Refried Beans Recipe

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Whip up a bowl of homemade Refried Beans for a quick side dish or snack food.
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Once rendered, lard can be stored in glass jars and frozen for up to a year.
4 servings SERVINGS


  • 4 tablespoons lard and/or cracklings
  • 4 cups cooked pinto beans, plus reserved cooking liquid
  • Salt, to taste


    • In a large skillet, melt lard over medium heat.
    • Add beans and stir until they just start to brown, about 3 minutes.
    • Mash beans, and season with salt.
    Note: You can combine lard and cracklings in whatever ratio you prefer. I usually do half and half, but you could use all of one or the other. If the beans get too dry in the skillet, add a little of the cooking liquid from the beans.

    More from Home-Rendered Recipes:

    • Breakfast Skillet Recipe • World’s Best Kale Recipe • Pork Chops with Apples Recipe • Tenderloin Stir-Fry Recipe • Home-Rendered Recipes

    I grew up in Texas, three hours from the Mexican border, so Mexican food is my comfort food. When I was a vegetarian in the 1990s, I missed the taste of real refried beans, but I wasn’t willing to use commercial lard to achieve that flavor — one reason I may always have to raise pigs.