Mexican · Free recipe
Refried Beans
Creamy pinto beans mashed and fried in a little fat until rich and smooth. A humble staple that turns up in tacos, on tostadas, or simply spread on warm tortillas.
Step 1
Open the cans of beans and pour them into a strainer. Rinse under cool water, but save about 3/4 cup of the liquid from one can in a small bowl.
Step 2
Heat the lard or oil in a large skillet over medium heat until it shimmers, about 1 minute.
Step 3
Add the chopped onion and cook, stirring now and then, for 4 to 5 minutes until soft and translucent.
Step 4
Add the minced garlic, cumin, and oregano and cook for 30 seconds, just until fragrant. Do not let the garlic brown, or it will taste bitter.
Step 5
Add the drained beans and the reserved bean liquid to the skillet and stir to combine.
Step 6
Let the beans warm through and bubble gently for 3 minutes.
Step 7
Mash the beans right in the pan using a potato masher or the back of a sturdy spoon. Mash until they reach the texture you like, smooth or a little chunky.
Step 8
Keep cooking and stirring for 5 minutes as the beans thicken. If they get too thick or dry, splash in a little water.
Step 9
Stir in the salt, then taste and add more if needed.
Step 10
When the beans are creamy and hold their shape on a spoon, they are done.
Step 11
Spoon into a bowl, top with crumbled queso fresco if you like, and serve warm.
Tips from the test kitchen
- Lard gives the most authentic flavor, but oil makes a fine vegetarian version.
- A splash of water loosens beans that thicken too much as they sit.
