Go Back
Print

Refried Beans

After making your own refried beans at home, you may find it difficult to return to the canned version. This recipe starts with high-quality dry pinto beans, which are initially simmered in water and later fried in lard with some of the bean cooking liquid, spices, and aromatics.

Ingredients

  • 16 oz pinto beans soaked in water overnight
  • 1 Tbsp kosher salt
  • ½ tsp baking soda
  • 3 cloves garlic roughly chopped
  • 1 tsp dried oregano
  • ½ cup lard or rendered pork fat
  • 1 large white onion, small dice
  • 1 serrano pepper, seeds & stems removed, finely minced
  • 1 tsp dried chipotle pepper, or 2 tsp blended chipotle peppers in adobo
  • Kosher salt, to taste

Instructions

  • Soak beans for 12 hours in cold water with ½ tsp baking soda and 1 Tbsp kosher salt.
  • The beans will double in size after soaking up the liquid overnight, so use a bit more water than you think you may need.
  • Drain the beans after they have soaked.
  • Add beans to a pot or Dutch oven and cover with water.
  • Add the garlic cloves and dried oregano and bring to a boil.
  • Reduce heat to low and cook beans for 90-120 minutes, or until beans are tender.
  • In a large cast iron skillet or large saute pan, heat lard until hot.
  • Add the onions and cook until the onions are translucent and just starting to take on some color.
  • Stir in the minced serrano pepper and the chipotle pepper.
  • Use a slotted spoon to remove the beans from the cooking liquid and place them in with the lard and onions and serrano pepper in the saute pan.
  • *Do not discard the cooking liquid at this stage.
  • Partially mash about half of the beans and add ½ cup of your cooking liquid and stir to combine.
  • Reduce heat to medium low and continue to cook and stir your beans, adding more of the bean cooking liquid when the mixture gets too dry.
  • Continue to cook until your beans have reached the desired mashed potato texture.
  • Taste and carefully adjust seasoning with salt, until your beans taste perfect.
  • If you prefer a looser refried bean consistency, add more of the bean cooking liquid.
  • If you prefer a chunkier final product, only mash some of the beans.
  • Serve hot, as a component in huevos rancheros or nachos!

Notes

These refried beans taste great reheated over the next few days.