Rating: 5 stars
77 Ratings
  • 5 star values: 69
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I don't think I would ever sit down to eat just a bowl of refried beans, but they make everything they're served on, with, or in, infinitely better. Just as long as you use lard to make them.

Recipe Summary

prep:
10 mins
cook:
2 hrs
additional:
10 hrs
total:
12 hrs 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Beans:
Refried Beans:

Directions

Instructions Checklist
  • Drain soaked beans and transfer them to a stock pot. Add garlic, epazote, and cold water. Place pot over high heat and bring to a boil. Stir. Reduce heat to low. Simmer uncovered until beans are soft, 1 1/2 to 2 hours. Drain the beans and reserve all the liquid.

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  • Melt lard in a large skillet over medium-high heat. Add onions and salt; cook until onions start to brown, 10 to 12 minutes. Stir in serrano pepper and chipotle powder; cook 1 minute. Transfer drained beans into skillet. Mash about half the beans with a potato masher or back of a spoon. Ladle some bean cooking liquid to skillet. Continue to mash and stir beans as you gradually add more liquid. Mash until the beans have reached your preferred consistency and texture. Taste and add more salt, if desired.

Chef's Note:

You can substitute 1 teaspoon dried oregano for 1/2 teaspoon epazote.

If you want the beans loose enough to spoon over tortilla chips for nachos, you'll probably need to add all the cooking liquid. But that's up to you.

Nutrition Facts

317 calories; protein 12.2g; carbohydrates 37.7g; fat 13.7g; cholesterol 12.2mg; sodium 490.9mg. Full Nutrition
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