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Refried Beans
Refried Beans
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Prep Time:
10 minutes
Cook Time:
160 minutes
Total Time:
170 minutes
Elevate your meal with authentic Mexican refried beans - perfect for sides, dips, or fillings!
Ingredients:
  • 2 1/2 cups dry pinto beans (about 1 pound or 450g)
  • Water
  • 2 teaspoons salt (less or more to taste)
  • 2 teaspoons dried oregano, or a large sprig fresh oregano
  • 1 onion, halved
  • 2 tablespoons (or more to taste) bacon fat or extra virgin olive oil
  • 1/2 cup bean cooking liquid or water
  • 1/2 teaspoon chipotle powder, optional
  • Crumbled cotija cheese or grated cheddar cheese, optional
Instructions:
  • Give the dry beans a thorough rinse in water to remove any small stones, dirt, or bad beans. Discard any beans that float.
  • For Stove Top Method: - Place dry beans in a pot with at least 3 inches of water, roughly around 3 quarts for 2 1/2 cups of beans. - Add half an onion, salt, and oregano. - Bring to a boil, then simmer covered for approximately 2 1/2 hours until beans are soft with skins just starting to split. Adjust time as needed. - If beans are still firm, stir in 1/8 teaspoon of baking soda and continue simmering. For Pressure Cooker Method: - In a 4 quart Instant Pot or pressure cooker, combine beans, 8 cups of water, onion, salt, and oregano. - Cook on high pressure for 30-35 minutes, natural release for 10 minutes before venting. - Beans should be tender with slightly split skins. If not, add 1/8 teaspoon baking soda and pressure cook for an additional 10 minutes. Prepare the Beans: - Remove beans from cooking liquid, saving about a cup of the liquid. - Discard onion and oregano sprig if used.
  • Prepare the onions: Finely chop the remaining half of an onion. Heat the bacon fat or oil in a wide, sturdy pan over medium-high heat. Sauté the chopped onion until translucent. (This can be done concurrently with cooking the beans.)
  • In a pan, combine the drained beans with roughly 1/4 cup of the bean cooking water or plain water. Using a potato masher, create a rough purée by mashing the beans as they cook.
  • For creamier beans and to prevent them from drying out, incorporate more bean water or plain water. Adjust salt to taste and mix in 1/2 teaspoon of chipotle chili powder if desired. Once the beans are heated, finish off with 1/2 cup of crumbled cotija cheese or shredded cheddar cheese on top. Alternatively, melt slices of cheddar into the hot beans for a gooey finish.

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