Refried Beans Recipe

Quick soak (if short on time)

Rinse the dried beans and discard any debris. Place beans in a large pot, cover with 6 cups of water, bring to a boil for 2 minutes, then remove from heat. Cover and let sit 1 hour. Drain and rinse before proceeding.

Overnight soak (preferred)

Rinse beans and place in a bowl or pot. Cover with 6–8 cups of cold water and soak 8–12 hours. Drain and rinse before cooking.

After soaking (use either method), place the drained beans in a large pot with 2 cups of low-sodium broth and enough fresh water to cover beans by about 1–2 inches (about 2–4 cups additional water depending on pot). Add the bay leaf. Bring to a gentle boil, then reduce to a simmer. Cook uncovered or partially covered for 1 to 1 1/4 hours, stirring occasionally, until beans are tender and begin to break down. Add 1 tsp salt during the last 10–15 minutes of cooking. If beans absorb too much liquid and begin to scorch, add up to 1/2 cup more water or broth.

While the beans cook, heat a large heavy skillet (cast iron recommended) over medium heat. Add 3 tablespoons vegetable oil or lard. When shimmering, add the minced onion and sauté 6–8 minutes until soft and lightly golden.

Add the minced garlic, 1 tsp ground cumin, 1/2 tsp black pepper, and 1/2 tsp chili powder if using. Cook, stirring, 30–60 seconds until fragrant but not browned. Remove from heat and set aside.

When the beans are tender, remove and discard the bay leaf. Reserve about 1 to 1 1/2 cups of the cooking liquid for adjusting consistency. Drain the beans, reserving the liquid separately.

Transfer about half of the cooked beans to the skillet with the sautéed aromatics. Using a potato masher or heavy spoon, mash the beans in the skillet to the texture you prefer (smooth or slightly chunky). Add a few tablespoons of the reserved cooking liquid or broth as needed to loosen the mash and prevent sticking. Continue mashing until you reach desired consistency.

Add the remaining whole beans to the skillet and continue to mash and stir, incorporating them and thickening the mixture. If the mixture becomes too dry, add more reserved cooking liquid, 2 tablespoons at a time, until creamy but not soupy.

Cook the mashed beans in the skillet over medium-low heat, stirring frequently, for 6–10 minutes to let flavors meld and to slightly fry the beans (this develops the traditional 'refried' flavor). Taste and adjust seasoning with the remaining 1/2 tsp salt if needed.

Stir in 1 tablespoon unsalted butter (optional) and 1 tablespoon fresh lime juice to brighten flavor. Mix until butter melts and is incorporated. Remove from heat.

Transfer to a serving bowl and garnish with chopped cilantro if desired. Serve warm as a side, taco filling, or spread. Leftovers keep in the refrigerator for 3–4 days; reheat in a skillet with a splash of water or broth to loosen.