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How to Make Refried Beans from Scratch

Name: How to Make Refried Beans from Scratch
Yield: 4
Ingredients: 2 cups dried pinto beans; 1/2 onion; 2 cloves garlic; 1 onion; 3 cloves garlic; 3 tablespoons lard or vegetable oil; to taste salt

Start with dried pinto beans soaked overnight, then simmer them until tender. Mash the cooked beans with their cooking liquid while sautéing onions and garlic in lard or oil. Combine everything in the pan, adding bean liquid gradually until you reach your preferred consistency. The key is patience during the slow mashing and stirring process.

Total time: 2 hr 30 min
Hands-on: 30 min
Serves: 4
Difficulty: Easy

Ingredients

2 cups dried pinto beans
1/2 onion
2 cloves garlic
1 onion
3 cloves garlic
3 tablespoons lard or vegetable oil
to taste salt

Step by step

Soak the beans. Rinse 2 cups dried pinto beans and cover with water by 3 inches. Soak overnight or at least 8 hours. Drain and rinse before cooking.
Cook the beans. Place soaked beans in a large pot with fresh water covering by 2 inches. Add half an onion and 2 garlic cloves. Bring to a boil, then reduce heat and simmer 1.5 to 2 hours until beans are completely tender. Do not add salt yet.
Reserve the cooking liquid. When beans are soft, strain them but save every drop of that cooking liquid. You'll need it for the right consistency. Keep beans and liquid warm.
Sauté the aromatics. Heat 3 tablespoons lard or vegetable oil in a large, heavy skillet over medium heat. Cook 1 diced onion until translucent, about 5 minutes. Add 3 minced garlic cloves and cook 1 more minute.
Mash and combine. Add the cooked beans to the skillet. Using a potato masher or large fork, mash the beans while they're in the pan. Work in batches if needed. Add warm cooking liquid gradually, mashing and stirring constantly.
Season and finish. When you reach your desired consistency, season with salt to taste. Continue cooking and stirring for 5-10 minutes until the mixture holds together but isn't dry. Adjust consistency with more bean liquid as needed.

Tips & troubleshooting

Don't salt the beans while cooking - it toughens the skins and makes them take longer to soften
Save more cooking liquid than you think you need - beans continue to absorb moisture as they cool
Mash gradually and taste as you go - some people prefer chunky, others like them completely smooth
If beans seem too thick the next day, thin with a little warm water or broth while reheating

Variations

Black Bean Refried Beans. Use black beans instead of pintos. Add cumin and a bay leaf during cooking for deeper flavor.
Spicy Refried Beans. Sauté 1-2 jalapeños or serranos with the onions, or stir in chipotle powder at the end.
Cheese Refried Beans. Fold in shredded queso fresco or Monterey Jack during the final minutes of cooking.
Restaurant Style. Use more lard and mash less thoroughly for chunks of whole beans throughout.

Questions

Can I use canned beans instead?: Yes, but drain and rinse 4 cans of pinto beans, then use chicken or vegetable broth instead of bean cooking liquid. The flavor won't be quite as rich, but it works.
Why are my refried beans watery?: Keep cooking them longer to evaporate excess liquid, or mash in more beans. The mixture should hold its shape on a spoon but still be spreadable.
How long do homemade refried beans keep?: In the refrigerator for up to 5 days. They freeze well for up to 3 months. Reheat gently with a splash of liquid to restore the texture.
What's the best fat to use?: Lard gives the most authentic flavor and texture. Vegetable oil works fine, and bacon fat adds a smoky note. Avoid butter - it doesn't handle the heat well.