Refried Beans Recipe

Sort and rinse

Spread the dried pinto beans on a baking sheet and pick out any small stones or debris. Rinse thoroughly under cold running water.

Soak (optional but recommended)

Place the rinsed beans in a large bowl and cover with at least 4 cups of water. Soak at room temperature for 6–8 hours or overnight. Drain and rinse before cooking. (Alternatively use the quick-soak method: cover with water, bring to a boil 2 minutes, remove from heat, cover and let sit 1 hour, then drain.)

Cook the beans

Place the soaked and drained beans in a large pot and add about 4 cups fresh water plus the bay leaf. Bring to a gentle boil, then reduce to a simmer. Skim any foam that forms. Partially cover and simmer until beans are very tender, 60–90 minutes depending on age of beans. Add 1–2 teaspoons salt in the last 10–15 minutes of cooking. Once tender, remove bay leaf and reserve 1 cup of the cooking liquid. Drain beans, reserving liquid, and set aside.

Sauté aromatics

In a large heavy skillet or sauté pan over medium heat, add the vegetable oil and butter. When the butter has melted and the oil is shimmering, add the finely chopped onion. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to burn it.

Add spices

Stir in the ground cumin and chili powder and cook 30 seconds to bloom the spices.

Add beans

Add the drained cooked beans to the skillet and toss to coat with the aromatics and spices. Pour in 1 cup of the reserved bean cooking liquid (or plain water) to loosen. Warm over medium-low heat for 2–3 minutes.

Mash to desired texture

Using a potato masher or the back of a sturdy spoon, begin mashing the beans in the skillet until you reach your preferred consistency—smooth with some whole beans for texture or fully smooth. If the mixture gets too dry while mashing, add additional reserved liquid 2–4 tablespoons at a time. Total added liquid will vary; aim for a creamy but scoopable consistency.

Adjust seasoning and finish

Stir in the chopped cilantro, lime juice, and black pepper. Taste and add additional salt as needed (start with 1/4 teaspoon increments). Simmer gently 2–3 minutes to meld flavors, stirring frequently to prevent sticking. If you want a richer flavor, swirl in an extra 1 tablespoon of butter or oil at the end.

Transfer the refried beans to a serving bowl. Garnish with crumbled cotija or queso fresco, sliced scallions, and extra cilantro leaves as desired. Serve warm as a side for tacos, enchiladas, rice, or as a dip with tortilla chips.

Make-ahead and storage: let cool to room temperature, transfer to an airtight container and refrigerate up to 4 days or freeze up to 3 months. Reheat gently on the stovetop with a splash of water or reserved cooking liquid to restore creaminess.