Frijoles Refritos

Ingredients

• 3 tablespoons lard or vegetable shortening
• 1 whole large yellow onion
• 3 whole garlic cloves
• 3 cups cooked pinto beans (canned or home-cooked), drained
• ½ cup low-sodium vegetable broth
• ¾ teaspoon kosher salt
• ½ teaspoon ground cumin
• ¼ teaspoon freshly ground black pepper

Instructions

1. 1

   Place a 10-inch heavy-bottomed skillet over medium-high heat. Add 3 tablespoons of lard or vegetable shortening and let it melt, tilting the pan to coat evenly. You should see the fat shimmer and smell its savory aroma — this takes about 1-2 minutes.

2. 2

   While the fat heats, finely dice 1 large yellow onion into 1/4-inch pieces — you want them small so they dissolve into the beans and add sweetness. Peel and mince 3 garlic cloves on a cutting board. Once the fat is shimmering, add the onion and garlic to the skillet.

3. 3

   Sauté the onion and garlic, stirring frequently with a wooden spoon, until the onion turns translucent and just begins to turn golden at the edges, about 4-5 minutes. The raw garlic smell should mellow and become fragrant — this is when the aromatics have softened enough to build your base flavor.

4. 4

   Add 3 cups of cooked pinto beans (drained and rinsed if using canned) to the skillet. Stir well to coat the beans in the fat and combine with the onion and garlic. Pour in 0.5 cup of low-sodium vegetable broth — this liquid will help you mash the beans to the right consistency.

5. 5

   Reduce the heat to medium and let the beans simmer gently, stirring occasionally, for about 5 minutes. The beans should soften further and the liquid will begin to reduce slightly — you're warming everything through and allowing flavors to meld.

6. 6

   Use a potato masher or the back of a wooden spoon to mash the beans directly in the skillet. Press firmly and scrape along the bottom and sides of the pan, working the beans into a chunky-creamy paste. You want some whole beans for texture, but most should be broken down — this should take about 2-3 minutes of steady mashing.

7. 7

   Sprinkle in 0.75 teaspoon of kosher salt, 0.5 teaspoon of ground cumin, and 0.25 teaspoon of freshly ground black pepper. Stir thoroughly to distribute the seasonings evenly throughout the beans. Taste a spoonful — the beans should taste savory and warm with a hint of earthiness from the cumin.

8. 8

   If the beans seem too thick, stir in a splash more broth (1-2 tablespoons at a time) until you reach a creamy consistency that holds together but isn't stiff. If they're too loose, keep the heat on medium and stir constantly for 1-2 minutes longer to evaporate more liquid — the beans should coat the back of a spoon.

9. 9

   Transfer the refried beans to a serving bowl or dish. They will thicken slightly as they cool, so if you're not serving immediately, you can cover and refrigerate for up to 5 days. Reheat gently in a skillet with a splash of broth to restore their creamy texture, stirring often.

Tools you’ll need

• 10-inch heavy-bottomed skillet
• wooden spoon
• potato masher
• cutting board
• knife
• measuring spoons
• measuring cups

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