Thick, smoky, and nothing like the stuff from a can, these refried beans cook with pancetta and chipotle for the full three hours before the duck fat goes in at the end. The fat makes them glossy and rich where lard would make them heavier.
Ingredients
- 330 g (11¾ oz) dry pinto beans, soaked in cold water for 2 hours
- 60 g (2 oz) pancetta, cut into medium dice
- 1/2 onion, finely diced
- 4 garlic cloves, whole, peeled
- 1½ chipotle peppers, finely diced
- 1 tbsp chipotle adobo sauce
- 1½ L (5¾ cups) water
- 130 ml (½ cup) beer
- 90 ml (½ cup) cooked chorizo, cut into bite-sized pieces
- 1½ tbsp duck fat
- Salt and black pepper to taste
Instructions
- 1
In a large stock pot over medium heat, cook the pancetta until just starting to crisp.
- 2
Add the garlic and onion. Continue cooking, stirring, until golden brown.
- 3
Add the chipotle and adobo sauce and cook for 1 minute.
- 4
Drain and add the soaked beans. Pour in the water and beer.
- 5
Bring to a boil, then lower to a steady simmer.
- 6
Cook uncovered for 3 hours, or until the beans are completely soft and the liquid has reduced significantly.
- 7
Warm the duck fat in a small pan until liquid.
- 8
Add the duck fat to the beans along with the chorizo. Season generously with salt and pepper.
- 9
Blend or mash until smooth. Adjust consistency with a splash of the cooking liquid if needed.
Cook's Note
The beans need to be completely soft before you blend them, press one between your fingers. If there's any resistance at all, keep simmering. Blending undercooked beans gives you a grainy texture that no amount of fat will fix.
Best Served With
Rice, tacos, huevos rancheros, or as a side with any grilled protein.
Why This Recipe Works
Cooking the pancetta first puts a savory, fatty base in the pot that the beans absorb over three hours. Adding the duck fat at the end rather than cooking with it keeps its flavor clean, fat cooked for three hours tastes flat.
Make It Yours
- Stir in a handful of shredded Monterey Jack just before serving for extra richness.
- Top with pickled jalapeño and queso fresco for serving.
Leftover Strategy
Thicken as they cool, loosen with water or broth when reheating. Keeps refrigerated for 4–5 days.
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Pairing
Cold Mexican lager or a glass of horchata is the natural match.