Cooking Lucid
Refried Beans
Creamy, velvety pinto beans mashed and fried in lard or oil with garlic and cumin. A staple of every Mexican table — simple, soulful, and impossible to skip.
Prep 5 min
Cook 25 min
Total 30 min
Serves 8
Ingredients
Step 1 — Cook the beans
- 2 cups dried pinto beans (soaked overnight)
- ½ white onion
- 3 garlic cloves
- 2 bay leaves
- 1 tsp kosher salt
- 8 cups water
Step 2 — Fry and mash
- ¼ cup lard or vegetable oil
- ½ white onion (finely diced)
- 2 garlic cloves (minced)
- 1 tsp ground cumin
- Queso fresco (for topping, optional)
Instructions
- 1
Cook the beans
Drain soaked beans. Simmer with onion, garlic, bay leaves, salt, and water 1½–2 hours until very tender. Reserve 1 cup cooking liquid, then drain beans.
- 2
Refry the beans
Heat lard in a large skillet over medium heat. Sauté diced onion and garlic until soft. Add beans and cumin. Mash with a potato masher, adding reserved liquid as needed for a creamy consistency. Cook 5–8 minutes, stirring, until thickened.
- 3
Serve
Season to taste with salt. Serve warm topped with crumbled queso fresco. Keeps refrigerated up to 5 days.
Nutrition per serving: 180 cal · 8g protein · 24g carbs · 6g fat · 6g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
