# [[Refried Beans]] **Prep Time:** 10 minutes (plus soaking if using dried beans) **Cook Time:** 1.5–2 hours (or 20 minutes if using canned) **Yield:** 4–6 servings ## Ingredients - 2 cups (400 g) cooked pinto beans (or 1 can ~425 g, drained) - ½ cup (120 ml) bean cooking liquid or stock 👀 - 2–3 tbsp (30–45 g) lard (or bacon fat; oil works but is inferior) - ¼ medium white onion (50 g), finely diced - 2 cloves garlic (6 g), minced - 1 tsp (5 g) kosher salt (adjust) - ½ tsp ground cumin (optional, 1 g) - 1 small dried chili (guajillo or ancho), seeded 👀 - 1 tbsp (15 ml) neutral oil (if needed for chili) ## Instructions 1. (If using dried chili 👀) Toast it lightly in a dry pan for **30–60 seconds**, then soak in hot water for **10 minutes**, and blend into a paste. 2. Heat lard in a pan over medium heat. Add onion and cook until soft and lightly golden, about **5–7 minutes**. 3. Add garlic and cook **30 seconds**. 4. Add beans and chili paste 👀. Stir and mash with a potato masher or spatula. 5. Add reserved bean liquid 👀 gradually while mashing until you reach a creamy but not soupy consistency. 6. Simmer on low heat for **10–15 minutes**, stirring frequently. Beans should thicken and develop a slight sheen. 7. Season with salt and cumin. Taste and adjust. #### Notes - Lard is the defining flavor. If you skip it, you’re making good beans—not great ones. - Proper texture: spreadable, glossy, holds shape—not dry paste, not soup. - If you want ultra-smooth restaurant style, finish with a quick pass of an immersion blender.