Stove Top Refried Beans

This image courtesy of Joseph DeLeo

Refried beans can be done quickly. A true authentic Mexican flavor is best achieved by refrying, these beans in lard. They are delicious.


Substitute 2 tbsp (30 mL) vegetable or canola oil for lard.

Quick Refried Beans: Substitute 2 cans (each 14 to 19 oz/398 to 540 mL) pinto beans. Follow Steps 1 and 2.

Makes2 cups (500 mL)



Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Family Get-together, game day

Recipe Courseside dish

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

Five Ingredients or LessYes

Taste and Texturesavory


  • 2 cups cooked pinto beans, drained reserving liquid (see Notes) 500 mL
  • 2 tbsp lard 30 mL
  • Salt


  1. In a large skillet, heat beans and ¼ cup (60 mL) reserved liquid over medium-high heat. Bring to a boil and boil for 2 minutes. Reduce heat to medium-low. Using a potato masher, gently mash beans. Beans should be like a thick paste, not runny. If too thick, add more reserved liquid, 1 tsp (5 mL) at a time, until bean mixture is thick, but not stiff. Repeat until all beans are mashed.

  2. In another large skillet, melt lard over medium-high heat. Add mashed beans and stir until well blended and bubbly, 4 to 6 minutes. Season with salt to taste.


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