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Classic Refried Beans
Traditional dish · Mexican
Authentic Mexican refried beans, slow-cooked and mashed with lard and seasonings for a rich, creamy texture.
Ingredients
- Dried pinto beans1 pound
- Lard1/4 cup
- Onion1/2 medium, chopped
- Garlic2 cloves, minced
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Rinse and sort the pinto beans. Soak them overnight in plenty of water.
- 2
Drain the beans and place them in a large pot. Cover with fresh water by about 2 inches. Bring to a boil, then reduce heat and simmer until beans are very tender, about 1.5 to 2 hours. Drain, reserving about 1 cup of the cooking liquid.
- 3
In a large skillet, melt the lard over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- 4
Add the minced garlic and cook for another minute until fragrant.
- 5
Add the cooked beans to the skillet. Mash them with a potato masher or the back of a spoon. Add some of the reserved cooking liquid, a little at a time, until the beans reach a creamy, spreadable consistency.
- 6
Season with salt and black pepper to taste. Cook for another 5-10 minutes, stirring occasionally, until heated through and slightly thickened.
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