Refried beans made from scratch are nothing like the stuff from a can. They have a deeper, richer flavor from the fat and aromatics, a creamier texture because you control how much liquid to work in, and an aroma that fills the kitchen in a way that canned beans never do. Once you know the technique, you will make them this way every time.
The name is a small translation quirk. Frijoles refritos in Spanish means well-fried beans, not twice-fried. They are boiled first, then fried and mashed in a single step. The name stuck in English as refried, but the actual method is simpler than it sounds.
Starting With the Right Beans
Pinto beans are the traditional choice. Their earthy, creamy flavor and tender texture after cooking produces the most authentic result. Black beans work too and give a slightly darker, nuttier result, great on tacos or alongside Cuban-style rice. Either variety follows the same process.
Dried beans are better here than canned if you have the time. They are significantly cheaper per serving, and cooking them yourself means you have access to the cooking liquid, which is the secret to the right consistency. A pound of dried pinto beans costs about a dollar and produces enough refried beans to serve six to eight people.
Cooking the Beans
After soaking overnight in cold water, drain and rinse the beans. Add to a large pot and cover with fresh water by about three inches. Add half an onion, four cloves of garlic, a bay leaf, and a generous pinch of salt. Bring to a boil, then reduce to a low simmer and cook uncovered for 90 minutes to two hours until the beans are very soft, no resistance when you squeeze one. Reserve two cups of cooking liquid before draining. This starchy liquid has more flavor than plain water and keeps the beans creamy as they cool.
The Frying and Mashing Step
Heat a wide, heavy skillet over medium-high heat and add three tablespoons of lard or neutral oil. Lard is traditional and produces richer flavor. Oil works fine and keeps the recipe vegetarian. Once the fat is hot, add the drained beans directly to the pan, they will spit and pop, so stand back. Let them cook undisturbed for about a minute, then start mashing with a potato masher or large fork. Work in the reserved bean liquid gradually, a couple tablespoons at a time, mashing and stirring until smooth and creamy. Season generously with salt, a teaspoon of ground cumin, and half a teaspoon of garlic powder. A squeeze of lime juice at the end brightens everything.
Texture and Consistency
Refried beans are a mash, not a paste. Some people prefer them completely smooth, blended with an immersion blender. Others like some whole beans left in for texture. The rustic version is easier to achieve and more forgiving. Keep in mind they thicken considerably as they cool, make them a little looser than you want the final result.
A big batch stores well in the fridge for up to five days and is useful in more ways than most people realize: tacos, burritos, as a dip, spread on tostadas, or as a side with eggs for breakfast. For strategies on cooking once and eating well all week, the guide on meal prep on a budget is worth bookmarking.
Ways to Use Refried Beans
Spread refried beans on a warm flour tortilla with scrambled eggs and salsa for a filling breakfast burrito that costs less than a dollar to make. Layer in a baking dish with cheese and sour cream for an easy seven-layer dip. Use as a base for loaded nachos, spread a thin layer on chips before adding cheese and baking. Mix a cup into taco soup to thicken it and add protein without opening another can.
Making a big batch from scratch and freezing half saves a noticeable amount of money over canned beans month to month. If you are building better food budget habits, the Family Budget Reset covers that thinking in full. For complete family dinners built around budget staples, check out our easy weeknight dinners guide and tips on reducing your grocery bill.
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