📝 About This Recipe
Experience the soul of Mexican home cooking with these velvety, rich refried beans made from scratch. This recipe transforms humble pinto beans into a luxurious, creamy masterpiece using traditional techniques like infusing lard with aromatics and slow-mashing for the perfect texture. Whether served as a hearty dip or a classic side, these beans offer a smoky, savory depth that canned versions simply cannot replicate.
🥗 Ingredients
The Bean Base
- 1 pound Dry Pinto Beans (rinsed and picked over for stones)
- 1/2 White Onion (left whole)
- 3 cloves Garlic (peeled and smashed)
- 1 sprig Epazote leaf (optional, for authentic flavor and digestion)
- 8 cups Water (more as needed)
- 2 teaspoons Kosher Salt (added at the end of boiling)
The Refrying Aromatics
- 1/3 cup Lard or Bacon Drippings (can substitute with vegetable oil for vegetarian)
- 1/2 cup White Onion (finely diced)
- 1 piece Serrano Pepper (split lengthwise for infusion)
- 1/2 teaspoon Ground Cumin (optional)
For Finishing and Garnish
- 1/4 cup Queso Fresco (crumbled)
- 2 tablespoons Fresh Cilantro (chopped)
- 4-5 slices Pickled Jalapeños (for a tangy crunch)
👨🍳 Instructions
-
1
Place the rinsed dry beans in a large heavy-bottomed pot or Dutch oven and cover with 8 cups of water.
-
2
Add the half onion, smashed garlic cloves, and epazote leaf to the pot. Bring the water to a rolling boil over high heat.
-
3
Once boiling, reduce the heat to low, cover partially, and simmer gently. Cook for 1.5 to 2 hours, or until the beans are completely tender and can be easily mashed with a fork.
-
4
Add the salt to the beans during the last 15 minutes of cooking. This ensures the beans remain tender while absorbing the seasoning.
-
5
Drain the beans, but be sure to reserve at least 2 cups of the dark, flavorful cooking liquid (pot liquor). Discard the boiled onion, garlic, and epazote.
-
6
In a large skillet (cast iron is preferred), melt the lard or bacon drippings over medium heat until shimmering.
-
7
Add the finely diced onion and the split serrano pepper. Sauté for 5-7 minutes until the onions are golden brown and slightly caramelized around the edges.
-
8
Using a slotted spoon, add about one-third of the cooked beans to the skillet. Use a potato masher or the back of a sturdy wooden spoon to crush them into a thick paste.
-
9
Add the remaining beans and a splash of the reserved cooking liquid. Continue mashing until you reach your desired consistency—some prefer a smooth purée, others like a chunky, rustic texture.
-
10
Stir in the ground cumin if using. Gradually add more cooking liquid, 1/4 cup at a time, while stirring constantly. The beans should be slightly looser than you want the final result, as they will thicken significantly as they cool.
-
11
Fry the bean mixture, stirring frequently for about 5-8 minutes, until the beans have absorbed the fat and the flavors are deeply integrated.
-
12
Taste and adjust seasoning with more salt if necessary. Remove the serrano pepper before serving.
-
13
Transfer to a warm serving bowl and top immediately with crumbled queso fresco, fresh cilantro, and pickled jalapeños.
💡 Chef's Tips
Always use high-quality lard for the most authentic flavor; it provides a silky mouthfeel that oil cannot match. Never salt your beans at the beginning of the boiling process, as this can toughen the skins and increase cooking time. If the beans become too thick while sitting, simply stir in a tablespoon of warm water or chicken broth to loosen them up. For a smoky twist, sauté a small amount of finely chopped chorizo before adding the onions to the skillet. To save time, you can use canned beans, but be sure to sauté them longer in the fat to develop flavor.
🍽️ Serving Suggestions
Serve alongside Mexican Red Rice and grilled Carne Asada for a complete feast. Use as a base layer for epic nachos topped with melted Chihuahua cheese and guacamole. Spread generously inside a warm flour tortilla with scrambled eggs for a classic breakfast burrito. Pair with a cold Michelada or a crisp Mexican lager to balance the richness of the beans. Serve as a dip with thick-cut, salted corn tortilla chips.