Refried Beans

by Robert Booz

There is nothing that compares to real larded refried beans. Nothing.


  • 1 1/2 cups beans (Traditionally pinto, but I haven't found the need to be too picky
  • 2 large Spanish onions, one fine-diced, one peeled and cut in half
  • 1 jalapeno
  • 1 teaspoon of dried epazote (optional)
  • 1/3 cup of lard, preferably from the second rendering
  • Salt, to taste
Refried Beans

Elizabeth Cecil

Rinse and sort the beans and soak them overnight. Place the beans in a pot with the epazote, one onion, peeled and cut in half, and the jalapeño. Cover with cold water and bring slowly to a simmer until the beans are very soft, about two hours.

Drain the beans, conserving at least two cups of the cooking liquid. Discard the onion and pepper. Use a potato masher to mash the beans.

In a large, heavy bottomed saucepan sauté the diced onions in about a tablespoon of the lard, over medium heat, until they are translucent. Add the mashed beans and a bit of the cooking liquid.

Mix the remaining lard into the mashed beans. Add in cooking liquid until you have your desired consistency and then add salt to taste.

Yield: 4 to 6 servings