Let’s clear something up here: Yes, you can buy refried beans in a can, and yes, you can make a semi-homemade version with canned beans. They’re both fine when you’re very short on time, but they won’t match the richness or texture of those made from scratch. This recipe comes from Richard Martinez, dad of cookbook author and former BA senior food editor Rick Martinez. Richard makes his frijoles refritos using bacon drippings and, “as if that weren’t enough deliciousness,” Rick writes, “there’s salt-cured pork belly cooked with the beans! I mean, how could you not love these beans?” Richard uses dried pinto beans, but you could certainly sub in black beans or kidney beans if that’s what you have on hand.
If you’re new to preparing homemade refried beans, keep two things in mind. First, grab an apron and an old long-sleeve shirt before frying as the beans and their cooking liquid splatter easily. Second, be mindful of over-seasoning; both the cured pork and bacon drippings contain quite a bit of salt, and there’s no coming back if you overdo it. Little accompaniment is required for serving, but Rick recommends fresh pico de gallo and a crumbling of queso fresco. Alternatively, layer them onto a tostada, fold them into enchiladas, offer them as a side dish with tamales, or try re-creating Rick’s favorite bean-chorizo-salsa breakfast taco.
Recipe information
Total Time
3 hours
Yield
Makes 2 quarts
Ingredients
½
½
2
1
5
4
1
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Editor's note: This recipe was originally published in August 2016.
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Reviews (20)
Back to TopAny recipe for such good creamy beans that o don’t have to already have forgotten to soak them overnight…. I used butter instead of lard. Freaking delicious. Careful with the salt though, if you follow me
A cook from Buffalo
Buffalo, NY
3/28/2024
We have been making this recipe for a couple of years now. The beans are absolutely delicious! I will never go back to canned refried beans. I typically double the recipe and freeze the whole beans in small portions just the right size for our family's Mexican night. We then thaw the whole beans, fry them in bacon drippings, and puree just before serving. I highly recommend this recipe!
Caroline
Apple Valley, MN
1/23/2022
This is the way. Pair with fresh shredded cheddar (not pre-shredded), a homemade oven roasted salsa and blistered/toasted flour tortillas for elevated bean and cheese burritos.
Drew
Brooklyn, NY
12/16/2020
I made it without the pork/bacon, and there was still so much flavor. Very low maintenance recipe. Will make again.
Anonymous
48176
8/29/2020
These were phenomenal! I had to make a couple substitutions (no pork or lard), so I used bacon and fried in vegetable oil instead. Absolutely delicious and I'm sure if you had everything they'd be even better. I love Rick's recipes!
Edmonton
4/21/2020
These were the most delicious refried beans we've ever tasted. Well worth the effort and going to be the new standard for us on Mexican night going forward, thanks!
Justin Jacot
Atlanta
4/10/2020
These sound so delicious. Man oh man I wish there was y'all would make a video for this recipe🤤🤤🤤🤤🤤💃🏻💃🏻💃🏻💃🏻
Jessica Inouye
San francisco
8/13/2019