You can’t beat the simplicity and taste of Homemade Refried Beans, made with just five-ingredients! I love how easy this recipe and knowing my family is getting a healthier version made with real ingredients.
If you love easy, homemade Mexican food, you must try my Authentic Mexican Rice, cheese enchiladas, and Tres Leches Cake!
Refried beans with melted cheese on top.
It wasn’t until I spent a few months living in Puebla, Mexico that I learned how easy it is to make homemade refried beans (and how significant the taste of truly homemade is versus the canned stuff!).  They do require you to soak the beans overnight, but there is very little actual effort required for this recipe.  And now I cringe at the thought of canned refried beans!

About the beans:

  • Dried beans (NO CANS!): The key to authentic refried beans is using dry beans.  Canned beans will not result in the same texture or flavor and it’s just not the way Mexican refried beans are made!  You can find dry beans in the Mexican food isle at the grocery store.
  • Pinto beans: refried beans are usually made with pinto beans but black beans can also be used.

How to Make Refried Beans:

1. Rinse and soak beans.  Sift through the dry beans, removing any unwanted pieces from the bag.  Add the beans to a large pot, cover with water and soak overnight.

2. Boil beans.  Drain beans, add them to a pot and cover them with fresh water. Add onion to the pot and a couple dashes of salt. Bring to a boil, cover and simmer for one hour.

3. Fry beans.   Heat lard or oil in skillet.  Add the garlic and stir. Add the beans, cumin, oregano and ¼ cup of reserved water from the bean broth.

4. Mash.  Gently smash the beans with a potato masher or fork as they cook.  Continue stirring and mashing until you get the texture you like and the beans are the consistency of soft mashed potatoes.  Add more bean broth liquid if necessary. Taste and season with additional salt if needed.

A skillet with refried beans whole, and then mashed.

5. Serve. Top with shredded cheese, if desired.

For Instant Pot Refried Beans (No Soaking):

1. Rinse beans.  Rinse in a colander, removing any unwanted pieces that may be in the bag.

2. Add to Instant Pot.  Add the beans, onion, and salt to the instant pot and fill the pot with about 7-8 cups of water.

3. Pressure cook.  Turn valve to sealed and cook on high pressure/manual for 45 minutes. Allow the pressure to naturally release for 25 minutes. Remove lid and test beans to make sure they are tender.

4. Sauté beans.  Drain the beans, removing the onion and reserving ½ cup of the bean broth water. On SAUTE mode, add lard or oil. Once hot, add the garlic and stir. Add the beans, cumin, oregano and ¼ cup of the bean broth. (You could also chop the reserved onion and add it to the pan).

5. Mash.  Cook, gently smashing the beans as they cook with a potato masher or fork.  Continue stirring and mashing until you get the texture you like and the beans are the consistency of soft mashed potatoes.  Add more bean broth liquid if necessary. Taste and season with additional salt if needed.

6. Serve. Top with shredded cheese, if desired.

A skillet of refried beans with a wooden spoon in it.

For Crockpot Refried Beans (No Soaking):

1. Combine Ingredients.  Add all ingredients to the slow cooker. Cover with fresh water.

2. Cook on high for 8 hours, or overnight.

3. Drain.  Drain the beans, removing the onion and reserving ½ cup of the bean broth water.

4. Sauté beans.  Add lard or oil to a hot skillet.  Add garlic, beans, cumin, oregano and ¼ cup of the bean broth. (You could also chop the reserved onion and add it to the pan).

5. Mash.  Cook, gently smashing the beans as they cook with a potato masher or fork.  Continue stirring and mashing until you get the texture you like and the beans are the consistency of soft mashed potatoes.  Add more bean broth liquid if necessary. Taste and season with additional salt if needed.

6. Serve. Top with shredded cheese, if desired.

Adaptations:

To use canned pinto beans: substitute 2 cans of pinto beans, drained but liquid reserved.

Cheesy refried beans:  Top your refried beans with Mexican cotija cheese or stir in your favorite shredded cheese.

Refried black beans- substitute one pound of dry black beans.

Add bell peppers- Finely chop bell pepper and sauté it with the garlic in step 7 of the recipe.

Spicy refried beans- remove the stem from a jalapeño peppers and finely dice it.  Sauté it with the garlic in step 7 of the recipe.

Consider serving these with:

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Recipe

Refried beans with melted cheese on top.
Prep 10 hours
Cook 20 minutes
Total 10 hours 20 minutes
Save Recipe

Ingredients
 
 

  • 1 pound dry pinto beans , about 2 cups
  • 1 large onion , quartered
  • 2 Tablespoons lard or oil
  • 3 cloves garlic , minced
  • 1-2 teaspoons salt , or more, to taste
  • ¾ teaspoon ground cumin , or more, to taste
  • ½ teaspoon oregano , or more, to taste

Instructions
 

Stove-top Refried Beans:

  • Rinse pinto beans in a colander, removing any unwanted pebbles or pieces that may be in the bag.
  • Add the beans to a large pot, cover with water and soak overnight.  
  • Drain soaked beans and return them to the pot. Add fresh water to cover the beans up to two inches above them. Add onion to the pot and a couple dashes of salt. 
  • Bring beans to a boil, cover and simmer for one hour, stirring occasionally. Check the beans and if they’re not completely cooked after one hour, let them simmer a few minutes longer until they’re done. 
  • Drain the beans, removing the onion and reserving the bean broth water.
  • In a large skillet (preferably an iron skillet), heat lard or oil over medium heat. 
  • Add the garlic and stir. Add the beans, cumin, oregano and ¼ cup of the bean broth. (You could also chop the reserved onion and add it to the pan).
  • Cook, gently smashing the beans as they cook with a potato masher or fork. 
  • Continue stirring and mashing, adding additional bean broth as needed until you get the texture you like and the beans are the consistency of soft mashed potatoes. Taste and season with additional salt, cumin and oregano, as needed. Top with shredded cheese, if desired.

Notes

For Instant Pot Refried Beans:
1. Rinse beans.  Rinse in a colander, removing any unwanted pieces that may be in the bag.
2. Add to Instant Pot.  Add the beans, onion, and salt to the instant pot and fill the pot with about 7-8 cups of water.
3. Pressure cook.  Turn valve to sealed and cook on high pressure/manual for 45 minutes. Allow the pressure to naturally release for 25 minutes. Remove lid and test beans to make sure they are tender.
4. Sauté beans.  Drain the beans, removing the onion and reserving ½ cup of the bean broth water. On SAUTE mode, add lard or oil. Once hot, add the garlic and stir. Add the beans, cumin, oregano and ¼ cup of the bean broth. (You could also chop the reserved onion and add it to the pan).
5. Mash.  Cook, gently smashing the beans as they cook with a potato masher or fork.  Continue stirring and mashing until you get the texture you like and the beans are the consistency of soft mashed potatoes.  Add more bean broth liquid if necessary. Taste and season with additional salt if needed.
6. Serve. Top with shredded cheese, if desired.
For Slow Cooker Refried Beans:
1. Combine Ingredients.  Add all ingredients to the slow cooker. Cover with fresh water.
2. Cook on high for 8 hours, or overnight.
3. Drain.  Drain the beans, removing the onion and reserving ½ cup of the bean broth water.  
4. Sauté beans.  Add lard or oil to aahot skilled.  Add garlic, beans, cumin, oregano and ¼ cup of the bean broth. (You could also chop the reserved onion and add it to the pan).
5. Mash.  Cook, gently smashing the beans as they cook with a potato masher or fork.  Continue stirring and mashing until you get the texture you like and the beans are the consistency of soft mashed potatoes.  Add more bean broth liquid if necessary. Taste and season with additional salt if needed.
6. Serve. Top with shredded cheese, if desired.

Nutrition

Calories: 237kcalCarbohydrates: 43gProtein: 14gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 341mgPotassium: 945mgFiber: 11gSugar: 2gVitamin A: 6IUVitamin C: 6mgCalcium: 85mgIron: 4mg

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*I originally shared this recipe March 2013. Updated February 2020 with process photos and instructions for making refried beans in the instant pot and slow cooker.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

4.96 from 823 votes (764 ratings without comment)

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Comments

  1. 5 stars
    Delicious recipe! For those with the Oregano issues, you can buy Mexican Oregano thru Penzeys.com.

  2. 5 stars
    Made it today. Costwise, unless you’re making 10#, it’s negligible.
    Taste, this is fresh, and I get to control the flavor (I decide to add onion powder and more cumin) more.
    Will I make it again? Absolutely, but perhaps ill use bacon grease instead of lard next time. Thanks for the recipe.

  3. 2 stars
    Absolutely horrible. The salt ratio is way too high for using with tinned beans. Also the garlic was excessive and ruined the beans.

  4. 5 stars
    Thank you for this authentic recipe. I’m an expat living in Germany and take many opportunities to bring American Recipes to the table – from scratch. I stuck to the double recipe to a T, just spiced it up a bit more. This will be my go-to recipe from now on!

    Thank you!

  5. 2 stars
    Gave it a try but they were bland, not nearly enough seasoning. I’ll for sure try again but add more spices. And taking out the quartered onion was a pain. Would just putting in whole work? Maybe cut in half and placed in cheesecloth?

  6. 5 stars
    Very good, I did them in a small crockpot, half the recipe, and used an immersible blender 😋

  7. 5 stars
    Made this is morning with leftover homemade Pinto Beans. The recipe was easy to follow and very delicious. Great addition to morning eggs on toast or an afternoon chips & dip snack! AAA+

  8. 5 stars
    Best refried beans recipe and I’ve tried it quite a few recipes. I at least doubled or tripled the seasoning, added over a cup of the bean water and used a hand held emulsifier to get the texture and taste I desired. Thank you for sharing!

  9. Great recipe for bean burritos.. made batch, rolled and froze.. we definitely prefer spicy.. so I added some homemade taco sauce ..

  10. I made these this morning for a day after Christmas dinner. The first time for me making refried beans from scratch, I’m sold. I left them kind of lumpy and did end up using most of the water from the boil and simmer. They came out well, and some of it had no chance of making it until tomorrow.

  11. I’m going to try this recipe with some leftover beans from last night’s dinner. Somewhat related, I’d like to share a tip for lovers of pinto bean dinner. When I buy a bag of pintos, I go ahead and do the overnight soak the entire 2 pound bag. I only need enough to feed 2. So after I’ve done overnight soak, I divvy it up into 2 person portions and vacuum seal those portions for the freezer. When it’s a pinto bean kinda night, I just pull the presoaked beans from the freezer and do the 2 hour stew on them. That save me the hassle of having to plan for the 8 hour soak every single time we want beans and cornbread on a cold winter night.

    1. 3 stars
      I am doing refried beans tomorrow. I also love your idea. Only two of us unless we have company, so I’ll be freezing them in portions. Thank you!

  12. 5 stars
    This recipe is great especially for 1st timers making refried beans. The real difference is I seasoned my beans substantially more than what the recipe calls for. But its a great baseline! Thanks!

  13. 5 stars
    I liked the recipe variations. I have made crockpot refried beans for decades: I also also cook and freeze all my dried beans. Been unsatisfied with my refried (from frozen) but have not added flavorings other than salt before. You taught me not just a recipe but a method. This 1-cup batch is exactly what I’ve been aiming for! FYI: drain liquid from 1C frozen beans. Add pinch of salt, pinch of Mexican oregano, pinch of cumin. Serving for two, perfect!

    1. I’m glad I read your post. It would be nice if the reserved water could be added to the recipe. I’m also going to save my bacon grease after reading a comment below.

  14. 4 stars
    Love the flavor of the beans refried in the lard! A little lard adds so much richness, and so few recipes have that step! I pressure cooked my beans with onion, chili powder, cumin, cayenne and salt in veg broth….so I didn’t need to add additional seasoning to my beans. I did however, try adding the cumin, garlic and oregano in the frying process, and to my taste, the oregano tasted off. But I think just the refrying the seasoned cooked beans and liquid in the lard alone is SOLID and worth trying! THX!

  15. 5 stars
    This was so good! I used one quartered yellow onion and some chicken bouillon when the beans were coming to a boil. I also used bacon grease to fry them. Yum!

  16. 5 stars
    This recipient is delicious! I used bacon grease,beans were a great addition with chiliquiles!

  17. 5 stars
    Absolutely delicious and tasty! Kids and I love this recipe and I’ll be using again when we have Mexican!

      1. Not nearly enough spices or salt for the amount of beans. Had to add at least 4-5x more to get any flavor. Other than that, this was fine.

        1. cooked beans can be refrigerated for up to 5 days as long as they are chilled within one hour of cooking. I don’t know of freezing them.

  18. 5 stars
    I’m in my late 40’s and had only the canned refried beans. Holy cow! This is so much better. I read the other reviews, but as with every ethnic food there is no one way to do “authentic” and recipes can vary wildly from region to region. I love this recipe. It’s simplicity makes it highly adaptable to one’s personal tastes.

  19. 1 star
    Cumin is not it. Thought this was interesting so gave it a try but it’s not a usual flavor in authentic refried beans. It ruined the beans. Even at the recommended amount, I had to try watering beans down further and that did not help very much. I’ll stick to salt and chicken boullion. Not sure why it’s 5 stars.

  20. 1 star
    this recipe isn’t the best. the instructions are vague and the ingredients used are questionable. Ive made it twice and its never come out. Im not sure how its got such high reviews personally. Definitely a disappointment.

  21. 4 stars
    I have to say, fresh garlic is not the best option here. The aromatics are too powerful. I tried with garlic powder and thought it was more balanced. Also tried substituting half the fresh onion for a wee bit of onion powder: very nice alternative.

  22. After you soak them over night. How do you keep them during the day until dinner time? Do you continue to soak? Do you drain and refrigerate? Do you go ahead and boil them them and mash and fry later?

  23. I’m new to cooking beans and I followed this recipe pretty faithfully and they turned out awesome. I don’t have lard sitting around so I fried up some bacon and used the fat from that. I will 100% be making this again. Thank you for a delicious but simple recipe!

  24. I cooked my beans for 1 1/2 Hours and they were still hard. After soaking for over 24 hours. I follow the recipe and gave more cook and prep time and they still came out hard HOURS later

    1. Robert, I am making them tomorrow, I’ve spent the day googling about brining them.. (partially because I have hard water)
      I finally decided I liked the research suggested using 1/4 tsp baking soda to 1 pound beans,(some others suggest 1-2 tsp but further research said it messed beans up), 1-2 TBSP course kosher salt – brine for at least 4 hours (I’m doing 6-8 hrs) but no more than 12 hrs..
      😊✌️ I’m hoping “it” pays off for me! lol

  25. Thank you for mentioning LARD in your recipe. An Authentic refried bean recipe requires it.
    I should know. I was born in Texas.

    1. 1 star
      No oregano in the refried beans. We just wasted a big 5lbs of pinto beans. Into the trash. Yuk! Taste a small amount before you ruin your refries.

  26. How can the sodium content be 8 mg per serving when the recipe calls for 1-2 teaspoons of salt which is 2300-4600 mg of sodium?

  27. The most delicious refried beans. Tastes just like restaurant style beans. We no longer eat beans out of the can! Easy to make.

  28. 5 stars
    Excellent recipe! I followed the instructions completely. Dicing the onion and adding it back into the refried beans added just that little bit of extra flavor.

  29. 2 stars
    Nutrition info completely inadequate. No portion size to put against nutrition info. Is it 267 calories per tablespoon? Cup? 100ml? Who knows?

  30. 5 stars
    I really don’t care for refried beans, but these are good. I cooked them in the Pressure Cooker from dried and used the food processor to make them smooth. My new go to!

  31. I cooked these in the Instant Pot yesterday and followed the recipe. They are delicious. Unfortunately, I had a little too much broth when I blended them so they were a little soupy. My fault- not the fault of the recipe. However, I refrigerated them and warmed them in the microwave for tonight’s Mexican feast. Very tasty 😋 and I’ll do this again. Also used your enchilada recipe but with ground beef and your recipe for authentic Mexican rice. So, tonight’s dinner was by Lauren Allen. It does taste better from scratch!

  32. 5 stars
    This was my first ever recipe I used in an instant pot. I halved the recipe because I wasn’t sure I’d like it and even though it’s unnecessary, I soaked the beans overnight and then used the instant pot instructions. I regretted halving the recipe because it was so good. Since it’s so quick and easy I went and made it again the next day. The 2nd time around I made a full recipe because it’s that’s good.

  33. 5 stars
    I used the pressure cooker recipe, and I am in love! turned out perfectly. I tried with pinto beans, but today I am going to try with black beans. Thanks for helping us with fresh refried beans!!!

  34. 5 stars
    Love the soak and boil, then cooked in lard version. Seems very authentic.

    Like a similar dish, Ful Medames, its a bit bland if only using minimal spice and seasoning. I chopped and sauteed another onion along with cumin seeds in the lard, before adding the boiled beans. I also quadrupled the amount of garlic, cumin, and oregano. And I added half a jar of salsa, and half a packet of fajita seasoning.

    I topped a serving with cheese, tomatoes and yoghurt. Tasted spectacular, and much less salty than canned.

  35. 5 stars
    Yummy – do you have any recommendations for storing left overs – long term? I love refried beans, but my kiddo doesn’t. Wondering if I can freeze these?

    1. I changed my mind! I added a little salsa, cheese on top and a little salt on top and turned out delicious!!!

  36. This, along with other recipes, lack the most important part of refried beans. REFRYING THE BEANS. Take the beans and leave them on the counter for a whole day. Then, “REFRY”. SERVE

      1. The point is “refry” indicating it has already been friend once. The beans should sit and then you should fry AGAIN when you are ready to serve (after the initial frying required in the recipe).

        1. It actually does not mean to refry them they are only cooked once, in Mexico “re” means “very” in Spanish but Americans misunderstand it to mean “again”

  37. It was the first time my “Mexican beans” tasted good. Mashed a little so a bit chunky. Seasoned with your recipe until it hit a sweet spot as far as taste goes. The hose d3mon even liked it. Actually said these really taste very good. Thank you I was getting very discouraged and tiring of giving my beans to the chickens. A warm tortilla, some grated cheese, pepper Jack, the beans and into the microwave to warm all and melt the cheese. Tried them as mentioned, and tried VSP reading some salsa on one. All went into my mouth and got a smile.
    Thank you, liked the comments.

  38. I have always wanted to try refied beans but made by ME AT HOME.. because I dont like canned stuff( canned stuff always has this inexplicable “canned” smell… so I had made some beans and seasoned them, wanted a different way to eat them and lure my kindergartener to do the same.. I made this EASY recipe and everyone almost bit their fingers off. thumbs up….. EASY, CHEAP,NUTRITIOUS.. VOILA!!

  39. This recipe is off the charts! Yum! I did the soaking and boiling method. After mashing, I added cheese. Will be making these again

  40. 4 stars
    Authentic Mexican beans 🙂
    I boiled mine for probably 2-1/2 hours before they felt done enough to mash. Added extra salt and cumin and about 2 cups total of the bean water. Yum yum yum

  41. Hello, hope you are ok if I include a link to your recipe for refried beans from scratch on my website ww.eco-pippa.com
    I am writing a recipe for refried beans, but using tinned beans, which I know you are not keen on! I wanted to link to a fellow blogger with a great recipe for my readers to try 🙂 Thanks

  42. 5 stars
    l tried the Instant Pot version, substituted shortening for the lard, and it was still delicious. The amount of oregano and cumin were just right, not too overwhelming. By far this is the easiest and tastiest way to cook those dried pinto beans everyone rushed to buy!

  43. 4 stars
    Love this recipe, I tried the stovetop version. The only thing is, one hour wasn’t long enough for the beans to fully cook. It took me closer to two hours.

  44. 5 stars
    These are the best and easiest refried beans I’ve ever made. They taste so much better than store bought. I don’t think I’ll ever buy store bought again. We put half in a seal a meal and freeze. They will be great for camping.

  45. 5 stars
    This is my frist time making refried beans feom scratch. I’m going to mash them up and make beans and cheese burritos.

    I’m making them in the crock pot. When you say add all ingredients, you mean beans, onion and water THEN everything else or additional when I’m frying?

  46. 5 stars
    came out perfectly! I omitted the oregano and used homemade chicken broth I had on hand instead of the bean liquid. thank you!

  47. 5 stars
    My kids and I have always strongly disliked refried beans – the look, smell, taste… it’s all yuck to us. My husband is Mexican, so I thought I’d be sweet and make these for him because I know HE likes refried beans. Oh… MY GOSH, I took a little taste out of curiosity (it smelled good) and WAH!!! This recipe is AMAZING! This recipe is, in fact, so good I need to make a double batch every time now because the kids and I can’t help but eat bowls of it! We skip the tortilla and just throw the chicken, cheese, lettuce and jalapenos on top of the beans. Thank you for sharing the recipe! It’s our families new fave!!!

    1. You mentioned using black beans instead. Thought I might mention that my Honduran husband prefers the refried beans made with small red beans instead of black or pinto. I’ve been to several Central American restaurants and they mostly use the small red beans so that is an option also.

  48. 4 stars
    The instructions worked well for me! I did however end up adding quite a bit of additional seasoning (especially a hefty amount of additional cumin). I also substituted some beef drippings I had on hand for the lard.

  49. 5 stars
    Haven’t even made the beans yet, but will, and everything sounds like it’ll make some 5 star beans. My 5 stars now is for the fact that I didn’t have to scroll through your life story before getting to the recipe. 😉

    1. Amen! I looked at several other recipes and would give up because you had to scroll forever to just find the recipe. Will be trying these today.

  50. Do you soak the beans overnight with all three cooking options? Also, how much water do you add when cooking in the crockpot?

    1. No soaking the beans if you use the IP or slow cooker methods. Cover the beans with water–you don’t need to measure it, just cover them by and inch of so.

  51. Do they need to be refrigerated? I would love to store them in mason jars in my pantry, but am wary.

      1. 5 stars
        Dear Laura, wife and I came from Denver where we always had Mexican Food. Never made my own,always canned. Rosarita. Truly loved this recipe!!! Will never go back. Will try green chiles in them next time. How can I get my beans smoother without the skins. I mashed seemed forever. Thx. Five Star

        1. I use my immersion blender when I make refriwd beans. I can control how smooth or chunky they are by taking out some before I make the rest smooth and smooth them and add them back in.

  52. 4 stars
    I made this recipe today. Since I am now on a low-sodium diet, canned beans are in my rear-view mirror. I did make some adjustments to the recipe for added flavor. I added 1/2 tsp salt during the cooking stage. I chopped the onion before adding it to the cooking pot with the beans and then left it in to be “smooshed” with the beans in the frying pan. I added 1/4 tsp. of cumin and a pinch of cayenne in the smooshing stage too. After tasting the finished beans, I decided to add 1/2 tsp. salt and a tsp. of white wine vinegar. The total sodium count is 2300 mg. But there are at least 10 servings from this batch so the amount of sodium per 1/2 cup serving is 230 mg, a far cry from the 540 mg in canned refried beans! I am very pleased with the results and am looking forward to using them on our tacos .

    1. If you’re on a low sodium diet, try Benson’s Table Tasty. You’ll cut the 2300 mg of sodium to zero with no loss of flavor. Considering there is 231 mg of sodium in 4 oz. of pinto beans, and an onion has 430 mg of sodium your recipe is much higher in sodium than you are aware of.

  53. Refried beans are not refried beans unless you fry them with lard. That’s the only way they will taste great. Your recipe for refried beans is not right. Remember refied beans are not refried beans unless you use lard.

    1. Hi Lynne,
      My only worry is that the beans will dry out. I have never made these in the slow cooker. You could try adding water to reheat them in the slow cooker.

    2. I tried using red (kidney) beans since that is all I could get. Could not get them to soften at all. If they are old beans will this happen and how would we know ?

  54. I have made authentic refried beans for years. Here is my personal recipe:
    1. clean and sort a bag of good raw pinto beans.
    2. put in a pot big enough to allow the beans to swell twice their size as well as an additional 2 or 3 inches above the beans. Add 1 clove halved garlic, 4 slices os salt pork and 1 peeled whole yellow onion. Cook beans making sure there is always 2 to 3 inches water above beans. When beans are cooked through, remove onion, garlic and salt pork. In large well seasoned iron skillet, add 4 tbls. lard. pour enough beans and liquid into skillet to comfortably FRY beans with some liquid. You will know when they are fried as they will become thick and separate un the middle if pan and not run together. Always make sure there is enough lard in pan but without making them greasy. Repeat for the following batches.

  55. Probably a silly question, but do you just place the onion in the pot? Or do you cut it into chunks first?
    Can’t wait to try this recipe!

    1. Not a silly question! I made the recipe card more clear. Cut the onion in quarters and then add them to the pot.

  56. 5 stars
    Your beans are wonderful and I tried them last night for dinner, but I used canned whole beans instead of soaking my own. It tasted fine for a quick meal but it probably would have been better if I had soaked my own beans.

  57. 5 stars
    Lauren,
    Like many others, my family loves your recipes, especially the Authentic Mexican Rice which has become a “most requested dish.” An FYI: I often cook a pot of Pinto Beans & freeze them in serving sizes. When we need them they are at hand & if time is an issue we zap them in the microwave oven. Just a simple tip from my mother to me.

    I’ve a folder filled with your mouth watering recipes. Thank you ever so much for sharing Lauren.

    1. That is an amazing compliment–thank you so much Barbara! I LOVE the idea of freezing serving size packs of pinto beans. Perfect to add to a quick meal! Thanks so much for you comment, and thank you for following TBFS!

  58. 5 stars
    These were simple to make and so much better than the can! I am serving them with your authentic Mexican rice (which has become a family favorite recipe) – Thanks for your awesome recipes!

  59. Made these came out great. Tasted so good I put them in a blender with some bean juice and made them totally smooth, everyone just loved them. Made great bean and cheese burritos.