Mastering Refried Beans: Traditional Mexican Recipes

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well.

Sort through 1 pound of pinto beans, removing broken or shriveled ones and any debris.

Rinse the beans and transfer them to the instant pot.

Add a whole head of garlic (sliced end off), 1/2 white onion, 1 bay leaf, and 2 teaspoons kosher salt to the pot.

Pour in 10 cups of water, close the instant pot, and cook on high pressure for 45 minutes with a 10-minute natural pressure release.

After cooking, safely release the remaining pressure and remove the onion, garlic, and bay leaf.

Strain the broth to separate the beans from the liquid, keeping both for the recipe.

Finely dice another 1/2 white onion and 1 jalapeno (removing seeds).

Peel and finely mince 3 garlic cloves.

Heat a large pan over medium heat and add 3 tablespoons of lard and 3 tablespoons of avocado oil.

Add the diced onion and jalapeno to the pan and stir to coat in the fat.

Once browned, add the minced garlic and 1/2 teaspoon of Mexican dry oregano, cooking for 1 minute.

Add the cooked beans to the pan and mix everything together, adding some of the reserved broth to prevent dryness.

Use a potato masher to mash the beans to a creamy, chunky consistency, adding more broth as needed (up to 1 1/2 cups).

Turn off the heat and taste, adding 1/2 teaspoon of kosher salt to taste.

Garnish with crumbled queso fresco and chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary