With some pre-planning you can enjoy home-cooked delicious refried beans. This recipe contains no lard, so if you are a purist, you can sub in lard, but I made these veg. Home-cooked beans are better in this dish, although you could use canned beans. You can combine pinto beans with red kidney or white cannellini beans; black beans can be substituted for pinto beans. Soak 1 and ½ cups of dried beans overnight, or for at least 6 hours, and prepare with the soak and cook method (or pressure cooker, or crock pot, or whatever). Save the bean broth – you'll use it for the refried beans. Refried beans will last up to 4 days in the fridge, and can be frozen.
~2 cups pinto beans, cooked (canned is fine, you'll need 2, 14 oz cans rinsed and drained)
broth from beans
2 tbsp peanut oil
1 onion, chopped
2 tsp garlic
1 jalapeno, seeded and deveined, minced (optional)
½ tsp paprika (optional)
- Heat up peanut oil in a wide skillet – cast iron is best so you can mash the beans in the pot, but I mashed them carefully in a non-stick skillet. Once hot add in onion and cook until golden brown. Stir often.
- Add in garlic and jalapeno and stir to combine. Sprinkle with a bit of salt, stir together, and cook another 3 minutes.
- Add in beans 1 cup at a time. Add in ¼ – 1/3 cup water and let simmer briefly.
- Once beans are hot start mashing the beans. As the water evaporates, add in more water.
- Repeat with second batch of beans. Add in small bits of water to keep the beans from sticking excessively. The beans will thicken up.
- Continue mashing until desired consistency is obtained. Adjust with salt and paprika.
- Serve as desired (e.g. on nachos, in tacos, with enchiladas, on heuvos rancheros, etc, etc)