Authentic Mexican Refried Beans
About the Recipe
Refried beans are great on the plate and in burritos, tacos, or dips. This has to be my son's favorite food, so I enjoy making them often. They are easy to make.
I always pressure-cook my beans. I never cook them on the stovetop. I pressure cook them to destroy the lectins, which can cause all kinds of problems. I use the Ninja Foodi as my pressure cooker and it does an amazing job. It is a multi-tool that you will always use.
When you pressure cook the beans, you don't have to soak them overnight or at all. Simply put all the ingredients in the pressure cooker, and one hour later, they are ready to eat.
You simply pan-fry the cooked pinto beans in lard or beef fat. You'll smash them and mix them well and the result with be creamy soupy bean heaven in a spoon. You will not know the difference between these and a Mexican restaurant version.
Variations
There are no changes needed. This is a simple dish that doesn't need variations.
Equipment Needed
You will need a large cast iron pan or heavy saute pan in addition to the pressure cooker.
- 4 ounces Salt Pork (You could use lard)
- 8 ounces Onions, chopped (You can use 1 bag Cajun Mirepoix at Kroger)
- 2 pounds Pinto Beans (Washed and inspected)
- 12 cups Water
- 2 tablespoons Kosher Salt, Morton brand
- .25 cups Lard (Or Beef Fat)
- Cooking Instructions
I use a Ninja Foodi to pressure cook my beans, but you can use whatever pressure cooker you have.
Sautee the salt pork until it starts to brown and the fat renders out in the pot. Then add the onions and sautee in the fat, with the sautee setting on high. until translucent.
Add the rest of the ingredients to the pressure cooker and cook under HI pressure for 75 minutes once the pop-up indicator is up.
Let slow release for 15 minutes, then quick release until the pressure is gone.
Separate the beans into two portions. Store one and use the 2nd portion for the refried beans.
In a large cast iron skillet, melt the lard and add the bean portion used for refried beans.
Using a potato masher, mash and stir the beans until they become smooth and creamy. You can stop at any point when the texture is right for you.
Add water as needed and adjust the salt to taste as you add water.
Serve in a bowl and sprinkle the cheese on top to garnish.
Serve or store.
