Refried Beans
Transform your meals with these authentic and hearty homemade refried beans, a true staple of Mexican cuisine. Made from perfectly tender pinto beans simmered with aromatic onion, garlic, and a hint of bay leaf, this dish delivers depth and flavor with every bite. Mashed to creamy perfection and infused with warm cumin, smoky chili powder, and a bright splash of lime juice, these beans are irresistibly rich yet balanced. Whether you choose to prepare them with traditional lard or a plant-based alternative, they’re the ultimate savory side dish or filling for tacos, burritos, and tostadas. Quick to reheat and adaptable with optional cilantro, this versatile recipe is easy to customize and perfect for meal prep. Delight your taste buds with this protein-packed classic that pairs effortlessly with any Mexican-inspired feast.
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Recipe Information
Ingredients
- 2 cups dried pinto beans
- 8 cups water
- 1 small white onion
- 3 large garlic cloves
- 1 bay leaf
- 1 teaspoon salt
- 3 tablespoons lard or vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon lime juice
- 1 tablespoon cilantro (optional)
Instructions
Rinse the dried pinto beans thoroughly under cold running water to remove any debris.
Place the beans in a large pot and cover them with 8 cups of water. Let them soak overnight or for at least 6-8 hours.
Drain and rinse the soaked beans, then transfer them back to the pot and cover with fresh water.
Peel and quarter the white onion and peel the garlic cloves, then add them to the pot along with the bay leaf.
Bring the pot to a boil over high heat, then reduce the heat to medium-low, cover, and let the beans simmer for 90-120 minutes, or until they are tender.
Once the beans are cooked, remove the bay leaf and onion pieces, and reserve about 1 cup of the cooking liquid. Drain the rest of the beans.
In a large skillet, heat the lard or vegetable oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, but do not let it brown.
Add the cooked beans to the skillet, along with the ground cumin, chili powder, and salt. Use a potato masher or the back of a spoon to mash the beans, leaving some texture if preferred.
As you mash, add a few tablespoons of the reserved cooking liquid at a time to achieve your desired consistency.
Cook the beans for another 5-7 minutes, stirring frequently, until they are creamy and heated through.
Stir in the lime juice and cilantro (if using) for a burst of freshness.
Serve immediately as a side dish, dip, or filling for tacos, burritos, or tostadas.
Nutrition Facts
Calories |
963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 3308 mg | 144% | |
| Total Carbohydrate | 112.5 g | 41% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 4.8 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1819 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
