Refried Beans

Name: Refried Beans
Total time: 9 h 48 min
Yield: 4 servings
Ingredients: 400 g Dried pinto beans; 1,500 ml Water; 1 piece White onion; 1,500 ml Water; 3 clove Garlic; 60 g Lard; 2 tsp Salt

9 hr 48 min · 14 min active · makes ~3.6 l · Medium

Creamy refried beans made from slow-cooked pinto beans mashed with lard, white onion and garlic. Serves 4.

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Refried Beans

Creamy refried beans made from slow-cooked pinto beans mashed with lard, white onion and garlic. Serves 4.

See more →

TOTAL TIME

9 hr 48 min

ACTIVE TIME

14 min

QUANTITY

~3.6 l

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/6

Tools0/12

Ingredients

0/6 gathered · 4 servings

400g

3,000ml

1piece

3clove

60g

2tsp

#	Quantity	Notes	State
1	400g	—	—
2	3,000ml	—	—
3	1piece	—	—
4	3clove	—	—
5	60g	—	—
6	2tsp	—	—

Tools

13 items

Serveware

1 item

Procedure

30 steps

1 of 30

Tip the dried pinto beans into a large bowl.

Dried pinto beans · 400 g

⏱ 10s

ResultDried pinto beans

2 of 30

Pour the cold water over the beans; it should cover them by at least 5 cm.

Water · 1,500 ml

⏱ 15s

ResultDried pinto beans and water

3 of 30

Leave the beans to soak at room temperature for at least 8 hours, or overnight.

⏱ 8 hr

ResultSoaked pinto beans

4 of 30

Lift the beans out of their soaking water with a slotted spoon into a colander to drain.

Soaked pinto beans · step 3

⏱ 15s

ResultDrained soaked pinto beansused in step 6

5 of 30

Pour the soaking water away.

Drained soaked pinto beans · step 4

—

⏱ 10s

6 of 30

Tip the drained beans into a large saucepan.

Drained soaked pinto beans · step 4

⏱ 10s

ResultDrained soaked pinto beans

7 of 30

Lay the onion on the chopping board.

White onion · 1 piece

⏱ 5s

ResultWhite onion

8 of 30

Cut off the top of the onion and peel away the papery skin.

White onion · step 7

⏱ 20s

ResultPeeled onion

9 of 30

Halve the onion through the root so each half holds together.

Peeled onion · step 8

⏱ 10s

ResultHalved onions

10 of 30

Drop both onion halves into the pan with the beans.

Halved onions · step 9

⏱ 10s

ResultHalved onion and drained soaked pinto beans

11 of 30

Pour in the fresh cold water; it should cover the beans by about 4 cm.

Water · 1,500 ml

⏱ 15s

ResultBeans and onion in cold water

12 of 30

Bring the pan to a vigorous boil over a high heat, skimming off any grey foam with a ladle.

⏱ 2 min

ResultBeans brought to the boil

13 of 30

Lower the heat to a gentle simmer, partly cover the pan and cook for about 1½ hours, until the beans are completely tender and a few are just splitting.

⏱ 1 hr 30 min

ResultTender pinto beans

14 of 30

Fish out both onion halves with a slotted spoon onto the board.

⏱ 15s

ResultCooked beans in their brothused in step 23

15 of 30

Throw the onion halves away.

—

⏱ 5s

16 of 30

Lay the garlic cloves on the chopping board.

Garlic · 3 clove

⏱ 5s

ResultGarlic

17 of 30

Crush each clove flat with the side of the knife, then slip off and discard the skins.

Garlic · step 16

⏱ 30s

ResultPeeled garlic cloves

18 of 30

Finely chop the peeled garlic.

Peeled garlic cloves · step 17

⏱ 30s

ResultFinely chopped garlicused in step 21

19 of 30

Put the lard into the frying pan.

Lard · 60 g

⏱ 10s

ResultLard

20 of 30

Set the pan over a medium heat and let the lard melt and shimmer, swirling to coat the base.

⏱ 1 min

ResultMelted Lard

21 of 30

Tip the chopped garlic into the hot lard.

Finely chopped garlic · step 18

⏱ 10s

ResultMelted lard and finely chopped garlic

22 of 30

Stir the garlic constantly for about 1 minute, until pale gold and fragrant — do not let it brown.

⏱ 1 min

ResultGolden sautéed garlic

23 of 30

Ladle roughly half of the beans into the frying pan, with a little of their broth.

Cooked beans in their broth · step 14

⏱ 20s

ResultGolden sautéed garlic and cooked beansused in step 25

24 of 30

Mash the beans hard with a potato masher, working back and forth into a rough paste with some whole beans left.

⏱ 2 min

ResultCoarsely mashed beans

25 of 30

Ladle in the rest of the beans with just enough broth to loosen the mixture to a thick, spreadable consistency.

Remaining beans in broth · step 23 Coarsely mashed beans · step 24

⏱ 20s

ResultCoarsely mashed beans and remaining beans

26 of 30

Pour away the broth left in the saucepan.

Leftover bean broth · step 25

—

⏱ 10s

27 of 30

Mash again, folding everything together into an even but still slightly chunky paste.

⏱ 1 min 30s

ResultRefried bean paste

28 of 30

Sprinkle the salt evenly over the beans.

Salt · 2 tsp

⏱ 10s

ResultRefried bean paste and salt

29 of 30

Stir the salt thoroughly through the paste.

⏱ 30s

ResultSeasoned refried bean paste

30 of 30

Keep cooking over a medium heat for about 3 minutes, stirring and scraping the base often, until the paste darkens slightly, pulls cleanly from the sides and is piping hot.

⏱ 3 min

ResultCooked refried beans

Total Time9 hr 48 min

#	Product	Tool	Action
1	400 g		Tip the dried pinto beans into a large bowl.⏱ 10sResultDried pinto beans
2	1,500 ml		Pour the cold water over the beans; it should cover them by at least 5 cm.⏱ 15sResultDried pinto beans and water
3	—		Leave the beans to soak at room temperature for at least 8 hours, or overnight.⏱ 8 hrResultSoaked pinto beans
4	Soaked pinto beansstep 3		Lift the beans out of their soaking water with a slotted spoon into a colander to drain.⏱ 15sResultDrained soaked pinto beansused in step 6
5	Drained soaked pinto beansstep 4	—	Pour the soaking water away.⏱ 10s
6	Drained soaked pinto beansstep 4		Tip the drained beans into a large saucepan.⏱ 10sResultDrained soaked pinto beans
7	1 piece		Lay the onion on the chopping board.⏱ 5sResultWhite onion
8	White onionstep 7		Cut off the top of the onion and peel away the papery skin.⏱ 20sResultPeeled onion
9	Peeled onionstep 8		Halve the onion through the root so each half holds together.⏱ 10sResultHalved onions
10	Halved onionsstep 9		Drop both onion halves into the pan with the beans.⏱ 10sResultHalved onion and drained soaked pinto beans
11	1,500 ml		Pour in the fresh cold water; it should cover the beans by about 4 cm.⏱ 15sResultBeans and onion in cold water
12	—		Bring the pan to a vigorous boil over a high heat, skimming off any grey foam with a ladle.⏱ 2 minResultBeans brought to the boil
13	—		Lower the heat to a gentle simmer, partly cover the pan and cook for about 1½ hours, until the beans are completely tender and a few are just splitting.⏱ 1 hr 30 minResultTender pinto beans
14	—		Fish out both onion halves with a slotted spoon onto the board.⏱ 15sResultCooked beans in their brothused in step 23
15	—	—	Throw the onion halves away.⏱ 5s
16	3 clove		Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic
17	Garlicstep 16		Crush each clove flat with the side of the knife, then slip off and discard the skins.⏱ 30sResultPeeled garlic cloves
18	Peeled garlic clovesstep 17		Finely chop the peeled garlic.⏱ 30sResultFinely chopped garlicused in step 21
19	60 g		Put the lard into the frying pan.⏱ 10sResultLard
20	—		Set the pan over a medium heat and let the lard melt and shimmer, swirling to coat the base.⏱ 1 minResultMelted Lard
21	Finely chopped garlicstep 18		Tip the chopped garlic into the hot lard.⏱ 10sResultMelted lard and finely chopped garlic
22	—		Stir the garlic constantly for about 1 minute, until pale gold and fragrant — do not let it brown.⏱ 1 minResultGolden sautéed garlic
23	Cooked beans in their brothstep 14		Ladle roughly half of the beans into the frying pan, with a little of their broth.⏱ 20sResultGolden sautéed garlic and cooked beansused in step 25
24	—		Mash the beans hard with a potato masher, working back and forth into a rough paste with some whole beans left.⏱ 2 minResultCoarsely mashed beans
25	Remaining beans in brothstep 23		Ladle in the rest of the beans with just enough broth to loosen the mixture to a thick, spreadable consistency.⏱ 20sResultCoarsely mashed beans and remaining beans
25	Coarsely mashed beansstep 24
26	Leftover bean brothstep 25	—	Pour away the broth left in the saucepan.⏱ 10s
27	—		Mash again, folding everything together into an even but still slightly chunky paste.⏱ 1 min 30sResultRefried bean paste
28	2 tsp		Sprinkle the salt evenly over the beans.⏱ 10sResultRefried bean paste and salt
29	—		Stir the salt thoroughly through the paste.⏱ 30sResultSeasoned refried bean paste
30	—		Keep cooking over a medium heat for about 3 minutes, stirring and scraping the base often, until the paste darkens slightly, pulls cleanly from the sides and is piping hot.⏱ 3 minResultCooked refried beans
Total Time			9 hr 48 min

Serving

Spoon the refried beans into a warm serving bowl and smooth the top with the back of the spoon.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	496kcal
	16g
	16g
	6g
	67g
	4g
	16g
	1,199mg

Ingredients0/6

Tools0/12

Recipe

Refried Beans

Creamy refried beans made from slow-cooked pinto beans mashed with lard, white onion and garlic. Serves 4.

What you’ll doYou will soak dried pinto beans overnight, then simmer them with onion until tender. Once cooked, you will fry garlic in lard, add the beans in stages, and mash them to a rough paste, seasoning with salt and cooking until the mixture darkens and pulls from the pan sides.

Serves4

Total9 hr 48 min

LevelMedium

Ingredients

Dried pinto beans400 g
Water3,000 ml
White onion1 piece
Garlic3 clove
Lard60 g
Salt2 tsp

Tools

Large saucepanLarge frying panChef's knifeLarge bowlSlotted spoonPotato masherWooden spoonColanderLarge spoonLadleServing bowlChopping boardPan lid

Method

Tip the dried pinto beans into a large bowl.

10sLarge bowlDried pinto beans · 400 g

Pour the cold water over the beans; it should cover them by at least 5 cm.

15sLarge bowlWater · 1,500 ml

Leave the beans to soak at room temperature for at least 8 hours, or overnight.

8 hrLarge bowl

Lift the beans out of their soaking water with a slotted spoon into a colander to drain.

Result · Drained soaked pinto beans · used in step 6

15sColander, Slotted spoonSoaked pinto beans · step 3

Pour the soaking water away.

10sLarge bowlDrained soaked pinto beans · step 4

Tip the drained beans into a large saucepan.

10sLarge saucepanDrained soaked pinto beans · step 4

Lay the onion on the chopping board.

5sChopping boardWhite onion · 1 piece

Cut off the top of the onion and peel away the papery skin.

20sChopping board, Chefs knifeWhite onion · step 7

Halve the onion through the root so each half holds together.

10sChopping board, Chefs knifePeeled onion · step 8

Drop both onion halves into the pan with the beans.

10sLarge saucepanHalved onions · step 9

Pour in the fresh cold water; it should cover the beans by about 4 cm.

15sLarge saucepanWater · 1,500 ml

Bring the pan to a vigorous boil over a high heat, skimming off any grey foam with a ladle.

2 minLarge saucepan, Ladle

Lower the heat to a gentle simmer, partly cover the pan and cook for about 1½ hours, until the beans are completely tender and a few are just splitting.

1 hr 30 minLarge saucepan, Pan lid

Fish out both onion halves with a slotted spoon onto the board.

Result · Cooked beans in their broth · used in step 23

15sChopping board, Slotted spoon

Throw the onion halves away.

5sLarge saucepan

Lay the garlic cloves on the chopping board.

5sChopping boardGarlic · 3 clove

Crush each clove flat with the side of the knife, then slip off and discard the skins.

30sChopping board, Chefs knifeGarlic · step 16

Finely chop the peeled garlic.

Result · Finely chopped garlic · used in step 21

30sChopping board, Chefs knifePeeled garlic cloves · step 17

Put the lard into the frying pan.

10sLarge frying panLard · 60 g

Set the pan over a medium heat and let the lard melt and shimmer, swirling to coat the base.

1 minLarge frying pan

Tip the chopped garlic into the hot lard.

10sLarge frying panFinely chopped garlic · step 18

Stir the garlic constantly for about 1 minute, until pale gold and fragrant — do not let it brown.

1 minLarge frying pan, Wooden spoon

Ladle roughly half of the beans into the frying pan, with a little of their broth.

Result · Golden sautéed garlic and cooked beans · used in step 25

20sLarge frying pan, LadleCooked beans in their broth · step 14

Mash the beans hard with a potato masher, working back and forth into a rough paste with some whole beans left.

2 minLarge frying pan, Potato masher

Ladle in the rest of the beans with just enough broth to loosen the mixture to a thick, spreadable consistency.

20sLarge frying pan, LadleRemaining beans in broth · step 23Coarsely mashed beans · step 24

Pour away the broth left in the saucepan.

10sLarge saucepanLeftover bean broth · step 25

Mash again, folding everything together into an even but still slightly chunky paste.

1 min 30sLarge frying pan, Potato masher

Sprinkle the salt evenly over the beans.

10sLarge frying panSalt · 2 tsp

Stir the salt thoroughly through the paste.

30sLarge frying pan, Wooden spoon

Keep cooking over a medium heat for about 3 minutes, stirring and scraping the base often, until the paste darkens slightly, pulls cleanly from the sides and is piping hot.

3 minLarge frying pan, Wooden spoon

Spoon the refried beans into a warm serving bowl and smooth the top with the back of the spoon.

Result · Cooked refried beans

20sServing bowl, Large spoonCooked refried beans · step 30

Printed 7 October 2026