Skip to main content New<> this month
Get the Allrecipes magazine
Buffy's Refried Beans
Reviews:
March 12, 2009

I am sure many other reviewers will mention the various ways to cut the fat, but lard is the deal-breaker that makes authentic refried beans in Tucson, AZ. I have used this recipe before and I like it, although I also add wads of fresh chopped garlic and 1 tablespoon of cumin once the beans cook down a bit. Big deal: make sure you slowly add HOT water (better yet: HOT chicken broth) when cooking beans; it significantly cuts down on the potential starchy-bland flavor that can occur (got that advice from a Mexican cooking pro). Finally, for you sodium watchers...as this recipe cooks down, the salty taste will become more prominent. Add salt in 1/4 teaspoon increments near the end of cooking; let it "meld" and taste often. Cook as slow as possible. This is not a recipe that you throw together, as simple as it looks. But if you are wanting authentic tasting frijoles, without soaking (and slow-cooking) dried pinto beans for hours...this is darned close to the real thing!

  1. 99 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars