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Refried Beans

Refried Beans

By Diane UngerJune 19, 2017

  • Makes
    4 servings
  • Cook Time
    15 minutes
  • Rating

Pinto beans were slightly sweeter and creamier than black beans, but both work in this recipe. Though we loved the rich flavor lard gave to the beans, olive or vegetable oil worked, too. For a smoother texture, process the beans longer after removing 1 cup in the first step; for a thinner consistency, stir in more water. Serve these as a side with shredded cheese, sliced scallions or chopped onion, or spread them on a torta, fold them into a quesadilla or spoon them over nachos.

Tip

Don’t remove the remaining beans from the food processor after measuring out 1 cup. Set aside until needed later.

Ingredients
  • 2

    15½-ounce cans pinto or black beans, drained

  • 4

    tablespoons lard, olive oil or vegetable oil, divided

  • 1

    large Spanish onion, quartered and thinly sliced

  • Kosher salt

  • 2

    garlic cloves, thinly sliced

  • 1

    teaspoon ground cumin

  • 1

    teaspoon ground coriander

  • ¾

    teaspoon dried oregano

  • 2

    chipotle chilies in adobo sauce, plus 1 tablespoon adobo sauce

  • ⅓

    cup water, plus extra for thinning beans as needed

  • ½

    cup minced fresh cilantro

  • 1

    tablespoon fresh lime juice

Step 1

In a food processor, pulse the beans until coarsely chopped, about 7 pulses.

Transfer 1 cup beans to a bowl and set aside.

In a 12-inch nonstick skillet over medium, heat 2 tablespoons of the lard until shimmering.

Add the onion, garlic and 1/2 teaspoon salt.

Cook until the onion is lightly browned, about 5 minutes.

Stir in the cumin, coriander and oregano; cook until fragrant, about 30 seconds.

Stir in the chilies and adobo sauce and cook, breaking up the chilies with a spatula, until fragrant, about 30 seconds.

Step 2

Transfer the onion mixture to the food processor, reserving the skillet, and pulse until coarsely chopped, about 7 pulses.

Add the water and pulse until the onions and beans are coarsely pureed, 7 to 12 more pulses. Set aside.

Step 3

Add the remaining 2 tablespoons lard to the empty skillet and heat over medium until just starting to smoke.

Add the reserved cup of beans and cook until they begin to brown and most of the lard has been absorbed, 1 to 2 minutes. Stir in the pureed beans, then spread the mixture to the edges of the skillet.

Cook, without stirring, until the beans begin to brown around the edges, 1 to 2 minutes.

Stir the beans well and repeat the process twice more. Off heat, stir in the cilantro and lime juice. Taste and season with salt.

Adjust the consistency with additional water if needed.

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