Can I make refried beans without lard?

Absolutely! In fact, many versions of this refried beans recipe skip lard altogether. Olive oil, butter, or bacon grease work just as well, and you can even keep it completely vegan by using vegetable oil. Lard does give a rich, traditional flavor, but it’s by no means essential

What’s the difference between refried and regular beans?

Great question! Regular beans are simply cooked until soft—think boiled pinto or black beans. But a refried beans recipe takes it further by mashing those beans and cooking them again with fat and seasoning. The result? A creamier, more flavorful dish that works beautifully as a side, filling, or dip.

How do you make refried beans from canned beans?

Easy! Drain and rinse canned beans, then sauté them in oil with garlic and onion. Mash them in the pan, add a splash of water or broth, and season to taste. It’s a quick version of the full refried beans recipe —perfect for weeknights!

Why are my refried beans bland?

If your beans are falling flat, they probably just need more seasoning. Add salt, cumin, or garlic. A squeeze of lime juice or a bit of hot sauce can also wake up the flavor. Don’t forget the fat—that’s where a lot of the flavor comes from!

Refried Beans Recipe: Best-Ever Guide with 7 Easy Tips

Refried Beans Recipe

Print Recipe

This Refried Beans Recipe is a creamy, flavorful classic made from scratch or canned beans. It’s the perfect side dish for tacos, burritos, or any Mexican-inspired meal. Easily customizable—make it spicy, cheesy, vegan, or traditional!

Author: Bingo Recipes
Prep Time: 10 minutes
Cook Time: 2.5 hours (or 10 minutes if using canned beans)
Total Time: 2 hours 40 minutes
Yield: 6 servings 1x
Category: Dinner
Method: Simmering, Mashing, Frying
Cuisine: Mexican
Diet: Vegetarian

Ingredients

Scale

2 cups dried pinto beans (or 3 cans cooked pinto beans, drained)
1/2 onion, chopped
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon chili powder (optional)
1 teaspoon salt, more to taste
1/4 cup bacon fat, butter, or olive oil
1 cup bean cooking liquid or water (as needed)
1/4 cup shredded cheddar cheese (optional)

Instructions

Rinse and sort dried pinto beans. Soak overnight if desired.
Cook beans in a large pot with onion, garlic, and salt until very soft (about 2.5 hours). Reserve 1 cup of the liquid and drain the rest.
In a large skillet, heat fat of choice. Add cooked beans and mash with a potato masher or immersion blender.
Add reserved liquid gradually, stirring, until desired creamy consistency is reached.
Stir in cumin, chili powder, and more salt to taste. Optional: mix in cheese until melted.
Serve warm as a side dish, filling, or dip.

Notes

For a vegan version, use olive oil and skip the cheese.
Black beans can be substituted for pinto beans.
If using canned beans, skip the soaking and cooking steps, and begin by sautéing the aromatics in fat before adding beans.
Freeze leftovers in an airtight container for up to 3 months.
Add jalapeños, chipotle powder, or lime juice for extra zing!

Nutrition

Serving Size: ½ cup
Calories: 215 kcal
Sugar: 1 g
Sodium: 430 mg
Fat: 9 g
Saturated Fat: 3 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 8 g
Protein: 10 g
Cholesterol: 5 mg

Keywords: refried beans, refried beans recipe, pinto beans, homemade refried beans, Mexican beans, vegan refried beans, bean dip, creamy mashed beans

Find it online: https://bingorecipes.com/refried-beans-recipe/