Refried Beans

Here is an excerpt (between the ****) from the book From the Kitchens of Pancho Villa that explains everything you need to know about refried beans, the authentic Mexican way!


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The first thing I do with dried beans of any kind is sort them on a white plate, so that I can easily see the tiny stones or shriveled beans at a glance. Discard anything that looks foreign or discolored.

To soak or not to soak—in Mexico, it is not necessary to soak beans because they are not old beans. In other parts of the world, the turnover in dried bean supplies may not be as active, so if the beans are old, soaking is the way to go. If you choose to soak, then you will need to plan ahead, as they will need to soak overnight. Rinse the beans in a colander and then put them in a large pot. Cover them with cold water to about 7.62 cm/3 inches above the beans. Let sit until tomorrow. In the morning, drain and rinse again. They are now ready to be cooked.

Or ...

Rinse the beans in a colander and then put them in a large pot with a well-fitting lid. Cover them with cold water to about 7.62 cm/3 inches above the beans. Heat the beans over medium heat until they have come to a rolling boil. Keep the lid on—no peeking. Turn the heat off, and let them sit undisturbed for one hour. After one hour, drain the beans and rinse again. They are now ready to be cooked. Now, what you have been waiting for ... (drum roll) ...

Refried Beans ... THE RECIPE
        Frijoles Refritos

2½ cups dried beans
1 clove garlic, roughly chopped
½ onion, roughly chopped
2 teaspoons salt
1 Tablespoon dried epazote (optional)
3 Tablespoons real pork lard (fresh, if possible; not that white canned stuff) or oil (both are commonly used)

After you have either soaked the beans overnight or hydrated them by cooking for an hour, you are now ready to really cook them.

In your pot, put the newly rinsed beans, the onion, and garlic and add enough water to cover by 5 cm/2 inches. You will salt them a bit later.

Over medium heat, cook the beans 1 hour. Add the salt and epazote. Cook for another hour. Test for doneness at this point. Taste one to see if it is totally soft. If it is, they are done. If it still has a bit of chew to it, keep cooking. Check them at 30 minute intervals.

NOTE: The times may differ, depending on the age of the dried beans. The older the bean, the longer the cooking time.

When the beans are done, drain them, reserving about 1 cup of the cooking broth. Now is the time to mash the beans, onion, and garlic. The way to mash them offers another choice: you can mash them with a potato masher and have some lovely little chunks of beans mixed with the bean purée, or you can use the back of a large wooden spoon to mash them for a smoother texture. I like them really smooth, so I use an immersion blender. If your beans are too stiff, add some of the broth you kept—not all of it, just a little at a time to thin them out.

When you have the consistency you like, heat the lard or oil in a large frying pan. When it is hot, add the beans and let them fry, stirring occasionally until they are heated thoroughly and all the lard/oil has been absorbed. Adjust your salt, if necessary. Serve.

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