Refried Beans From Scratch

Gather the ingredients.

Sort and rinse the beans, checking for debris.

Place the beans in a large pot filled with water to cover the beans by 4 inches, about 6 cups. Bring to a boil, cover the pot, and reduce the heat to low. Simmer until the beans are tender, about 2 hours. Remove from the heat and let the beans cool in their cooking liquid, about 1 hour.

Heat 1 tablespoon of the lard in another large pot on medium heat until melted and shimmering. Add the onion, garlic, and serrano pepper. Sauté until the onions and pepper are softened, 4 to 5 minutes.

Using a slotted spoon, add the beans to a blender or food processor with 1 cup of the cooking liquid (reserve the remaining cooking liquid) and the sautéed onion, garlic, and pepper (set the pot aside, you’ll use it again). Blend on low speed until mostly smooth, or to desired consistency.

In the reserved pot, heat the remaining 2 tablespoons of lard on medium-high heat. When the lard melts and begins to shimmer, carefully add the puréed bean mixture. Reduce the heat to low and simmer, uncovered, until the desired consistency is reached, adding small amounts of the reserved cooking liquid to loosen the mixture if too thick, about 5 minutes. Season to taste with salt.

Top the beans with the desired amount of shredded cheese, if using. Remove from the heat and cover the pot until the cheese melts. Keep warm until serving.