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Homemade Refried Beans

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
12 hrs 15 mins
Servings: 8 cups
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 3 cups dried pinto beans *24 oz
  • 3 quarts of water
  • 6 lices of uncooked bacon coarsely chopped
  • 1 cup onion finely diced (divided)
  • 1 Jalapeño stemmed, seeded, and chopped
  • 1 tbsp chile powder
  • 2 tsp ground cumin
  • 4 cloves of garlic minced
  • Sea Salt and Freshly Cracked Pepper to taste
  • 3 tsp reserved bacon grease or vegetable oil
  • cotija cheese if desired

Instructions

    Cup of Yum
  1. Soak the pinto beans in a covered Dutch oven filled with water overnight.
  2. Cook the bacon pieces in a large Dutch oven over medium heat, until cooked through & crisp.
  3. Remove all but 1 tablespoon of the bacon grease and reserve it for later use. Add 1/2 cup of onion and the jalapeno and cook, stirring occasionally, for 5 minutes.
  4. Add the chile powder, cumin, and minced garlic and cook, stirring constantly, for 1 minute. Add a cup of the soaking water from the beans while stirring and scraping the bottom to loosen all the brown bits.
  5. Add the beans, bacon, and 6 more cups of water and bring to a rapid boil. Decrease the heat to medium-low and simmer, uncovered, for 3-4 hours, or until the beans are soft. Add salt and freshly cracked pepper, to taste. Side Note: You may serve the beans whole - they are called Beans a la Charra at Chevy's.
  6. For the refried beans, heat 3 teaspoons of the reserved bacon grease or vegetable oil in a large pan.
  7. Add the remaining 1/2 cup of onions and sauté until softened, about 3-4 minutes.
  8. Add the four cups of the beans and cooking liquid to the sauté pan and mash until about two-thirds of the beans are mashed and one-third is still whole.
  9. Set aside to cool which will thicken the beans. Serve plain or topped with grated cotija cheese. Enjoy.