Homemade refried beans are humble magic — soft, rich, and the backbone of tacos, tortas, and full plates alike.
Cook the beans low and don't rush the mash.
Cover the beans with water along with the onion and garlic. Simmer gently 1.5–2 hours until very soft, adding water as needed.
Discard the onion, stir in salt and cumin, and reserve some cooking liquid.
Heat the lard in a skillet, add the beans with a splash of their liquid, and mash to your preferred texture as they fry.
Loosen with more bean liquid if they thicken too much, and taste for salt.
Pitmaster tip
A spoonful of bacon fat or lard is the classic flavor base — but good olive oil makes a delicious vegetarian version.
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Sides & Fixings
