Reviewed: May 23, 2012

LOVE!!! I also substituted the lard for butter because that is all I had. Turned out fabulous!!!! After it was done cooking I put it in the blender and let it mash them for me! So yummy and so much easier than crock pot versions. Printed and saved it for all of my future refried beans needs!

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Reviewer:

Banana

Reviewed: May 3, 2012

I am Mexican and this is how we have always made our beans. They are the best! But if you don't have lard on hand, you can use the drippings from fried chicken, or bacon drippings. Another thing I do (because my palate is so particular) is, go to your local Mexican Market and buy lard from them because it's fresh drippings from the pork they cook in their store, free of preservatives or other unnecessary additives that I can taste in the store bought lard.

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Reviewer:

sirena

Cooking Level: Professional

Home Town: Midway, Utah, USA

Reviewed: May 3, 2012

I make my refried beans with olive oil not lard only because if I told Hubby he was eating lard cooked beans he would divorce me immediatly.Anyway I love mexican food and will try your recipe.Sat. is a all mexican food day for me Hubby is from Mass.and doesn't love mexican food like I do,in fact his sister who lives in Mass,thinks all mexican food is from Taco Bell.and won't eat it at all.Actually Taco bell does have some interesting items but all very salty so one has to be careful eating there.We live out west and there are all kinds of really good mexican food rest.I love avocados so will use them in my recipes.Maybe will make some fresh tortillas also.

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Reviewer:

claylady01

Cooking Level: Expert

Living In: Selma, Oregon, USA

Reviewed: May 1, 2012

Smooth and creamy is correct! I followed another reviewer's advice and added my water slowly, along with garlic and onion powder. I used veggie stock instead of water and it all came together beautifully. These are the most flavorful refried beans I've ever made at home. I will use this recipe again and again!

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Reviewer:

Manda

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Cooking Level: Expert

Living In: Orange, California, USA

Reviewed: May 1, 2012

This is IT! I won't try any other refried recipes, I am a happy girl. Soaked 3 cups dried pintos overnight, then drained & cooked this morning for 1.5 hours with half an onion in it. Tossed the onion, drained beans & reserved the liquid and followed the directions including lard. This is exactly like the authentic Mexican restaurants in the area... I kept sneaking back for tastes of it! I did add 1/4 tsp garlic pwd, 1/2 tsp each cumin & chili pwd, and 1 tsp chicken bouillon added to my bean liquid. As others say, go easy on the salt, you can always add a bit more at the end. With the bouillon, I only needed 1 tsp salt, and could have maybe used a tad less. For those who didn't use lard, you really should buy some. It gives it a much better flavor than just veggie oil. It's called Manteca and you can usually find a white & green container of it in the Mexican aisle at Walmart or ask about it at your grocery store.

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Reviewer:

stargrl

Reviewed: Apr. 27, 2012

If you're looking for the best refried beans recipe ever, you can stop right here because you found it. If someone would have told me that I could make better beans at home than I've had in ANY restaurant, I wouldn't have believed it, but it's the truth. Here were my modifications: I used two cans of mixed beans (pinto and northern) and two cans of pinto beans. I used 1 and 1/3 cup of chicken broth instead of water. I added some dried cilantro, a teaspoon of home made taco seasoning, and a finely diced onion. I'm sure this recipe would have been wonderful without the modifications as well. Enjoy!!!

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Reviewer:

mysalice

Reviewed: Mar. 9, 2012

A little too muc lard for me, will cut that back next time.

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Reviewer:

Joyce Adkins

Cooking Level: Expert

Living In: Mount Ulla, North Carolina, USA

Reviewed: Jan. 6, 2012

I loved these! I never could seem to get mine creamy. The only thing I changed was to use bacon fat instead of lard. Delicious!

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Reviewer:

Wynne

Cooking Level: Intermediate

Living In: Rock Falls, Illinois, USA

Reviewed: Nov. 13, 2011

Made my own lard by rendering fat from a pork shoulder. This recipe calls for lard and this one simple ingrediant makes it great!

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Reviewer:

Chip

Reviewed: Aug. 23, 2011

These beans were delicious. I did not have lard on hand, so I used Crisco instead. I also added about a 1/4 tsp of ground cumin. These are the standard refried beans for our Mexican nights now.

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