Classic Versatile Refried Beans

1. Cook Beans

Begin by covering the dried beans with cold water in a large pot, ensuring the water level is at least 2 inches above the beans. Add the herb sprigs, the half onion left whole, and the garlic cloves to the pot. Bring the water to a boil over high heat, then reduce the heat to a simmer and let the beans cook until they are very tender, which should take about 1 to 2 hours. Once the beans are tender, season them generously with kosher salt.

2. Drain and Reserve Beans

After cooking, drain the beans, making sure to reserve the bean-cooking liquid. Measure out 3 cups of the cooked beans, and if you have extra, you can save them for another use. Discard the herb sprigs, the whole onion, and the garlic cloves.

3. Cook Onions

In a large skillet, heat your choice of lard, bacon drippings, vegetable oil, or butter until it is shimmering or foaming. Add the minced half of the onion and cook, stirring occasionally, until the onion is translucent and lightly golden, about 7 minutes.

4. Smash and Cook Beans

Stir in the cooked beans and let them cook for about 2 minutes. Then, add 1/4 cup of the reserved bean-cooking liquid to the skillet. Begin to smash the beans using a bean masher, potato masher, wooden spoon, or stick blender, depending on the texture you prefer—either chunky or smooth. If the mixture is too thick, you can thin it out by gradually adding more of the bean-cooking liquid until you reach the desired consistency. Conversely, if it is too wet, continue to simmer and stir until the beans thicken up. Finally, adjust the seasoning with more kosher salt if needed, and serve your versatile refried beans warm.