Refried Beans

Name: Refried Beans
Cook time: 125 min
Total time: 125 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 250g Dried Pinto Beans, picked over and rinsed; 1/2 medium White Onion, left in a large chunk; 2 cloves of Garlic, lightly crushed; 1.5 l Water, plus more as needed; 1 tsp Salt, added after beans are tender; 3 tbsp Lard, manteca; 1/2 medium White Onion, finely chopped; 1/2 tsp Salt, or to taste

These classic refried beans are slow-cooked until meltingly tender, then smashed and pan-fried in sizzling lard with sweet onion and garlic for a deeply savory, creamy result. Serve them as a comforting side, taco filling, or spread on warm tortillas for a taste of home-style Mexican cooking.

These classic refried beans are slow-cooked until meltingly tender, then smashed and pan-fried in sizzling lard with sweet onion a... Show more

Traditional Mexican Recipe

Health Grade

S- · Outstanding

Rating

4.3

Time

2 hrs

Price

0,26 €

Calories

190 kcal

low calorie

easy

meal prep

gluten free

Method

Prep the aromatics

Cut the White Onion in half: leave one half in a large chunk for the bean pot and finely chop the other half for the skillet. Lightly crush the Garlic cloves with the flat side of a knife so they split open but stay mostly whole.

Rinse the beans

Pick over the Dried Pinto Beans for any stones or damaged beans, then rinse them well under cool running water.

Simmer until tender

Put the beans in a large pot with the onion chunk, garlic, and Water. Bring everything to a boil, then lower the heat to a gentle simmer and cook, partially covered, for 90–120 minutes until the beans are very tender and creamy. Add a little more water as needed so the beans stay just covered. Stir in Salt once they are fully tender.

Drain and save liquid

Reserve about 1 cup of the cooking liquid, then drain the beans well so they’re ready for the skillet.

Fry and mash

Heat a skillet over medium heat and melt the Lard. Add the finely chopped onion and cook, stirring often, for 3–5 minutes until soft and translucent. Stir in the drained beans and mash them with a fork or sturdy spoon as they heat through. Cook and stir for another 5–8 minutes, adding splashes of the reserved bean liquid or a little more water if the mixture gets too thick, until the beans are thick, creamy, and spreadable. Taste and add the remaining salt.

Serve warm

Spoon the refried beans into a bowl and serve them hot.

Ingredients

Method

For 4 servings

Adjust servings

For cooking the beans

250g Dried Pinto Beans, picked over and rinsed
1/2 medium White Onion, left in a large chunk
2 cloves of Garlic, lightly crushed
1.5 l Water, plus more as needed
1 tsp Salt, added after beans are tender

For frying and mashing

3 tbsp Lard, manteca
1/2 medium White Onion, finely chopped
1/2 tsp Salt, or to taste

Nutrition

Per Serving.

Calories

190 kcal

10% of Daily kcal

Protein

5.9 g

12% RDI

Fat

11 g

4.1g sat fat

Carbs

18 g

7% RDI

Sugar

0.9 g

2% RDI

Fiber

5.9 g

20% RDI

Salt

2.4 g

48% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

S- · 9.6 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

For cooking the beans

250g Dried Pinto Beans, picked over and rinsed
1/2 medium White Onion, left in a large chunk
2 cloves of Garlic, lightly crushed
1.5 l Water, plus more as needed
1 tsp Salt, added after beans are tender

For frying and mashing

3 tbsp Lard, manteca
1/2 medium White Onion, finely chopped
1/2 tsp Salt, or to taste

Refried Beans

Method

Prep the aromatics

Rinse the beans

Simmer until tender

Drain and save liquid

Fry and mash

Serve warm

Ingredients

Method

For cooking the beans

For frying and mashing

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For cooking the beans

For frying and mashing

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