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Traditional Refried Beans

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  • Traditional Refried Beans

    Posted in the Facebook Group by Cory Doggett -

    I rendered a big batch of pork lard the other day, so I figured I'd turn some of it into refried beans to stash in the freezer.

    This definitely isn't diet food.

    Click image for larger version

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    To Cook the Beans
    • 1 lb. pinto beans
    • 1/3 cup white onion - roughly chopped
    • 2 tbsp. pork lard
    • 1 tbsp. Kosher salt
    To Refry the Beans
    • 1/2 cup pork lard
    • 2 tbsp. white onion - finely diced
    • 4 cups cooked pinto beans - with broth


    To Cook the Beans
    1. Soak the beans overnight.
    2. Rinse the beans. Add to pot and cover by 2 inches with water.
    3. Add the onion and lard. Bring to a boil, then cover and reduce to a simmer. About 2 1/2 hours. Add salt, then cook an additional 1/2 hour.
    To Refry the Beans
    1. In a large pan, heat the lard over medium until hot. Add the onion and fry until soft. About 5 minutes.
    2. Turn heat to medium-low, then add 1/3rd of the beans and mash well as you cook. Gradually add the rest until you have a coarse puree. Cook, stirring occasionally until most of the water has evaporated out of the beans and they thicken to the consistency that you like. About 25-30 minutes.