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refried beans in a wooden bowl with chihuahua cheese and green onions

How To Make Taqueria Refried Beans at Home

Creamy, savory, and deeply satisfying, these Authentic Refried Beans are the ultimate comfort food to complement your Mexican dinner night! Packed with fiber and protein, this authentic recipe comes together with minimal hands-on prep, delivering restaurant-quality flavor straight to your kitchen. Say goodbye to canned versions—homemade is simpler than you think!
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Prep Time 10 minutes
Cook Time 2 hours
Course Side Dish
Cuisine Latin American, Mexican
Servings 10 Servings

Ingredients
  

  • 6 Tbsp Butter or Lard 2 Tbsp Separated
  • 1 Large Vidalia Onion- Chopped
  • 2 Tbsp Fresh Garlic- Crushed or Finely Chopped about 8 cloves
  • 1 lb Pinto Beans- rehydrated in water for minimally 6 hours
  • 1 qt Chicken Broth
  • 3 Cups Water 1 Cup Separated
  • 2 tsp Himalayan Pink Salt (more to taste) 1 tsp if using Table or Sea Salt
  • 4 Sprigs Fresh Oregano if using Dried Oregano use 1 tsp
  • 1 tsp Ground Cumin
  • 1 tsp Fine Ground Black Pepper
  • 2 Bay Leaves

Garnishments:

  • Green Onions Slivered
  • Chihuahua or Cotija Cheese

Instructions
 

  • Prep Your Ingredients
    ingredients prepped for beans
  • In a Dutch Oven or Instant Pot, melt your butter/lard on medium heat and saute your onions and garlic until they soften and turn translucent.
    Onion, garlic, bay leaves, oregano in Dutch Oven
  • Add the beans, chicken broth, water, salt, oregano, and cumin. Stir the pot around and bring the beans to a rolling boil for 3 minutes. Once there, reduce the heat to medium/low and continue cooking at a medium simmer, stirring occasionally.
    beans ready to cook with herbs and spices
  • Cook for 80 to 90 minutes, pull out any oregano stems, then blend with a blender or immersion stick approximately ¾ of the beans for texture or all for smooth refried beans. If you are using an Instant Pot, please see the Notes!
    Immersion stick with beans
  • Pour in the separated water and butter/lard and cook on low for another 30 minutes. Stir occasionally to avoid the bottom burning.
  • Garnish with some Chihuahua or Cojita Cheese and Green Onions and Enjoy!
    Pewter bowl of beans with Mexican Rice in the background

Notes

Instant Pot Instructions:
Dry Beans- Follow the steps up to bringing the beans to a high boil.  At this stage, Pressure Cook on High for 45 minutes and use a 15 minute natural release. Once done, proceed to the instructions on blending the beans.
Soaked Beans- Follow the steps up to bringing the beans to a high boil.  At this stage, Pressure Cook on High for 30 minutes and use a 15 minute natural release. Once done, proceed to the instructions on blending the beans.
Keyword Authentic, Beans, Mexican
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