Bob's Refried Beans
Submitted by CLARA
Bob’s refried beans simmer dried pinto beans low and slow with bacon drippings and garlic, then mash and pan-fry until crusty and rich. Authentic Tex-Mex refried beans from scratch.
YIELD
6 servingsPREP
20 minCOOK
4 hrsREADY
4 hrsBob’s refried beans deliver the real-deal Tex-Mex version that has nothing in common with the dull stuff in cans. Dried pinto beans simmer for hours with bacon drippings and garlic until they’re meltingly soft and intensely flavored, then they get fried in more bacon fat, mashed down, and browned until the edges turn crispy and a little crusty. The technique is patient but unfussy, and the result tastes like a Texas roadside taqueria.
The pinch of sugar in the initial cooking water is the move that beginners always skip. It rounds out the beans’ earthy flavor and helps them break down to that creamy, smooth texture without breaking apart. A single tablespoon transforms the whole batch.
Bacon fat is what gives proper refried beans their soul. Vegetable oil works but produces a flat, one-note bean paste, while real lard or rendered bacon drippings deliver that smoky, savory depth that defines great refried beans. Save your bacon fat from breakfast in a jar; it’s worth its weight in gold for cooking like this.
The second-fry step is what makes these refried (refritos, literally well-fried). Heating fresh bacon fat in a skillet, adding the cooked beans, and mashing them as they brown develops the caramelized, almost crusty texture that separates great refried beans from mashed bean dip. Stir frequently so the bottom browns but doesn’t burn.
Serve alongside enchiladas, tacos, or scrambled eggs.
Pro Tips
- Soak the beans overnight if you want to shorten the cook time, otherwise expect the full 4 hours
- Hold off on adding salt until the beans are nearly tender, salting too early toughens the skins
- Use a large heavy skillet for the fry-and-mash step, deep pots steam the beans instead of crisping them
- Mash to your preferred texture, smoother for spreading or chunkier for spooning
Variations
- Stir in a tablespoon of chili powder and a pinch of cumin during the fry-and-mash for extra warmth
- Top with shredded Monterey Jack or queso fresco just before serving
- Sub black beans for pinto for a Cuban-style refried bean variation
Ingredients
Directions
Pick over Beans to remove rocks and bad Beans.
Wash and put in large pot with sugar.
Add enough cold water to cover and heat to boiling, over and simmer for 3 hours or until Beans are soft, adding additional water when necessary during cooking.
Add ½ cup bacon drippings, salt and garlic.
Cook at least 1 hour more, stirring occasionally.
Can be cooked for more than 4 hours or overnight if there is enough water.
Heat ¼ cup bacon drippings or lard in a large skillet and add beans.
Stir frequently, until Beans are reheated.
Mash with a fork or potato masher.
Brown beans until dry and a little crusty, stirring frequently.
Add salt, if needed, to taste.
Comments
Been saving the dripping from my bacon for the last couple month and wow was it worth it. Made this a bit more chunky. Was wonder about the addition of sugar and only used 1teaspoon of salt. The slight hint of sweetness combines with the bacon did wonders lifting this fat and above any other refried bean recipe I had tries to date.