5.0 from 12 votes
Homemade Refried Beans
Preparing your own beans and adding fresh seasonings make homemade refried beans superior in taste and texture to canned. Once you try it, you'll throw away the can opener!
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings: 12
Calories: 119 kcal
Course:
Side Dish
Cuisine:
Mexican
Ingredients
- 1 pound dry pinto beans
- 6 tablespoons lard, bacon fat, or oil divided
- 1/2 onion chopped
- 4 cloves garlic (peeled and finely minced)
- 2-3 quarts water or broth (you may not need ALL of the liquid)
- sea salt to taste
Instructions
- Spread out beans on a baking sheet and pick out any debris.
- Place beans in a large bowl and cover with water, rinsing and replacing water 2-3 times. Drain beans in a colander and set aside.
- In a Dutch oven or large pot, heat 3 tablespoons of lard (or bacon fat or oil) over medium-high heat. When the oil becomes hot, add onion. Sauté until onions become transparent and soft (not browned). Add garlic and sauté another 30 seconds.
- Add beans and stir to coat in oil, then add enough water (or broth) to cover the beans by 2-3 inches. Bring to a rapid boil and boil for 10-15 minutes. Add a pinch to two of salt. Reduce heat to a gentle simmer and simmer until beans become soft, about 1-3 hours. Continue to salt, if needed throughout the process.
- When beans have softened (the easiest way to tell if they are done is to just taste one), remove from heat and drain the bean water (pot liquor) into a bowl or liquid measuring cup. Do not discard. Place beans aside in a separate bowl.
- Wipe the Dutch oven clean (or use a separate large skillet). Heat the remaining lard (or bacon grease or oil) in the Dutch oven over medium-high heat. If you have extra onion or garlic, you can add it to the oil and sauté if you would like, but it isn't necessary. When the oil is hot, add the drained beans and stir to coat in the oil.
- Use a bean masher, potato masher, or immersion blender (hand blender) to mash the beans, adding some of the bean water a little at a time while mashing. Keep mashing until you reach your desired consistency/texture. If you run out of bean water but still need to thin the beans, use water or broth.
- Garnish with a squeeze of lime juice, queso fresco, cilantro, and/or jalapeños (all optional).
Cup of Yum
Notes
- Keep in mind, as the beans cool, they will thicken up. You may want to keep some of the bean water on hand until beans have cooled a little.
- Keep in mind, as the beans cool, they will thicken up. You may want to keep some of the bean water on hand until beans have cooled a little.
- If you want your refried beans to have a fine, pureed texture, place your beans in a food processor and process, adding liquid if needed, until your desired consistency is reached.
Nutrition Information
Calories
119kcal
(6%)
Carbohydrates
11g
(4%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Sodium
1mg
(0%)
Potassium
176mg
(5%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
1IU
(0%)
Vitamin C
1mg
(1%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 119
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Sodium | 1mg | 0% |
| Potassium | 176mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.