Homemade Refried Beans

Prepare the Dried Beans - Pick over and discard any broken dried beans. Add them to a colander and rinse with cold water for 1 to 2 minutes.

Soak the Dried Beans - Overnight Soaking: Add beans, 1 ½ tablespoons salt, and 8 cups water to a large bowl. Cover and allow to sit for 8 to 24 hours. Drain and rinse the beans before cooking.Quick Soaking (Same Day Cooking): In a large saucepan or Dutch oven, add beans, 1 ½ tablespoons of salt, and 8 cups of water, then stir to dissolve. Bring to a boil for 2 minutes. Turn off the heat and cover for 1 hour. Drain and rinse before cooking.

Cook the Dried Beans - In a large saucepan or Dutch oven, add the soaked beans, 6 cups of water, 1 ½ teaspoon of salt, onion wedges, and bay leaf. Bring water to a simmer over medium-high heat. Cover and reduce the heat to low. Stir occasionally to make sure they don’t stick to the bottom of the pot, about every 30 minutes. Gently cook beans over low heat until very tender and creamy, about 60 to 75 minutes. Discard the onions and bay leaf.

Reserve the Starchy Liquid - Use a slotted spoon to transfer beans to a bowl and reserve the starchy liquid.

Saute the Aromatics - In a large skillet, heat the butter over medium heat. Once melted, add the onions, garlic, and jalapenos. Saute until onions are translucent, about 3 minutes. Add the cumin and oregano and saute until fragrant, about 30 seconds.

Mash the Cooked Beans - Add about 3 ½ cups of beans and saute for 2 minutes. Turn off the heat and use a potato masher to crush them until the desired consistency is reached. For a smoother consistency, use a handheld immersion blender to puree the beans. Alternatively, add to a food processor or blender and pulse until the desired consistency is reached.

Add the Starchy Liquid - Turn the heat to low. Add ¾ cups of the reserved starchy liquid, stir to combine. Stir in the lime zest and lime juice. Season to taste, adding more as needed.