Foods I would never buy 
Foods I would never buy  is a easy Mexican recipe that serves 5. 200 calories per serving. Recipe by benjamins.kitchen on YouTube.
Prep: 8 hrs 5 min | Cook: 1 hr 10 min | Total: 9 hrs 35 min
Cost: $7.65 total, $1.53 per serving
Ingredients
- 1 pound Dried Pinto Beans (Rinsed and sorted; yields about 4 cups cooked beans)
- 6 cups Water (For soaking and cooking beans)
- 2 tablespoons Bacon Fat (Leftover from breakfast; substitute with vegetable oil for vegetarian version)
- 1 medium Onion (Finely diced)
- 2 cloves Garlic (Minced)
- 1 teaspoon Salt (Adjust to taste)
- 1/2 teaspoon Mexican Oregano (Optional; adds authentic flavor)
- 1/2 teaspoon Ground Cumin (Optional)
- 1/4 cup Chicken Stock (Adds moisture and depth; can use water with bouillon)
- 1/4 cup Shredded Cheddar Cheese (Optional topping; omit for vegan version)
Instructions
Soak the Beans
Place the dried pinto beans in a large bowl, cover with 6 cups of water, and let them soak for at least 8 hours or overnight.
Time: PT8H
Drain and Rinse
After soaking, pour the beans into a colander, discard the soaking water, and rinse thoroughly under cold running water.
Time: PT5M
Cook the Beans
Transfer the rinsed beans to a large pot, add fresh water to cover by 2 inches, bring to a boil, then reduce to a gentle simmer. Cover and cook for about 1 hour, or until beans are very tender.
Time: PT1H
Temperature: Low simmer
Sauté Aromatics
While the beans are simmering, heat 2 tbsp bacon fat (or oil) in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook an additional 1 minute until fragrant.
Time: PT6M
Temperature: Medium
Combine Beans and Aromatics
When the beans are tender, drain them, reserving about 1/2 cup of the cooking liquid. Add the beans to the skillet with the sautéed onion‑garlic mixture.
Time: PT2M
Mash and Season
Using a potato masher, mash the beans to your desired consistency—smooth or slightly chunky. Stir in 1 tsp salt, 1/2 tsp Mexican oregano, 1/2 tsp ground cumin, and the reserved bean liquid or chicken stock to reach a creamy texture.
Time: PT5M
Finish and Serve
Taste and adjust seasoning if needed. Transfer to a serving bowl, sprinkle optional shredded cheddar on top, and serve warm with tortillas, rice, or as a side.
Time: PT2M
Nutrition Facts
- Calories
- 200
- Protein
- 10 g
- Carbohydrates
- 30 g
- Fat
- 2 g
- Fiber
- 9 g
Dietary info: Vegetarian, Gluten-Free, Can be made Vegan
Allergens: Dairy
Ingredient Substitutions
- Instead of Dried Pinto Beans: Dried Black Beans, Dried Great Northern Beans
- Instead of Bacon Fat: Olive Oil, Vegetable Oil
- Instead of Onion: Shallot, Leek
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Salt: Sea Salt, Kosher Salt
- Instead of Mexican Oregano: Regular Oregano
- Instead of Ground Cumin: Coriander
- Instead of Chicken Stock: Vegetable Stock, Water + bouillon cube
- Instead of Shredded Cheddar Cheese: Queso Fresco, Nutritional Yeast
Equipment Needed
- Large Bowl
- Colander
- Large Pot with Lid
- Skillet or Frying Pan
- Wooden Spoon
- Potato Masher or Fork
- Chef's Knife
- Cutting Board
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Soaking the beans overnight to ensure even cooking and reduce cooking time.
- Cooking beans until very tender; undercooked beans will be gritty.
- Sautéing onion and garlic without burning to develop flavor.
- Mashing to the right texture and adjusting moisture with stock.
Chef Tips from the Video
- Using leftover bacon fat adds authentic smoky depth; substitute with smoked paprika for a vegetarian twist.
- Reserve some of the bean cooking liquid; it’s packed with flavor and perfect for adjusting consistency.
- For extra creaminess, finish with a small pat of butter or a drizzle of olive oil.
Troubleshooting
Beans are still firm after simmering.
Continue simmering, adding a little more water if needed, until they reach a buttery tenderness.
Refried beans are too watery.
Mash longer to release starches and simmer uncovered for a few minutes to evaporate excess liquid.
Beans taste bland.
Add a pinch more salt, cumin, or a splash of lime juice for brightness.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Portion into freezer‑safe bags; freeze for up to 2 months.
Room temperature: Do not store at room temperature; beans can spoil quickly.
Make-Ahead Tips
- Cook the beans a day ahead and refrigerate; they mash more easily when cold.
- Store the sautéed onion‑garlic mixture separately and combine just before serving.
Frequently Asked Questions
What is the cultural significance and history of refried beans in Mexican cuisine?
Refried beans (frijoles refritos) have been a staple in Mexican households for centuries, originally made by slow‑cooking beans, mashing them, and then frying them in lard to create a hearty, protein‑rich side that pairs with tortillas, rice, and many main dishes.
What are the traditional regional variations of refried beans in Mexico?
In central Mexico, beans are often fried in pork lard and kept smooth, while in the north they may be left slightly chunky and flavored with cumin. Some regions add chilies, epazote, or cheese for extra flavor.
How are authentic refried beans traditionally served in Mexican households?
They are typically served warm in a small bowl, topped with a sprinkle of crumbled queso fresco or shredded cheese, and accompanied by warm corn tortillas, rice, or as a filling for tacos and burritos.
During which celebrations or occasions are refried beans commonly featured in Mexican culture?
Refried beans appear at everyday meals and festive gatherings such as Día de los Muertos, family birthdays, and holiday feasts, because they are inexpensive, filling, and pair well with many celebratory dishes.
What authentic ingredients are essential for traditional Mexican refried beans versus acceptable substitutes?
Traditional recipes call for dried pinto or black beans, pork lard or bacon fat, and sometimes epazote. Substitutes include vegetable oil for a vegetarian version, chicken stock for added moisture, and regular oregano in place of Mexican oregano.
What other Mexican dishes pair well with homemade refried beans?
Refried beans complement tacos al pastor, carne asada, enchiladas, chilaquiles, and are a classic side to Mexican rice and grilled corn (elote).
What makes homemade refried beans special compared to canned versions?
Cooking from dried beans lets you control the texture, flavor, and fat content, resulting in a richer, fresher taste and a cost savings of over $250 per year for a family of five, as highlighted by benjamans.kitchen.
What are the most common mistakes to avoid when making homemade refried beans?
Common errors include under‑soaking beans, not cooking them until fully tender, burning the garlic, and adding too much liquid which makes the beans soupy instead of creamy.
Why does this refried beans recipe use bacon fat instead of vegetable oil?
Bacon fat adds a smoky, savory depth that mimics traditional lard, enhancing the authentic Mexican flavor profile; vegetable oil can be used for a lighter, vegetarian version.
Can I make homemade refried beans ahead of time and how should I store them?
Yes, cook the beans a day ahead, let them cool, then refrigerate in an airtight container for up to 4 days or freeze for up to 2 months. Reheat gently and add a splash of stock if they look dry.
What does the YouTube channel benjamans.kitchen specialize in?
The YouTube channel benjamans.kitchen focuses on practical, budget‑friendly home cooking tutorials, often highlighting cost‑saving techniques and classic comfort foods for families.
How does the YouTube channel benjamans.kitchen's approach to Mexican cooking differ from other Mexican cooking channels?
benjamans.kitchen emphasizes frugality and simplicity, showing viewers how to replace expensive packaged items with inexpensive pantry staples while still preserving authentic flavors, unlike many channels that rely on specialty ingredients.
Last updated: August 22, 2026
