Not-So-Refried Beans (Inspired by Lupe Tortilla’s Iconic Dip)
This bean dip started as a craving and quickly became a staple in my kitchen (and many of my friends’ and families’ kitchens). If you’ve ever been to Lupe Tortilla and found yourself obsessed with the warm, savory bowl of beans they bring out with chips and salsa—you get it. These beans are my version of that: meaty, garlicky, a little spicy, and built to be eaten by the scoopful. Whether you're making tacos, enchiladas, or just want something cozy and salty to snack on, this recipe has your back. Bonus? You can keep it broth-y like charro beans or blend them down into creamy, dreamy “refried” beans (quotes necessary).
Pinto or Refried Beans
Ingredients
- 4 slices of bacon, chopped
- 1/2 of a yellow onion, diced
- 1 roma tomato, diced
- 1 serrano*, diced
- 4 cloves of garlic, minced
- 3 15 oz cans of unsalted pinto beans, 2 drained
- cilantro to taste, chopped
- 1 T salt, more to taste
Instructions
- Chop up all ingredients. To keep this to one cutting board, I dice the onion first, put that in one bowl, chop the tomato + peppers + garlic and put in another bowl, chop cilantro and put in a small bowl, then chop the bacon.
- In a pot over medium heat, begin cooking the bacon. Once it's mostly cooked and beginning to get crispy (5-7 min.), add the onion and cook until soft and translucent (5-7 min.). Add in garlic, tomato, peppers and salt, let cook for 1-2 minutes, then add the beans. One can undrained leaves the perfect amount of liquid regardless if you're making the pinto or refried version.
- Let this simmer on low to med-low for 20 minutes, then taste to see if you need more salt. Once the salt level is how you want it, add the cilantro.
- If you're going the pinto bean route, this is it! If you want refried beans, blend them up. I prefer using a hand blender for this, but a regular blender will work (just let the beans cool down some before blending!)
Notes
*adjust the peppers for your spice preference! I've made this recipe with jalapeños and habaneros, and it's delicious every time.
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You know those recipes that start out simple—maybe even a little unassuming—but over time become the ones you make over and over again? This is one of those. These beans were one of the first recipes I developed, and I’ve been tweaking, tasting, and improving them ever since.
They’re based on the bean dip from Lupe Tortilla, which might be one of the most underrated freebies of all time. IYKYK. That warm bowl of beans that hits the table before anything else? It’s the reason I shamelessly double dip before even looking at the menu.
To recreate that same comforting, meaty flavor, I start with sliced bacon and let it render low and slow. It’s not just there for fat—it gives the beans that deep, rich, unmistakable flavor. Then in go diced onions and let them sauté for a while in that rendered bacon fat, then go in with my garlic, tomato, and jalapeño. Each ingredient builds off the last, creating a base that’s super savory, a little spicy, and full of real-deal flavor.
For the beans, I’ve done it both ways:
Canned pinto beans (3 cans, drained) for when time is not on your side.
Dried pinto beans (1 lb, soaked overnight) for when you want to commit to the best version of this recipe.
Let me be honest—yes, canned beans are fast. But they do come with that “can” taste. If you’ve got the time, soaking and simmering your own pinto beans takes this recipe from really good to chef’s kiss territory. The texture’s creamier, the flavor’s deeper, and it just feels a little more special.
Either way, you’ll simmer your beans with about a cup of chicken broth until everything is bubbling, thick, and fragrant. Add salt and plenty of chopped cilantro, and you’ve got yourself a side dish that’s ready to steal the show.
Now here’s the fork in the road:
Leave it as is and you’ve got charro beans—brothy, rustic, perfect with rice or poured over a burrito.
Blend it up with an immersion blender for that refried consistency. Technically, yes, they’re not refried until you heat them again in a pan, but for simplicity’s sake, we’re calling it refried. No bean police here.
This is one of those recipes I love because it can meet you wherever you’re at. Got an hour and a few pantry staples? You’re good. Want to go all in and soak your beans overnight for that from-scratch flavor? Even better. It’s flexible, forgiving, and honestly—it tastes like comfort.
Serve it with crispy chips, spoon it into tacos, pile it next to rice and carne asada—however you plate it, these beans belong in your regular rotation.
