Homemade Refried Beans

Name: Homemade Refried Beans
Ingredients: ½ medium onion, chopped; ½ green bell pepper, chopped; 2 garlic cloves, finely grated; 1 pound dried pinto beans, rinsed, picked through; 5 ounces salt pork or thick-cut bacon, cut into ½-inch pieces; 4 teaspoons kosher salt; 1 cup lard or rendered bacon fat, divided; Pico de gallo and crumbled queso fresco (for serving)

4.5

(12)

www.bonappetit.com

Your recipes

Servings: 2

Author : Rick Martinez

bacon bean bell pepper

Ingredients

Remove All · Remove Spices · Remove Staples

½ medium onion, chopped½ green bell pepper, chopped2 garlic cloves, finely grated1 pound dried pinto beans, rinsed, picked through5 ounces salt pork or thick-cut bacon, cut into ½-inch pieces4 teaspoons kosher salt1 cup lard or rendered bacon fat, dividedPico de gallo and crumbled queso fresco (for serving)

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Bring onion, bell pepper, garlic, beans, pork, salt, and 3 quarts water to a boil in a large pot. Reduce heat to medium and cook, uncovered, stirring occasionally and adding boiling water if needed to cover, until beans are tender, 2–2½ hours.

Step 2

Working in 2 batches, heat ½ cup lard in a large skillet (preferably cast iron) over high. Fry 6 cups beans and their liquid (they will splatter, so be careful) until most of the liquid has evaporated, about 10 minutes. Smash beans in skillet with a potato masher until mixture is thick and no whole beans remain (refried beans should still be pourable at this point, but will thicken as they sit). Transfer to a large bowl. Repeat with remaining beans and ½ cup lard.

Step 3

Top refried beans with pico de gallo and queso fresco.

Step 4

Do Ahead: Beans, before frying, can be made 3 months ahead; freeze in an airtight container.