Refried Beans

Y’know, why do we keep calling this dish “refried beans,” when I’m not frying them at all in the first place. I’m actually just boiling the daylights out of them…and I still call them “refried.” 
To say we dislike change is definitely putting it lightly.
Okay, so here is the skinny on where the term “refried beans” comes from.  It just drives me nuts how easily this could be fixed….
“The name is based on a mistranslation: in Mexican Spanish, the prefix re is an informal form of emphasis meaning “very” or “well”, which has been confused with the English re, which more often indicates repetition. Thus, frijoles refritos really means “well-fried beans”, not “refried beans”. In this dish, the beans are often fried, but may also be baked, thus making the term “refried” a misnomer on two counts.(wiki)

Seriously!?  Well fried beans makes so much more sense.  But we still say refried beans.  Ugh.

The recipe for this wonderful dish!  It is here!

Now, if you were to use a crockpot, this would take 2 days to make.  If you were using a pot, it would take about 2 days to make.  
However, you are using a pressure cooker, so it takes you 55 minutes.



  • 5 cups dried pinto beans
  • about 10 cups of water
  • 3 Tbsp kosher salt, ground pepper, 1 Tbsp garlic powder, 1 Tbsp paprika (beans are a little bland, so you need a lot of spices to help)
  • diced yellow onion
  • a can of organic stewed tomatoes

First, you need to get dried pinto beans.  Put 5 cups of beans into the pressure cooker and cover with water so you have about 2 inches of water above the beans.

Add a little dash of garlic powder…because the smell of cooking beans is a little over-powering to me, and the garlic takes the edge off.

Now, turn the pressure cooker on to high for 55 minutes.

When it is finished, you need to mash them…you can use a stick blender, a Kitchen Aid or a hand mixer.  You can use a potato masher, but you’re going to have biceps the size of Nebraska with this route.  Just a warning.

While it is blending, add the kosher salt, ground pepper, garlic powder, paprika, diced yellow onion, and a can of organic stewed tomatoes.

If you want to make it much, much easier…you could always just dump a jar of salsa in it.  You could do that too. 

The kicker is….this is all you need to do.  Just blend it until it is the consistency you like!  I like it a little on the chunky side, but you could easily blend it until it’s creamy.

So you’ll notice I didn’t add any lard.  Here is the deal on that:

I don’t like the taste, but it does have a function in that it keeps the beans creamy and moist overnight.  Otherwise they might get a little dry in the fridge (this can be remedied with cheese, fwiw).  If you want to go this route, it’s very easy:

Put a few diced slices of bacon in it while it’s boiling.  You want the fat, so anything lean isn’t going to help.  I’ve also tried smoked turkey leg, and that flavor was a.mazing.  I just prefer vegetarian beans, personally.


For vegetarians looking for a fat substitute: You can use 1 cup butter, or coconut oil instead of animal fat.


Comer de todo corazón, mis amigos!

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