Classic Refried Beans
User Reviews
4.9
Classic Refried Beans
Description
This recipe calls for soaking dry pinto beans and simmering them with a quartered onion, guajillo chili, and crushed garlic until tender over 1.5 to 2 hours. The aromatics infuse flavor during cooking and are discarded afterward.
The cooked beans are then fried in lard over high heat and mashed with reserved bean cooking liquid to reach a preferred consistency, which can range from slightly chunky to smooth based on personal texture preference. Salt and black pepper are added to taste.
This traditional preparation yields beans that serve as a hearty side dish commonly enjoyed with crumbled Cotija or Queso Fresco cheese on top. Variations in fat type, like bacon fat or lard, influence the depth of flavor, while choosing different bean varieties can affect creaminess.
Portion yields about six cups cooked beans, serving approximately 12 half-cup servings as a side.
Ingredients
- 1 lb pinto beans See Note 1, dry
- 1 white onion
- 1 guajillo chili pepper (or Ancho, stem and seeds removed)
- 1 garlic crushed only, large clove
- 1/4 cup lard (See Note 2)
Instructions
- Pick through dry beans for any rocks or debris. Cover beans with 2 inches of water in a stock pot. Add a quarter onion (save remaining for other use), dried chili and crushed garlic.
- Bring to a boil, reduce heat to simmer, cover and cook until beans are tender, about 1 1/2 to 2 hours.
- Remove and discard the onion, chili and garlic. You should have about 5 cups of cooked beans.
- In a large skillet over high heat melt the lard.
- Drain beans, reserving about a cup of the bean water. Add the beans to the skillet. Fry for several minutes, stirring.
- Mash with the back of a spoon or potato masher. Add enough bean broth and continue mashing until your desired consistency. I like mine a little chunky and never purée in a food process. If you do, then by all means do it.
- Season with some salt and black pepper if needed. Serve with crumbled Cotija or Queso Fresco cheese on top.
Notes
- Pinto beans are the base, but smaller beans like pinquinto can be used for a creamier texture.
- Saving and using bacon fat instead of lard adds extra flavor, though lard is the traditional choice.
- This recipe yields about six cups of cooked beans, which translates to around 12 half-cup servings.
- Beans are never pureed for authentic texture; mashing with a spoon keeps chunks intact.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cups
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 22g | 7% |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 2mg | 0% |
| Potassium | 372mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 1g | 2% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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