3 hrs 45 mins
These are the refried beans I grew up with. NOBODY makes refried beans like my mom, so even though this is her recipe, I can never make them taste exactly like hers. Must be that really old cast iron skillet!!! This is a labor of love, and prep time includes cooking the dried beans. Most of the time I'll cook the beans the evening before and refrigerate them. Then fry them up the next day to break it up. Real refried beans are made with lard, there's no getting around that. However, to make these vegetarian, or for those of you who want to watch that saturated fat, these are pretty darned good just using corn, canola or coconut oil.
My Private Note
Units: US | Metric
- 1Sort and wash beans carefully. The bag of dried pintos may have small pebbles, so be sure to sort those out. Dont' want to break a tooth!
- 2Place beans in a large pot and add cold water to cover by at least two inches.
- 3Bring to a boil, drain and add new water to cover by at least four inches.
- 4Add the onion and the garlic, bring to a boil.
- 5Season with salt and reduce to a simmer.
- 6Place lid over the pan, leaving a small bit of edge uncovered to let steam escape.
- 7Cook beans until tender, at least a few hours. The onion and garlic will probably fall apart while cooking. Monitor to make sure they don't go dry.
- 8Drain beans BUT RESERVE THE LIQUID!
- 9In a large cast iron skillet, melt the lard (or vegetable oil) then add the corn tortilla and the chile pods.
- 10Fry the tortilla until dark brown but not burned. The chiles should also be fried until brown but not burned. Remove from pan and discard.
- 11Carefully add the drained beans a little at a time. It WILL splatter at first. Mash them with a potato masher as you go, adding some of the cooking liquid so that they remain a bit soupy.
- 12Once all the beans are in and mashed, keep them over a medium-low flame, stirring frequently. A wooden paddle or spoon works best.
- 13Refry until the beans have lost some of their liquid. You will notice that the beans will pull away from the sides and bottom of the pan looking a little dry. That's good! Just keep stirring and scraping the sides and bottom until you have the right consistency. This will take at least 20 minutes to half an hour for really GOOD refried beans.
- 14Adjust seasoning and serve.
- 15NOTE: How soupy or dry the end product is is a matter of taste. We like ours so that when put on the plate, they will spread but not be runny.
- 16HEALTHY OPTION: You can serve these without refrying them. After Step #7, adjust the salt seasoning and serve the beans and cooking liquid in small bowls with finely chopped onion and cilantro.
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Nutritional Facts for Chita's Refried Beans
Serving Size: 1 (83 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 334.1
- Calories from Fat 123
- Total Fat 13.6 g
- Saturated Fat 5.1 g
- Cholesterol 12.1 mg
- Sodium 10.5 mg
- Total Carbohydrate 40.2 g
- Dietary Fiber 9.5 g
- Sugars 2.7 g
- Protein 12.9 g