the remaining salt, cumin, chili powder, oregano, and half of the smoked paprika. Sauté about 5 minutes until onions soften, then add garlic and cook for 30 seconds more. Add the cooked beans and stir for 2 minutes.
6. Make them Creamy: Lower heat to low. Stir in 1 cup of reserved bean liquid. Mash the beans roughly with a potato masher. Transfer some beans with 3/4 cup reserved liquid to a blender and blend until smooth. Adjust the amount of beans blended to achieve desired creaminess.
7. Adjust Consistency: Return creamy beans to the pot and combine with mashed beans. Warm over low heat, adding more reserved bean liquid in 1/4 cup increments until you reach preferred consistency.
8. Adjust to Taste: Stir in 2 tablespoons total lime juice (including initial amount), then taste. Adjust salt and lime juice to preference, typically adding 1 teaspoon salt and an additional 1/2 tablespoon lime juice.
9. Serve: Serve warm as a side dish or dip. Top with Cotija cheese, cilantro, jalapenos, tomatoes, pico de gallo, or avocado as desired. Perfect for burritos, tacos, quesadillas, or enjoyed on its own.

Notes

• Sorting and rinsing the beans is important to ensure no debris or bad beans remain.
• Simmering times may vary depending on bean freshness; cook until very tender.
• Reserving cooking liquid helps control the final consistency of the beans.
• Blending beans is optional but recommended for a creamier texture.
• Lime juice brightens the flavor, so adjust amounts to taste.
• Use avocado oil or lard depending on dietary preference and flavor desired.
• Leftover beans keep well refrigerated for up to 4 days and freeze well.

Keywords: refried beans, pinto beans, Mexican side dish, homemade refried beans, creamy beans, bean dip, vegetarian Mexican recipe