15 minutes
A traditional refried beans recipe that features rich flavors from nonhydrogenated lard and aromatic onion.
tablespoons
Medium Onion, diced
each
Cooked Pinto Beans
cups
Bean Cooking Liquid
cups
to taste
1. Melt Lard
Start by melting 3 or 4 tablespoons of nonhydrogenated lard in a heavy pan over medium heat. The lard should be fully liquid and shimmering.
2. Cook Onion
Once the lard is ready, add the diced half of a medium onion. Cook the onion for about 7 minutes, stirring occasionally, until it becomes soft and translucent.
3. Add Beans and Liquid
Next, stir in the 2 cups of cooked pinto or black beans along with ¼ cup of the bean cooking liquid.
4. Season with Salt
Sprinkle in some salt to enhance the taste, but be mindful not to overdo it at this stage since you can adjust seasoning later.
5. Mash Beans
Let the beans cook for a few minutes, during which you should begin mashing them with a bean or potato masher. Keep mashing until the beans break down and achieve a creamy texture. If you find the mixture too thick, you can add more bean cooking liquid, a little at a time, to reach your desired consistency.
6. Adjust Seasoning
Finally, give your beans a taste and adjust the salt if necessary. Serve them warm and enjoy the comforting, aromatic depth of traditional refried beans.
Swap pinto beans for black beans and add cumin and chipotle powder for a deeper, smokier flavor.
Add chunks of cooked bacon, chorizo, or ham to the beans along with diced tomatoes, jalapeños, and cilantro for a hearty, flavorful stew.
Use vegetable broth instead of water and substitute oil for lard to make the dish vegan. You could also add nutritional yeast for a cheesy flavor.
While pinto beans are traditional, you can use black beans, red kidney beans, or even white beans like cannellini or navy beans for a different flavor and texture profile.
Blend the refried beans until smooth and mix in cream cheese, shredded cheese, and taco seasoning for a creamy bean dip. Top with fresh tomatoes, green onions, and cilantro.
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