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Refried Beans Recipe

User Rating 4 Star Rating (3 Reviews)


Refried Beans Recipe
Start a day ahead to cook the pinto beans before making this Mexican favorite. Classic refried beans are made with pintos, but you may substitute black beans.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes


  • 1/2 cup vegetable oil or lard
  • 2 cups cooked pinto beans (recipe follows)
  • 2 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 1 teaspoon salt
  • 1/8 teaspoon pepper


Heat lard in 10-inch skillet over medium heat until hot. Add pinto beans; cook, stirring occasionally, 5 minutes. Mash beans; stir in chile powder, cumin, salt, and pepper. Add more oil to skillet if necessary; cook and stir until a smooth paste forms, about 5 minutes.

Garnish with shredded cheese if desired.

Yield: 4 servings

Pinto Beans

4 cups water
1 pound dried pinto or black beans (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
1/4 cup vegetable oil
2 cloves garlic
1 slice bacon
1 teaspoon salt
1 teaspoon cumin seed

Mix water, beans, and onion in 4-quart Dutch oven. Cover and heat to boiling; boil 2 minutes. Remove from heat; let stand 1 hour.

Add just enough water to beans to cover. Stir in oil, garlic, bacon, salt, and cumin seed. Heat to boiling; reduce heat. Cover and boil gently, stirring occasionally, until beans are very tender, about 2 hours. (Add water during cooking if necessary.)

Drain; reserve broth for recipes calling for bean broth. Cover and refrigerate beans and broth separately; use within 10 days.

Yield: 8 servings

Recipe Source: Betty Crocker's Mexican Made Easy (Prentice Hall)
Reprinted with permission.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Make the recipe before you review it!, Member rkochman

""I gave this chicken soup recipe one star because it was terrible. I didn't have any chicken, stock or any vegetables or spices, so I used Spam, vanilla extract and water. My hubby didn't like it. I'll never make this recipe again!"" Same for you, reviewer. Didn't use dried beans? Don't like spicy Mexican food? Why make this and why the heck review it? For the record, this is an easy yet exceptionally tasty recipe. If you like good Mexican/Tex-Mex food, you'll love it as a side dish to your homemade enchiladas or tacos. If sprinkling a 1/4 teaspoon of pepper on a fried egg is ""too spicy"" for you, don't make this recipe as written, and don't review it.

24 out of 29 people found this helpful.

See all 3 reviews

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