That’s it, my friends. I hope you enjoy this refried beans recipe. Let me know if you make it. I’d love to hear how it turned out for you, and how you are serving yours. Refried beans are a staple of Mexican cuisine, found everywhere from home kitchens, street foods, to fine dining establishments. They’re not only highly nutritious, but absolutely delicious, difficult to turn down with any meal. I have an easy homemade refried beans recipe that uses canned pinto beans. It tastes great and is a wonderful time saver, but this particular recipe is truer to authentic refried beans flavor. We’re using pork lard as a primary ingredient, which is used twice in the recipe for refried beans you’ll turn to again and again. It offers a richness and depth you’ll savor with every taste. The flavor doesn’t get any better than this. Let’s talk about how to make refried beans, shall we?
Dried Beans. I’m using dried pinto beans, but you can use black beans or others. Pork Lard. This recipe is best with pork lard, but you can use bacon drippings, or vegetable oil. Aromatics. Onion and garlic. Salt.
Simmer the pot, partially covered, for 1-2 hours, or until the beans are nicely tender. Cook time can vary based on the beans and temperature, so be sure to test them. Then, add the cooked beans with bean broth and mash them up with a potato masher or fork to your desired consistency. I like them nice and creamy, but with some chunky texture throughout. Boom! Done! Your refried beans are ready to serve. Don’t they look luxurious? Keep them warm and enjoy as a side, a dip, or as part of the composed meal. It’s great served with tortilla chips for scooping, but it’s also delicious in bean burritos, smeared over your torta, or on top of your favorite nachos recipe, or this Molletes Recipe (Open-Faced Mexican Sandwiches). You can also freeze refried beans for 2-3 months. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Authentic Mexican, by Rick Bayless (affiliate link, my friends!)
