← All recipes
flame
Homemade Refried Beans
Serves2 quarts
Ingredients
- ½ medium onion, chopped
- ½ green bell pepper, chopped
- 2 garlic cloves, finely grated
- 1 pound dried pinto beans, rinsed, picked through
- 5 ounces salt pork or thick-cut bacon, cut into ½-inch pieces
- 4 teaspoons kosher salt
- 1 cup lard or rendered bacon fat, divided
- Pico de gallo and crumbled queso fresco (for serving)
Instructions
- Bring onion, bell pepper, garlic, beans, pork, salt, and 3 quarts water to a boil in a large pot. Reduce heat to medium and cook, uncovered, stirring occasionally and adding boiling water if needed to cover, until beans are tender, 2–2½ hours.
- Working in 2 batches, heat ½ cup lard in a large skillet (preferably cast iron) over high. Fry 6 cups beans and their liquid (they will splatter, so be careful) until most of the liquid has evaporated, about 10 minutes. Smash beans in skillet with a potato masher until mixture is thick and no whole beans remain (refried beans should still be pourable at this point, but will thicken as they sit). Transfer to a large bowl. Repeat with remaining beans and ½ cup lard.
- Top refried beans with pico de gallo and queso fresco.
- Do Ahead: Beans, before frying, can be made 3 months ahead; freeze in an airtight container.
Originally published at Bonappetit.com. Reproduced for personal collection.