Homemade Refried Beans

bacon bean bell pepper garlic lard onion queso fresco

Rick Martinez

Makes 2 quarts

Source

Ingredients

½ medium onion, chopped

½ green bell pepper, chopped

2 garlic cloves, finely grated

1 pound dried pinto beans, rinsed, picked through

5 ounces salt pork or thick-cut bacon, cut into ½-inch pieces

4 teaspoons kosher salt

1 cup lard or rendered bacon fat, divided

Pico de gallo and crumbled queso fresco (for serving)

Method

Bring onion, bell pepper, garlic, beans, pork, salt, and 3 quarts water to a boil in a large pot. Reduce heat to medium and cook, uncovered, stirring occasionally and adding boiling water if needed to cover, until beans are tender, 2–2½ hours.

Working in 2 batches, heat ½ cup lard in a large skillet (preferably cast iron) over high. Fry 6 cups beans and their liquid (they will splatter, so be careful) until most of the liquid has evaporated, about 10 minutes. Smash beans in skillet with a potato masher until mixture is thick and no whole beans remain (refried beans should still be pourable at this point, but will thicken as they sit). Transfer to a large bowl. Repeat with remaining beans and ½ cup lard.

Top refried beans with pico de gallo and queso fresco.

Do Ahead: Beans, before frying, can be made 3 months ahead; freeze in an airtight container.