Chef John's Creamy Refried Pinto Beans

Name: Chef John's Creamy Refried Pinto Beans
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1.5 cups Diced Onion; 1 tsp Dried Chipotle Chile; 0.5 tsp Epazote; 4 whole Garlic; 0.5 cup Lard; 1 lb Pinto Beans; 2 tsp Salt; 2 tbsp Serrano Pepper; 9 cups Water

Side Dish 🥗 Mexican Low-Sodium Gluten-Free

Chef John's Creamy Refried Pinto Beans deliver a rich, ultra-smooth texture with glossy depth from lard and a gentle herbal note of epazote. Warm chile layers from serrano and chipotle add a pleasant kick without overpowering the beans’ earthy sweetness. Serve alongside tacos, tuck into burritos, or spoon onto tostadas for weeknight dinners or casual gatherings.

Prep10 mins
Cook2 hrs
Serves8
DifficultyMedium

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

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.