Yummy & Authentic Mexican Refried Beans Recipe

by allysonrosenbloom

This authentic Mexican refried beans recipe has been made just this same way for years and years in my mother-in-law’s family who were from Guadalajara, Mexico. The secret is that more more you reheat and “refry” them in lard the better and more concentrated the flavor will be. This means that you make the beans and put them in the fridge. The next day you cook them again. And the next day. And the next day. By the third day they are getting to their peak in flavor.

An old clay pot used just for this purpose that is already strongly seasoned helps the flavor too…but I sadly don’t have one of those and if you are looking at this page then you don’t either. Sigh, we’ll just have to make do.


sort beanspinto beans 

Mexican Refried Beans Recipe
2 cups dry pinto beans
lard
half of a yellow onion
4 cloves of garlic
salt

Instructions: The first thing you’ll need to do is sort your pinto beans. Just lay them all out on the counter and pick out any that are shriveled, dark or otherwise weird looking. Keep an eye out for pebbles too, they sometimes sneak in.

Next, put the beans in a colander and rinse them in cool water and swish it around to make sure they all get clean.

Next, pour them into a large enamel pot and add water. Make sure the water doubles the depth of the beans or is raised at least two inches above the beans. Place the lid on your pot and bring the water to a full boil, then reduce the heat and simmer for 20 minutes with the cover still on. Remove from heat and let them sit there, covered, soaking up more water.


recipe beansmexican refried beans 

Strain the beans and remove the cloudy extra water and then replace the water with fresh cool water, to cover the beans. Add half of an onion, four cloves of crushed garlic and about a half cup of lard.

For lard, you can simply collect bacon fat in a glass container each time you make bacon and store it in the fridge. Then you will always have it for cooking!

Cover and let simmer for another five hours, adding water if it dries out.


authentic refried beansrefried beans lard 

Your beans will be big and plump and starting to crack. Scoop them out and put them in a frying pan and smash them and fry them up with lard and add salt to taste. Continue until you have done them all. How much you smash them is up to you, whether you want to leave some whole or partial beans or if you want it more smooth is up to you.

Fry them up until the edges of them in the pan get dried out. Stir this back in, etc. The next day repeat with more lard in the pan and continue until you can’t help but eat them!

Enjoy your Mexican refried beans!

 

What Are Your Thoughts?

{ 2 comments… read them below or add one }

Shauna June 13, 2014 at 1:43 pm

I have been searching for a refried beans recipe that seemed similar to the beans I saw prepared over a few days in Mexico. This is the first one that resonates. Thank you so much for sharing, I cannot wait to try it out. :) Now I’m going to browse around your blog to see what else I can find.

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Becca August 14, 2014 at 2:06 am

This is exactly what I was looking for. My mother in law used to make these authentic. So good and lard works great. Can’t wait to try them.

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