If you're a fan of refried beans, then Tamales de Frijol (refried bean tamales) are sure to become a new favorite. Filled with creamy, homemade beans and wrapped in soft, nixtamalized masa, these tamales offer a warm, comforting flavor that's hearty and satisfying-a delicious addition to any tamal-making tradition.
I didn't grow up eating tamales de frijoles like I did tamales rojos or tamales verdes, but these bean tamales quickly became a favorite. I first tried them soon after college, when a coworker brought some to sell at the office.
As someone who could happily eat refried beans every day, I couldn't pass them up-and with that first taste, I was in love. My parents felt the same, and ever since then, these tamales have been part of our recipe repertoire.
Made with our creamy homemade refried beans and freshly nixtamalized masa, they have become a cherished part of our family's Christmas Eve tamal feast.
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Why You'll Love This Recipe
- Nixtamalized Corn Masa: With homemade masa, these tamales have an earthy, nutty taste that's hard to match with store-bought masa harina, bringing an extra depth of flavor.
- Creamy, Delicious Filling: The smooth, homemade refried beans create a rich and satisfying filling that pairs perfectly with the light, fluffy masa.
- Perfect for All Ages: Great for those of us who love refried beans, but they're also a perfect option for younger family members who may find the red or green chile tamales too spicy.
- Authentic and Comforting: By nixtamalizing your own corn, you're ensuring a truly authentic flavor. This timeless dish is perfect for any occasion, from family meals to festive gatherings.
If you love refried beans like I do, be sure to check out Sopes de Frijoles, Molletes Mexicanos, or Tacos de Frijoles.
Ingredients & Substitutions
- Masa for Tamales: For the best texture and flavor, I highly recommend using freshly made masa from nixtamalized corn. Check out my blog post to learn all the steps about how to nixtamalize corn for tamales. If you're short on time, pre-made masa from a local Mexican market is a good substitute, but it won't have quite the same taste and texture as homemade.
- Refried Beans: Creamy, homemade refried beans are key in this recipe. To achieve perfect refried beans, homemade pinto beans are mashed and fried in a pan with oil until they reach a creamy consistency. Refried black beans or Peruvian beans can also be used.
- Corn Husks: Corn husks are the outer layers of corn cobs. Dried husks are used to wrap tamales, creating a natural casing that helps steam the tamales evenly, keeping the masa soft and moist. You can find dried corn husks at most grocery stores in the Latin American foods section or online.
See recipe card for quantities.
How to Make Bean Tamales
1. Make the Masa: Begin by making homemade masa by following the instructions in my nixtamalizing corn for tamales post, but use half the quantity to yield enough masa for approximately 35 tamales.
2. Soak the Corn Husks: Soak the corn husks in a large bowl or pot of hot water for 30-45 minutes, or until softened. This will make them pliable and easier to work with. Drain the husks in a colander.
3. Cook Pinto Beans: Cook the pinto beans using your preferred method: slow cooker, stovetop or use my Instant Pot Pinto Beans recipe. Instructions for each method can be found in the recipe card.
4. Prepare Refried Beans: Add cooked pinto beans to a medium skillet with hot oil and bring to a simmer. Mash with a potato masher until smooth, mix in a bit more oil, and continue cooking and mixing until slightly thickened.
5. Select a Corn Husk: Choose a medium-sized to large corn husk. Lay the husk on the palm of your hand with the smooth side facing up.
6. Spread the Masa: Add a generous tablespoon or two of masa to the center of the corn husk. Use the back of the spoon to gently spread the masa into an oval-shaped bed, avoiding the edges of the husk.
7. Add Filling: Spoon a generous teaspoon or two of the refried beans down the center of the masa.
8. Wrap the Tamales: Fold the sides of the husk over the filling, one on top of the other. Then, fold the narrow ends down toward the center. Lay the folded tamales seam side down on a flat surface until all tamales are filled and wrapped.
9. Prepare Pot: Add water and two pennies to the bottom of a tamal steamer pot (or a large pot with strainer). Ensure the water level remains below the steamer basket to prevent the tamales from getting wet. Line the steamer basket with soaked and drained corn husks.
10. Arrange Tamales: Stand the tamales upright on the rack, open end facing up. Arrange them comfortably, ensuring there's enough space between each tamal for even steaming. If needed, steam the tamales in batches.
11. Steam Tamales: Cover the pot and bring to a boil. You should hear the pennies rattling at the bottom. Reduce heat to medium and simmer for 45-60 minutes. If the pennies stop rattling, add more hot water to the pot, being careful not to pour over the tamales.
12. Test for Doneness: Carefully remove a tamal from the pot and unwrap the husk. A fully cooked tamal will hold its shape and easily separate from the husk without sticking.
13. Set Tamales Aside: Once the tamales are cooked, carefully remove them from the pot to prevent overcooking from residual heat. Place them in a separate bowl or container.
Recommended for This Recipe
STEAMER POT WITH RACK
A large steamer pot is essential for cooking tamales. Its large size and tall shape allow tamales to steam evenly, ensuring perfectly cooked masa every time.
How to Serve
Tamales are delicious on their own. It's common to prepare a spread of different tamales for special occasions, including red pork tamales, green chile and cheese tamales, mole ones, and even sweet varieties.
Tamales can also be served with a variety of sides:
- Breakfast with a side of fried eggs or Huevos con Jamon
- With side dishes like Arroz Rojo, Mexican White Rice with Corn or Chile Verde con Queso
- Topped with salsas like Smoky Chipotle Salsa, Jalapeño Salsa, Serrano Salsa or Guacamole Falso
- With a warm drink such as Atole de Nuez, Cafe de la Olla, Mexican Champurrado, Peppermint Hot Chocolate or Mocha Latte
Storing and Freezing
To store tamales, keep them wrapped in their corn husks and let them cool completely to room temperature.
To refrigerate, transfer the tamales to an airtight container or ziplock bag, where they can last for 3-4 days.
Though tamales can spoil relatively quickly in the refrigerator, they freeze wonderfully. For longer storage, place cooled tamales in a tightly sealed freezer bag or container, and they'll keep for up to 6 months.
Reheating
Tamales can be reheated straight from the freezer without needing to thaw, though you can also let them defrost in the refrigerator overnight or for a few hours if preferred. Keep the tamales wrapped in their corn husks during reheating, and use one of these methods:
- Steam: Steaming is ideal for keeping tamales moist and fresh-tasting. Place them in a steamer basket or double boiler, cover, and steam for 15-20 minutes (or up to 30 minutes if frozen), until the masa is soft and the filling is hot. Check periodically to avoid overcooking.
- Comal: Using a comal, a traditional Mexican griddle, is another great way to reheat tamales. Place them directly on the hot comal, heating each side until warmed through and slightly toasted. A skillet works well if a comal isn't available.
- Microwave: Wrap each tamal in a damp paper towel to retain moisture. Place on a microwave-safe plate with space between them and heat on high for 1-2 minutes, or until fully warmed.
Tips and Variations
- Use a steaming rack: Place a steamer rack or basket in the bottom of the pot to prevent the tamales from touching the hot water. This will help keep them from getting soggy.
- Avoid overcrowding:Don't overcrowd the steamer. Make sure there's enough space between the tamales for even steam circulation.
- Spread the masa on the smooth side: When spreading the masa, ensure you spread the masa on the smooth side of the corn husk, not the rougher side. This will help prevent the masa from sticking and ensures even cooking.
- Don't Add Too Much Filling: Overfilling tamales can cause them to burst open or leak. A modest amount of filling will ensure a perfectly wrapped and cooked tamal.
- Add Cheese: Adding cheese to the beans is a delicious variation. Once your refried beans are ready, mix in about a ½ cup of shredded cheese like asadero, Oaxaca, Chihuahua, or even Monterey Jack.
FAQ
While you can use canned refried beans as a shortcut, I highly recommend against it since canned refried beans do not taste the same as homemade. Plus, making your own refried beans from scratch will result in a more flavorful and authentic tamal.
Yes, black beans and Peruvian beans are often used to make refried beans as well and would work great in these tamales.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
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Recipe
Tamales de Frijol (Refried Bean Tamales)
Equipment
- Instant Pot, slow cooker or large pot
- potato masher
- pan
- Colander
- Spoons
Ingredients
- ½ batch Homemade Masa for Tamales
- 1 bag Corn Husks
Refried Beans
- 6 cups cooked beans with their liquid (reserve an extra ½ cup of bean liquid) see notes for directions on how to cook the beans in the Instant Pot, slow cooker or stovetop
- ¾ cups oil (divided) use mild-tasting olive oil, avocado oil, or vegetable oil
Instructions
Corn Husks
- Soak the corn husks in a large bowl or pot of hot water for 30-45 minutes, or until softened. This will make them pliable and easier to work with. Drain the husks in a colander.
Refried Beans
- Heat ½ cup of oil in a large skillet over medium-low heat. Gradually add cooked beans and some of their liquid, taking care to avoid splattering.
- Stir the beans with a wooden spoon, then simmer for 4 minutes. Mash the beans with a potato masher, adding ¼ to ½ cup of bean broth as needed to reach a smooth, slightly chunky consistency.
- Continue cooking and stirring the beans until they begin to dry slightly. Be careful not to let them stick to the pan. Add another ¼ cup of oil and stir to combine.
- Continue cooking and stirring the beans until they thicken slightly. The beans are done when a spoon run through them leaves a clear trail. Set aside.
Assemble Tamales
- Choose a medium-sized to large corn husk. Lay the husk on the palm of your hand with the smooth side facing up (the rougher side should be facing out)
- Add a generous tablespoon or two of masa to the center of the corn husk. Use the back of the spoon to gently spread the masa into an oval-shaped bed, avoiding the edges of the husk.
- Spoon a generous teaspoon or two of the refried beans down the center of the masa.
- Fold the sides of the husk over the filling, one on top of the other. Then, fold the narrow ends down toward the center. Lay the folded tamales seam side down on a flat surface until all tamales are filled and wrapped.
Steaming
- Add water and two pennies to the bottom of a tamal steamer pot (or a large pot with strainer). Ensure the water level remains below the steamer basket to prevent the tamales from getting wet. Line the steamer basket with soaked and drained corn husks.
- Stand the tamales upright on the rack, open end facing up. Arrange them comfortably, ensuring there's enough space between each tamal for even steaming. If needed, steam the tamales in batches.
- Cover the pot and bring to a boil. You should hear the pennies rattling at the bottom. Reduce heat to medium and simmer for 45-60 minutes. If the pennies stop rattling, add more hot water to the pot, being careful not to pour over the tamales.
- Carefully remove a tamal from the pot and unwrap the husk. A fully cooked tamal will hold its shape and easily separate from the husk without sticking.
- Once the tamales are cooked, carefully remove them from the pot to prevent overcooking from residual heat. Place them in a separate bowl or container.
Notes
- Click here for Simple Instant Pot Pinto Beans directions.
- Slow Cooker Directions:
- Sort 7 cups of dried beans, pick out any shriveled or discolored beans, rocks or debris. Place the beans in a mesh strainer or colander and rinse thoroughly until the water runs clear.
-
Place beans in the slow cooker. Add 1 medium garlic clove, 2 tablespoons of kosher salt or coarse salt, and 1 tablespoon of neutral oil.
- Add water, leaving only 1.5" of space from the top of the pot.
- Cook on low for 8 hours until soft. The beans should be a little softer than al dente.
- Immediately remove them from the pot to avoid overcooking.
- Stovetop Directions:
- Place the beans in a large pot. Add 1 medium garlic clove and 1 tablespoon of neutral oil. Cover the beans with water, ensuring there are at least 2-3 inches of water above the beans.
- Place the pot over medium-high heat and bring the beans to a boil. Once boiling, reduce the heat to low, partially cover the pot, and let the beans simmer gently for about 2-3 hours. Stir occasionally and ensure the beans stay submerged, adding more hot water if needed.
- When the beans are almost tender (after about 1.5 hours), add 2 tablespoons of kosher or coarse salt, stir, and continue cooking until the beans are softer than al dente.
- Once cooked, immediately remove them from the pot to avoid overcooking.
Josefina R.
I love your recipe for refried beans and your recipe for masa, so I already know these are going to be excellent!
Gemma
Hi Josefina, thank you so much! They are a great combo! I hope you make them and enjoy them.
Lola
I am so so glad you shared this recipe. The only other place I have tasted bean tamales is in Oaxaca and I loved them.
Gemma
Hi Lola, I love this combination! Thank you!