Chef John's Creamy Refried Pinto Beans

1. 1

   Drain the soaked beans and move them to a stock pot. Add the garlic, epazote, and cold water. Set the pot over high heat and bring it to a boil, stirring. Lower the heat to low. Simmer uncovered until the beans are soft, 1 1/2 to 2 hours. Drain the beans, reserving all the liquid.

2. 2

   Melt the lard in a large skillet over medium-high heat. Add the onions and salt; cook until the onions begin to brown, 10 to 12 minutes. Stir in the serrano pepper and chipotle powder; cook for 1 minute. Transfer the drained beans to the skillet. Mash about half the beans with a potato masher or the back of a spoon. Ladle some of the bean cooking liquid into the skillet. Keep mashing and stirring the beans as you gradually add more liquid. Mash until the beans reach your preferred consistency and texture. Taste and add more salt, if desired.

• Calories 284.09 kcal Moderate
• Protein 2.97 g Low Source
• Carbs 34.34 g Moderate
• Total Fat 14.38 g Moderate
• Saturated Fat 5.22 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 10.48 mg Low Source
• Sodium 242.04 mg Moderate
• Fiber 3.45 g Moderate
• Sugar 13.01 g High
• Added Sugar 11.16 g High
• Calcium 239.23 mg Moderate
• Iron 0.88 mg Low Source
• Potassium 176.66 mg Low Source
• Vitamin A 2.13 mcg_rae Low Source
• Vitamin C 25.62 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄
• Onions 🧅