Ingredients:

  • 1 pound (450 g) Dried Pinto or Black Beans, Rinsed and sorted
  • 12 cups Water (or low-sodium chicken/vegetable stock)
  • 1/2 medium Yellow Onion, roughly chopped (for boiling)
  • 1 large Bay Leaf
  • 6 tablespoons (85 g) Lard (Manteca) or Neutral Oil (e.g., Rapeseed/Canola)
  • 1/2 medium Yellow Onion, finely diced (for refrying)
  • 4 large cloves (20 g) Garlic, Finely minced or pressed
  • 1 teaspoon (5 g) Ground Cumin (Optional)
  • 1 tablespoon, or to taste, Kosher Salt (or Sea Salt)
  • 1 cup, or as needed, Reserved Bean Broth

Instructions:

  1. Soak the Beans (Optional but Recommended): Place sorted and rinsed beans in the heavy pot, cover generously with water, and soak overnight (8-12 hours). Drain and rinse before cooking.
  2. Boil the Beans: Return the drained beans to the pot. Add fresh water or stock, the rough onion half, and the bay leaf. Bring to a rapid boil, then immediately reduce heat to a low simmer.
  3. Simmer Until Tender: Cover the pot partially and simmer gently for 90–120 minutes until beans are completely tender and creamy when pinched.
  4. Drain and Reserve: Drain the cooked beans into a colander, reserving at least 1 cup (240 ml) of the cooking liquid (the broth). Discard the bay leaf and rough onion pieces.
  5. Melt the Fat: Place the heavy pot back on medium heat. Add the lard or oil. Once shimmering, add the finely diced onion.
  6. Sauté Aromatics: Cook the onion until soft and translucent (about 5 minutes). Add the minced garlic and cumin (if using), cooking for one minute more until fragrant. Do not burn the garlic!
  7. Add and Mash: Add about half of the cooked beans to the pot with the sautéed aromatics. Immediately begin mashing vigorously with a potato masher.
  8. Incorporate and Season: Add the remaining whole beans and continue mashing until you reach the desired consistency (smooth or slightly textured).
  9. Add Liquid and Salt: Gradually stir in the reserved bean broth, 1/4 cup at a time, until the beans are smooth, creamy, and wet enough to simmer gently. Add the salt (start with 1 teaspoon and adjust).
  10. Simmer and Reduce: Bring the mixture to a slow, continuous simmer, stirring constantly for 5 to 10 minutes. This slow frying process concentrates the flavor and removes excess moisture. (Use a splatter guard!)
  11. Check Consistency: The finished Refried Beans should be thick enough to hold their shape slightly, but still spreadable. Adjust consistency by adding more broth or simmering longer.