Buffy's Refried Beans

Buffy's Refried Beans

66
Buffy Ehlers Whitney 13

"These smooth and creamy beans make a tasty side for any Mexican dish."
Saved
Save
I Made it Rate it Share Print

Ingredients

20 m servings 282 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 504 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Melt the lard in a deep, heavy pot over medium-high heat; when the lard is hot, add the beans. Stir constantly while cooking until the beans reach a paste-like consistency. Season with salt. Reduce heat to low and stir in the water. Simmer and stir until the beans cook down to your desired consistency.

Reviews

66
  1. 84 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I am sure many other reviewers will mention the various ways to cut the fat, but lard is the deal-breaker that makes authentic refried beans in Tucson, AZ. I have used this recipe before and I l...

Most helpful critical review

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

I am sure many other reviewers will mention the various ways to cut the fat, but lard is the deal-breaker that makes authentic refried beans in Tucson, AZ. I have used this recipe before and I l...

I used the general guidlines from this recipe to make refried beans from fresh cooked pinto beans that we had for dinner tonight. I used 45 oz of fresh cooked beans without broth (I cook my pint...

This is a good simple recipe that holds true to refried beans. I didn't have lard on hand so I used butter. I've watched women make refried beans in the villages of Mexico with just plain old v...

These are the best homemade refried beans ever! I happened to be cooking bacon for another use, so I used half butter, half bacon grease (no lard on hand). And, I used the liquid from the bean...

Hurray for lard! This recipe is awesome--exactly what i was looking for in the middle of a blizzard when my pantry was nearly bare. The only thing i suggest is to start with dry beans. Soak o...

I love refried beans. I tried making them from scratch with dried beans from another recipe on this site. They took all day and they tasted nothing like the ones from the restarants. This tas...

I have made this a few times now. Started with the basic recipe and in the end have made a couple of changes. The first is to replace the water with chicken broth. Added 1/2 teaspoon each of gar...

This is how I have made home made refried beans for 30+ years except I ALWAYS use saved bacon fat instead of lard even though they are the same thing. Yes it's ok to use rendered pork fat of som...

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 th...