Homemade refried beans are a silky, creamy Mexican staple made by mashing cooked pinto beans with their broth and fat until completely smooth, ready in just 15 minutes when you start with pre-cooked frijoles de la olla.
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Heat the lard or olive oil in a medium cast-iron skillet over medium heat. Add the cooked beans and ½ cup bean broth.
As the beans begin to simmer, mash them with a potato masher until creamy and no whole beans remain. Add more bean broth as needed to reach your preferred consistency.
Continue cooking, stirring often, for about 10 minutes. The beans will continue to thicken as they cool, so remove them from the heat while they're slightly looser than you'd like. Taste and season with salt as needed.
Store cooled refried beans in an airtight container in the refrigerator for up to 5 days; reheat gently over low heat with a splash of broth to restore creaminess.
cast-iron skillet · potato masher
Yes, olive oil is a direct substitute and works equally well for mashing and flavoring the beans.
Use any cooked pinto beans (canned, home-cooked from dried) with their liquid or reserved bean broth to achieve the creamy consistency.
Add more bean broth gradually while mashing to reach your preferred consistency; the beans will thicken further as they cool, so remove from heat while slightly looser than desired.
Yes, maintain the ratio of 1½ cups cooked beans to 2 tablespoons fat and ½ cup broth, adding more broth as needed for your preferred thickness.
Continue stirring for about 10 minutes after mashing to develop flavor and reach the right consistency; do not overcook or they will become too thick.
