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Homemade Refried Beans

Making your own homemade refried beans from scratch is easier than you think. This recipe shows you how to make them from dry or canned beans.
Prep Time5 mins
Cook Time1 hr 10 mins
Total Time1 hr 15 mins
Course: Side Dish
Cuisine: Mexican
Keyword: authentic, homemade, refried beans
Servings: 6
Calories: 118kcal


  • 1 pound dry pinto beans (can substite canned beans, see note*)
  • 1 onion (quartered)
  • 2 tablespoons lard (can substitute bacon grease)
  • 1 clove garlic (minced)
  • 1 teaspoon kosher salt
  • fresh ground pepper to taste


  • Place dry pinto beans in a large bowl and cover with 6 cups of water. Place in the refrigerator overnight to allow beans to soak.
  • Remove beans from soaking water, and discard water. Place beans in a pot and add fresh water to cover by a couple inches. Add quarted onion and simmer for at least an hour, or until the beans are completley soft.
  • Remove beans from the water, and reserve the cooking liquid.
  • Add lard and minced garlic to a separate saucepan and cook over medium low heat until the garlic is fragrant, but not burnt.
  • Add beans and 1 cup of the reserved cooking liquid. Mash beans until creamy and simmer until thickened to your ideal consistency. Approximately 5 minutes.
  • If beans get too thick, add more liquid. If they are still too thin, simmer them longer.


*30 ounces of canned beans can be substituted instead. Drain the beans and reserve the liquid. You will only need to add ~1/3 cup of the canned bean liquid to the bean mash, rather than the 1 cup of cooking liquid called for in this recipe.  You will also want to cut the salt in half since canned beans already contain salt.
IF YOU LIKED THIS RECIPE you will also love my Spanish Rice with Salsa


Calories: 118kcal | Carbohydrates: 22g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 390mg | Potassium: 367mg | Fiber: 7g | Sugar: 1g | Vitamin A: 247IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 2mg