Refried Pinto Beans
Elevate your meals with homemade refried pinto beans—an authentic classic that’s rich, creamy, and bursting with traditional flavor. This recipe uses dried pinto beans simmered to tender perfection with aromatic onion and garlic before being mashed and fried with a touch of lard or vegetable oil for a velvety finish. Infused with a hint of ground cumin and cooked in their own reserved broth, these refried beans are customizable to your desired consistency and deliver unmatched flavor compared to canned varieties. Perfect as a hearty side dish, a dip for tortilla chips, or a filling for burritos and enchiladas, these refried pinto beans are an essential staple in Mexican cuisine. Make it your own with an optional garnish of fresh cilantro for a bright, herby touch!
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Recipe Information
Ingredients
- 2 cups dried pinto beans
- 8 cups water
- 1 medium white onion
- 3 large garlic cloves
- 1.5 teaspoons salt
- 2 tablespoons lard or vegetable oil
- 1 teaspoon ground cumin
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Rinse the pinto beans thoroughly under cold running water and discard any debris or damaged beans.
In a large pot, combine the beans, water, half of the onion (cut into large chunks), and 2 garlic cloves. Bring to a boil.
Once the water reaches a boil, lower the heat to a simmer and cover the pot. Allow the beans to cook for 1.5 to 2 hours, or until the beans are completely tender. Check periodically and add more water if needed to keep the beans fully submerged.
When the beans are tender, remove and discard the onion chunks and whole garlic cloves. Drain the beans, reserving about 2 cups of the cooking liquid for later.
Finely mince the remaining half onion and the remaining garlic clove.
In a large skillet, heat the lard or vegetable oil over medium heat. Add the minced onion and garlic, and sauté until fragrant and soft, about 3-4 minutes.
Add the cooked pinto beans to the skillet and stir to coat them in the onion and garlic mixture.
Using a potato masher or the back of a wooden spoon, mash the beans to your desired consistency. Add a splash of the reserved cooking liquid at a time to achieve your preferred texture (smooth or slightly chunky).
Stir in the salt and ground cumin, adjusting to taste if necessary. Cook the beans for an additional 5-7 minutes, stirring often, until they are creamy and heated through.
Serve the refried beans hot, garnished with chopped fresh cilantro if desired. Enjoy them as a side dish, dip, or in your favorite Mexican recipes!
Nutrition Facts
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 4444 mg | 193% | |
| Total Carbohydrate | 111.1 g | 40% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 6.0 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1839 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.
