Refried Beans

Name: Refried Beans
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 6 servings
Ingredients: 1 lb dried pinto beans picked over and rinsed; 8 cup water for simmering, plus more for soaking; 0.5 white onion halved, one half kept whole for simmering, one half finely diced; 5 cloves garlic 3 left whole for simmering, 2 minced for frying; 1 tsp salt plus more; 3 tbsp lard or vegetable shortening or neutral oil; vegetable shortening; 1 tsp ground cumin; 0.5 tsp dried oregano preferably Mexican oregano; 1 tsp chili powder; 2 tbsp fresh cilantro roughly chopped; 2 oz cotija cheese crumbled

Side2h 45m6 servingsEasy

About this recipe

Classic homemade refried beans made from scratch with dried pinto beans, lard (or oil), garlic, and cumin. Slow-simmered until perfectly tender, then mashed to a rich, creamy consistency — far superior to anything from a can. A staple of Mexican home cooking that's deeply satisfying, budget-friendly, and incredibly versatile as a side dish, taco filling, or dip.

Instructions

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
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
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
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
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
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
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
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
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.

Refried Beans

Side2h 45m6 servingsEasy

About this recipe

Instructions

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
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
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
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
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
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
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
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
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.