Homemade Refried Beans Recipe

4.93 from 14 ratings

This refried beans recipe is rich and creamy and made from scratch with dried beans that are soaked and simmered with pork lard, onion, and garlic, amazing.

Prep Time10

Cook Time1 15

Soaking the Beans8

Course: Side Dish

Cuisine: Mexican

Keyword: dried beans, lard, pinto beans

Servings:

Calories: 165kcal

Author: Mike Hultquist

Ingredients

2 cups dried beans I’m using pinto beans, but you can use black beans or others
4 tablespoons pork lard divided (or more as desired)
1 large onion chopped (white or yellow)
4 cloves garlic minced
1 teaspoon salt or to taste

Instructions

Rinse the beans, then place them into a large bowl with 6 cups water. Soak them for 8 hours, or until tender and hydrated. (Be sure to follow your packaging directions). Drain the beans.
Add the beans to a large pot or Dutch oven. Add 6 cups water, 2 tablespoons lard, onion, and salt to taste.
Bring to a boil, then reduce heat to medium-low. Partially cover the beans and simmer for 1-2 hours, stirring occasionally, or until the beans are very tender.
Heat the remaining 2 tablespoons lard in a separate large skillet or pot over medium heat. Cook the garlic for 1 minute, or until fragrant.
Spoon the bean mixture into the pot and mash with a potato masher or fork until they are a mixture of chunky/creamy, or to your liking. Taste and adjust for salt and seasonings.
Simmer the refried beans for 5 minutes to thicken.

Notes

Serve your refried beans with queso fresco or other crumbly white cheese as a topping. Enjoy with tortilla chips or as a traditional side dish to many Mexican meals.

Store leftovers up to 5 days in the refrigerator in a sealed container, or freeze up to 3 months.

Nutrition