Refried beans are a staple of Mexican and Tex-Mex cuisine. Their rich, creamy texture and robust flavor make them an ideal accompaniment to dishes like tacos, burritos, nachos, and more. But what gives refried beans their distinctive taste and texture? The use of lard is a key ingredient in many traditional refried bean recipes.
The Origins and Tradition of Cooking Refried Beans with Lard
Lard has long been used in refried beans in order to achieve an authentic flavor and mouthfeel. The technique of mashing and frying beans in pork fat originated in Mexico, where lard was traditionally used for cooking. Lard adds a depth of flavor that vegetable oils cannot replicate in refried beans. The beans absorb and take on the rich, fatty flavors of the lard as they cook. The lard also enables the beans to achieve a smooth velvety texture after being mashed and fried.
Using lard to cook refried beans maintains an authentic cooking tradition. The intermingling of Mexican and Tex-Mex food cultures in areas like Texas and the Southwest meant recipes like refried beans cooked in lard became popularized in those regions. So while vegetable oil may be commonly substituted today, lard remains the fat of choice for cooks seeking a genuine, scratch-made version of the dish.
Why Lard Works So Well in Refried Beans
There are reasons why lard produces superior flavor and texture compared to other fats
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Higher smoke point – Lard has a smoke point of 370-390°F, allowing beans to fry at higher heat to develop richer flavors before burning.
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Enhanced flavor – The high fat content of lard carries flavors well, infusing the beans with porky, meaty notes.
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Improved mouthfeel – Lard’s viscosity results in an ultra-smooth puree after mashing the beans.
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Traditional taste – The recognizable flavor lard adds is familiar to those accustomed to authentic refried beans.
No other fat can quite match the culinary effects of lard in refried beans. It’s ability to withstand high frying temperatures while imparting savory flavor makes lard difficult to duplicate or replace.
How Is Lard Used in Refried Bean Recipes?
In a traditional refried bean recipe, lard is used to both boil and then fry the beans:
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Beans are boiled until very soft in water with added lard. This lends flavor and starts to break down the beans.
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Once boiled, the beans are strained and transferred to a hot skillet containing melted lard.
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The beans fry in the hot lard, which helps further break them down so they mash easily. More lard is added as needed to keep the beans from sticking.
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The beans are mashed to the desired consistency using a potato masher or fork. Continued cooking and stirring in the lard results in a smooth puree.
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Seasonings like onions, garlic, chili peppers, cumin, and salt are sauteed in the lard before adding the beans or mixed in toward the end to finish the refried beans.
So from start to finish, lard plays a pivotal role in producing the ideal refried bean texture and taste.
Alternatives to Lard in Refried Beans
While lard may be traditional, there are alternatives to use in refried beans:
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Bacon or pork fat – Imparts smoky, fatty flavors similar to lard.
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Oils – Vegetable, canola, avocado, and olive oil work, but affect flavor and texture.
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Butter or ghee – Add richness, but burn more easily than lard.
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Lard substitutes – Products like Smart Balance or coconut oil mimic the richness.
Lard remains the gold standard for authenticity and taste. But cooks can still achieve decent results using bacon fat or high quality oils. The flavor and creaminess may not match up exactly, but alternative fats can still make tasty refried beans.
Lard has carved out an irreplaceable role in real deal homemade refried beans. While vegetable oils offer an acceptable substitute, lard remains the fat of choice for cooks seeking the true flavors of authentic Mexican refried beans. Taking the extra effort to use lard pays dividends in achieving the ideal smooth, fatty mouthfeel and robust pork flavors characteristic of the dish. A few spoonfuls of lard is a small price to pay for refried bean perfection!
How to Make Refried Beans:
1. Rinse and soak beans. Sift through the dry beans, removing any unwanted pieces from the bag. Add the beans to a large pot, cover with water and soak overnight.
2. Boil beans. Drain beans, add them to a pot and cover them with fresh water. Add onion to the pot and a couple dashes of salt. Bring to a boil, cover and simmer for one hour.
3. Fry beans. Heat lard or oil in skillet. Add the garlic and stir. Add the beans, cumin, oregano and ¼ cup of reserved water from the bean broth.
4. Mash. Gently smash the beans with a potato masher or fork as they cook. Stir and mash the beans some more until they reach the texture you want and are the consistency of soft mashed potatoes. Add more bean broth liquid if necessary. Taste and season with additional salt if needed.
5. Serve. Top with shredded cheese, if desired.
For Instant Pot Refried Beans (No Soaking):
1. Rinse beans. Rinse in a colander, removing any unwanted pieces that may be in the bag.
2. Add to Instant Pot. Put the beans, onion, and salt in the instant pot. Then, add about 7 to 8 cups of water.
3. Pressure cook. Turn valve to sealed and cook on high pressure/manual for 45 minutes. Allow the pressure to naturally release for 25 minutes. Remove lid and test beans to make sure they are tender.
4. Sauté beans. Drain the beans, removing the onion and reserving ½ cup of the bean broth water. On SAUTE mode, add lard or oil. Once hot, add the garlic and stir. Add the beans, cumin, oregano and ¼ cup of the bean broth. (You could also chop the reserved onion and add it to the pan).
5. Mash. Cook, gently smashing the beans as they cook with a potato masher or fork. Stir and mash the beans some more until they reach the texture you want and are the consistency of soft mashed potatoes. Add more bean broth liquid if necessary. Taste and season with additional salt if needed.
6. Serve. Top with shredded cheese, if desired.
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FAQ
How to tell if refried beans have lard?
Are Rosarita refried beans made with lard?
Are refried beans without lard healthy?
Can refried beans be cooked in lard?
It is very commonly included in meals as a side, along with rice and some fresh lettuce. Refried beans are traditionally cooked in lard in order to get that signature, delicious refried bean taste. Neutral oil or bacon grease are commonly used instead, but I highly recommend using lard for the best results.
Are refried beans good for health?
Yes, refined beans are a good source of nutrients like fiber, iron, magnesium and zinc. They are relatively high in sodium. The method of preparation without saturated fat or low salt, refined beans are actually good and healthy. They are high in soluble fiber it a type of fiber which is helpful in slowing the digestion of carbohydrates and reduces there capability.
What kind of beans are used for refried beans?
Pinto beans are the most common choice for refried beans. This is definitely true in Tex-Mex cooking, and from what I’ve read, they’re a popular choice in Mexico too, though other bean varieties are also used there. If not pintos, black beans are the second most common choice—they’re the bean of choice in Oaxaca, for example.
Are canned beans good for refried beans?
The most important ingredient in refried beans are good made from scratch beans. Canned beans are filled with sodium and sugar. I grew up with homemade beans and refried beans were a common meal – but the shortcut method of using canned beans destroys any authenticity to this simple and delicious dish