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Homemade Refried Beans
This refried beans recipe comes from cookbook author Rick Martinez’s dad, who uses salt-pork and bacon drippings for deeply savory beans.
👥 2 Servings⏱️ Prep & Cook: 3h🔥 Cook: 30 min👤 Rick Martinez📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●skillet
- ●bowl
📝 Preparation Steps
1
Bring onion, bell pepper, garlic, beans, pork, salt, and 3 quarts water to a boil in a large pot. Reduce heat to medium and cook, uncovered, stirring occasionally and adding boiling water if needed to cover, until beans are tender, 2–2½ hours.
2
Working in 2 batches, heat ½ cup lard in a large skillet (preferably cast iron) over high. Fry 6 cups beans and their liquid (they will splatter, so be careful) until most of the liquid has evaporated, about ⏱️ 10 minutes. Smash beans in skillet with a potato masher until mixture is thick and no whole beans remain (refried beans should still be pourable at this point, but will thicken as they sit). Transfer to a large bowl. Repeat with remaining beans and ½ cup lard.
3
Top refried beans with pico de gallo and queso fresco. Do Ahead: Beans, before frying, can be made 3 months ahead; freeze in an airtight container. Editor's note: This recipe was originally published in August 2016.
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