Refried Beans

This image courtesy of Joseph DeLeo

You can always cook more than you need and keep some frozen for yens or emergencies. The fried paste will last about three months.

Cooking Methodsauteeing



Total Timeunder 30 minutes

Make Ahead RecipeYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free

Five Ingredients or LessYes


Taste and Texturerich, savory


  • About 1/3 cup (83ml) lard, melted
  • 1 heaped tablespoon finely chopped white onion
  • 3½ cups (875ml) cooked beans in their broth


  1. Heat the lard in a heavy 10-inch (25-cm) skillet, add the onion, and fry over medium heat without browning until translucent, about 30 seconds. Gradually add the beans and their broth and continue cooking over fairly high heat, mashing them down to a textured paste, about 10 minutes.

  2. From Top: adding pot beans to sautéed onion; refritos, fried to a paste.


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