Refried Beans (From Scratch With Lard/Oil) – Simple, Creamy, and Authentic
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Few comfort foods are as reliable as a pan of warm refried beans. When made from scratch, they’re rich, creamy, and full of real flavor—not just a side dish, but the heart of a meal. This version lets you choose between lard for classic depth or oil for a lighter touch. You can cook the
Ingredients
Instructions
Soak the beans (optional, but helpful): Place the rinsed beans in a large bowl and cover with several inches of water. Soak 8–12 hours, then drain.If you skip this step, add more cooking time.
Cook the beans: Add beans to a pot with the halved onion, smashed garlic, bay leaf, and enough water to cover by 2 inches. Bring to a boil, then reduce to a gentle simmer. Cook until tender, 1–2 hours if soaked or 2–3 hours if unsoaked.Skim foam as needed. Add 1 teaspoon salt during the last 20 minutes.ezstandalone.cmd.push(function () { ezstandalone.showAds(110); });
Reserve the liquid: When beans are soft and creamy inside, turn off the heat. Remove the bay leaf and onion halves.Ladle out and reserve at least 2 cups of the bean cooking liquid. Drain the rest.
Start the skillet: In a large skillet over medium heat, warm 2 tablespoons lard or oil. Add the chopped onion and a pinch of salt.Cook until translucent and lightly golden, 5–7 minutes. Add minced garlic now if you want it more pronounced; cook 30 seconds.
Bloom the spices: Stir in cumin, black pepper, and chili powder. Let them toast for 20–30 seconds to wake up their flavors.
Add the beans: Add the drained beans to the skillet.Stir to coat in the fat and aromatics.
Mash to your texture: Using a potato masher or the back of a sturdy spoon, mash the beans. Add splashes of reserved cooking liquid to loosen as you go. For chunky beans, mash lightly.For smoother beans, mash thoroughly or use an immersion blender briefly.ezstandalone.cmd.push(function () { ezstandalone.showAds(111); });
Season and enrich: Taste and add more salt if needed. For extra richness, stir in another tablespoon of lard or oil. Keep cooking and stirring until the beans are thick and creamy but still spreadable.Adjust with more liquid if they tighten up.
Finish and serve: Add a squeeze of lime if you like a bright note. Remove from heat. Top with cilantro, cotija, or cheese if desired.Serve warm with tortillas, rice, eggs, or as a base for tacos and burritos.
