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Refried Beans

David Cole
This is a recipe for true refried beans. Cooked pinto beans are seasoned, fired in lard and mashed. A wonderful side dish for a Mexican dinner.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8

Ingredients
  

  • 1 lb dried pinto beans
  • 1 onion roughly chopped
  • 2 cloves garlic roughly chopped
  • 1 bay leaf
  • 8 cups water
  • ½ cup lard
  • 1 onion minced
  • 2 cloves garlic minced
  • 1 jalapeno or serrano pepper seeded and finely chopped
  • 1 teaspoon cumin
  • 1 teaspoon salt

Instructions
 

  • Wash beans in strainer. Add to pressure cooker with water, bay leaf and roughly chopped onion and garlic. Pressure cook on high for 35 minutes and let it depressure naturally (about 15 minutes).
  • In skillet saute onion, garlic and peppers in lard. Add beans and 2 cups of bean water. Add cumin and salt and start mashing with potato masher. Cook about 5 minutes until desired consistency, adding more water as necessary. If you want smoother beans use a blender. Salt to taste.

Notes

Instead of a pressure cooker, these beans can be simmered for about 2 hours until tender.