1 lb. dry pinto beans
3 tbsp. kosher salt
3 quarts water

  • sort beans, rinse well, and soak 8 hours (or overnight) in salted water
  • drain and rinse beans immediately before cooking

8-10 cups water
3/4 onion, diced
1 tbsp. lard
1 clove garlic, sliced
1 tsp. epazote

  • add rinsed beans to a large pot and cover with water
  • bring to a boil and skim off foam
  • reduce heat to a simmer, and add remaining ingredients
  • cook, loosely covered, until beans are very tender, about 90 minutes — add hot water as needed to keep the water level above the beans

1 tsp. salt

  • uncover beans, add salt, and continue simmering until broth thickens, about 15 minutes
  • beans at this stage can be frozen with the broth, which should be about 4 cups of beans and 1 cup of liquid

1 tbsp. lard
2 tbsp. diced white onion
1 cup cooked pinto beans
1/4 cup broth
salt, to taste

  • heat lard in a saucepan and sauté the onion until softened
  • add beans with a slotted spoon and sauté for 1 minute before mashing
  • add broth and simmer until desired thickness, adding more broth and/or water as needed to adjust consistency
  • season with salt to taste

source: https://bitingatthebits.com/authentic-refried-beans-recipe/

09/11/2026: made these tonight and they were very tasty and tender — with the kind of creaminess i’ve only seen in restaurant beans.