Ingredients

• 1 cup dried pinto beans or black beans
• Water, for boiling
• 1 teaspoon salt
• 1 teaspoon Mexican oregano or epazote
• 1 teaspoon cumin
• 3 garlic cloves, minced
• 1 small onion (½ whole, ½ finely chopped)
• 1 small jalapeño, finely chopped
• 3 tablespoons lard or neutral oil
• Salt, Mexican oregano, and cumin to taste

Prep the Beans

Pick through the beans to eliminate any debris or bad beans. Rinse the beans thoroughly.

Optional: Soak the beans overnight to shorten cooking time.

Cook the Beans

Drain the beans and transfer them to a deep pot. Add cumin, salt, oregano or epazote, half an onion, and minced garlic.

Cover with water by 2 to 3 inches. Bring to a gentle boil over medium heat. Cover, reduce heat, and simmer for about 1 hour 30 minutes. (Unsoaked beans may need more time.)

Check halfway through and add hot water if needed to maintain 1 inch of water above the beans. Beans are ready when they easily smash between your fingers.

Prepare for Frying

Strain the beans, onion, and garlic, reserving the cooking liquid.

Sauté the Aromatics

Heat lard or oil in a skillet over medium-low heat. Add the chopped onion and sauté until it becomes fragrant and starts to brown. Add the jalapeño and cook for another minute.

Fry and Mash the Beans

Increase the heat to medium-high and add the drained beans. Mash the beans using a potato masher or spatula.

Reduce the heat to medium and add reserved bean water in small batches. Continue to mash until you reach your preferred consistency.

Season and Finish

Taste and adjust the seasoning with salt, cumin, and oregano if needed. Remove from heat once the desired texture is reached. Serve warm.

Print Pin

Refried Beans

Refried beans with earthy pinto or black beans melded with aromatic garlic and onions, and a hint of cumin and Mexican oregano. Creamy texture, slight jalapeño heat.

Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Ingredients

• ▢ 1 cup dried pinto beans or black beans
• ▢ Water for boiling
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon Mexican oregano or epazote
• ▢ 1 teaspoon cumin
• ▢ 3 garlic cloves minced
• ▢ 1 small onion ½ whole, ½ finely chopped
• ▢ 1 small jalapeño finely chopped
• ▢ 3 tablespoons lard or neutral oil
• ▢ Salt Mexican oregano, and cumin to taste

Instructions

• Pick through and rinse beans. Optional: Soak overnight to reduce cooking time.
• Drain beans and place in a pot with cumin, salt, oregano or epazote, half an onion, and crushed garlic. Cover with 2-3 inches of water. Bring to a boil over medium heat.
• Reduce heat, cover, and simmer for 1 hr 30 mins or until beans smash easily. Add hot water as needed.
• Strain beans, onion, and garlic, reserving cooking liquid.
• Heat lard or oil in skillet over medium-low heat. Sauté minced onion until fragrant and browning. Add jalapeño and cook 1 minute.
• Increase heat to medium-high. Add drained beans and mash. Reduce to medium, adding reserved bean water in batches until desired consistency.
• Adjust seasoning with salt, cumin, and oregano if needed. Serve warm.