Refried Pinto Beans

Total Time:
2 hr 20 min
20 min
2 hr

4 to 6 servings

  • 2 quarts water
  • 2 cups pinto beans, washed and picked over
  • 2/3 cup lard or 1/3 cup (5 1/3 tablespoons) unsalted butter and 1/3 cup olive oil
  • 1 large onion, diced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Bring the water to a boil in a medium saucepan. Add the beans, reduce the heat to a simmer, cover and cook, skimming occasionally, approximately 1 1/2 hours. To test for doneness, taste 3 or 4 of the smaller beans. They should be cooked through and creamy inside. Mash, along with the liquid in the pot, with a potato masher or the back of a wooden spoon until creamy.

  • Heat the lard or other fat in a medium saucepan over medium high heat. Saute the onions with the salt and pepper until golden brown, about 10 minutes. Add the mashed beans and continue cooking, stirring occasionally, until the liquid evaporates and the beans form a mass that pulls away from the sides and bottom of the pan, about 10 minutes. Serve immediately. Refried beans can be kept in the refrigerator 3 or 4 days and reheated in a covered casserole in a 350 degree oven.

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3.6 7
Used olive oil and butter to make the refried beans and it does not taste very well. Can't seem to get rid of the olive oil taste. Might be better if I used the lard. item not reviewed by moderator and published
store bought lard is flavorless and so, your beans will also be flavorless. One of the things that makes refried beans so labor intensive is that you really need to render your own beef or pork fat. But, believe me, it makes all the difference in the flavor of the beans. Bean dishes are really a blank palate anyway. This is a great base recipe....just learn to play with it a little! :-) item not reviewed by moderator and published
Not very good, flavorless item not reviewed by moderator and published
Very good, try adding a diced jalapeno along with the onion. item not reviewed by moderator and published
This is a very easy recipe. However, I found it to be a bit bland. I added minced jalapeno & garlic to the water before boiling the beans. item not reviewed by moderator and published
These beans were good, not great. I will make them again, but I will do a little "tweeking." I think I will add some green chilis to help the flavor, they seemed a little bland to me, but we generally buy the canned ones with chilis, so chilis may be all the difference in the world. I will also leave a little more un-mashed beans for texture, it was a little pasty and could have used some more whole beans. Serve them right away like the recipe husband got stuck at work and they were much better when I was testing them from the pan than they were once they hit my plate 1/2 hour later. But, all the effort was worth it, my husband was very fond of them and asked if it would be too difficult to make them again...not at all, it was an easy recipe to make. item not reviewed by moderator and published
These refried beans are the best. I've tried several recipes, and this one is by far the best. I use to by canned refried beans all of the time, now I plan ahead just so I can have these. item not reviewed by moderator and published
Use "100% pure" not "extra virgin" oil. The "pure" kind is cheaper because it lacks that "olive" taste. This in applications like this is actually an asset. item not reviewed by moderator and published

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Anita's Cheater Beans

Recipe courtesy of Trisha Yearwood