Restaurant Style Mexican Beans Recipe


Cooking the Beans
2 1/2 cups of Pinto Beans
Half of a brown onion
Pot around 8 inches tall with a lid
1 tablespoon of salt
7 cups of water

Refrying the Beans
1 tablespoon of onions (chopped in big pieces)
3 tablespoons of Canola oil
A bean smasher

Steps for Making the Beans 

  1. Prepare your onion by cutting the two ends off, peeling it, and cutting it in half (do not chop the half onion into pieces. Leave whole)
  2. Rinse the beans with water (to wash any dirt off)
  3. Add the beans to a pot along with 7 cups of water
  4. Put the beans to cook on high heat, add the half of onion and cover the pot with a lid until the beans come to a boil
  5. Once it boils lower the heat to low and let cook for 2 1/2 hours (at around 1 hour of cooking add the salt)
  6. You will know they are done when you get a bean and it is soft when you smash it
  7. Enjoy

Steps for Refrying the Beans 

  1. In a pot on medium heat add 3 tablespoons of oil (I use canola)
  2. Add 1 tablespoon of onion (I left mine whole because I take it out but you can dice it if you want onions in your beans)
  3. Fry the onion in the oil until they turn a golden brown color
  4. Remove the onion and lower the heat to low heat to allow your pot to cool down
  5. Add your cooked beans into the pot
  6. Raise to medium heat until beans come to a boil
  7. Smash the beans with a bean smasher
  8. Once all beans are smashed lower the heat to low. If you like a thicker consistency boil the beans until desired consistency.
  9. Optional: serve the beans with shredded cheese on top. You can also put the cheese directly into the bean mixture.
  10. Enjoy