Refried beans are traditionally cooked in lard in order to get that signature, delicious refried bean taste. Neutral oil or bacon grease are commonly used instead, but I highly recommend using lard for the best results. If you can’t find it or prefer not to use it, my second suggestion would be neutral oil.
How to Make Refried Beans:
1. Rinse and soak beans. Sift through the dry beans, removing any unwanted pieces from the bag. Add the beans to a large pot, cover with water and soak overnight.
2. Boil beans. Drain beans, add them to a pot and cover them with fresh water. Add onion to the pot and a couple dashes of salt. Bring to a boil, cover and simmer for one hour.
3. Fry beans. Heat lard or oil in skillet. Add the garlic and stir. Add the beans, cumin, oregano and ¼ cup of reserved water from the bean broth.
4. Mash. Gently smash the beans with a potato masher or fork as they cook. Continue stirring and mashing until you get the texture you like and the beans are the consistency of soft mashed potatoes. Add more bean broth liquid if necessary. Taste and season with additional salt if needed.
5. Serve. Top with shredded cheese, if desired.
For Instant Pot Refried Beans (No Soaking):
1. Rinse beans. Rinse in a colander, removing any unwanted pieces that may be in the bag.
2. Add to Instant Pot. Add the beans, onion, and salt to the instant pot and fill the pot with about 7-8 cups of water.
3. Pressure cook. Turn valve to sealed and cook on high pressure/manual for 45 minutes. Allow the pressure to naturally release for 25 minutes. Remove lid and test beans to make sure they are tender.
4. Sauté beans. Drain the beans, removing the onion and reserving ½ cup of the bean broth water. On SAUTE mode, add lard or oil. Once hot, add the garlic and stir. Add the beans, cumin, oregano and ¼ cup of the bean broth. (You could also chop the reserved onion and add it to the pan).
5. Mash. Cook, gently smashing the beans as they cook with a potato masher or fork. Continue stirring and mashing until you get the texture you like and the beans are the consistency of soft mashed potatoes. Add more bean broth liquid if necessary. Taste and season with additional salt if needed.
6. Serve. Top with shredded cheese, if desired.
The Refried Bean Secrets Mexican Restaurants Use – 3 Stages for Tacos, Tostadas & More
FAQ
Do Mexican restaurants use lard in refried beans?
What kind of fat do you put in refried beans?
Do refried beans have animal fat?
What are Mexican refried beans made of?
Are refried beans made with lard?
Made with fresh garlic, cumin, oregano and salt, they’re so flavorful. This recipe is made with just a few simple, wholesome ingredients. While authentic refried beans are made with lard, I use olive oil instead to make the beans healthier and just as delicious. Using olive oil instead of lard also makes this recipe vegetarian.
Can I use olive oil instead of lard for refried beans?
While authentic refried beans are made with lard, I use olive oil instead to make the beans healthier and just as delicious. Using olive oil instead of lard also makes this recipe vegetarian. You can mash the beans more or less to achieve a chunky or extra smooth and creamy texture, depending on your preference.
Can you use canned refried beans?
The short answer is, yes, you can use canned beans. The truth, though, is that they didn’t compare to the batches made with beans that had been cooked from dried—the flavor wasn’t as earthy or layered. With such a huge quantity of great refried beans to eat, I scraped the canned batch into the garbage.
What can I do with refried beans?
Start with 1/2 cup of added liquid and add more when mashing as necessary. Use them in your favorite refried beans recipes, such as tostadas, burritos, or huevos rancheros. Serve them as a side dish with Beef Enchiladas, Tacos, Chicken Taquitos and more. Enjoy them as a dip, with tortilla chips.