Authentic Refried Beans
User Reviews
4.8
Authentic Refried Beans
Description
This recipe starts with rinsing and optionally soaking dried pinto beans, then cooking them with smashed garlic and quartered onion in water and salt until tender. Cooking times vary depending on whether the beans are soaked or not. After softening, the beans are ladled along with cooking broth into hot oil or lard in a skillet and mashed to create the characteristic refried texture.
The frying step adds a distinct flavor and creaminess, while reserved bean broth helps adjust thickness. The recipe advises careful attention to cooking temperature and amount of water to ensure beans soften fully and do not dry out prematurely.
Refried beans can be mashed to your preferred smoothness using a potato masher or blender. Older beans may need longer cooking. Use mild-flavored oils or traditional lard for frying to complement the beans without overpowering.
Saving and reheating beans with some broth preserves moisture and flavor. This recipe delivers a customizable base that works well as a filling, side dish, or component in other recipes.
Ingredients
- 1 lb pinto beans dried
- 2 cloves garlic smashed
- ½ onion quartered
- 6 cups water
- 1 teaspoon salt
- 2 tablespoons lard or oil
Instructions
- Prepare: Sort through the beans to ensure that they are good and no rocks are mixed in.
- Soak: Rinse with water in a stainer to clean. Or if soaking the beans, place in a medium size mixing bowl and cover completely with water. Let sit overnight. Strain the beans the next day after soaking.
- Cover: Add the beans smashed garlic and onion to a large pot or pan. Pour the water in. Beans should be fully submerged in water.
- Cook: Bring to a boil, stir in the salt, then turn the heat to low and continue to simmer covered. Allow to cook for about 30 minutes, remove lid, stir, and continue to cook an additional 30-60 minutes until the beans are softened and easily mashed.
- Fry: Once the beans are soft, heat lard or oil in a large cast iron skillet over medium heat. Once the oil is heated, carefully ladle the beans, garlic and some of the bean broth into the skillet. Allow the beans to "fry" in the oil while mashing. Add more bean broth as needed to get desired consistency to the beans.
Notes
- Use dried pinto beans and soak them overnight for reduced cooking time; if using canned, choose no-salt varieties.
- Older beans may take longer to soften and might not mash well.
- Keep adding hot water during cooking as needed to maintain sufficient liquid and steady cooking temperature.
- Use mild flavored oil or lard for frying to add richness without overwhelming bean flavor.
- Adjust consistency with reserved bean broth when mashing; less broth for thicker beans, more for thinner.
- Mash with a potato masher or blend for smooth texture based on preference.
- Store leftover beans with broth, reheating with liquid to retain creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 | |
| Calories | 90kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 5g | 10% |
| Cholesterol | 3mg | 1% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
