Refried Beans Recipe {Authentic & Homemade}

Step 1

Using a pressure cooker, which takes about a half hour to cook the beans.On the stovetop, which can easily take 2 to 3 hours to cook the beans.

Step 2

Rinse the dry beans: Rinse the beans in water and check for and remove any small stones, pieces of dirt, or bad beans. Cook the beans on the stove top or in the pressure cooker: Stove Top Method Put beans into a pot and cover with at least 3 inches of water—about 3 quarts total for 2 1/2 cups of dry beans. Add 1/2 an onion, salt, and oregano. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours. The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open. If the beans are still hard after 2 1/2 hours, add 1/8 teaspoon of baking soda to the pot and cook a half hour or more longer. Pressure Cooker Method Put beans into a 4 quart or larger InstantPot or pressure cooker with a 15 lb weight. Add 8 cups (2 quarts) of water. (Make sure you never fill a pressure cooker with water more than two thirds of the way up the pot.) Add the onion, salt, and oregano. Cook for 30 to 35 minutes on high pressure, then let the beans cool naturally for 10 minutes before releasing the pressure valve. The beans should be soft and the skins barely breaking open. If the beans are still quite hard, add 1/8 teaspoon of baking soda and bring to pressure again for 10 minutes. Note: If you are using a standard pressure cooker (not an InstantPot), allow the pressure cooker to cool completely before opening. If there is resistance when attempting to open the cooker, do not open it, allow it to cool further. Follow the directions for your brand of pressure cooker. (See How to Make Fast No Soak Beans in a Pressure Cooker.) Either method: Strain the beans from the cooking water, reserving about a cup of the cooking water. Remove the remnants of onion or oregano sprig if using. Sauté onions in fat: Heat the bacon fat or oil in a wide, sturdy frying pan (not a flimsy nonstick) on medium high heat. Add the onions and cook until translucent. (You can do this while the beans are cooking.) Add beans, mash them in pan: Add the strained beans and about a 1/4 cup of the bean cooking water or plain water to the pan. Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough purée. Elise Bauer Elise Bauer Add water, additional seasoning: Add more bean water or plain water to desired level of creaminess and to keep the fried beans from getting too dried out. Add more salt to taste. Stir in 1/2 a teaspoon of chipotle chili powder if using. Add a few slices of cheddar cheese, or some (1/2 cup) grated cheddar cheese if you want. Or top with some cotija cheese when serving. When beans are heated through (and optional cheese melted) the beans are ready to serve.