📝 About This Recipe
More than just a side dish, these authentic refried beans are a creamy, smoky labor of love that honors traditional Mexican hearth cooking. By simmering dried pinto beans with aromatics and then 're-frying' them in savory fat with charred onions, we transform humble legumes into a luxurious, velvet-textured masterpiece. Whether spread on a warm tortilla or served alongside eggs, these beans offer a profound depth of flavor that canned versions simply cannot replicate.
🥗 Ingredients
The Bean Pot (Frijoles de la Olla)
- 1 pound Dried Pinto Beans (rinsed and picked over for stones)
- 1/2 large White Onion (kept in one piece)
- 4 cloves Garlic (smashed)
- 2 Dried Bay Leaf
- 1 sprig Epazote leaf (optional, for authentic flavor and digestion)
- 8 cups Water (filtered is best)
- 2 teaspoons Kosher Salt (added at the end of boiling)
The Refry (El Refrito)
- 4-6 tablespoons Lard or Avocado Oil (high-quality leaf lard provides the best flavor)
- 1/2 cup White Onion (finely diced)
- 1 Serrano Pepper (pierced with a knife but kept whole)
- 1/2 teaspoon Ground Cumin (freshly toasted if possible)
- 1/4 teaspoon Smoked Paprika (for a hint of earthiness)
For Garnish
- 1/4 cup Queso Fresco (crumbled)
- 2 tablespoons Fresh Cilantro (chopped)
- 2 Radishes (thinly sliced)
👨🍳 Instructions
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1
Place the dried beans in a large bowl and cover with 3 inches of water. Soak overnight (8-12 hours), then drain and rinse thoroughly.
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2
In a large heavy-bottomed pot or Dutch oven, combine the soaked beans, 8 cups of fresh water, the onion half, smashed garlic, bay leaves, and epazote.
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3
Bring to a rolling boil over high heat, then immediately reduce the heat to low. Cover partially and simmer gently for 1.5 to 2 hours until the beans are completely tender and creamy inside.
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4
Once the beans are soft, stir in the kosher salt. Simmer for another 10 minutes to allow the salt to penetrate the beans. Remove the onion, garlic, and bay leaves.
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5
Drain the beans but reserve all of the cooking liquid (the 'pot liquor'). This liquid is liquid gold and contains all the flavor and starch needed for the perfect texture.
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6
In a large cast-iron skillet, heat the lard or oil over medium-high heat until shimmering. Add the diced onion and the whole serrano pepper.
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7
Sauté the onion until it is deeply golden and slightly charred at the edges (about 8 minutes). This caramelization provides the signature 'refrito' flavor.
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8
Using a slotted spoon, add the cooked beans to the skillet. Be careful, as the residual moisture might cause the hot fat to splatter.
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9
Stir in the cumin and smoked paprika. Let the beans fry in the fat for 2-3 minutes without touching them so they develop a slight crust.
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10
Add 1 cup of the reserved bean cooking liquid to the skillet. Using a potato masher or the back of a large wooden spoon, begin mashing the beans directly in the pan.
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11
Continue mashing and stirring, adding more cooking liquid 1/2 cup at a time, until you reach your desired consistency. For a smooth finish, mash thoroughly; for a rustic texture, leave some beans whole.
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12
Cook for an additional 5 minutes over medium-low heat, stirring constantly. The beans are ready when they pull away from the sides and bottom of the pan as you stir, resembling a thick, creamy paste.
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13
Taste and adjust seasoning with more salt if necessary. Remove the whole serrano pepper before serving.
💡 Chef's Tips
Don't salt the beans at the beginning of the boil; it can toughen the skins and prevent them from softening properly. Always use the bean cooking liquid rather than plain water for mashing to ensure a rich, deep flavor profile. If you want a restaurant-style silky texture, you can use an immersion blender, but traditional mashing provides a superior mouthfeel. Leftover beans will thicken significantly in the fridge; reheat them with a splash of water or broth to restore their creaminess. For a vegetarian version, use high-quality coconut oil or avocado oil, though lard is the traditional choice for authenticity.
🍽️ Serving Suggestions
Serve as a base for Huevos Rancheros with crispy corn tortillas and spicy salsa roja. Pair with Arroz Rojo (Mexican Red Rice) and grilled Carne Asada for a complete feast. Enjoy as a dip with warm, thick totopos (tortilla chips) and a sprinkle of Cotija cheese. Use as a filling for bean-and-cheese burritos or spread onto crispy tostadas with shredded lettuce. Serve alongside a cold Hibiscus Agua Fresca or a crisp Mexican lager with lime.