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Homemade refried beans is crazy easy BUT you will be ruined for the taste of anything you’ll get from a can or a restaurant. So… proceed with caution.
My husband taught me how to do this (I must give credit where credit is due) and it has completely transformed taco night. Instead of opening a can of refried beans that are totally lacking in flavor, we now whip up our own. You could seriously just eat them by themselves, they are that good.
The Ingredients – Quality Fat & Beans
For homemade refried beans, you do need to use lard or bacon grease. I haven’t tried this with another fat, so I can’t speak to whether or not it would work as well. The amount of lard I’m going to suggest you use might be a bit alarming, but it is correct. And remember, lard is not bad for you. Start incorporating it into your diet – it adds flavor and is good for your health!
The bit of butter adds more flavor. If you use bacon grease, you may not need the butter at all. (Though, butter makes everything better.)
This recipe calls for canned black beans. (The ones I use are from Azure Standard.) I use canned beans 90% of the time because I don’t actually meal plan – I decide the morning of what we’ll have for dinner. So, I hardly ever soak my beans the night before.
To Soak Beans
If you’d prefer to soak your beans… place one cup of dried black beans in enough water to cover them by a few inches. Add a tablespoon of apple cider vinegar, cover with a tea towel, and soak overnight. When you’re ready to cook them, drain off the water and proceed with the below recipe.
The Basic Recipe
Ready for the easiest thing you’ll do all day? In a medium stock pot, melt the lard and butter over medium-high heat. All ingredient measurements are listed in the recipe below.
Drain the beans. If you’re using soaked beans, rinse them. It’s not necessary if you’re using canned. Add the beans to the melted lard.
Allow everything to come to a gentle boil and warm throughout. After about 5 minutes, use a potato masher and start to mash beans (right in the pot over the heat). Once they’re partially mashed, let them simmer a bit longer. Adjust the heat AND stir so they don’t burn.
Mash the beans again (and again) until they are a smooth texture. (They will be two-toned, with the dark outer layer separated from the starchy insides.)
Taste them and add an appropriate amount of salt. Sometimes we’ll throw in a minced clove of garlic or even some additional bacon grease.
Serve them warm with tacos, a layered bean dip, fajitas, etc. They will keep in the fridge up to one week.
Leave a comment below letting me know if you tried this recipe and what you thought! What’s your favorite way to eat refried beans?
Homemade Refried Beans
Ingredients
- ½ cup Lard or bacon grease
- 2 tbsp Unsalted Butter
- 2 cans 15 oz Black Beans, drained
- Salt to taste
Instructions
- In a medium stock pot over medium-high heat, melt the butter and lard.½ cup Lard or bacon grease, 2 tbsp Unsalted Butter
- Drain beans.* Add the beans to the melted lard.2 cans 15 oz Black Beans, drained
- Allow everything to come to a gentle boil and warm throughout.
- After about 5 minutes, use a potato masher and start to mash beans (right in the pot over heat). Once they're partially mashed, let them simmer a bit longer. Adjust the heat AND stir so they don't burn.
- Mash the beans again (and again) until they are a smooth texture. Taste them and add an appropriate amount of salt.Salt
- Serve them warm with tacos, bean dip, fajitas, etc. Will keep in the fridge up to one week.
Notes
Nutrition
