The Rancho Gordo Kitchen: Basics: Refried Beans

pinto beans

🥗Healthier: black beans

💰Cheaper: canned beans

Black beans are more nutritious, while canned beans save time and money.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often cheaper.

Start by cooking pinto beans until tender and brothy.

Heat lard (or olive oil) in a skillet over medium heat.

Chop the white onion and add it to the heated fat, cooking until soft but not browned.

Add the cooked pinto beans and some bean broth to the skillet, adjusting the soupiness as needed.

Bring the mixture to a simmer and let it heat through completely.

Use a machaca Dora (masher) to mash the beans, mixing them with the onion.

Continue mashing until the desired thickness is achieved, ensuring the bottom of the pan can be seen occasionally.

Serve the refried beans warm, optionally topped with cheese, white onions, and radish.

For a quicker version, heat up a thinner batch of beans without fat, adjusting the consistency as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary