Stovetop Refried Beans
Refried beans are essentially tender, cooked pinto beans smashed and fried in hot fat until they reach a spreadable, creamy consistency. You start by sautéing aromatics in bacon drippings or lard, adding the cooked beans and their liquid, and using a heavy-bottomed masher or wooden spoon to break them down until they pull away from the sides of the pan.
The fat makes the texture.
Use lard or saved bacon fat if possible. The animal fat emulsifies with the bean starch to create a velvety mouthfeel that oil simply cannot replicate.
- Heavy cast iron skillet
- Potato masher
- Wooden spoon
What goes in.
- 3 cupscooked pinto beans, with 1 cup of their cooking liquid
- 3 tbsplard or bacon drippings
- 1/2white onion, finely diced
- 2 clovesgarlic, minced
- 1 tspground cumin
- to tastekosher salt
Controlled reduction
Do not rush the mashing. By smashing the beans gradually while they fry in the fat, you force the starches to release, turning the loose mixture into a cohesive paste.
The method.
Heat the fat
Place your skillet over medium heat and melt the lard until it shimmers.
Sauté aromatics
Add the onions and cook until they turn soft and translucent. Stir in the garlic and cumin for 30 seconds until fragrant.
Combine
Add the beans and their reserved cooking liquid to the pan. Bring to a gentle simmer.
Mash
Using your masher, press down on the beans while stirring. Incorporate the onions and fat as you smash.
Reduce
Continue to cook, stirring frequently, until the moisture evaporates and the beans thicken into a spreadable paste that holds its shape.
Other turns to take.
Spicy
Add one minced jalapeño or serrano pepper along with the onions.
Cheesy
Fold in a half-cup of grated cotija or sharp cheddar once the beans are off the heat.
When it doesn't go to plan.
If the beans look dry before you have reached your desired consistency, splash in a little extra water or broth.
Keep the heat steady; if it gets too high, the beans will burn and stick to the bottom of the iron.
Leftovers will firm up significantly in the fridge; add a splash of water when reheating on the stove to bring back the creaminess.
The ones that keep coming up.
Do I have to use pinto beans?
Pinto is standard for its creamy interior, but black beans work well if you follow the same process.
Can I use canned beans?
Yes, but rinse them well and use vegetable or chicken broth in place of the cooking liquid.
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