Refried Beans Recipe
A simple, homemade refried beans recipe that turns pantry staples into a creamy, flavorful Mexican-style side dish you’ll make on repeat.
Ingredients
- 1 cup dried pinto beans rinse and sort first
- 1 small yellow onion diced (Vidalia works well for sweetness)
- 3 cloves garlic minced (use fresh for best aroma; jarred is OK in a pinch)
- 1 teaspoon ground cumin freshly toasted if possible
- 1/2 teaspoon smoked paprika adds subtle heat and color
- 1/2 teaspoon sea salt adjust to taste; Kosher salt works too
- 2 tablespoons lard, bacon fat, or olive oil vegetarian sub
- 4 cups low-sodium chicken or vegetable broth homemade if you have it
- 1 tablespoon lime juice brightens flavors
- Optional garnish: chopped cilantro, crumbled queso fresco, a drizzle of Mexican crema
Instructions
- Rinse and soak beans overnight (or use quick-soak: boil 2 minutes, cover 1 hour). Drain, rinse.
- In a heavy pot or Dutch oven, heat lard (or oil) over medium. Add onion and sauté until soft, about 5 minutes.
- Stir in garlic, cumin, and smoked paprika. Add beans and broth; bring to a gentle boil. Reduce heat and simmer 50–60 minutes until beans are very tender.
- Remove from heat. Blend beans in a blender or food processor, adding some reserved cooking liquid for desired creaminess.
- Return blended beans to pot, warm gently, stirring and mashing for extra texture. Season with salt.
- Serve hot, garnished with cilantro or queso fresco—perfect alongside tacos, grilled veggies, or warm tortillas.
Notes
• When mashing, leave a few whole beans for a rustic texture. • Testing showed that baking soda in soaking water reduces cooking time. • A squeeze of lime juice brightens chalky beans. • Cast-iron skillet keeps heat even for final mash.
Nutrition
Calories: 150kcal
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