Posted: 10/12/2025 8:45:59 AM EDT
| I have been craving bean and cheese burritos and want to make my own refried beans. Does anyone have a good recipe? |
| You can make your own pintos if you like but you’re not gaining anything by not using a big can of Kuners, Bush’s or Goya pinto beans. For one large can of beans, dice a quarter of a white onion very fine. Melt 4-5 tablespoons of bacon grease, lard or butter over medium heat and fry onion until soft. Drain beans and reserve liquid. Dump beans into pan with butter and onions and use a potato masher to mash them to your desired consistency. If they seem too dry at this point then pour in some of the reserved bean liquid. Continue to stir and scrape with a spatula until beans are reduced to your desired thickness. Add some chipotle powder for heat if desired. Ground comino is also good sometimes. Using butter for this is not traditional but makes the best refried beans. |
 The Refried Bean Secrets Mexican Restaurants Use – 3 Stages for Tacos, Tostadas & More |
 The SECRET to Making the BEST REFRIED BEANS at Home, Better than any AUTHENTIC MEXICAN RESTAURANT Good video on process with the instant pot. I have tweaked some recipes a bit and landed on this when I batch prep beans. 1000g Dry Pinto Beans (makes about 2500g after cooking) Cook these in the instant pot Big Dutch Oven - 200g Fat - I use a mixture of beef tallow and lard 50/50. Can use bacon grease also. 150g White Onion Diced 50g Garlic from a jar like Spice World - Not sure what you would use for fresh. 50g Kosher Salt Get the onions almost translucent in the fat then add the garlic and some of the salt for a couple mins. Add the beans and the rest of the salt, stir and simmer a few mins. I use a big potato masher but you can use a hand blender and mash/blend until you are happy. Cool and freeze into 400-500g portions which you can thaw and eat over a couple days. Good taste, fiber and protein. ~125g serving size is typical for me and I eat this once or twice a day depending on what else is on the menu. The fat seems like a lot and you could cut that back but there are more grams of protein per serving than fat with this recipe. |
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Quoted:  https://www.youtube.com/watch?v=fO5BosTSo6IGood video on process with the instant pot. I have tweaked some recipes a bit and landed on this when I batch prep beans. 1000g Dry Pinto Beans (makes about 2500g after cooking) Cook these in the instant pot Big Dutch Oven - 200g Fat - I use a mixture of beef tallow and lard 50/50. Can use bacon grease also. 150g White Onion Diced 50g Garlic from a jar like Spice World - Not sure what you would use for fresh. 50g Kosher Salt Get the onions almost translucent in the fat then add the garlic and some of the salt for a couple mins. Add the beans and the rest of the salt, stir and simmer a few mins. I use a big potato masher but you can use a hand blender and mash/blend until you are happy. Cool and freeze into 400-500g portions which you can thaw and eat over a couple days. Good taste, fiber and protein. ~125g serving size is typical for me and I eat this once or twice a day depending on what else is on the menu. The fat seems like a lot and you could cut that back but there are more grams of protein per serving than fat with this recipe. Abuelita never had no fuckin instant pot. |
| If I’m craving some I buy a couple cans of pinto beans, drain one but empty the other into a pot. Then add whatever seasonings tickle my fancy at the time (garlic powder, onion powder, cayenne, cumin, etc) then dump in the drained can on top of that. Mix well. Cover and bring to a boil. Reduce heat and let simmer for 15ish minutes partially covered. Then when soft I will mash them in the pot and salt to taste. Good enough stand in and idgaf about authenticity. Takes 20 minutes and one pan to cook. |
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lol, 5 hours for beans? |
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I was hungry for refried beans yesterday so I went to Taco Johns. Two refried bean burritos, one small potato olay and a medium root beer used to be under 8 bucks but now is 13 and change. It's been a while but that is ridiculous. Anyways I just wanted to tag this post to make my own. 
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Funny, I just bought some lard to make refried beans. (Around here, Only Kroger carries lard.) The original recipe calls for just lard. As you can see, I use a combination of lard, peanut oil, and bacon grease in no specific ratio. Here is the recipe I use: 2 cups (about 1#) dried black beans or pinto beans 8 cups water 1 TB Cumin 2 tsp Smoked paprika 1 tsp Chili powder Juice of ½ lime 2/3 cup total: lard, peanut oil, bacon fat 1 large yellow onion, diced 1 Jalapeño, seeded and minced 1-2 teaspoons sea salt 1/2 teaspoon freshly ground pepper Sort through the beans and discard any misshapen beans or stones. Rinse well. Place the beans in a saucepan and add the water. Bring to a boil, reduce the heat to medium-low, cover and simmer until the smallest beans are cooked through and creamy inside, about 1 1/2 hours (45 minutes if beans were soaked). Remove the beans from the heat. Using a potato masher, mash the beans with their cooking liquid and spices until evenly mashed. In a sauté pan over medium heat, warm the lard or oil. Add the diced onion, jalapeno, salt and pepper and sauté briskly until the onion is translucent and just begins to brown, about 10 minutes. Add the mashed beans and cook, stirring, until the excess liquid evaporates and the beans begin to pull away from the pan sides, about 10 minutes. Cook without stirring until a thin layer of the mashed beans begins to stick to the pan bottom. Scrape up the layer and reincorporate it into the beans. Repeat this step 2 or 3 times, allowing the beans to begin to stick and then scraping them up, until the beans are thick and creamy. |
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Quoted: Look up Arnie Tex on YouTube he walks you through the three styles. Arnie is great. Dont over think it. Pinto beans, water, ham hock or other suitable meat, seasoning in a pot or crockpot, cook till desired softness, smash to desired consistency. You can add onion, peppers, other seasoning, lard probably a bunch of other stuff. Beans are a blank slate. |
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Quoted: Lard (Manteca) for the MF win! A heaping tsp mixed in with a can of regular off the shelf ref beans. As good as any local Mexican place, and super easy. This is the way. Lard is truly the key to flavorful refried beans. Mashed pintos are mashed pintos either way. |
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Quoted: https://www.youtube.com/watch?v=fO5BosTSo6IGood video on process with the instant pot. I have tweaked some recipes a bit and landed on this when I batch prep beans. 1000g Dry Pinto Beans (makes about 2500g after cooking) Cook these in the instant pot Big Dutch Oven - 200g Fat - I use a mixture of beef tallow and lard 50/50. Can use bacon grease also. 150g White Onion Diced 50g Garlic from a jar like Spice World - Not sure what you would use for fresh. 50g Kosher Salt Get the onions almost translucent in the fat then add the garlic and some of the salt for a couple mins. Add the beans and the rest of the salt, stir and simmer a few mins. I use a big potato masher but you can use a hand blender and mash/blend until you are happy. Cool and freeze into 400-500g portions which you can thaw and eat over a couple days. Good taste, fiber and protein. ~125g serving size is typical for me and I eat this once or twice a day depending on what else is on the menu. The fat seems like a lot and you could cut that back but there are more grams of protein per serving than fat with this recipe. What’s with the faggoty gram measurements? This is ‘murica. |
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Quoted: Canned beans are an abomination and a crime against nature. Not if you want to eat them in a couple of minutes instead of a couple of hours. Attached File |
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Quoted: https://www.youtube.com/watch?v=fO5BosTSo6IGood video on process with the instant pot. I have tweaked some recipes a bit and landed on this when I batch prep beans. 1000g Dry Pinto Beans (makes about 2500g after cooking) Cook these in the instant pot Big Dutch Oven - 200g Fat - I use a mixture of beef tallow and lard 50/50. Can use bacon grease also. 150g White Onion Diced 50g Garlic from a jar like Spice World - Not sure what you would use for fresh. 50g Kosher Salt Get the onions almost translucent in the fat then add the garlic and some of the salt for a couple mins. Add the beans and the rest of the salt, stir and simmer a few mins. I use a big potato masher but you can use a hand blender and mash/blend until you are happy. Cool and freeze into 400-500g portions which you can thaw and eat over a couple days. Good taste, fiber and protein. ~125g serving size is typical for me and I eat this once or twice a day depending on what else is on the menu. The fat seems like a lot and you could cut that back but there are more grams of protein per serving than fat with this recipe. She is an another good one. GD was my intro to her channel. |
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Quoted: I just make my own, I pick through the beans, soak over night, put them in the slow cooker with chicken broth, drain but reserve about a 1/2 cup of water add green salsa and the reserved water and mash. I am 52 and don’t recall ever finding a pebble. I don’t sort anymore.eta whoever asked why they are refried beans? Refrito means well fried. |