Description
Creamy, savory refried beans with a gentle smoky edge, perfect as a side for tacos or a base for vegetarian bowls.
Ingredients
Scale
- ½ lb dried pinto beans
- ½ medium onion, quartered
- 2 garlic cloves, peeled and lightly smashed
- 2 sprigs fresh epazote, or ½ teaspoon dried oregano
- 1 small bay leaf
- Water (enough to cover beans by 2 inches while cooking)
- Sea salt or kosher salt
- 3 tbsp minced onions (for frying at the end)
- 4 tbsp lard or bacon drippings, or 2 tbsp olive oil, vegetable oil, or unsalted butter
- Ground black pepper, to taste
- Queso fresco or cotija cheese, optional, or Monterrey Jack
- Cilantro, chopped, for garnish
Instructions
- Rinse the beans and remove any debris, then soak them in water overnight or for 6 to 8 hours.
- Drain and rinse the soaked beans, then place them in a large pot with the quartered onion, smashed garlic, epazote or oregano, bay leaf, and enough fresh water to cover by about 2 inches.
- Bring to a gentle boil, reduce to a simmer, and cook uncovered for 90 to 120 minutes until the beans are tender, skimming any foam from the surface.
- Remove bay leaf, epazote sprigs, and the onion chunk, then season the beans with salt.
- Scoop out about 1 to 2 cups of the cooking liquid and set aside, then mash the beans, adding reserved cooking liquid as needed.
- In a skillet, heat the lard or oil and the 3 tablespoons minced onion over medium heat until the onion is soft and starting to brown, then add the mashed beans and cook, stirring for 5 to 8 minutes.
Notes
Adjust salt to taste during cooking. For creamier beans, use an immersion blender briefly.
- Prep Time: 480 minutes
- Cook Time: 120 minutes
- Category: Side Dish
- Method: Stovetop/Slow Cooker/Pressure Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg