The Best Refried Beans
For rich, creamy frijoles refritos with a hint of smoke, one ingredient makes all the difference.
- Makes
3½ cups
- Time
2 hours 45 minutes
These are the beloved frijoles refritos from now-closed Tex-Mex institution Las Manitas in Austin, Texas. The restaurant was renowned for its bacon-infused refried beans, which co-owners and sisters Cynthia and Lidia Pérez served as an accompaniment to grilled marinated skirt steak and with many other dishes. Our adaptation of the recipe gives you the option to top the beans with crumbled bacon in addition to cooking them in bacon fat.
Featured in the January/February 2002 issue.
Ingredients
- 1½ cups dried pinto beans
- 1 tsp. kosher salt, plus more if needed
- 1 garlic clove
- 1 red bell pepper, halved and seeded
- 1 cup coarsely chopped white onion, divided
- 4 bacon slices
- 1 Tbsp. vegetable oil
- 2 Tbsp. finely chopped cilantro leaves
- ¼ cup grated cotija cheese (optional)
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Instructions
Step 1
To a large pot, add the beans, salt, garlic, bell pepper, all but 1 tablespoon of the onion, and enough water to cover by 2½ inches. Bring to a boil, then turn the heat to low and simmer until the beans are very soft, about 2 hours. Remove and discard the bell pepper. Reserve 2 cups of the cooking liquid, then drain the beans and set aside.
Step 2
In a large skillet over medium heat, cook the bacon until the fat is rendered, 8–10 minutes. Using tongs, transfer the bacon to a paper towel-lined plate and set aside for another use (or coarsely chop or crumble for serving), leaving the fat in the skillet. Add the oil, beans, and remaining onion and cook, scraping up any browned bits, until the mixture begins to bubble, about 10 minutes. Ladle in the reserved cooking liquid, about ¼ cup at a time, while slowly stirring and gently mashing the beans with the back of a wooden spoon. Season to taste with salt.
Step 3
Sprinkle the beans with the cilantro, top with the bacon and cotija if desired, and serve.
- To a large pot, add the beans, salt, garlic, bell pepper, all but 1 tablespoon of the onion, and enough water to cover by 2½ inches. Bring to a boil, then turn the heat to low and simmer until the beans are very soft, about 2 hours. Remove and discard the bell pepper. Reserve 2 cups of the cooking liquid, then drain the beans and set aside.
- In a large skillet over medium heat, cook the bacon until the fat is rendered, 8–10 minutes. Using tongs, transfer the bacon to a paper towel-lined plate and set aside for another use (or coarsely chop or crumble for serving), leaving the fat in the skillet. Add the oil, beans, and remaining onion and cook, scraping up any browned bits, until the mixture begins to bubble, about 10 minutes. Ladle in the reserved cooking liquid, about ¼ cup at a time, while slowly stirring and gently mashing the beans with the back of a wooden spoon. Season to taste with salt.
- Sprinkle the beans with the cilantro, top with the bacon and cotija if desired, and serve.
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