Authentic Refried Beans
My Authentic Refried Beans are a staple for any Mexican meal, need no pre-soaking, are creamy, well seasoned and I share with you my secret flavor weapon.
Prep Time5 mins
Cook Time1 hr 35 mins
Total Time1 hr 40 mins
Servings: 6 servings
- 1 lb pinto beans (See Note 1)
- 1 white or yellow onion
- 1 guajillo chili pepper (or Ancho, stem and seeds removed)
- 1 large garlic clove crushed only
- 1/4 cup lard (See Note 2)
Pick through beans for any rocks or debris. Cover beans with 2 inches of water in a stock pot. Add a quarter onion (save remaining for other use), dried chili and crushed garlic.
Bring to a boil, reduce heat to simmer, cover and cook until beans are tender, about 1 1/2 to 2 hours.
Remove and discard the onion, chili and garlic. You should have about 5 cups of cooked beans.
In a large skillet over high heat melt the lard.
Drain beans, reserving about a cup of the bean water. Add the beans to the skillet. Fry for several minutes, stirring.
Mash with the back of a spoon or potato masher. Add enough bean broth and continue mashing until your desired consistency. I like mine a little chunky and never purée in a food process. If you do, then by all means do it.
Season with some salt and black pepper if needed. Serve with crumbled Cotija or Queso Fresco cheese on top.
I also enjoy the pinquinto beans if can find them. Rancho Gordo is the brand. They are small then pinto beans and creamier when mashed I feel.
We are actually frying the beans and my little secret and why I really don't add much salt at all to my beans is that I use bacon fat that I save. That stuff is liquid gold people. Save it! It delivers a wonderful level of flavor to the beans. BUT if you don't like or eat bacon then use regular lard.
Calories: 118kcal | Carbohydrates: 22g | Protein: 7g | Sodium: 2mg | Potassium: 367mg | Fiber: 7g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 2.8mg | Calcium: 42mg | Iron: 1.7mg