Refried Beans Recipe

Soak (if using dried)

If using dried pinto beans, sort and rinse 2 cups of beans, then soak in plenty of cold water for 6–8 hours or overnight. For a quicker option, use the quick-soak method: cover beans with 6 cups water, bring to a boil for 2 minutes, remove from heat, cover and let sit 1 hour. Drain and rinse.

Place soaked (or canned, drained) beans in a large pot and add 6 cups fresh water and 1 bay leaf. Bring to a simmer over medium heat, then reduce to low and gently simmer until beans are very tender, 1 to 1 1/2 hours for soaked dried beans (less for canned: 10–15 minutes to heat through). Skim foam as needed.

Once beans are tender, remove and discard the bay leaf. Reserve 1/2 to 1 cup of the cooking liquid, then drain the beans into a colander. If using canned beans, reserve 1/2 cup of the canning liquid.

In a large skillet or heavy-bottomed sauté pan, heat 3 tablespoons vegetable oil or lard over medium heat until shimmering. Add 1 cup finely chopped yellow onion and cook, stirring occasionally, until softened and beginning to brown at the edges, about 6–8 minutes.

Add 3 minced garlic cloves and sauté 30–45 seconds until fragrant. Stir in 1 teaspoon ground cumin and 1/2 teaspoon ground coriander and cook 20–30 seconds to bloom the spices.

Add the drained tender beans to the skillet and pour in up to 1/2 cup reserved cooking liquid or water. Using a sturdy potato masher or the back of a spoon, begin to mash the beans in the pan to your desired texture (smooth or slightly chunky).

For a creamier finish, add 1 tablespoon unsalted butter and continue to mash and stir. Cook over medium-low, stirring frequently, until the mixture is thickened and heated through, about 5–8 minutes. Add additional cooking liquid a tablespoon at a time if it becomes too thick.

Season the mashed beans with 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust salt as needed.

Stir in 1 tablespoon fresh lime juice and 2 tablespoons chopped fresh cilantro, if using. Cook another minute to meld flavors.

Serve hot. For presentation, spoon into a dish and optionally drizzle with a little extra oil or melted butter and sprinkle extra cilantro. Leftover refried beans can be cooled, stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months.