To make Mexican refried beans, first, boil 1 pound of dried pinto beans in 2 quarts of salted water for 2 hours before draining and mashing the beans and seasoning them with chili powder, onion, garlic and other seasonings. Fry in lard or vegetable shortening for five to eight minutes.
Making Mexican refried beans from scratch is a two-stage process. Although you can start with canned pinto beans, you’ll get a more traditional flavor if you cook your own. Rinse 1 pound of dried pintos, and put them in a large pot. Add 2 quarts of salted water and bring to a roiling boil. Reduce the heat, and cook for 2 hours or until tender, adding liquid as necessary to prevent sticking. When the beans are finished, reserve a cup of the liquid and drain the beans.
In a large skillet, heat 2 tablespoons of pork or beef lard, vegetable shortening or oil. For bigger flavor, sauté minced onions, garlic and chiles over medium heat for 3-5 minutes. Carefully add the beans to the hot fat, and season with dry spices such as chili powder and paprika.
Mash the beans with a potato ricer, fork or spoon. For a more rustic texture, leave more beans whole. Extra mashing yields a creamy texture. Add small amounts of the reserved liquid as necessary to keep the beans from drying. Fry for five to eight minutes, reducing heat as necessary.