Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

My mom gave me this recipe. Everyone I have ever cooked these for say they will never eat any other refried beans again. There are not any restaurants beans that can beat these!

Ingredients Nutrition


  1. Cover beans with water; add chopped onion and bring to a boil.
  2. Boil 2 minute.
  3. Take off heat, cover and let sit 1 hours.
  4. Do not drain water, but again add enough water to cover beans, heat to boiling, turn down heat and cook until beans are tender, stirring occasionally, about 1 to 2 hours.
  5. (add more water if needed during cooking) When beans are done (make sure there is not too much water in the beans), take off heat and mash with a mixer Add margarine, salt, pepper, and cheese and continue to beat with mixer until the beans are soft.
Most Helpful

These beans are wonderful!! I didnt have monterey jack cheese so I used shredded chedder with jalapenos, afterbthey were done i let them thicken up a bit under low heat... these are as she says... better than restaurant quality, and I live in So. Cal., we know refried beans! this is my recipe for them from now on...Thanks so much Shirleen! Donna;)

Donna August 12, 2002

Shirleen, FANTASTIC, reminded of way back when. 1930's and up. You must remeber beans of any kind were called "man fruit" when I was a kid. I made these today as written. The Women folk when I was a kid used Lard instead of butter or Marjorine ( it wasn't invented yet) also, there was always a little Bacon thrown in. I will try that the next time BUT, this is great. Thanks a bunch. Firehouse cook aka Cap'n Jack

Firehousecook AKA Cap'n Jack October 07, 2009

Great recipe! I added a couple cloves of fresh garlic along with the onion, but otherwise made as is using pepper jack cheese and light margarine. We had friends over and I got several compliments on these beans. However, they do make WAY more than 4-6 servings and it took about 4 hours total for me to make. Since I made them a day ahead, I reheated in the oven for 30 minutes prior to serving. I have some stowed in the freezer, so we'll see how they hold up. Will make again, but scaled down to half! Thanks so much for sharing your recipe! Update: Pulled leftovers from the freezer today...still delicious! It heated up well on the stove and was just as good as the day I made it! So not a bad idea to make a full batch and stick leftovers in the freezer in small servings.

StacyMD187373 November 07, 2009