Refried pinto beans are not only a staple in kitchens all over Mexico; they’ve become a staple in American kitchens too.
This simple dish can be done in large batches, separated into serving-sized containers, and frozen for future meals. All for just a few dollars.
Although having a lot of fat, homemade refried beans definitely aren’t health food, they’re still far better than the sludge that comes out of a can.
If you look at the label on a can of store-bought refried beans, they can be loaded with a lot of ingredients that you can’t even pronounce.
- Try one of our 12 salsa recipes to help you master Taco Night.
We have a simple rule in our house, if we don’t know what the ingredient is, we don’t eat it. Simple as that.
You’ll also find that canned refried beans have a tendency to include canola oil rather than a more natural fat source, like the lard that is traditionally used.
I won’t get into the research I’ve done on canola oil (there’s a lot of conflicting information), but I don’t touch the stuff. Ever.
This basic recipe is an excellent go-to for stocking the freezer. It keeps the flavors fairly neutral so that it’s a blank canvas for any meal (although it tastes far better than the canned stuff). You can always dress it up later with some crisped bacon, roasted jalapenos, some leftover carnitas, or whatever else you want to throw in them.
I’ve found it’s not necessary to dress your refried beans up, though. Just reheat them and plop them on your plate with whatever else you’re eating. Maybe sprinkle a little cotija, cilantro, or salsa on top, and you’re set.
If you really want to hit it out of the park, use some freshly rendered pork lard with them (some store-bought pork lard ain’t so great either).
Refried Pinto Beans – Frijoles Refritos
Equipment
Ingredients
To Cook the Beans
- 1 lb. pinto beans
- 1/3 cup white onion - roughly chopped
- 2 tbsp. pork lard
- 1 tbsp. Kosher salt
To Refry the Beans
- 1/2 cup pork lard
- 2 tbsp. white onion - finely diced
- 4 cups cooked pinto beans - with broth
Instructions
To Cook the Beans
- The night before. Sort through the beans to remove any debris, then add to a large bowl and cover with at least 2-inches of water. Soak overnight
- The next day. Drain the beans and rinse well with water. Add to a large cookpot and cover with at least 2-inches of water.
- Add the onion and the lard. Bring to a boil, then cover and reduce the heat to a simmer. Cook for about 2 1/2 hours. Add the salt, then cover and cook an additional 1/2 hour, or until the beans are soft and creamy.
To Refry the Beans
- In a large pan, heat the lard over medium heat, until fully liquified and hot. Add the onion and fry until soft. About 5 minutes.
- Turn heat to medium-low, then add 1/3rd of the beans and mash well. Gradually add the rest of the beans, mashing and stirring, until you have a coarse puree. Cook, stirring occasionally until most of the water has evaporated out of the beans and they thicken to the consistency that you like. About 25-30 minutes.
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