Authentic Refried Beans

If you decide to make this recipe on the stove top, you will need to soak the beans overnight! If you forget to do so, place the beans in a heatproof bowl. Add enough boiling water to cover the beans by 2 inches. Let the beans soak for 45 minutes to 1 hour. Drain.

Add the dried beans to a large pot. Add the onion, garlic cloves, fresh epazote or dried oregano and bay leaf. Add enough water to cover the beans by at least 2 inches.

Bring to a boil over high heat, reduce the heat to simmer and cook covered until the beans are very tender, about 1 1/2 to 2 hours. Season with salt.

Discard the onion, garlic, epazote (if using) and bay leaf. Drain the beans reserving the cooking liquid. You should have about 3 cups of cooked beans. Continue to Pan Frying Instructions.

Add the dried beans to the crock pot. Add the onion, garlic cloves, fresh epazote or dried oregano and bay leaf. Add enough water to cover the beans by at least 2 inches.

Cook on low for 6 to 8 hours or on high for 4 hours or until the beans are very tender, Season with salt to taste.

Discard the onion, garlic, epazote (if using) and bay leaf. Drain the beans reserving the cooking liquid. You should have about 3 cups of cooked beans. Continue to Pan-Frying instructions.

In a 6 Qt Instant Pot or larger, add the dried beans, the onion, garlic cloves, fresh epazote or dried oregano and bay leaf. Add enough water to cover the beans by at least 2 inches or more.

Lock the lid into place and set the pressure valve to sealing. Select “manual”, high pressure and set the time for for 45 minutes. When the 45 minutes of pressure cooking has finished, let the pressure release naturally for 25 minutes. Vent to release any remaining pressure. Carefully open the lid, stir and season with salt to taste.

Discard the onion, garlic, epazote (if using) and bay leaf. Drain the beans reserving the cooking liquid. You should have about 3 cups of cooked beans. Continue to Pan Frying Instructions.

In a large skillet, heat the lard, bacon drippings or oil until hot, or butter until melted over medium-high heat. Add the onions and cook, stirring occasionally, until they become soft and translucent, about 4-5 minutes.

Stir in the beans and cook for about 2 minutes. Add about 1/4 cup to 1/3 cup of the reserved cooking bean liquid and mash the beans with a bean or potato smasher or the back of a wooden spoon until they reach a chunky purée consistency. For a smoother and creamier texture, use an immersion blender instead.

Reduce the heat to medium-low and cook the beans, stirring, until heated through. If the beans become too dry, add additional bean cooking water until the desired consistency is reached. If the beans are too wet, simmer, stirring, until thickened.

Season to taste with salt and ground black pepper (optional) and serve with crumbled quest fresco or cotija cheese or shredded Monterrey Jack cheese and chopped cilantro.