Refried Pinto Beans Recipe

Soak (optional, speeds cooking)

Rinse the dried pinto beans and remove any debris. Place beans in a large bowl and cover with 4 cups of water. Soak for 6–8 hours or overnight. Drain and rinse before cooking. (If short on time, skip soaking and add 30–45 minutes to cooking.)

Cook beans

Place the soaked and drained beans in a large pot and add 4 cups fresh water plus the bay leaf. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Partially cover and simmer until beans are very tender and beginning to break down, about 1 to 1½ hours for soaked beans (1¾–2½ hours if unsoaked). Add 1½ tsp salt in the last 20–30 minutes of cooking. Reserve 1 cup of the cooking liquid before draining.

Remove and discard the bay leaf. Drain most of the cooking liquid, but reserve the 1 cup you set aside for blending/adjusting consistency.

In a large skillet or heavy-bottomed frying pan, heat 3 tablespoons vegetable oil or lard over medium heat until shimmering. Add the chopped onion and sauté until soft and translucent, about 6–8 minutes.

Add the butter and minced garlic (and chopped jalapeño if using) and cook, stirring, until fragrant, about 1–2 minutes. Stir in ground cumin and black pepper and cook 30 seconds to bloom the spices.

Add the cooked beans to the skillet. Use a sturdy spatula or a potato masher to press and mash the beans against the pan, working until mostly broken down. If you prefer a very smooth texture, transfer beans and 1/2 to 1 cup of reserved cooking liquid to a blender or food processor and purée until smooth, then return to the skillet.

Continue to fry the mashed beans over medium-low heat, stirring frequently, for 6–10 minutes so they lose excess moisture and develop a slightly toasted, nutty flavor. Add reserved cooking liquid a few tablespoons at a time to reach your desired creaminess. Taste and adjust salt.

When beans reach a creamy, spreadable consistency, remove from heat and stir in 1 tablespoon lime juice and chopped cilantro. Taste and add up to 1/2 teaspoon additional salt if needed.

Transfer refried beans to a serving dish. Optionally top with crumbled queso fresco or grated cheddar and a drizzle of a little extra oil or melted butter. Serve hot as a side, taco filling, or dip with tortillas or chips.

Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of reserved bean liquid or water to loosen.