Learn How to Make Refried Beans and you'll never get your beans out of a can again. In this Tips & Techniques video, Chef Tom will show you the steps to make this staple of many Mexican and TexMex dishes that the whole family will love.
- 1 lb pinto beans
1 tbsp Jacobsen Salt Co. Kosher Sea Salt
- 4 slices bacon
- 2 each guajillo chiles
- 2 each ancho chiles
- 1 each medium yellow onion, divided (half in the pot with the beans, half diced when fried)
- 4 cloves garlic, divided
- 1 bay leaf
1/4 cup Mangalista Pork Fat Lard
1 tbsp Cattleman’s Grill Mexicano Taco Seasoning
Jacobsen Salt Co. Habanero Sea Salt, to taste
- Rinse beans. Place in a container. Cover with water by a couple of inches. Cover and let soak overnight.
- The next day, drain and discard the water. Place the beans in a dutch oven. Add enough water to cover the beans by a couple of inches. Add the slices of bacon, dried chiles, half of the onion, two cloves of garlic and the bay leaf. Bring to a simmer. Cover with a lid. Simmer for about one hour, until tender. Reserve 1 cup of cooking liquid. Strain off the remaining liquid. Discard the bacon, chiles, onion, garlic and bay leaves.
Melt the lard in a 12” skillet on the side burner of a gas grill. Add the other half of the onion, diced. Cook until softened. Add the remaining two cloves of minced garlic and beans. Mash with hand masher while cooking. Add reserved cooking liquid to thin to desired consistency.
Season with one tablespoon Cattleman’s Grill Mexicano Taco Seasoning and Jacobsen Salt Co. Habanero Sea Salt, to taste.
- Serving Size
- 3 oz
- per serving
- 11 grams
- Saturated Fat
- 4 grams
- 17 milligrams
- 453 milligrams
- 40 grams
- 9 grams
- 3 grams
- 16 grams