Mexican Refried Beans

Ingredients:

1 pound dried pinto beans

1 yellow onion, halved, divided

5 cloves garlic, divided

1 bay leaf

1 teaspoon dried Mexican oregano, divided

3 teaspoons kosher salt, divided, plus more to taste

Water, as needed

3 tablespoons olive oil, or lard

1 jalapeño pepper

Instructions

Rinse and clean the beans by picking out and discarding any that are shriveled or split as well as any small rocks that may have made their way into the batch.

In a large pot, combine the beans, ½ yellow onion, 2 cloves smashed garlic, 1 bay leaf, ½ teaspoon dried Mexican oregano, 1 ½ teaspoons kosher salt, and enough water to completely cover the ingredients plus an additional 3 inches.

Bring the beans to a boil over medium-high heat, reduce heat to low, cover, and simmer for 1 ½ to 2 hours, until soft and tender. Add more water as needed if it begins to dry out.

While the beans are cooking, finely dice the remaining ½ yellow onion, 3 cloves of garlic, and the jalapeño. Set aside.

When the beans are finished cooking, place a large bowl underneath a strainer or colander and carefully pour the beans and the cooking liquid into the strainer. Discard the bay leaf.

Heat the oil in the same large pot over medium-high heat. Add the diced onion, garlic, jalapeño, and the remaining ½ teaspoon dried Mexican oregano and 1 ½ teaspoons kosher salt. Cook for 5 minutes, stirring occasionally, until the onions begin to soften.

Add in the cooked pinto beans and cook for 2 minutes, stirring occasionally.

Add in ¾ cup of the reserved cooking liquid from the beans and stir to combine.

Mash the beans using a potato masher for a chunky texture, or puree them using an immersion blender or regular blender for a smoother texture. You may need to add more of the reserved cooking liquid if they’re still too dry.

Taste and season with more salt, if necessary.

Notes:

Rinse Beans Thoroughly:

Cleaning: Rinse dried pinto beans under cold water to remove dust and debris. Check for and discard any damaged or shriveled beans, and small rocks that may have gotten mixed in.

Optional Soaking:

Quick Soak: If you have time, soak the beans overnight in plenty of water. This can reduce cooking time and make the beans more tender. Alternatively, you can use a quick-soak method: boil beans for 2 minutes, then let them sit covered for 1 hour before cooking.

Cook Beans Properly:

Water Level: Ensure the beans are covered by at least 3 inches of water while cooking. Add more water as needed if it starts to evaporate.

Simmer Gently: Cook the beans on low heat after bringing them to a boil. This helps them cook evenly and prevents them from breaking apart.

Enhance Flavor:

Aromatic Base: Sauté the diced onion, garlic, and jalapeño until they’re softened and aromatic. This step adds depth to the flavor of the beans.

Additional Herbs: You can experiment with adding other herbs like cumin or smoked paprika for extra flavor.

Adjust Consistency:

Consistency Control: If the beans are too thick after mashing, gradually add some of the reserved cooking liquid until you reach your desired consistency. Conversely, if too thin, let them simmer a bit longer to thicken.

Texture Preferences:

Chunky vs. Smooth: Use a potato masher for a chunkier texture or blend with an immersion blender for a smoother consistency. Adjust the blending time based on your texture preference.

Seasoning Wisely:

Taste Testing: Season the beans with kosher salt gradually and taste as you go. Beans can absorb salt differently depending on how long they’ve been cooked, so adjusting seasoning at the end is crucial.

Fat Choices:

Olive Oil vs. Lard: For a more traditional flavor, use lard. Olive oil is a healthier option and provides a slightly different taste. Choose based on your dietary preferences and flavor goals.

Handling Spiciness:

Adjust Heat: If you prefer less heat, remove the seeds and membranes from the jalapeño before dicing. For extra heat, keep them in or add another pepper.

Storage Tips:

Refrigeration: Store leftover beans in an airtight container in the refrigerator for up to 5 days.

Freezing: For longer storage, freeze beans in portion-sized containers. They can be kept in the freezer for up to 3 months. Reheat gently, adding a bit of water if needed to restore the texture.

Notes:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use canned pinto beans instead of dried beans?

Yes, you can use canned pinto beans to save time. Use about 3 cans (15 ounces each) of beans, drained and rinsed.

Skip the initial boiling step and proceed with the rest of the recipe, sautéing the onions, garlic, and jalapeño first, then adding the beans and cooking them with the reserved liquid.

How do I know when the beans are done cooking?

The beans are done when they are tender and can be easily mashed with a fork or spoon.

They should not be too firm or mushy.

Test a few beans to ensure they are soft throughout.

Can I substitute the olive oil with something else?

Yes, you can substitute olive oil with lard, vegetable oil, or even butter.

Each option will alter the flavor slightly, so choose according to your taste preference and dietary needs.

What if I don’t have dried Mexican oregano?

If you don’t have dried Mexican oregano, you can use regular dried oregano as a substitute.

While the flavor might be slightly different, it will still work in the recipe.

How can I make these refried beans spicier?

To make the beans spicier, add more jalapeños or include other spicy peppers like serrano or habanero.

You can also add a pinch of cayenne pepper or hot sauce to taste.

Can I make this recipe ahead of time?

Yes, you can prepare the refried beans ahead of time.

Store them in an airtight container in the refrigerator for up to 5 days.

Reheat gently on the stove or in the microwave, adding a bit of reserved cooking liquid if needed to restore the consistency.

How can I adjust the consistency of the beans?

If the beans are too thick after mashing, add some of the reserved cooking liquid gradually until you reach your desired consistency.

If they are too thin, let them simmer uncovered to thicken.

How do I store leftover refried beans?

Store leftover refried beans in an airtight container in the refrigerator for up to 5 days.

For longer storage, freeze them in portion-sized containers for up to 3 months.

Thaw and reheat gently, adding a bit of water if needed.

Can I use a different type of bean?

Yes, you can use other beans such as black beans or kidney beans.

The flavor will be different, but the method remains the same.

10. How do I prevent the beans from sticking to the pot?

To prevent beans from sticking, ensure you cook them over medium heat and stir occasionally.

If using a different fat than olive oil, make sure it’s well-heated before adding the beans.

Adding a bit of water as needed also helps prevent sticking.