About this Recipe
This Refried Beans recipe makes a hearty and delicious side for any meal.
Recipe by: Dominique De La Loza
Photos by: Katie Gillespie
For the Pinto Beans
- 2 cups dry pinto beans
- 1 bay leaf
- 5 cups water
- 1 teaspoon salt
For the Refried beans
- 2-3 cups cooked pinto beans
- ½ – 1 cup reserved bean cooking liquid
- 2-3 tablespoons canola oil
- 2 cloves garlic, minced
- ½ onion, finely diced (optional)
- 1-3 dried chiles de árbol (optional)
- Salt to taste
For the Pinto Beans:
Discard any misshapen or broken beans. Rinse beans.
Add beans, bay leaf, and water to a large pot.
Bring to a boil for 1 minute, reduce heat to low but still simmering, and cover. After 1.5 hours, or when beans are mostly soft, add the salt, and continue simmering for another 30-45 minutes. They can be used as is or stored in the fridge or freezer before making refried beans.
For the Refried Beans:
If using, heat the chiles de árbol on a comal or skillet for a minute or two. Turn chiles until slightly darkened, not burned. Set aside to cool and cut off stems.
Heat oil in a large skillet or sauté pan on medium heat, add onions if using and cook until soft. Add garlic and the chiles, and stir for a moment until fragrant.
Add the drained beans, plus a little bit of the cooking liquid. Use a bean masher or potato masher to smash the beans, adding small amounts of cooking liquid only as needed. Stir until you reach your preferred consistency. If you don’t have a bean or potato masher, a large fork will work well, it will just take a little more time.
Add salt to taste, and serve!