Authentic Chef John's Refried Beans Recipe

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Chef John’s Refried Beans are one of the great mysteries of the culinary world. They are called “ frijoles refritos” and are very popular in Mexico, Latin America, and in Tex-Mex cooking.

You must be thinking about how there can be a recipe for Refried Beans when there is no recipe for fried beans. Well, let me break the ice here. Refried means ‘well fried’ and not double fried!

Chef John believes that Refried Beans taste infinitely delicious when made with lard. These Refried Beans are so creamy and delicious that they have been one of my favourite dishes from Mexican cuisine. And the best part? I can make them creamy or chunky, just as I prefer.

I have it as a delicious side dish for tacos, tortillas, and sometimes even quesadillas. You can make it with kidney beans, Pinto beans, or black beans. Moreover, this dish is very easy to cook and can be adapted to your personal preference.

If you’re used to eating canned beans, get ready because this homemade version is so much better. They are super creamy and flavourful. So, get ready to level up your next taco night with these delicious Refried Beans.

What's In The Post

Equipment Required

Citrus Juicer: I keep a citrus juicer on hand to squeeze lemon juice.
Cast-Iron Skillet: First, I reach out to my cast-iron skillet because it distributes heat evenly, ensuring that the beans are cooked properly.
Potato Masher: I recommend using a potato masher to mash the beans. This also gives me control over their texture, letting me decide how chunky or creamy I want them to be.
Wooden Spoon: A sturdy wooden spoon is essential for stirring the beans while they cook.

Chef John Refried Beans Ingredients & Substitutions

Note: The ingredients that I have mentioned below will help you make 8 servings. Moreover, you can adjust the quantities of the ingredients according to the number of people you wish to serve.

1 Pound Dry Pinto Beans, Soaked Overnight: In the absence of pinto beans, I prefer using any variety of beans, such as navy beans or black beans.
4 Whole Garlic Cloves: When you run out of garlic cloves, you can use garlic powder, flakes, or salt.
½ Teaspoon Dried Epazote: Out of Epazote? Mexican oregano, fennel, flat-leaf parsley, or lemon verbena will do the trick.
9 Cups Cold Water

Refried Beans

½ Cup Lard: When lard is unavailable, I recommend using butter, coconut oil, olive oil, or avocado oil.
1 ½ Cups Diced Onions: Shallots, leeks, chives, or onion powder just work fine.
2 Teaspoons Kosher Salt: If you don’t have kosher salt, coarse sea salt, Himalayan pink salt, Fleur de Sel, or Hawaiian Red Salt can help.
2 Tablespoons Minced Serrano Chili Pepper: I advise choosing jalapeno peppers, Fresno chiles, or poblano peppers as the alternatives.
1 Teaspoon Ground Dried Chipotle Pepper: Whenever I don’t have chipotle pepper in my pantry, I simply use smoked paprika, cayenne pepper, or Aleppo pepper.

Preparation And Cooking Time

Preparation Time	Cooking Time	Total Time
10 Minutes	2 Hours	2 Hours 10 Minutes

How To Make Chef John Refried Beans At Home

Step 1

Drain the soaked beans and transfer them to a pot. Add garlic, epazote, and cold water. Bring the pot to a boil over a high flame. Then, reduce the heat to low.

Step 2

Simmer the beans uncovered for 1 ½ to 2 hours until the beans become soft. Now drain the beans and reserve all the liquid.

Step 3

Take a skillet and add lard. When it melts, add the chopped onion and salt. Cook until the onions turn brown.

Step 4

Now add serrano pepper and chipotle pepper.

Step 5

Then, transfer the cooked beans to the skillet.

Step 6

Mash them with a potato masher until they reach your desired texture.

Step 7

Your delicious Chef John Refried Beans are ready. Serve them with tacos or burritos.

Expert Tips That I Recommend

I always reserve the soaked bean liquid and add it later to the beans while mashing them. It is packed with flavors and helps to achieve the perfect consistency of the mashed beans.
I squeezed some fresh lime juice to brighten up the dish and cut through the richness of the flavours. It provides a balance between the flavors of the dish.
While the beans are simmering, I also like to add a bay leaf to the skillet to add an earthy note to the dish and enhance the overall flavour of the beans.
For a more creamy texture, I add a splash of milk or cream while mashing the beans. The cream’s sweet notes complement the beans’ smokey and savory flavors, making them super smooth.
Once my beans are ready, I garnish them with fresh cilantro and green onions. They add freshness and a pop of color to the entire dish.

FAQs About Chef John Refried Beans

Why are these refried beans dry?

If you overcook the beans or use less water while cooking, then the refried beans can turn dry. To fix this, add more water while boiling the beans and add the reserved water from the cooked beans while mashing to reach the desired consistency.

Why are these beans taking longer to cook?

If you do not soak the beans overnight or use old beans, they might take longer to cook. Hence, ensure to soak them overnight and use fresh beans to make your refried beans.

Why do these refried beans burn easily?

Beans may burn if you cook them over a high flame or use less liquid. To prevent burning, cook them over a low flame and use more liquid to prevent them from sticking and burning.

Why are these refried beans not creamy enough?

If you use less lard, the refried beans may not be creamy enough. So make sure to add more lard to saute the onions and also incorporate butter or a splash of cream to make it creamier. If they still seem dry, try mashing the beans more vigorously or using a blender.

Why do these refried beans lack the smoky flavor?

If you add less serrano pepper or chipotle pepper, the beans may lack the smoky flavour. So, try adding more serrano and chipotle pepper or even a small amount of smoked paprika for a smokier kick. Moreover, if you cook the beans with smoked bacon or ham hock, the smoky flavours can also be enhanced.

Why do these refried beans lose flavor after freezing?

Freezing can dull the flavours. To lift them up, try adding a small amount of lime juice or extra seasonings after reheating.

Why do these refried beans turn brown instead of staying bright?

Beans can turn brown if you cook them at a high temperature for a longer period of time. So, to maintain their vibrance, try to cook them over low heat and make sure to use fresh ingredients. Also, avoid too much exposure to air while cooking.

Nutritional Information Per Serving

Chef John’s Refried Beans are pretty healthy as it is packed with fibre, essential nutrients and plant-based protein. However, sodium and fat content should be kept in mind, especially when using lard.

I have given the entire breakdown of the nutritional information of this recipe in the table below.

Calories	317 Kcal
Total fat	14g
Saturated fat	5g
Cholesterol	12mg
Sodium	491mg
Total carbohydrates	38g
Dietary fibre	12g
Total sugar	2g
Protein	12g
Vitamin C	5mg
Calcium	79 mg
Iron	3mg
Potassium	628 mg

Chef John’s Refried Beans are suitable for people following a gluten-free and high-fibre diet as it is packed with fibre from the beans and does not contain any gluten.

Recipe Variations For Different Diets

Keto-Friendly: As pinto beans are high in carbs, I use black soy beans as an alternative to make them keto-friendly. Moreover, I swap lard with coconut oil, onions with shallots, and chipotle pepper with smoked paprika or chili powder.
Paleo: For a paleo version of these refried beans, I replace pinto beans with black or cannellini beans, epazote with cilantro, or a mixture of oregano and thyme, and lard with coconut oil. Hence, a paleo-version of refried beans was ready.
Vegan: I just had to swap lard with avocado or coconut oil to make this recipe suitable for my vegan friends.
Low-Sodium: I had to make a few changes to turn this dish into a low-sodium version. Firstly, I cooked the beans from scratch without any added salt and used coconut oil in place of lard to fry the onions. Then I used sea salt or Himalayan pink salt because they have low sodium content and smoked paprika instead of chipotle peppers for a similar flavor without the sodium, and it turned out pretty well.

Storing And Reheating This Recipe

Storing

Refrigerator: Before putting them in the refrigerator, I let my refried beans cool down to room temperature. Then, I transfer these cooled beans into an airtight container to prevent condensation and moisture loss.
I then place the container in the refrigerator to keep them fresh for up to 4-5 days. You can also store the dish in plastic or glass containers with tight-fitting lids.
Freezer: I prefer to freeze my refried beans for longer storage. I let the dish cool to room temperature, then transfer them to freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. I then place them inside the freezer to preserve them for up to 2-3 months.

Reheating

Stovetop: First and foremost is the stovetop method. For this, I place my refried beans in a skillet, add a small amount of water or broth to loosen them up a little, and heat them on a medium flame. I keep stirring them frequently to ensure proper heat distribution. If the beans are too thick, I splash in more liquid to make them reach my desired consistency. When they are thoroughly heated, I put off the flame and enjoy them.
Microwave: This is the quickest method to reheat the refried beans. For this, I only have to transfer portion-sized refried beans to a microwave-safe container or bowl with a small amount of water and cover it with a microwave-safe lid. Then, I microwave them on high in 1-minute intervals, stirring in between to ensure proper heating. I also stir in more liquid if necessary, and when it reaches the desired temperature, I serve it hot.
Oven: I preheat my oven to 350 ° F, then transfer the beans to an oven-safe baking dish with a small amount of water to keep them moist, and then reheat the beans for 20-30 minutes until they are thoroughly heated and reach an internal temperature of at least 165 ° F. I make sure to stir halfway through to ensure even heat distribution. When they are thoroughly heated, I take them out of the oven and serve them with burritos.
Slow Cooker: For this method, I place the beans in a slow cooker and add a small amount of water or broth to retain the moisture. Then, I set the slow cooker to low and let the beans cook for 1-2 hours, stirring occasionally in between until they reach the desired consistency and temperature.

What To Serve With This Recipe

My classic choices for serving these refried beans are Tacos and Burritos. I serve them as a hearty filling layered with cheese and tangy tomatoes. I also spread these refried beans over Crispy Tortilla Chips and Nachos with some melted cheese to make a flavourful nacho platter.

For a complete Mexican meal, I serve these refried beans with Quesadillas smothered in some melted parmesan and sauce. For a satisfying and complete meal, I pair them with Steamed Rice along with a side of Fresh Salad. This rounds out the entire meal, making these refried beans a game-changer.

Printable Version

Other Chef John Recipes That You Can Try

Chef John's perfect prime rib — Chef John’s Perfect Prime Rib

Chef John's Salmon Cakes recipe — Chef John’s Perfect Prime Rib

Conclusion

This Chef John’s Refried Beans recipe is so flavourful that it can be a versatile addition to any meal. You can use it as a dip or layer it in tacos. Their creamy and rich texture just elevates the dining experience. Once you try this Mexican delight, I’m sure you’ll be left wanting more.

So, don’t let this recipe be just a side dish. Explore more ways to serve it with the help of the serving suggestions I mentioned above. I hope you enjoy making these savoury refried beans. It’s me signing off. Keep cooking!