Tex-Mex Refried Beans

1. 1
   prep

   Soak the pinto beans overnight.

   Rinse the dried pinto beans under cold water. Place in a large bowl, cover with plenty of water, and soak for at least 8 hours or overnight. Drain and rinse before cooking.

   TIPSoaked beans cook faster and digest easier—skip this only if using a pressure cooker.
2. 2
   boil · ~60 min

   Cook the beans until tender.

   1.Add drained beans to a large pot with 4 cups fresh water.

   2.Bring to a rolling boil over high heat, then reduce to a gentle simmer.

   3.Cook partially covered until beans are very soft and skins begin to split (45–60 minutes).

   4.Season with 0.25 tsp salt in the last 5 minutes of cooking.

   5.Drain, reserving 0.5 cup of the cooking liquid for mashing.

   TIPA bean is done when you can easily mash it between thumb and forefinger. Undercooked beans won't mash smoothly.
3. 3
   fry · ~5 min

   Render the lard and soften the aromatics.

   1.Heat lard in a large cast-iron skillet over medium heat until melted and shimmering.

   2.Add chopped onion and cook until soft and translucent, about 4 minutes.

   3.Add minced garlic and jalapeño — sauté until fragrant, about 1 minute more.

   TIPStir often — garlic burns fast and turns bitter if it goes past golden.
4. 4
   fry · ~1 min

   Bloom the spices in the hot fat.

   1.Add cumin, chili powder, and smoked paprika directly into the skillet.

   2.Stir continuously for 30 seconds until the spices smell deeply fragrant and darken slightly.

   3.Do not let them scorch.

   TIPBlooming dry spices in fat wakes up oils that would otherwise stay flat — this step is what makes the beans taste restaurant-good.
5. 5
   mix · ~3 min

   Mash the beans with the reserved cooking liquid.

   1.Add the drained cooked beans to the skillet with the spiced aromatics.

   2.Pour in the reserved 0.5 cup bean cooking liquid.

   3.Mash with a potato masher directly in the pan until you reach your preferred consistency — leave some beans partially whole for a rustic feel.

   TIPFor ultra-smooth beans, use an immersion blender. For chunkier beans, mash lightly and stir gently.
6. 6
   simmer · ~7 min

   Simmer until thick and creamy.

   Reduce heat to low and cook the mashed bean mixture for 5–7 minutes, stirring frequently with a wooden spoon. The beans will tighten and become creamy as excess moisture cooks off. Season with the remaining 0.25 tsp salt and black pepper.

   TIPIf the beans look dry before they look creamy, splash in a few extra tablespoons of water or reserved bean liquid.
7. 7
   garnish

   Finish with lime juice and cilantro.

   Remove skillet from heat. Stir in fresh lime juice and transfer beans to a serving bowl. Scatter chopped cilantro over the top.

   TIPLime juice at the end brightens the entire dish — don't skip it, even if you plan to serve with more on the side.

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