Refried Beans

Rich, creamy, and deeply savory, our family’s recipe for refried beans captures the heart of traditional Mexican cooking with a fraction of the usual time. Each bite balances earthy depth and a hint of sweetness from slow-simmered pinto beans. Whether tucked inside burritos, layered beside Mexican rice, or served simply with warm tortillas, they bring comfort and authenticity to any meal—and once you’ve made them this way, you may never reach for canned beans again.

Ingredients

Beans

• 2 cups dry pinto beans, rinsed and drained
• 1 onion, diced (or 1 tbsp onion powder)
• 1 tsp table salt (omit if using tomato bouillon)
• ½ tsp ground cumin
• 4½ cups chicken broth or water

Fat (Choose One or a Blend)

• 2–3 tbsp avocado oil, lard, butter, or a combination

Optional Flavor Boosters

• ¼ cup Mexican Tomato Sauce (recommended for deeper flavor)
• OR 1 tbsp tomato bouillon (omit salt)
• OR ½ tsp soy sauce or Maggi (for umami depth without tomato flavor)

Optional Add-Ins

• ⅛ tsp Mexican oregano
• 1 tsp garlic powder (add after cooking)
• 1 sachet ham bouillon or sazón (optional, for savory richness)

Directions

Sauté Aromatics (Optional but Recommended)

Using the Sauté function, heat 1 tbsp of the fat in the Instant Pot. Add diced onion and cook 2–3 minutes until translucent and fragrant. If using onion powder, add with cumin.

Deglaze with a splash of broth if any browning occurs.

Cook the Beans

Add pinto beans, broth, cumin, and salt to the pot. If using butter, reserve it for after cooking. If using Mexican Tomato Sauce for integrated flavor, stir it in now—or stir it in later during the refry step as a finisher.

Set to Pressure Cook – High for 60 minutes. When complete, allow natural release for 10–15 minutes, then release remaining pressure manually.

Mash or Refry

Mash to desired smoothness using a potato masher, hand mixer, or immersion blender. Add liquid as needed for consistency. For authentic refried texture, heat remaining fat in a large skillet over medium-high heat. Add mashed beans to skillet, stirring occasionally until thickened and slightly toasty, about 5 minutes. If using Mexican Tomato Sauce as a finisher, add 2–3 tbsp during this stage and cook until slightly reduced and glossy.

Rest and Serve

For best flavor, refrigerate overnight and reheat before serving. The beans thicken slightly as they cool, deepening both flavor and texture.

Notes

Preparation

• For richer flavor, add ¼ cup Mexican Tomato Sauce during cooking or mashing, OR ½ tsp soy sauce/Maggi during mashing, OR 1 tbsp tomato bouillon during cooking. Omit these boosters if serving entrées with green sauce bases.
• Mashing the beans in hot fat develops a nutty flavor and glossy, restaurant-style finish.
• Beans improve overnight as flavors meld and starches set.

Serving Suggestions

• Serve alongside Chilaquiles Verdes or use as a filling for tacos, burritos, or enchiladas.
• Pair with Mexican Rice and Chiles Rellenos for a classic Mexican combination.
• Use as a base for Chile Verde Burritos for a hearty meal.
• Top with melted cheese, fresh cilantro, or Lime Pickled Onions for extra flavor.

Variations

• Use lard for the most traditional flavor, butter for a richer finish, or avocado oil for a cleaner everyday version.
• For a deeper red-style bean, use Mexican Tomato Sauce or tomato bouillon. For a more neutral bean, use soy sauce or Maggi instead.

Make-Ahead & Storage

• Refrigerate up to 5 days in an airtight container.
• Freeze up to 3 months; thaw overnight in the refrigerator before reheating.
• Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen if thickened.