Authentic Mexican Refried Beans
Stovetop pintos mashed in lard with their reserved cooking broth for four side portions.
Ingredients
Beans and Seasonings
- 1/2 lb dry pinto beans unsoaked
- 1/2 yellow onion cut into 1-inch chunks
- 1/4 tsp dried oregano
- 1/4 tsp salt
- 2 cloves garlic whole cloves
Cooking Fat
- 4 tbsp lard or olive oil
Optional Topping
- Cotija crumbled, optional topping
As Needed
- water to cover beans by 2 inches, plus more as needed
Instructions
Simmer the Beans
- Sort and rinse the dry pintos and place in a saucepan with onion, garlic, oregano, and salt. Add water to cover by about 2 inches, bring to a boil, then simmer partly covered.
- Simmer gently for about 1 1/2–2 1/2 hours, checking from 90 minutes, until a bean crushes easily with no firm center. Add hot water as needed to keep the beans submerged, then drain and reserve at least 1 cup broth.
Fry and Mash
- Heat all 4 tablespoons lard in a large skillet over medium heat. Add the cooked beans and aromatics and stir for 2–3 minutes until coated and hot.
- Reduce to low heat, add 1/2 cup reserved broth, and mash, adding more broth gradually until creamy. Cook for 3–5 minutes until softly spreadable, then divide into 4 side portions with optional Cotija.
Notes
- Refrigerate promptly in shallow covered containers at 40°F or below; use within 3 days of the oldest cooked ingredient.
- Reheat cooked leftovers to 165°F.