Authentic Mexican Refried Beans

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These authentic refried beans transform a batch of cooked pinto beans into a creamy, flavorful side dish in just 25 minutes. Using traditional lard creates rich texture and authentic taste that pairs perfectly with any Mexican meal. A simple weeknight staple that proves homemade always beats canned.

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Prep Time 5

Cook Time 20

Total Time 25

Servings: 8

Course: Breakfast, dinner, Lunch, Side Dish

Cuisine: Mexican

Calories:

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Ingredients Equipment Method Notes

Ingredients

Refried Beans

½ lb Pinto Beans cooked, with pot liquor, from batch
¼ cup Lard or beef fat
Salt, Morton Coarse Kosher Salt Morton brand, to taste
Water as needed

Topping

2 tablespoon Cotija Cheese crumbled, or your favorite Mexican cheese

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Equipment

Large Cast Iron Skillet
Potato Masher
Bowl

Method

Cook

Melt the lard in a large cast iron skillet over medium heat.
Add the cooked pinto beans with some of their pot liquor to the skillet.
Mash and stir the beans with a potato masher until they reach your desired consistency.
If the beans are too thick, add water a splash at a time and continue mashing until the texture is right.
Adjust kosher salt to taste as you add liquid.

Serve

Serve in a bowl and top with crumbled cheese.

Disclosure: Nutrition is estimated and provided for general guidance.

Notes

The key to authentic refried beans is using lard or beef fat—it creates the creamy texture and depth of flavor that vegetable oil simply can't match. Mash to your preferred consistency, from chunky to completely smooth, adding reserved bean cooking liquid or water to control thickness. These beans thicken as they cool, so err on the side of slightly looser when cooking. Store refrigerated for up to 5 days or freeze in portions for up to 3 months. Reheat gently on the stovetop with a splash of water to restore creaminess. This recipe relies on having a batch of cooked pinto beans ready, making it a perfect example of how batch cooking components multiply into quick, satisfying meals.

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