Refried Beans

Before going gluten-free and moving to Raleigh, I used to love going to Mexican restaurants. Now in order to get good refried beans, I have to make them at home. My little boy also loves refried beans, so I feel better knowing they were made by me! I got this recipe from Chevys Fresh Mex Cookbook Refried Beans . The only alteration I made was adding more jalapeño for a little more heat. Here is the recipe I used:

refried beans Refried Beans


3 cups dried pinto beans ***Special gf note: I bought dried pinto beans once only to find out they contained wheat! Crazy! Buy a brand that is gf.

3 quarts water

6 slices uncooked bacon, coarsely chopped

1/2 cup onion, diced

1 Tablespoon chopped garlic

1 jalapeño, stemmed, seeded, and chopped (original called for 1/2 of a jalapeño) **Keep in mind the membranes and seed contain 60% of the heat of a jalapeño, so retain what you can handle**

1 Tablespoon chile powder

2 teaspoons ground cumin

1 Tablespoon salt


Soak the dried pinto beans overnight. The next day, fry the bacon in a large dutch oven over med. high heat until crisp, about six to eight minutes. Add the onion, garlic, and jalapeno and cook for about five minutes. Stir in the chile powder and cumin and cook for one minute more. Add the beans- stirring to scrape the brown bits off the bottom of the dutch oven. Bring to a boil then decrease to med. heat to simmer for about 2 hours. When the beans are cooked, add salt and cook for a few more minutes. The pinto beans are done and only need to be refried! In order to get refried beans, heat 3 Tablespoons of shortening until steaming and then add 1/2 cup of onion. Once the onion is translucent, add 4 cups of the pinto beans (with the cooking liquid). Mash until your heart’s content. Save the rest of the pinto beans to be used as a soup or for another recipe.

Serves: an army!

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7 Responses to “Refried Beans”

  1. Yum!! These look great. I have never made these from scratch; now I will have to try.

  2. Never tried making refried beans before. This is a must-try!

  3. You won’t regret it! My husband LOVED this recipe. He thinks I should make it every week. We’ll see.

  4. I would encourage all your readers to try this recipe!!!
    Making refried beans is really so easy and you are a goddess when you serve them…
    A dear friend once told me that she could always tell a good Mexican restuarant from bad — just by trying their beans. East or West – Home is best;
    but I have used this as an eating out checkpoint ever since!

  5. [...] is missing So. Cal (he has about 3 mos. to go before going home to LA again). I make homemade Refried Beans and Spanish [...]

  6. Raleigh isn’t that far from Durham and although my So is now here with me, we always enjoyed the Mexican foods readily available within acceptable walking distance of Durham Regional. Good (read authentic) ethnic cuisine rarely advertises, in my experience and we even have a rinconcito in our little city north of the border.

    Thanks for the recipe!

  7. Hi, I found your blog while looking for a refried bean recipe. This recipe looks great; so much better than the one I had tried in the past which was just beans and a little garlic.

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