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Beans Refried Recipe

Name: Mitla Cafes BEANS REFRIED Recipe
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cups dried pinto beans (or canned, see notes); 6 cups water (for cooking dried beans); 3 tablespoons vegetable oil (or lard for traditional flavor); 0.5 cups yellow onion; 3 each garlic cloves, minced; 1 teaspoons ground cumin; 1.5 teaspoons salt; 0.5 teaspoons black pepper; 0.5 cups chicken or vegetable broth (optional, for thinning); 1 tablespoons lard or butter (optional, for finishing); 1 tablespoons lime juice (optional); 2 tablespoons chopped cilantro (optional, garnish); 3 cups canned pinto or black beans, drained and rinsed; 3 tablespoons vegetable oil or lard; 0.5 cups yellow onion, finely chopped; 2 each garlic cloves, minced; 1 teaspoons ground cumin; 1 teaspoons salt; 0.5 teaspoons black pepper; 0.5 cups broth or bean cooking liquid (to thin)

Inspired by Mitla Cafe

Time1h 50m

Serves6

Make Beans Refried Recipe in just 1h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Refried Beans

2 cups dried pinto beans (or canned, see notes)

6 cups water (for cooking dried beans)

3 tablespoons vegetable oil (or lard for traditional flavor)

1/2 cups yellow onion

3 each Garlic cloves, minced

1 teaspoons Ground cumin

1 1/2 teaspoons Celtic sea salt

1/2 teaspoons black pepper

1/2 cups chicken or vegetable broth (optional, for thinning)

1 tablespoons lard or butter (optional, for finishing)

1 tablespoons lime juice (optional)

2 tablespoons chopped cilantro (optional, garnish)

If using canned beans (shortcut)

3 cups canned pinto or black beans, drained and rinsed

3 tablespoons vegetable oil or lard

1/2 cups yellow onion, finely chopped

2 each Garlic cloves, minced

1 teaspoons Ground cumin

1 teaspoons Celtic sea salt

1/2 teaspoons black pepper

1/2 cups broth or bean cooking liquid (to thin)

Method

Refried Beans (from dried beans)

Soak (optional but recommended)

Rinse 2 cups dried pinto beans and remove debris. Place in a large bowl and cover with 4–6 cups cold water. Soak 6–8 hours or overnight. Alternatively use the quick soak method: cover with water, bring to a boil for 2 minutes, remove from heat and let sit 1 hour, then drain.

Cook beans

Drain soaked beans and transfer to a large pot. Add 6 cups fresh water (or enough to cover by 2 inches). Bring to a boil, skim foam, then reduce to a simmer and cook, partially covered, until very tender, 1 to 1½ hours. Add 1 teaspoon salt during the last 20–30 minutes of cooking. If using a pressure cooker/Instant Pot, cook on high pressure for 25–30 minutes with natural release.

Reserve cooking liquid

When beans are tender, scoop out ½ to 1 cup of the cooking liquid and set aside. Drain beans in a colander, reserving additional liquid if you prefer a looser texture.

Sauté aromatics

In a large heavy skillet over medium heat, warm 3 tablespoons vegetable oil (or lard). Add 1/2 cup finely chopped yellow onion and sauté until translucent and starting to brown at the edges, about 6–8 minutes. Add 3 minced garlic cloves and 1 teaspoon ground cumin; cook 30–60 seconds until fragrant.

Fry and mash beans

Add the cooked beans to the skillet and stir to coat in the oil and aromatics. Use a potato masher or the back of a sturdy spoon to mash the beans against the skillet as they heat. Continue mashing and stirring, pressing them into the hot oil to develop a slightly caramelized, fried flavor, about 6–10 minutes. If the mixture becomes too dry, add reserved cooking liquid or up to 1/2 cup broth, a few tablespoons at a time, until desired consistency is reached.

Season and finish

Taste and stir in the remaining 1/2 teaspoon salt (adjust to taste) and 1/2 teaspoon black pepper. Stir in 1 tablespoon lard or butter if using for additional richness. Remove from heat and finish with 1 tablespoon lime juice and chopped cilantro if desired.

Serve

Transfer to a serving bowl and serve hot as a side, taco filling, or dip. Keeps refrigerated for up to 4 days.

Refried Beans (from canned beans) - Shortcut

Prepare aromatics

In a large skillet over medium heat, warm 3 tablespoons oil or lard. Add 1/2 cup finely chopped onion and cook until softened and lightly browned, 6–8 minutes. Add 2 minced garlic cloves and 1 teaspoon ground cumin; sauté 30–60 seconds until fragrant.

Add and mash beans

Add 3 cups drained, rinsed canned beans to the skillet. Stir to coat and heat through, then use a potato masher or fork to mash the beans to your desired texture. Continue to fry and mash for 5–8 minutes, adding up to 1/2 cup broth or reserved bean liquid to loosen as needed.

Season and finish

Season with 1 teaspoon salt (adjust to taste) and 1/2 teaspoon black pepper. Stir in 1 tablespoon lard or butter if using, and 1 tablespoon lime juice and chopped cilantro if desired.

Serve

Serve hot. Store leftovers in an airtight container in the refrigerator for up to 4 days.