An authentic recipe for Mexican-style beans. Serve moist and hot with your meal, cover with grated Mexican cheese and accompanied by pickled jalapeno peppers.

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Recipe Summary

prep:
15 mins
cook:
6 hrs 3 mins
total:
6 hrs 18 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine water, pinto beans, and garlic into a large pot and cover; Cook over low heat for 5 1/2 hours; stir salt into beans and continue cooking until beans are very soft, about 30 minutes more.

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  • Heat canola oil in a skillet over high heat. Spoon the beans into the skillet without draining excess water; mash beans using a potato masher until they begin to lose their shape, about 3 minutes.

Cook's Note:

Add water if needed during the cook time to ensure that the beans remain covered.

Nutrition Facts

215 calories; protein 8.1g; carbohydrates 23.8g; fat 9.8g; sodium 210.2mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/13/2016
Simple and honestly just great beans. Nothing fancy nothing fake just great beans. I did use oil to re-fry the beans as instructed and that was great but lard would even be more authentic and oh so delicious. I had both Oaxaca and Cotija cheese available for topping. Note: when re frying scoop out the beans without a lot of juice - you can add a bit more bean juice if needed but there will be a lot of extra bean juice in the pot. Read More
(5)

Most helpful critical review

Rating: 3 stars
05/06/2020
Very easy, used leftover cooked pinto beans. Added cumin and Goya Recaito. Read More
(1)
10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/13/2016
Simple and honestly just great beans. Nothing fancy nothing fake just great beans. I did use oil to re-fry the beans as instructed and that was great but lard would even be more authentic and oh so delicious. I had both Oaxaca and Cotija cheese available for topping. Note: when re frying scoop out the beans without a lot of juice - you can add a bit more bean juice if needed but there will be a lot of extra bean juice in the pot. Read More
(5)
Rating: 5 stars
09/17/2017
Easy and tastes just like beans from a Mexican restaurant. Kids love it too! Read More
(3)
Rating: 5 stars
11/29/2018
Yes I used dry beans and bacon instead of salt pork. I also used fresh garlic it was delish. Read More
(1)
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Rating: 3 stars
05/06/2020
Very easy, used leftover cooked pinto beans. Added cumin and Goya Recaito. Read More
(1)
Rating: 5 stars
01/19/2021
Sorry no picture. Ate it up too fast! Delicious! Read More
Rating: 4 stars
06/01/2018
Used bacon grease in place of the oil added fine diced onion and jalapeno to the refry. Good beans. Read More
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Rating: 5 stars
01/15/2018
This is the first time I've made refried beans and they came out great. I cooked it on high in a crock pot for 4 hours and then used a food processor instead of mashing the beans. It needed a little more salt but these are way better than beans out of a can. I will definitely make this again. Read More
Rating: 5 stars
03/22/2020
I have never made retried beans before and was surprised at how easy it was. They were tasty and I made enough for ten meals which I divided into portions and froze. Read More
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