25 minutes
A comforting and rich staple dish made with pinto or black beans, onion, and lard.
tablespoons
Medium Onion, diced
each
Cooked Pinto Beans
cups
Cooking Liquid From Beans
cups
to taste
1. Melt Lard
Start by melting 3 or 4 tablespoons of nonhydrogenated lard in a heavy pan over medium heat.
2. Cook Onion
Once the lard is ready, add half a diced medium onion to the pan. Cook the onion for about 7 minutes until it becomes soft and translucent.
3. Add Beans and Liquid
Introduce 2 cups of cooked pinto or black beans into the pan along with a quarter cup of their cooking liquid. Stir them gently for a few minutes, allowing the beans to warm up and absorb the flavors from the onion and lard.
4. Mash Beans
Mash the beans using a bean or potato masher right in the pan to a partially mashed texture, leaving some whole beans intact for that classic refried bean texture. If the mixture becomes too thick, gradually add more bean cooking liquid until you achieve the desired consistency.
5. Season with Salt
Season the mashed beans with salt to taste, enhancing the beans' natural flavors. Taste as you go, and add salt until you're satisfied with the flavor.
Pinto beans are traditional, but black beans make an excellent variation. Select dried beans for a more authentic flavor and texture.
Use lard for a classic taste, or a neutral oil or butter for vegetarian/vegan options.
Add salt and consider ground cumin for a warm, earthy note after mashing.
Sauté finely chopped onions, garlic, and jalapeños in the fat before adding the beans for layered flavors.
Soak your beans overnight or use a quick soak method to enhance digestibility and texture.
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