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Cook the pinto beans: In a pressure cooker, combine the 2 pounds of pinto beans, 2 large garlic cloves, and 1/4 onion. Cook for approximately 35 minutes until the beans are tender.

Prepare the blended mixture: To a blender, add 1/2 tomato, a piece of onion, a small piece of jalapeño, 3 small garlic cloves, and 1/4 cup of water. Blend until smooth.

Sauté the blended mixture: In a large pan, melt 2 tablespoons of lard (or heat oil) over medium heat. Once the lard is melted, carefully add the blended ingredients to the pan.

Add bouillon and cook: Stir in 1 tablespoon of tomato bouillon into the blended mixture in the pan. Mix very well and cook for about 5 minutes, stirring occasionally, until the mixture has deepened in color and is fragrant.

Add and mash beans: Once the blended mixture has cooked, add 4 cups of the cooked pinto beans (frijoles de la olla) to the pan. You can adjust the amount of liquid from the cooked beans to your desired consistency.

Mash and season: Begin to mash the beans using a potato masher. Mash to your desired consistency; some prefer a less liquidy texture with some whole bean pieces. Add salt to your liking and continue to mash until well combined and seasoned.

Serve: The refried beans are ready when they have reached your preferred consistency. For a smoother texture, you can blend a portion of the beans with a little extra liquid from the cooked beans.


Cook the pinto beans: In a pressure cooker, combine the 2 pounds of pinto beans, 2 large garlic cloves, and 1/4 onion. Cook for approximately 35 minutes until the beans are tender.

Prepare the blended mixture: To a blender, add 1/2 tomato, a piece of onion, a small piece of jalapeño, 3 small garlic cloves, and 1/4 cup of water. Blend until smooth.

Sauté the blended mixture: In a large pan, melt 2 tablespoons of lard (or heat oil) over medium heat. Once the lard is melted, carefully add the blended ingredients to the pan.

Add bouillon and cook: Stir in 1 tablespoon of tomato bouillon into the blended mixture in the pan. Mix very well and cook for about 5 minutes, stirring occasionally, until the mixture has deepened in color and is fragrant.

Add and mash beans: Once the blended mixture has cooked, add 4 cups of the cooked pinto beans (frijoles de la olla) to the pan. You can adjust the amount of liquid from the cooked beans to your desired consistency.

Mash and season: Begin to mash the beans using a potato masher. Mash to your desired consistency; some prefer a less liquidy texture with some whole bean pieces. Add salt to your liking and continue to mash until well combined and seasoned.

Serve: The refried beans are ready when they have reached your preferred consistency. For a smoother texture, you can blend a portion of the beans with a little extra liquid from the cooked beans.
