Refried Beans

Method

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1. Drain the beans and put them in a large pot with the halved onion, whole garlic cloves, bay leaves and epazote. Cover with water by 5 cm.

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2. Bring to the boil, then simmer gently, partly covered, for 1½ to 2 hours until the beans are completely soft and crush without resistance. Top up with hot water as needed.

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3. Add the salt only in the last 20 minutes — earlier salting can toughen the skins.

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4. Discard the onion, garlic and bay. Drain the beans, reserving all the cooking liquid.

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5. Melt the lard in a wide, heavy frying pan over medium heat and fry the chopped onion for 8 minutes until soft and golden.

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6. Add the minced garlic and cumin for 45 seconds.

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7. Add the beans a few ladlefuls at a time with a splash of their liquid, mashing hard with a potato masher after each addition.

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8. Keep cooking and mashing for 10 to 12 minutes, adding liquid as needed, until the beans are creamy, glossy and pull away from the base of the pan in a mass.

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9. Taste for salt and serve topped with queso fresco, with tortilla chips alongside.

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Chef’s Tips

• Save every drop of the cooking liquid. It is what turns mashed beans into refried beans.
• They should be looser in the pan than you want them on the plate — they tighten considerably as they cool.
• For a vegetarian version use a good neutral oil and add a tablespoon of smoked paprika for depth.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Any Mexican main, from tacos to huevos rancheros
• Warm tortillas
• Rice, for a complete plate

Storage & Reheating

Refrigerate up to 5 days and freeze 3 months. Reheat with a splash of water or stock, mashing again to loosen.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.