Tex Mex Refried Beans
It's easy to make incredibly flavorful and creamy frijoles at home.
- 1 lb dried pinto beans
- 1 onion, halved
- 2 cloves garlic, minced
- 2 tablespoons pork lard
- 2 tablespoons Hardcore Carnivore Tex Mex seasoning
- Salt to taste
- Rinse beans to remove any debris.
- Place beans in a large bowl and cover with water. Soak for an hour.
- Place beans into a large pot, and add enough water to cover them by 2 inches. Bring the mixture to boil, then add half the onion and reduce heat to a simmer.
- Cook for 1.5-2 hours until the beans are tender, adding more water if needed so beans are always submerged.
- Once beans are tender, drain them but reserve the cooking liquid.
- In a large skillet with high sides, melt the lard over medium high heat.
- Finely dice the remaining onion, then add to the hot lard and cook for 7-9 minutes, stirring frequently until soft and brown around the edges.
- Add the garlic and cook a further minute, then add in the drained beans. Cook stirring frequently for 5 minutes.
- Use a potato masher to start mashing the beans in the skillet, making them as smooth or coarse as you prefer. Add in the reserved cooking liquid a little at a time to loosen the mixture.
- Add the Tex Mex seasoning and stir to combine. Taste, and add more salt if needed.
- If the mixture is too thick, add more cooking water. If it becomes too runny, just let it simmer and thicken again.
- Your beans are ready! We like to serve them with some crumbled queso fresco or cotija cheese.