Re-Fried Beans, from scratch, no cans

Here's a refried beans recipe made completely from scratch—starting with dry pinto beans. It’s simple, budget-friendly, and tastes amazing.

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🌮 Homemade Refried Beans (No Cans)

🫘 Ingredients:

• 1½ cups dried pinto beans (about ¾ pound)
• 6 cups water (for boiling beans)
• 2 tablespoons lard, bacon fat, or vegetable oil
• ½ medium onion, finely chopped
• 2 cloves garlic, minced
• ½ teaspoon ground cumin (optional)
• Salt, to taste
• Reserved bean cooking liquid or hot water, as needed

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🥣 Instructions:

1. Sort & Rinse Beans:

   • Rinse the dried beans thoroughly and pick out any debris or bad beans.

2. Cook the Beans:

   • In a large pot, combine beans with 6 cups of water.
   • Bring to a boil, then reduce heat to low. Simmer uncovered for 1½ to 2 hours, or until the beans are very soft.
   • Tip: If water gets low, add more hot water as needed.
   • Once beans are soft, reserve about 1 to 1½ cups of the cooking liquid, then drain the rest.

3. Sauté Onion & Garlic:

   • In a large skillet, heat the lard or oil over medium heat.
   • Add chopped onion and sauté until soft and golden (about 5 minutes).
   • Add garlic and cook for 30 seconds more.

4. Fry & Mash Beans:

   • Add the cooked beans to the skillet.
   • Pour in about ½ cup of the reserved bean liquid to start.
   • Mash beans with a potato masher or the back of a spoon.
   • Stir and continue cooking over medium-low heat, adding more liquid as needed to reach desired consistency.

5. Season & Serve:

   • Stir in cumin and salt to taste.
   • Optional: For richer flavor, stir in a little butter, cheese, or crema at the end.

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🧂 Notes:

• Makes about 4–5 cups of refried beans.
• Use black beans instead of pinto if preferred.
• Freezes well—just thaw and reheat with a splash of water.