side

Duck Fat Refried Beans

Name: Duck Fat Refried Beans
Prep time: 2 h 20 min
Cook time: 3 h 15 min
Total time: 5 h 35 min
Yield: 6 servings
Cuisine: side
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

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Prep

20 minutes (plus 2 hours soaking)

Cook

3 hours 15 minutes

Total

5 hr 35 min

Serves

6 servings

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.

Want to impress guests with this dish? Ask Jeff →

Pairing

Cold Mexican lager or a glass of horchata is the natural match.