Refried Beans – Cooked Well, Not Twice

Contrary to popular belief, refried beans are not called refried beans because they’re refried.  As it turns out the name actually translates to well fried, as in so well fried, beans are reduced to a molten mash.  And what a delicious mash it is.

I don’t think I would ever sit down to eat just a bowl of refried beans, but they make everything they’re served with, on, or in, infinitely better.  Just as long as you use lard.  In my opinion, using rendered pork fat for these produces the ultimate refried beans.

Many folks insist on using bacon, and it’s always hard to argue against using bacon, but for me that smoky flavor, as delicious as it is, just overwhelms the rest of the ingredients.  Besides that enthusiastic recommendation, be sure to taste for seasoning at the end.

Since we don’t cook the beans with salt, it’s going to take some fairly generous seasoning later. In fact, any reviews less than five-stars will be the result of people under salting, and then unfairly blaming me. So, whether these are going on your Super Bowl nachos, or just in your regular recipe rotation, I really do hope you give this a try soon. Enjoy!

Ingredients for 8 portions refried beans:

For the beans:

1 pound dry pinto beans, soaked overnight

4 whole garlic cloves

1/2 teaspoon dry epazote, or teaspoon of dried oregano

9 cups cold water

- Simmer one and a half to two hours or until beans are very soft

For the refried beans:

1/2 cup lard

1 1/2 cups diced onions

2 teaspoons Kosher salt

2 tablespoons minced Serrano pepper

1 teaspoon ground chipotle

the cooked beans

reserved bean liquid, as needed (I usually use all of it)