My Secret for perfect Refried Beans // Step by Step ❤️

Pinto beans are an essential part of everyday Mexican cooking. This recipe shows you how to cook a big, flavorful pot of beans from scratch and then turn them into rich, creamy refried beans. Slowly simmered with garlic, onion, and smoked ham hock, these beans develop deep, smoky flavor and a creamy texture that makes them perfect for breakfasts, tacos, and family meals.

Ingredients

For the pot of beans

• Pinto beans

• Garlic clove, smashed

• Onion

• Smoked ham hock or smoked bacon

• Salt, to taste

• Water

For refried beans

• Cooked pinto beans

• Bacon grease (or oil/lard)

• Onion, chopped

• Bean broth

• Chicken bouillon (tomato flavor)

For serving (optional)

• Flour tortillas

• Eggs and potatoes

• Bacon strips

• Shredded cheese

• Salsa

Instructions

Sort through the dry pinto beans and remove any broken beans, shriveled beans, or debris. Rinse well under cold running water.

Place beans in a pot with very hot water and let them soak for about 30 minutes. Drain and set aside.

In a large pot, add water, ham hock, garlic, and onion. Bring to a boil, then lower heat to medium-low. Add soaked beans and ensure they are fully submerged. Cover with a lid and cook gently.

After about 30 minutes of cooking, add salt gradually, tasting as you go. Continue cooking for about 1 hour and 45 minutes, or until beans are very soft and creamy. Add hot water as needed to keep beans covered.

Once beans are tender, remove from heat.

To refry the beans, heat bacon grease in a cast iron skillet. Add chopped onion and cook until translucent and lightly golden.

Add cooked beans with a small amount of broth. Mash using a bean masher until desired texture is reached. Stir in chicken bouillon mixed with bean broth for added flavor and color.

Add shredded pieces of ham hock meat and continue cooking until beans thicken and absorb the flavors. Serve hot.

Notes or Tips

Soaking beans in hot water helps them cook faster and more evenly.
Avoid adding salt at the beginning to prevent tough beans.
Keeping the lid on helps prevent excess evaporation.
Bacon grease adds traditional flavor, but oil or lard also work.
Mashing by hand gives better texture than blending, which can make beans too smooth.