Refried Beans with Chorizo

  • Serves

    serves 4-6


The recipe for this comforting dish is based on one in_ Doña Tomas: Discovering Authentic Mexican Cooking_by Thomas Schnetz and Dona Savitsky with Mike Wille (Ten Speed Press, 2006).


  • 3 cups dried pinto beans, rinsed
  • Kosher salt, to taste
  • 6 oz. fresh chorizo, casings removed
  • 1 cup lard
  • Freshly ground black pepper, 
to taste
  • 2 tbsp. minced cilantro


Step 1

Put beans and 12 cups water into an 8-qt. pot; bring to a boil. Reduce heat to medium, season with salt; cook, adding more water if necessary, until beans are very tender, 2–2 1⁄2 hours. Drain beans, reserving 3 cups cooking liquid.

Step 2

Heat a 6-qt. pot over medium-high heat. Add chorizo and cook, breaking up into small pieces, until crisp, 6–8 minutes. Using a slotted spoon, remove half the chorizo; transfer to a plate and set aside. Add lard and let melt. Add beans; mash vigorously. Add 2 cups reserved cooking liquid; cook, stirring often, until hot, 3–5 minutes. (Stir in more liquid, if you like.) Season beans with salt and pepper and serve with reserved chorizo and cilantro.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.