Taco Bell Refried Beans are one of the most popular canned items across the USA. But there are times when you just can’t find those cans on the shelves. That’s when you realize how easy and satisfying it is to make your own Taco Bell Refried Beans Recipe at home! Not only does it taste just like the original, but it also gives you full control over the flavors and texture.
Trust me, once you try this homemade version, you’ll be hooked!
Why Are They Called Refried Beans if They’re Not Fried?
You might be wondering, “Hey, why do we call them ‘refried’ beans?” Well, it’s a funny story. The name comes from the Spanish word “refrito,” which doesn’t mean “fried again.”
It actually means “well-fried.” So, these beans aren’t fried twice. They’re just cooked really well!
Taco Bell Refried Beans Discontinued: Is It True?
If you’ve heard rumors about Taco Bell refried beans being discontinued, don’t panic! Taco Bell has made changes to its menu in the past, and certain locations may run out of stock temporarily, but the canned refried beans are still widely available.
However, if you ever find yourself in a situation where you can’t get your hands on the canned version, this Copycat Taco Bell Refried Beans Recipe is here to save the day. Plus, homemade always tastes better!
Ingredients List
- 1 lb pinto beans (soaked overnight, optional)
- 4-5 cloves garlic, peeled
- 2-3 pinches dried epazote (or substitute with oregano)
- Water, enough to cover beans
- ½ cup lard (trust me on this one, or use vegetable oil as a substitute)
- 1 medium onion, diced
- 1 serrano pepper, minced (or jalapeño if you prefer a milder heat)
- ½ tsp dried chipotle powder
- Kosher salt, to taste
- Queso fresco (for garnish)
- Oregano sprig (optional, for garnish)
Kitchen Tools Needed
- Large stockpot
- Spider strainer or slotted spoon
- Frying pan
- Potato masher (or the back of a spoon)
- Wooden spoon for stirring
- Serving bowl
How To Make Taco Bell Refried Beans
Step 1 | Soak the Beans (Optional)
First, start by soaking your pinto beans in cold water overnight (10-12 hours). Drain them after soaking, and get ready to cook. If you skip the soak, don’t worry—your beans will still come out great.
Step 2 | Cook the Beans
Place the drained beans in a stockpot and cover with water. Add the peeled garlic cloves and a couple pinches of dried epazote (or oregano if that’s what you have on hand). Bring the water to a boil, then reduce the heat to low. Simmer uncovered for about 90 minutes, or until the beans are soft. Pro tip: Don’t salt yet!
Step 3 | Mash Time
Once the beans are tender, heat the lard (or vegetable oil) in a large pan over medium-high heat. Add your diced onion and a pinch of kosher salt. Let those onions cook longer than you’d usually think—about 7-10 minutes—until they start to brown.
Now add the minced serrano pepper and dried chipotle powder. Stir for another minute to let those flavors meld.
Step 4 | Transfer the Beans
Using a spider strainer or slotted spoon, fish the cooked beans out of the pot and into your frying pan. Keep that bean cooking liquid—you’ll need it!
Step 5 | Smash and Cook
Begin mashing the beans in the pan, leaving a few chunks for texture if that’s your style. As you mash, add the reserved bean cooking liquid little by little. This process is all about achieving the consistency you want. Thin and smooth? Thick and chunky? It’s your call! Just keep cooking, smashing, and stirring for about 10-15 minutes.
Step 6 | Final Touches
Once you’ve got your perfect bean consistency, it’s time to salt to taste. Stir in some kosher salt, taste, and adjust as needed.
Serve hot, garnished with queso fresco and a sprig of oregano (or epazote, if you’ve got it!). These beans are perfect alongside rice, in a burrito, or scooped onto nachos!
Tips and Tricks
- Don’t salt too early: Salt can toughen the beans if added during cooking. Wait until they’re fully tender.
- Epazote substitute: Can’t find epazote? Oregano works great as a substitute.
- Lard vs. oil: Lard gives the most authentic flavor, but vegetable oil or bacon fat can be used if you prefer.
- Consistency control: Want smooth beans? Use a food processor. Prefer chunky? Mash only half the beans.
- Save that bean liquid: It’s your best tool for controlling the consistency!
Uses for Refried Beans
Homemade Taco Bell refried beans are so versatile! Here are some of the best ways to use them:
- Tacos and burritos: The obvious choice! Spread refried beans inside your tacos or burritos for added flavor and creaminess.
- Nachos: Spoon the beans over tortilla chips, sprinkle with cheese, and pop in the oven for quick nachos.
- As a side: Refried beans pair perfectly with rice, making them a staple side dish for any Mexican-inspired meal.
- Bean dip: Serve warm refried beans with chips as a quick and easy dip at your next snack time.
- Quesadillas: Spread refried beans on your tortilla before adding cheese and grilling for a filling quesadilla.
How to Store Refried Beans
Storing your homemade Taco Bell-style refried beans is easy. Here’s how to do it:
- In the fridge: Place any leftover beans in an airtight container. They’ll keep for up to 4-5 days. Just reheat in a pan over low heat with a bit of water or stock to loosen them up.
- In the freezer: You can freeze refried beans for up to 2 months. Let them cool completely before storing in freezer-safe bags. To reheat, thaw them in the fridge overnight and warm in a skillet with a little water.
- Reheating tips: When reheating, add a splash of water or bean liquid to maintain a smooth texture. Stir frequently to avoid burning.
Taco Bell Refried Beans Recipe FAQs
1. Can I use canned beans instead of dried beans?
Yes, you can use canned beans if you’re in a hurry. Just rinse them well and skip the soaking and cooking steps.
2. What can I use instead of lard?
You can substitute lard with vegetable oil, bacon fat, or even butter for a different flavor.
3. What is epazote?
Epazote is a Mexican herb that’s often used in bean dishes to add flavor and help reduce gas. If you can’t find it, oregano is a good alternative.
4. Can I use black beans instead of pinto beans?
Yes, black beans can be used in place of pinto beans for a different flavor and texture.
5. What’s the best way to mash the beans?
A potato masher works best, but you can also use the back of a spoon. If you want really smooth beans, use a food processor.
6. Why didn’t my beans cook properly?
If your beans remain tough after cooking, it could be due to old beans or adding salt too early. Make sure to wait until they’re soft before seasoning.
7. Can I double the recipe?
Yes, just double the ingredients and follow the same instructions. It’s great for meal prepping or larger gatherings.
Taco Bell Refried Beans Recipe
Make delicious Taco Bell Refried Beans at home with simple ingredients. This easy recipe is perfect for tacos, burritos, and more. Ready in under 2 hours!
Ingredients
- 1 lb pinto beans (soaked overnight, optional)
- 4-5 cloves garlic, peeled
- 2-3 pinches dried epazote (or substitute with oregano)
- Water, enough to cover beans
- ½ cup lard (trust me on this one, or use vegetable oil as a substitute)
- 1 medium onion, diced
- 1 serrano pepper, minced (or jalapeño if you prefer a milder heat)
- ½ tsp dried chipotle powder
- Kosher salt, to taste
- Queso fresco (for garnish)
- Oregano sprig (optional, for garnish)
Instructions
Step 1: Soak the Beans
First, start by soaking your pinto beans in cold water overnight (10-12 hours). Drain them after soaking, and get ready to cook. If you skip the soak, don't worry—your beans will still come out great.
Step 2: Cook the Beans
Place the drained beans in a stockpot and cover with water. Add the peeled garlic cloves and a couple pinches of dried epazote (or oregano if that’s what you have on hand). Bring the water to a boil, then reduce the heat to low. Simmer uncovered for about 90 minutes, or until the beans are soft. Pro tip: Don't salt yet!
Step 3: Mash Time
Once the beans are tender, heat the lard (or vegetable oil) in a large pan over medium-high heat. Add your diced onion and a pinch of kosher salt. Let those onions cook longer than you’d usually think—about 7-10 minutes—until they start to brown.
Now add the minced serrano pepper and dried chipotle powder. Stir for another minute to let those flavors meld.
Step 4: Transfer the Beans
Using a spider strainer or slotted spoon, fish the cooked beans out of the pot and into your frying pan. Keep that bean cooking liquid—you’ll need it!
Step 5: Smash and Cook
Begin mashing the beans in the pan, leaving a few chunks for texture if that’s your style. As you mash, add the reserved bean cooking liquid little by little. This process is all about achieving the consistency you want. Thin and smooth? Thick and chunky? It’s your call! Just keep cooking, smashing, and stirring for about 10-15 minutes.
Step 6: Final Touches
Once you’ve got your perfect bean consistency, it’s time to salt to taste. Stir in some kosher salt, taste, and adjust as needed.
Serve hot, garnished with queso fresco and a sprig of oregano (or epazote, if you’ve got it!). These beans are perfect alongside rice, in a burrito, or scooped onto nachos!
Conclusion
Now you know how to make your own Taco Bell refried beans recipe at home! This recipe is easy, tasty, and lets you enjoy your favorite beans anytime. With these homemade Taco Bell refried beans, you can make all your favorite Mexican dishes even better.
I hope you give this recipe a try. It’s so satisfying to make your own refried beans from scratch. Plus, you can adjust the flavors just how you like them. Enjoy your homemade Taco Bell refried beans!
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