Refried Beans

I know you all have seen that meme about the feeling of being full and then the feeling of being full while having your entrée come out at Mexican restaurant after you’ve pounded three baskets of chips. Does that not ring true for literally everyone (except my mom maybe who has self-control)? If I’m being honest, I go to Mexican restaurants specifically for queso and refried beans. Forget the other stuff—I usually do because I fill up on chips and beans. I consider myself a bit of a refried bean aficionado and judge all Mexican restaurants on theirs. I would never presume to say I make something better than a restaurant, another recipe creator, or someone who grew up in the recipe’s native country or in those traditions, but these are the best refried beans I’ve ever had.

Refried beans are the unsung hero of Mexican cuisine and quite possibly the best side dish you never knew you needed to know how to make at home. Whether tucked inside a burrito, lounging beside rice, or simply scooped up with a tortilla chip, refried beans have a rich history and a richer flavor profile. But let’s be real, anything involving bacon and lard is bound to be deliciously indulgent. So, grab your Dutch oven, and let’s dive into the savory world of “frijoles refritos”—which, by the way, aren’t actually fried twice. Misleading, I know. Stick around, and I’ll spill all the beans (pun intended).

I know these don’t look *that* appetizing, but do y’all know how hard it is to make mashed brown beans look appetizing? I mean, they’re always a star in my eyes, but making it look good enough to make you guys want to eat it is hard. I could have added cilantro and cheese or pico de gallo on top, but I never eat them that way, and it just didn’t feel right. Let’s just forget about the bowl of brown on your screen and dive into the recipe.

A Brief History of Refried Beans

Refried beans are a staple in Mexican cuisine with roots that stretch back to the indigenous peoples of Mexico long before the Spanish conquest. The term “refried beans” is a bit of a misnomer from the Spanish name “frijoles refritos.” In this context, “refritos” means well-fried, not re-fried. Traditionally, they’re made from pinto beans, which are cooked until tender, then mashed and fried in fat—usually lard—to create a creamy, hearty dish. This technique was not only a way to enjoy beans but also a method to preserve them.

What’s In Traditional Refried Beans?

The beauty of refried beans lies in their simplicity. The classic version typically includes pinto beans, onions, garlic, and, of course, lard. This refried bean recipe includes bacon; it seems to be a mixed bag on whether this is traditional or not, but I did see quite a few other recipes that used bacon or salt pork. Variations exist from region to region, with some recipes calling for black beans or adding ingredients like chorizo or peppers to enhance the flavor. However, true bean-heads know that lard is the secret to achieving the authentic creamy texture and rich taste—sorry, health nuts! This is absolutely non-negotiable in my opinion.

The Best Refried Beans Recipe: A Sizzling Blend of Flavor and Tradition

Enough with history and traditions—let’s get to cooking! Here’s how you can make refried beans that might just overshadow every other dish on your table.

I used Rick Martinez’s recipe on Bon Appétit as a starting point, but I don’t like green peppers and decided to reduce the lard used because I didn’t feel like it needed the full amount he called for. However, his original recipe is fantastic, and I encourage you to try it for a slightly different take!

Ingredients for the Best Refried Beans

Onion, garlic, jalapeño (or not!), beans, bacon, and lard—that’s it!

How to Make Refried Beans

1. Prepare the Beans: Whether you soak your beans overnight in salted water or start with them unsoaked, both paths lead to Rome—or in this case, to deliciousness. If unsoaked, just remember they’ll take a bit longer to cook.
2. Cook the Beans: In a large Dutch oven, combine the onion, jalapeño, garlic, beans, bacon, salt, and water. Bring to a boil, then reduce to a medium simmer. Cook uncovered for about 2 to 2.5 hours, until the beans are tender. Stir occasionally and add hot water as needed to keep the beans submerged.
3. Mash and Fry the Beans: Decide the fate of your jalapeño now—blend it for heat, or discard it for a milder batch. Using an immersion blender or a potato masher, puree the beans to your desired consistency. Then, heat the lard in a skillet, add your mashed beans, and fry. Beware of splattering—hot mashed beans will fight back.
4. Finishing Touches: Fry the beans, stirring frequently, until they reach your preferred thickness. Remember, they thicken as they cool, so pull them off the heat a bit sooner than you might think for your ideal consistency. Adjust seasoning with more salt if needed.

Cooking Tips and Techniques

When frying your beans, keep an eye on the consistency. If they thicken too much, a little warm water can bring them back to life. This is the kind of dish that forgives and forgets, making it perfect for those who are less than precise in the kitchen.

And there you have it—the pathway to mastering the art of making the best refried beans. While you may end up covered in bean splatter, remember: the best dishes often come with a side of chaos in the kitchen. Whether scooped up with chips or served alongside your favorite Mexican dish, these beans are sure to become a staple. You’ll be eating them directly out of the pot like me before you know it. Happy cooking!

Refried Beans

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• Author: Amanda
• Yield: About 2 quarts of refried beans 1x

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Description

The best refried beans recipe: Discover the savory world of Mexican cuisine with this easy recipe. Made with traditional pinto beans, onions, garlic, and lard, these creamy, flavorful beans are perfect as a side or main dish for just about any Mexican meal.

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Ingredients

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• 1/2 medium white or yellow onion, coarsely chopped
• 1/2  to 1 jalapeño (halved if whole), deseeded or seeds left in (your choice!)
• 2 garlic cloves, coarsely chopped
• 1 pound dried pinto beans, picked through and rinsed
• 5 ounces thick-cut bacon, cut into 1/2-inch pieces
• 4 teaspoons kosher salt
• 3 quarts water
• 1/2 cup pork lard*

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Instructions

1. Bring the onion, jalapeno, garlic, beans, bacon, salt, and water to a boil in a large Dutch oven over medium-high heat. Once boiling, reduce the heat to medium, and cook, uncovered, stirring occasionally, for 2 to 2-1/2 hours, or until the beans are completely tender. You may need to top off your beans with hot water if the liquid falls below the level of the beans.
2. Here’s where you can decide what you want to do with your jalapeño. If you’d like your beans spicy, you can puree some or all of the jalapeño with the beans, or you can remove and discard it. Using an immersion blender, begin to puree your beans with their cooking liquid to your desired consistency. I like mine pretty smooth with a few small chunks, but you can make them as thick and chunky or smooth and creamy as you like. Alternatively, you can use a potato masher to mash your beans.
3. Heat the lard in a large skillet over medium-high heat. Once hot, add the mashed beans and stir to combine. Take care when frying your beans! They will spatter, bubble, and “spit” throughout the cooking process, and hot beans on your skin hurt like hell. Reduce the heat to medium and continue to fry the beans, stirring often, until your desired consistency is reached; how long you cook your beans depends on how thick or thin you’d like them. This can take between 15–25 minutes, depending on how thick you want them to be and how much bean cooking liquid you end with before pureeing your beans. Remember, they will thicken as they cool, so take them off the heat a few minutes before your final desired consistency is reached. If you overthicken them, you can add a bit of warm water to bring them back. Season to taste with additional salt (you may not need it, but they should be highly seasoned).

Notes

Inspiration: Homemade Refried Beans on bonappetit.com

*I have both soaked my beans overnight and not soaked them at all before cooking; both will work. Unsoaked beans will generally take longer to cook, but if you have fresh unsoaked beans, they will still cook relatively close to the amount of time indicated. If you do want to soak your beans overnight, cover the beans with water, stirring in 1 tablespoon of kosher salt per quart of water you add.

**You can use up to 1 cup of lard if desired—this quantity is a bit more traditional for the quantity of beans used, but I found I preferred it with half the amount.

INSTANT POT INSTRUCTIONS: I have also made these in the Instant Pot with great results. To make refried beans in the Instant Pot, you will use 4-1/2 cups water (in place of the 3 quarts called for above). Add all the ingredients, including the water, to the Instant Pot. The water should completely cover the beans. Cook on high pressure for 50 minutes, then allow the pressure to release naturally. Reserve 2 cups of the bean cooking liquid and drain off the rest. Proceed from Step 2 in the recipe instructions above, adding 1 cup of the cooking liquid when pureeing and added more if needed to achieve your desired consistency.

• Category: Beans, Mexican-Inspired