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mexican refried black beans

Mexican Refried Beans

Tender beans cooked, reduced, and mashed; their natural starch binds everything into a creamy, flavorful dish
Perfect side for with tacos, enchiladas, or burritos
Or spread it on tortillas or tostadas for a quick snack.
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Prep Time 6 hours
Cook Time 1 hour 45 minutes
Total Time 7 hours 45 minutes
Servings: 4 people
Course: Side Dish
Cuisine: Mexican
Calories: 285
Ingredients Method

Ingredients
  

  • 2 cups dry pinto beans or black beans
  • 4 cups water for cooking
  • 2 tablespoons lard or bacon grease / vegetable shortening
  • ½ medium onion finely diced
  • ½ small bell pepper finely diced (optional but flavorful)
  • 3 –4 garlic cloves grated or minced
  • ½ teaspoon garlic powder optional, for extra depth
  • 1 teaspoon ground cumin comino
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • ½ teaspoon chili flakes optional, for mild heat
  • 1 meaty ham hock optional, for smoky flavor
  • 2 tablespoons chopped cilantro optional, for garnish or stirring in at the end

Method
 

  1. Soak beans in water for at least 4 hours or overnight.
  2. Drain and rinse beans, then add 6 cups of fresh water and cook until tender (about 1½ hours on stovetop or 40 minutes in Instant Pot).
  3. In a skillet, melt lard over medium heat.
  4. Add diced onions (and bell pepper if using) and cook until translucent.
  5. Stir in grated garlic, cumin, and chili flakes; cook until fragrant.
  6. Add cooked beans with some of their liquid, reserving the rest.
  7. Simmer and mash beans to your preferred texture, adding more liquid as needed.
  8. Season with salt, pepper, and garlic powder; continue cooking until thickened.
  9. Fold and stir until creamy and smooth.
  10. Serve hot, garnished with chopped cilantro if desired.