🫘 Mexican Refried Beans
Step-by-Step Canning Recipe
📌 In This Complete Guide
📖 The Perfect Tamale Side Dish
💬 The tamale victory: "I made authentic Mexican Tamales, and canned them. They came out great. Jars are all sealed, and they passed the taste test."
No authentic Mexican meal is complete without refried beans. This recipe makes creamy, flavorful refried beans from scratch – perfect alongside your canned tamales!
Making your own refried beans means no preservatives, no lard substitutes, just real, authentic flavor. And with canning instructions, you can have them ready whenever you need them!
📦 Ingredients
For Authentic Refried Beans
- 🫘 3 cups dried pinto beans – About 2 pounds
- 🧅 1 large onion – Quartered
- 🧄 4-6 cloves garlic – Peeled
- 🌿 2 bay leaves
- 🧂 1 tablespoon salt – Or to taste
- 🌿 1 teaspoon cumin – Ground
- 🌿 1 teaspoon oregano – Dried
- 🧈 ½ cup lard – Or vegetable oil
- 💧 Water – For cooking
📊 Batch Yield Guide
| Batch Size | Dried Beans | Yield | Jars |
|---|---|---|---|
| 1 Batch | 3 cups | 8-10 pints | 8-10 pints |
| 2 Batches | 6 cups | 16-20 pints | 16-20 pints |
💧 Step 1: Soak the Beans
How to Soak Pinto Beans
- Rinse beans – Sort through beans and remove any stones or debris. Rinse well.
- Cover with water – Place beans in a large bowl and cover with 2 inches of water.
- Soak overnight – Let soak for 8-12 hours.
- Drain and rinse – Drain the beans and rinse well.
💡 Pro Tip: "For a quick soak, bring beans to a boil for 2 minutes, then let sit for 1 hour."
🍳 Step 2: Cook the Beans
How to Cook Perfect Pinto Beans
- Add to pot – Place soaked beans in a large pot.
- Add aromatics – Add onion, garlic, bay leaves, cumin, and oregano.
- Cover with water – Add enough water to cover beans by 2 inches.
- Bring to a boil – Bring to a boil, then reduce heat to simmer.
- Cook – Simmer for 1½ - 2 hours until beans are tender.
- Add salt – Add salt during the last 30 minutes of cooking.
- Drain – Drain beans, reserving some cooking liquid.
💡 Pro Tip: "Adding salt too early can make beans tough. Always add it near the end."
🫘 Step 3: Refry the Beans
How to Make Authentic Refried Beans
- Heat lard – In a large skillet, heat ½ cup lard over medium heat.
- Add beans – Add cooked beans and mash with a potato masher.
- Add liquid – Add reserved cooking liquid a little at a time until desired consistency.
- Cook – Cook for 10-15 minutes, stirring frequently.
- Adjust seasoning – Taste and add more salt if needed.
- Remove from heat – Beans should be creamy and thick.
💡 Pro Tip: "For vegetarian beans, substitute lard with vegetable oil or butter."
🥫 Step 4: Canning Instructions
Pressure Canning for Refried Beans
Prepare Jars:
- Sterilize jars – Wash pint jars in hot, soapy water. Keep them warm.
- Prepare lids – Place lids in hot water to soften the sealing compound.
Fill and Process:
- Fill jars – Ladle hot refried beans into jars, leaving 1 inch headspace.
- Remove air bubbles – Run a clean knife around the inside of each jar.
- Wipe rims – Clean the jar rims with a damp cloth.
- Apply lids – Place lids and bands on jars. Tighten fingertip-tight.
- Pressure can – Process pints at 10-11 PSI for 75 minutes (adjust for altitude).
- Cool – Let pressure drop naturally. Check seals.
Altitude Adjustments:
- 0 – 1,000 ft: 10-11 PSI
- 1,001 – 2,000 ft: 11-12 PSI
- 2,001 – 4,000 ft: 12-13 PSI
- 4,001 – 6,000 ft: 13-14 PSI
- Above 6,000 ft: 14-15 PSI
⚠️ Important: Beans must be pressure canned – never water bath canned. Follow processing times exactly.
📄 Mexican Refried Beans
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║ MEXICAN REFRIED BEANS ║
║ Step-by-Step Canning Recipe ║
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INGREDIENTS (8-10 Pints):
- 3 cups dried pinto beans
- 1 large onion, quartered
- 4-6 cloves garlic
- 2 bay leaves
- 1 tbsp salt
- 1 tsp cumin
- 1 tsp oregano
- ½ cup lard (or oil)
INSTRUCTIONS:
1. Soak beans overnight, drain
2. Cook with aromatics 1½-2 hours
3. Add salt in last 30 minutes
4. Drain, reserve liquid
5. Heat lard, mash beans
6. Add liquid until creamy
7. Fill pint jars (1" headspace)
8. Pressure can at 10-11 PSI for 75 min
"Jars are all sealed, and they passed the taste test." 🫘🌮
💡 Pro Tips
- 🫘 Use quality beans – Fresh, quality beans cook more evenly
- 💧 Don't rush soaking – Overnight soaking is best
- 🧂 Add salt late – Salt can toughen beans if added too early
- 🧈 Use lard for authenticity – Lard gives the most authentic flavor
- 🥫 Pressure can only – Beans must be pressure canned for safety
- 🏷️ Label everything – Write "Refried Beans" and the date on each jar
🛒 Recommended Supplies
Get everything you need:
🫘 Pinto Beans | 🔥 Pressure Canner | 📦 Canning Jars | 📖 Mexican Cookbook
As an Amazon Associate, I earn from qualifying purchases.
❓ Frequently Asked Questions
❓ Can I use black beans instead of pinto?
Yes! Black beans also work well for refried beans.
❓ How long do canned refried beans last?
Properly pressure canned, they last 12-18 months in a cool, dark place.
❓ Can I water bath can beans?
No, beans must be pressure canned for safety.
❓ Why do I need to soak beans?
Soaking reduces cooking time and makes beans easier to digest.
❓ Can I make these vegetarian?
Yes, substitute lard with vegetable oil or butter.
❓ What's the best way to reheat canned refried beans?
Heat in a skillet with a little oil or water until creamy.
❓ Can I freeze refried beans instead of canning?
Yes, but canning gives you shelf-stable convenience.
❓ Are refried beans actually fried?
Yes, traditional refried beans are fried in lard or oil.
© HeritageKeepers — Mexican Refried Beans | Step-by-Step Canning Recipe 🫘
❤️ Perfect beans for perfect tamales – straight from your pantry!
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