Holly's Favorite Refried Beans

Total Time
Prep 2 hrs
Cook 0 mins

Living in San Diego, refried beans become a staple in your diet, either as a side dish, a meal, or found in a bean and cheese burrito. I always make a batch of these after we have bacon for a meal. The bacon fat really makes this dish. You can substitute black beans for the pintos if you desire.


  1. Soak beans in water to cover overnight.
  2. Drain off soaking water, and cover with the 3 quarts water.
  3. Bring the beans to a boil. Turn down to a simmer. Cook until beans are soft and tender, at least a couple hours. Longer cooking time may be required depending on the freshness of your dried beans.
  4. With a potato masher, squish the beans until they become a soupy texture.
  5. Add the garlic, chicken base stock and the bacon fat. Mix well and season with salt and pepper to taste.
  6. Add cayenne if desired.
Most Helpful

My gosh, these were good. The bacon fat is a must. I grew up in San Diego and this is one thing I really miss. Thanks dawnie.

IB Alumni August 07, 2007