Refried Beans

Instructions

1. 1

   The night before (or at least 8 hours ahead), place the dried Pinto Beans in a large Mixing Bowl and cover with 3 inches of Cold Water. Let soak overnight at room temperature. Drain and rinse before cooking. (Short on time? See the quick-soak tip in the tips section.)

2. 2

   Add the soaked, drained Pinto Beans to a large Pot. Add 8 cups of fresh Water, the halved White Onion half (the whole piece), and 3 whole Garlic cloves. Bring to a boil over high heat, skimming off any foam that rises to the surface.

3. 3

   Reduce the heat to low, cover partially with a lid, and simmer gently for 1.5 to 2 hours, or until the Pinto Beans are completely tender and creamy throughout — no resistance when you press one between your fingers. Add Water as needed to keep Pinto Beans submerged by at least 1 inch. Add 1 tsp Salt in the last 30 minutes of cooking.

4. 4

   Remove the White Onion piece and whole Garlic cloves and discard. Using a Slotted Spoon, transfer the cooked Pinto Beans to a large Mixing Bowl, reserving the cooking liquid (bean broth) in a separate container. You'll use this liquid to control the consistency of the final Pinto Beans.

5. 5

   In a large, heavy Skillet (cast iron is ideal) over medium heat, melt the Lard. Add the diced White Onion and cook, stirring occasionally, for 5 to 6 minutes until softened and translucent. Add the Minced Garlic, Cumin, and Oregano (if using) and cook for 1 minute more until fragrant.

6. 6

   Add a large ladleful of Pinto Beans (about 1 cup) to the Skillet. Use a Potato Masher or the back of a large Wooden Spoon to mash them directly in the pan. Continue adding Pinto Beans one or two ladlefuls at a time, mashing as you go. This gradual method gives you the best texture and control.

7. 7

   Once all Pinto Beans are added and mashed to your liking, stir in the reserved bean broth a few tablespoons at a time until you reach your desired consistency — thick and spreadable for a side dish or burrito filling, slightly looser for a dip. Add Chili Powder if using.

8. 8

   Continue to cook over medium-low heat, stirring frequently, for 5 to 8 minutes until the Pinto Beans thicken slightly and pull away from the sides of the pan. Taste and adjust Salt as needed.

9. 9

   Serve hot, topped with crumbled Cotija Cheese and fresh Cilantro if desired. Great alongside rice, inside burritos or tacos, spread on tostadas, or as a dip with warm tortilla chips.