Easy Restaurant Refried Beans Recipe (From Scratch or Canned)

There's no need to settle for canned refried beans when you can make this restaurant-style refried beans recipe at home! This authentic Mexican beans recipe walks you through how to make creamy refried beans using dried pinto beans (or properly doctored up canned beans when you're short on time). The result? Rich, smooth refried beans (frijoles refritos) that put the canned stuff to shame. Depending on your budget and time constraints, the Ultimate Refried Beans Tutorial over at my website covers all your refried bean needs in one convenient place: How to make refried beans using a pressure cooker, How to make refried beans using the traditional slow-simmered stovetop method, and How to make refried beans with canned beans! Below you'll find my favorite way to make the best refried beans from scratch using a pressure cooker, but you can find all the other cooking methods, techniques, and shortcuts in the main post over at my website. 🎯Get this and other Tasty Recipes here👇or link in bio. https://bitingatthebits.com/authentic... 🎯Follow us for new recipes throughout the week. Pinterest🌟   / bitingatthebits   Instagram🌟   / bitingatthebits   Facebook🌟   / bitingatthebits   For Cooking the Dried Beans: 1 pound pinto beans (about 2 1/2 cups) (454g) (sub black turtle beans, cranberry beans, or regular black beans) 8-10 cups low-sodium chicken stock (sub water) 1 large white onion, diced (6 oz) (168g) 1 tablespoon lard (15g) 1 garlic clove, smashed 1 teaspoon dried epazote (1g), or 1 fresh sprig 1 teaspoon salt, or to taste (use towards the end of cooking to season beans) For Refrying the Beans: 4 cups cooked pinto beans with their broth (1 liter) 1/4 cup lard, or vegetable oil (60g) 3 tablespoons white onion, finely diced (30g) Salt to taste COOKING THE DRIED BEANS: PRESSURE COOKER METHOD: *See my official website for how to cook the beans without a pressure cooker. 1. Sort, Rinse & Soak the Beans: Sort through the beans to remove any stones or debris. Rinse thoroughly, add them to a large mixing bowl, add plenty of water cover, and soak them overnight. Drain and rinse the beans thoroughly just before cooking. 2. Combine the Ingredients: In a 5-quart or larger pressure cooker, add the drained and rinsed beans, lard, diced onion, garlic clove, and epazote. Cover the beans with low-sodium chicken broth (or water) by at least 2 inches (or 8-10 cups liquid). 3. Cook the Beans: Close the pressure cooker and bring the pressure to high then reduce the heat to the lowest setting while still being able to maintain high pressure. Cook the beans for 55 minutes and allow for a natural release (if doing a quick release, cook the beans for 60 minutes). Season with salt without adding too much because you'll season them again during the end of the refrying process. REFRYING THE BEANS (FRIJOLES REFRITOS): 4. Sauté the Aromatics: Heat lard in a large skillet or sautè pan over medium heat, add onion and sauté 3-5 minutes until translucent. 5. Add the Beans & Thicken: Increase the heat to medium high, add the beans and then add the bean broth 1 cup at a time while smashing, stirring, and reducing the mixture. Lower the heat to medium and continue cooking and constantly scraping and stirring to prevent scorching until you reach the desired consistency. Season with salt to taste, Enjoy! #refriedbeans, #authenticmexicanfood, #homemaderefriedbeans, #mexicanrecipes, #pintobeans, #easymexican, #mexicansidedish, #beanrecipe, #pintobeanrecipe, #texmexrecipe, #mexicanfood, #mexicancuisine, #sidedishrecipe, #frijoles, #frijolespintos, #traditionalrecipe, #hispanicfood, #mexicanbeandip, #veganmexican, #vegetarianprotein, #homecooked, #fromscratchchef, #authenticcooking, #healthyfiber, #fibrerich, #beandip, #burritofilling, #proteinrich, #howtocookbeans, #tacosidedish