- 1 pound dried pinto beans or three 19.75-ounce cans pinto beans
- Half of a white onion
- 1 tablespoon kosher or coarse sea salt
- 14 cups of water
- 3 tablespoons lard or vegetable oil
- Dried chile piquín or crumbled chicharrón, optional garnish
- ½ cup sauce from Asado de Puerco
- or Substitute for Sauce from Asado de Puerco
- Rinse and drain the beans. Place in a large cooking pot and cover with 14 cups of water and add half of a white onion. Bring to a rolling boil over high heat, reduce heat to medium, cover partially and cook for about an hour and a half, or until beans are completely soft and broth has become soupy. Add salt, and stir.
- Or you may use 3 cans of pinto beans and begin from the next step.
- Transfer the cooked beans to the jar of a blender, along with 3 cups of their cooking liquid (if you don’t have enough liquid, you can add water). Puree until smooth, or until coarsely smooth if you like your refrieds with more texture. You may puree the beans in batches if necessary.
- Set a large skillet over medium-high heat. Add lard, once it has melted, add the pureed beans. Incorporate the sauce from Asado de Puerco (or its substitute) and cook until the beans have seasoned and thickened considerably, stirring often, to a texture of potato puree, about 12 to 15 minutes. Serve with chile piquín or crumbled chicharrón, or both, to garnish.
- Rather than incorporate the Asado de Puerco sauce, you can choose to add it to the cooked refried beans once you serve them as a topping.