Creamy, lard-rich, and smooth all the way through, these refried beans are the real thing, no shortcuts. Three hours of simmering pinto beans, a pour of hot lard, and a hand blender.
Ingredients
- 900 g (2 lb) pinto beans, washed and cleaned
- water, 3:1 ratio to beans
- 180 g (6¼ oz) lard
- 24 g salt
Instructions
- 1Place beans and water (3:1 ratio) in a large stock pot. Bring to a boil, then reduce to a simmer.
- 2Cook for 3 hours, adding water as needed to keep the beans submerged, until beans are fully tender.
- 3Heat lard until fully liquified and very hot.
- 4Pour hot lard into the cooked beans.
- 5Blend smooth with a hand blender.
- 6Season generously with salt.
Cook's Note
Pour the lard in hot, almost sizzling. Cold or warm lard doesn't incorporate the same way, and the beans won't have the same silky texture. Season after blending, not before, so you can taste the finished texture and salt level.
Best Served With
Serve alongside any Mexican main, as a tostada topping, or folded into burritos.
Why This Recipe Works
Cooking the beans long enough to be completely soft means the hand blender can process them to a perfectly smooth, thick purée without any gritty bits. Hot lard incorporates into the purée like butter into a sauce, smooth and even.
Make It Yours
- Add a few chipotle chiles to the cooking water for a smoky version.
- Stir in roasted garlic at the end for extra depth.
- Finish with a drizzle of extra lard on top for presentation.
Leftover Strategy
Keeps refrigerated for up to 5 days. Reheat with a splash of water over low heat, stirring often. Freezes well for up to 3 months.
Want to impress guests with this dish? Ask Jeff
Pairing
Works alongside anything, not a standalone dish.
