Refried Beans Recipe

If using dried beans

Rinse 2 cups dried pinto beans under cold water and remove any debris. Place beans in a large pot and add about 6 cups water and 1 bay leaf. Bring to a boil, then reduce heat and simmer gently, uncovered or partially covered, until beans are tender but not falling apart, about 60–90 minutes. Add 1 tsp salt in the last 15 minutes of cooking. Reserve 1/2 cup of the cooking liquid, then drain beans, discarding the bay leaf.

If using canned beans

Drain two 15-16 oz cans (or measured equivalent) and reserve 1/2 cup of the canning liquid (or replace with low-sodium broth). Rinse the beans if desired for a cleaner flavor; draining is sufficient.

Heat 2 tbs vegetable oil (or lard) in a wide skillet over medium heat. Add 1/2 cup finely chopped yellow onion and sauté until translucent and starting to brown at the edges, about 6–8 minutes. Add 2 minced garlic cloves and sauté 30–45 seconds until fragrant, stirring so garlic does not burn.

Stir in 1/2 tsp ground cumin and 1/4 tsp ground black pepper, cook 15–20 seconds to bloom the spices into the oil.

Add the cooked or drained beans to the skillet with the sofrito. Pour in 1/2 cup reserved bean cooking liquid or low-sodium broth. Use a sturdy potato masher or the back of a spoon to begin mashing the beans in the skillet to your desired texture: for smooth refried beans, mash more thoroughly; for a chunkier texture, mash partially. Mash until mostly broken down, about 3–5 minutes.

Continue to cook the mashed beans over medium-low heat, stirring and pressing against the pan so they dry slightly and develop a creamy, slightly toasted flavor, about 5–7 minutes. If the mixture becomes too thick or dry, add additional liquid, 1–2 tbs at a time, until you reach a creamy consistency.

If using, stir in 1 tbs unsalted butter for extra richness and cook 1 minute to incorporate.

Taste and adjust seasoning with salt to taste, starting with 1/2 tsp and adding more if needed. If desired, add 1 tsp fresh lime juice and stir.

Scoop the refried beans into a serving bowl and garnish with 1 tbs chopped fresh cilantro if using. Serve hot as a side, in tacos, burritos, or with tortilla chips.