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
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.
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
DIRECTIONS:
- 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.
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 serves topped with crumbled cheese.
¡Provecho!
Mely,
More recipes:
Yucatan Fried Beans
Beans from the Pot
Fried Pinto Beans
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.
Pat Camp
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
Mely Martínez
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.
chieko
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!
seeam Less
it is very well blended like my men
seeam Less
very good indeed.
Allen
How many cups of beans for this recipe??
Mely Martínez
Hello Allen,
As the recipe indicates, 2-1/2 cups. Happy cooking!
Martha E. Trevino
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
Mely Martínez
Hello Martha,
That way to make beans sounds like a great Tex-Mex bean dip! YUM! Thanks for sharing your mom's recipe.
Bill
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.
Melysa Brown
Hey there can I add bacon grease and if so should I sub that for the lard?
mmartinez
Hello Melysa,
Yes, you can substitute bacon grease for the lard. Enjoy your fried pinto beans!
Ebru KebapcıBoztas
Loved all your recipts !! I will try to make tocas, frijoles for dinner 🙂
xxx from İstanbu
Amit
Is bean broth the excess liquid used when cooking the beans? Does it have seasoning added to it?
Mely Martinez
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!
Marc.825
Great recipe! real comfort food that can be a side to any dish or just over Rice.