Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Traditional Refried Pinto Beans (Frijoles Refritos)

Homemade refried beans are remarkably simple when they begin with a pot of freshly cooked pinto beans. The beans are fried with onion in manteca, mashed directly in the skillet and loosened with their own flavorful cooking broth. The result is much richer and creamier than refried beans made with water.
Despite the English name, frijoles refritos are not normally fried twice. The cooked beans are fried and mashed once, with refritos conveying the idea of beans that are thoroughly or well fried.
Traditional Refried Pinto Beans 



Servings: 4–6
Prep Time: 5 minutes
Cook Time: About 15 minutes

Ingredients:

  • 3 cups cooked Traditional Mexican Pinto Beans
  • ¾–1 cup reserved bean cooking broth, plus more as needed
  • 3 tablespoons lard (manteca)
  • ½ medium white onion, finely chopped
  • Kosher salt, as needed

Instructions:

  1. Heat the lard in a large skillet over medium heat.

  2. Add the chopped onion and cook, stirring occasionally, until very soft and lightly golden.

  3. Using a slotted spoon, transfer the cooked beans to the skillet. Let the beans cook in the hot lard for a minute or two before beginning to mash them.

  4. Add about ½ cup of the reserved bean broth.

  5. Using a potato masher, mash the beans directly in the skillet. Leave some texture for rustic refried beans, or continue mashing for a smoother consistency.

  6. Continue cooking over medium to medium-low heat, stirring frequently and adding additional bean broth one ladle or small amount at a time until the beans reach the desired consistency.

  7. Taste and add salt if necessary.

  8. Remove the beans from the heat while they are still slightly loose and saucy. They will continue to thicken as they stand.

Tip:

Use reserved bean broth rather than water whenever you need to thin the beans. It preserves both the flavor and creamy texture.

Leftover refried beans will become considerably thicker in the refrigerator. Reheat gently with additional reserved bean broth until they return to the desired consistency.

For a richer restaurant-style result, don't be tempted to reduce the manteca substantially. The fat is an important part of both the flavor and texture of traditional refried beans.

Source: GJB Recipes, adapted from traditional Mexican preparations and the refried-bean technique demonstrated by Bertha Cooks.