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Garcia Family Refried Beans

A version of the Garcia family refried beans.
Credit: Gloria Daws
Course Side Dish
Cuisine Mexican
Prep Time 1 day
Cook Time 4 hours
Cost $10

Equipment

  • 1 Large Dutch Oven -- 5 quart size or greater
  • 1 Strainer

Ingredients

  • 1 lb Pinto Beans -- recommend Rancho Gordo
  • 1 quart Chicken Stock -- low sodium
  • 1 tbsp Kosher Salt -- to taste
  • 4 quarts Water -- as needed to cover beans

Instructions

  • Rinse beans and pick out any stones.
  • Soak beans in fresh water overnight
  • Strain and rinse beans.
  • Add beans to dutch oven, cover with fresh water 2 inches above beans.
  • Bring to a boil. After large foam appears, spoon off foam, drain, and rinse beans throughly.
  • Add beans back to the dutch oven and cover with fresh water 2 inches above beans. Bring to a boil again until foam appears. Spoon off foam, drain and rinse beans again throughly.
  • Repeat 2 to 3 more times until foam build up is minimal.
  • After the last rinse, fill the pot of beans with chicken stock, add water until the level is 2 inches above the beans. Bring to a boil, then turn down to a very low.
  • Leave the lid of the dutch over cracked and keep at a low boil for at least 5 hours. Stir every 20 to 30 minutes.
  • Salt to taste.

Notes

I have tried so many times to make refried beans in a pot, instant pot, or out of a can.  I have used additional flavors such as onions, lard, bacon, green chilis, and chicken better than bouillon to make these beans.  All were dry, clumpy, and required a significant amount of mashing and left over stock to make edible.  Gloria Daws, my mom, made this dish at our house last year.  They needed no mashing and were the refried beans that I grew up with, although I swear my Aunt Keta added lard to her beans.  The labor is worth the flavor and the only way we make refried beans now.