Chef John's Refried Beans

Name: Chef John's Refried Beans
Prep time: 10 min
Cook time: 120 min
Yield: 8
Ingredients: 1 pound dry pinto beans, soaked overnight; 4 whole garlic cloves, peeled; 1/2 teaspoon dried epazote; 9 cups cold water; 1/2 cup lard; 1 1/2 cups diced onions; 2 teaspoons kosher salt; 2 tablespoons minced serrano chili pepper; 1 teaspoon ground dried chipotle pepper

⏱️ Ready in 2h 10m 🥄 Prep 10 min 🔥 Cook 2h 👥 8 servings 👁️ 14 views

I don't think I would ever sit down to eat just a bowl of refried beans, but they make everything they're served on, with, or in, infinitely better. Just as long as you use lard to make them.

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

#Fried #Lunch

📊 At a Glance

Prep 10 min

Cook 2h

Serves 8

Difficulty Medium

🛒 Ingredients

1 pound dry pinto beans, soaked overnight

4 whole garlic cloves, peeled

1/2 teaspoon dried epazote

9 cups cold water

1/2 cup lard

1 1/2 cups diced onions

2 teaspoons kosher salt

2 tablespoons minced serrano chili pepper

1 teaspoon ground dried chipotle pepper

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 317

% Daily Value*

Total Fat 13.7g 18%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 491mg 21%

Total Carbohydrate 37.7g 14%

Dietary Fiber 12.4g 44%

Total Sugars 1.8g

Protein 12.2g 24%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Drain soaked beans and transfer them to a stock pot.

Add garlic, epazote, and cold water.

Place pot over high heat and bring to a boil.

Reduce heat to low.

Simmer uncovered until beans are soft, 1 1/2 to 2 hours.

Drain the beans and reserve all the liquid.

Melt lard in a large skillet over medium-high heat.

Add onions and salt; cook until onions start to brown, 10 to 12 minutes.

Stir in serrano pepper and chipotle powder; cook 1 minute.

Transfer drained beans into skillet.

Mash about half the beans with a potato masher or back of a spoon.