Refried Beans from Scratch
Great refried beans start with the pot liquor. Don't drain the beans dry; that broth is where the body of the dish lives.
Patience is your primary ingredient.
The beans need to simmer until they collapse under the pressure of a wooden spoon. If you rush the boil, the skins will remain tough and the final texture will be grainy.
- Heavy-bottomed Dutch oven or pot
- Potato masher or heavy fork
- Colander
What goes in.
- 1 lbdried pinto beans, rinsed and picked over
- 4 tbsplard or bacon fat
- 1small white onion, diced
- 2garlic cloves, minced
- 1 tspkosher salt
- 3-4 cupsreserved bean cooking liquid
Building the Creaminess
Add the beans to the hot fat in small batches, mashing as you go. Incorporating the starchy cooking liquid gradually is what creates the velvet-like consistency.
The method.
Simmer the beans
Cover the beans with two inches of water in a large pot. Bring to a boil, reduce to a low simmer, and cook partially covered for 2 to 3 hours until completely soft.
Sauté aromatics
In a wide skillet, heat the lard over medium heat. Add the onion and cook until soft and translucent, then stir in the garlic for 30 seconds.
Mash and fry
Using a slotted spoon, transfer a large scoop of beans to the skillet. Mash them into the fat using a potato masher, then add a splash of the bean cooking liquid.
Adjust the texture
Repeat the process until all beans are in the pan. Continue cooking and stirring, adding more liquid as needed, until the beans are thick and pull away easily from the sides of the pan.
Other turns to take.
Chipotle version
Add one minced chipotle pepper in adobo to the fat when cooking the onions for a smoky, sharp heat.
Vegetarian
Replace the lard with avocado oil or high-quality olive oil. The flavor will be cleaner, so consider finishing with a pinch of cumin.
When it doesn't go to plan.
Salt the beans only in the final stages of the simmering process to ensure the skins soften properly.
Keep a pot of extra water or broth nearby; refried beans thicken significantly as they cool.
If you have leftover bacon fat, use it. It provides the depth that vegetable oil lacks.
The ones that keep coming up.
Can I use canned beans?
You can, but the texture will be looser. Skip the simmering step and go straight to frying the onions and mashing the canned beans with their liquid.
Why are my beans grainy?
Usually because the beans were not cooked long enough before mashing, or you didn't use enough cooking liquid during the frying stage.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe