Mexican Refried Beans: the Real Deal Recipe

Sort and Soak (Optional but Recommended): Place beans in a colander, rinse thoroughly, and pick out any debris. Soak overnight in cold water. Drain and rinse again just before cooking.

Combine Ingredients: Place the soaked and rinsed beans in a large pot. Cover with 8 cups (1.9 L) of fresh water or stock. Add the quartered onion, smashed garlic, and bay leaves.

Bring to a Boil: Bring the mixture to a rolling boil over high heat for 5 minutes, then immediately reduce the heat to the lowest possible setting (gentle simmer). Skim off any foam that rises.

Simmer: Cover the pot loosely and simmer for 2.5 to 3 hours, or until the beans are completely tender and burst easily when squeezed.

Season and Finish Cooking: Once tender, stir in 1 Tbsp of salt. Continue to simmer for another 15 minutes to allow the salt to penetrate the beans fully.

Strain and Reserve: Remove the pot from the heat. Discard the onion quarters, garlic, and bay leaves. Drain the beans, ensuring you reserve at least 2 cups (480 ml) of the cooking liquid.

Render the Fat: Heat the 4 Tbsp (60 ml) of fat (lard, oil, or drippings) in a large frying pan over medium-high heat until shimmering.

Sauté Aromatics: Add the finely diced onion to the hot fat. Sauté until translucent (about 3–5 minutes). Stir in the cumin and cook for 30 seconds until fragrant.

Add and Mash: Add about one-third of the cooked beans to the sauté pan. Use a potato masher to immediately mash them vigorously into a coarse consistency.

Incorporate Remaining Beans: Add the remaining beans and stir well. Continue mashing, leaving a few whole beans intact for texture.

Adjust Consistency: Slowly stir in the reserved bean liquid, adding ½ cup at a time, until the mixture is the texture of thick porridge (remembering it will thicken as it cools).

Re-Fry and Finish: Turn the heat down to medium-low and cook the beans for 5 to 10 minutes, stirring frequently, allowing them to sizzle gently in the fat to develop deep flavour.

Taste and Serve: Taste and adjust salt and pepper until the flavour is spot on. Serve hot, topped with cotija cheese and crema, if desired.