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You are here: Home » Recipes » Basic Recipes

Fried Pinto Beans

Published: Jan 28, 2015 · Updated: Aug 12, 2018 by Mely Martínez

JUMP TO RECIPE

I’ve received many requests for a while, both via email and Instagram, for a recipe on Fried Pinto Beans. The process is actually really easy and renders creamy, delicious fried beans.

Fried Pinto Beans

Fried Pinto Beans | Mexican Food Recipes

My family, however, is more used to eating black beans instead of pinto beans. In Mexico, there’s a large variety of beans, some of which are grown in small regions and are unknown to other parts of the country.

Even though I’ve lived in the central and northern states of Mexico, where people favor “Bayo” bean (a variety of brown bean whose color can vary between light and dark brown), I am more accustomed to black beans. Black beans are more common in the areas around the Gulf of Mexico, as well as in the States of Veracruz, Tabasco, Campeche, and Yucatan.

Fried Pinto Beans | Quick and Easy recipe

Since Bayo beans are not easily found here in the United States, we tend to use the popular Pinto beans as a substitute, and often use them to accompany Mexican dishes. Beans, corn, and chili peppers have been the foundation of Mexican cuisine since Pre-Hispanic times, and are consumed for breakfast, lunch, and dinner by some families to this day.

How to make Fried Pinto Beans

JUMP TO FULL INSTRUCTIONS

Fried Pinto Beans | Ingredients

DIRECTIONS:

 Fried Pinto Beans | Instructions step by step
  • Heat the oil or lard in a skillet over medium heat. Add the chopped onion and fry until the edges turn brown about 5 minutes. (Please check the ingredients list below)
  • Add the beans to the skillet, reserving the broth to add later. Smash the beans using a bean masher or a heavy glass (like in the picture) to press the beans down until they have a pasty texture.
 Fried Pinto Beans | Use a heavy glass to mash the beans


Use a heavy glass to mash the beans if you don’t have a bean masher.

 Fried Pinto Beans | easy and with excellent results to impress your guests.
  • Add the broth little by little. Stir and keep mashing the beans until they have a creamy consistency. Add more bean broth as needed to have the desired consistency. Season beans with salt and serves topped with crumbled cheese.
 Fried Pinto Beans | Cook all your favorite dishes

¡Provecho!
Mely,

 Fried Pinto Beans | Mexican Food Recipes

More recipes:
Yucatan Fried Beans
Beans from the Pot

📖 Recipe

Creamy pinto beans

Fried Pinto Beans

Mely Martínez
Since Bayo beans are not easily found here in the United States, we tend to use the popular Pinto beans as a substitute, and often use them to accompany Mexican dishes. Beans, corn, and chili peppers have been the foundation of Mexican cuisine since Pre-Hispanic times. Surprise your family today!
5 from 11 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Basic Recipes
Cuisine Mexican
Servings 6
Calories 322 kcal

Ingredients
  

  • 2 Tablespoons vegetable oil or lard
  • ¼ cup finely chopped white onion
  • 2 ½ cups cooked pinto beans and their broth
  • Salt to taste

Instructions
 

  • Heat the oil or lard in a skillet over medium heat. Add the chopped onion and fry until the edges turn brown about 5 minutes.
  • Add the beans to the skillet, reserving the broth to add later. Smash the beans using a bean masher or a heavy glass (like in the picture) to press the beans down until they have a pasty texture. Use a heavy glass to mash the beans if you don’t have a bean masher.
  • Add the broth little by little. Stir and keep mashing the beans until they have a creamy consistency. Add more bean broth as needed to have the desired consistency. Season beans with salt and serve topped with crumbled cheese.

Notes

*Make sure the beans are cooked until tender, to have a creamy texture when making this recipe.

Nutrition

Calories: 322kcalCarbohydrates: 51gProtein: 17gFat: 6gSaturated Fat: 4gSodium: 10mgPotassium: 1130mgFiber: 13gSugar: 2gVitamin C: 6mgCalcium: 91mgIron: 4mg
Tried this recipe?Let us know how it was!

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Reader Interactions

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  1. Pat Camp

    March 17, 2023 at 7:01 am

    I am starting with dry pinto beans. I just cook them in water until soft without anything to flavor them?

    Reply
    • Mely Martínez

      March 17, 2023 at 11:05 am

      Hello,
      You cook the dried pinto beans with water, 1/4 of a medium white onion, 2 garlic cloves, and if you find Epazote in your area, a couple of epazote leaves. Don't forget to season them with salt when they are almost done.

      Reply
  2. Kini

    February 13, 2023 at 7:36 pm

    I will never buy canned refried beans again. This recipe is so good.

    Reply
  3. Pat Camp

    July 15, 2022 at 5:31 am

    I was hoping you would tell us how to cook the beans. Do you add anything besides water to soften the beans before the next step? Just slow cook the beans in just water? I will look for info on the internet as I am cooking the beans today. Thanks

    Reply
    • Mely Martínez

      July 15, 2022 at 12:25 pm

      Hello Pat,
      Here is the recipe to cook the beans. >>> https://www.mexicoinmykitchen.com/mexican-beans-recipe/

      After you cook them, to make the refried pinto beans in this post, place them in the blender with a little bit of the beans cooking water to have a smooth texture.

      Reply
  4. chieko

    January 15, 2021 at 6:32 pm

    5 stars
    Epazote, Mexican oregano, cilantro/culantro, rosemary, black pepper, cumin, vinegar or lime juice...never make beans the same way twice. They always come out delish! Thanks! Btw, I live in Albuquerque and can find lots of Mexican ingredients. It makes shopping and cooking fun!

    Reply
  5. seeam Less

    January 07, 2021 at 9:11 am

    5 stars
    it is very well blended like my men

    Reply
  6. seeam Less

    January 07, 2021 at 9:10 am

    5 stars
    very good indeed.

    Reply
  7. Allen

    October 14, 2020 at 5:26 pm

    How many cups of beans for this recipe??

    Reply
    • Mely Martínez

      October 16, 2020 at 2:45 pm

      Hello Allen,
      As the recipe indicates, 2-1/2 cups. Happy cooking!

      Reply
  8. Martha E. Trevino

    October 29, 2019 at 4:36 pm

    5 stars
    Mely, in South Texas, in the Río Grande Valley, a great number of cooks fry the beans in bacon drippings or lard and the beans taste so delicious that you want to eat them non-stop. My mom also taught us how to fry them in home-made salsa-onion, serrano peppers, fresh tomatoes and coriander for a taste like no other. They can be eaten by themselves, in flour tortilla or corn tortilla tacos, as well.

    Martha E. Treviño

    Reply
    • Mely Martínez

      November 03, 2019 at 1:09 pm

      Hello Martha,
      That way to make beans sounds like a great Tex-Mex bean dip! YUM! Thanks for sharing your mom's recipe.

      Reply
  9. Bill

    October 13, 2019 at 6:38 pm

    5 stars
    Thank you for sharing your recipes. I just discovered your site, and judging by the content it must have been a difficult project. I hope your efforts are well rewarded.

    Reply
  10. Melysa Brown

    May 16, 2019 at 6:16 pm

    Hey there can I add bacon grease and if so should I sub that for the lard?

    Reply
    • mmartinez

      May 16, 2019 at 7:18 pm

      Hello Melysa,
      Yes, you can substitute bacon grease for the lard. Enjoy your fried pinto beans!

      Reply
  11. Ebru KebapcıBoztas

    February 27, 2015 at 9:34 am

    Loved all your recipts !! I will try to make tocas, frijoles for dinner 🙂

    xxx from İstanbu

    Reply
  12. Amit

    February 21, 2015 at 4:39 pm

    Is bean broth the excess liquid used when cooking the beans? Does it have seasoning added to it?

    Reply
    • Mely Martinez

      February 21, 2015 at 6:03 pm

      Hello Amit,
      Yes, the broth is the cooking liquid from the pot where you cooked the beans. Most cooks in Mexico add 1 or 2 whole garlic cloves and an about 1/4 of a medium size white onion to the cooking water of the beans. And we add Epazote herb for the black beans. You can see the recipe here: crab salpicon

      Regards and happy cooking!

      Reply
  13. Marc.825

    January 29, 2015 at 12:30 am

    Great recipe! real comfort food that can be a side to any dish or just over Rice.

    Reply

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About me

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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