This easy refried beans recipe not only makes a healthy side dish, but it can be quickly turned into several cheap dinners, such as bean burritos, nachos, and quesadillas. Lard is traditionally used in refried beans, but they will still be tasty if you substitute vegetable oil. The onion in the recipe is optional, but it is recommended since it gives the refried beans more flavor.
Refried Beans Recipe
3 cups cooked pinto beans, cooking liquid reserved, or two 16 oz. cans pinto beans
½ cup reserved bean broth (cooking liquid)
¼ cup lard or vegetable oil or bacon grease
½ tsp salt or to taste
1/8 tsp ground black pepper
1 large onion, diced (optional)
- Melt the lard or heat the oil in a large skillet over medium-high heat. Sauté the onions until soft and golden, about 5-7 minutes.
- Turn the heat to low. Using a large wooden spoon, add a few spoonfuls of cooked pinto beans to the skillet and a little bit of the reserved bean broth. Mash the beans with a potato masher or fork. Repeat, adding a few spoonfuls of cooked pinto beans and a little bit of bean broth each time, until all the cooked pinto beans have been mashed. Mash the refried beans into desired consistency.
- Add the salt and pepper to the refried beans and stir well. Turn the heat to medium and warm the refried beans to desired temperature.
Yield: 3 cups refried beans