Get ready to indulge in the most epic Mexican staple of your life – Refried Pinto Beans!

Today, we’re diving into the world of beans, and trust me, you won’t want to miss this!. No more boring, bland sides!

Let’s start with the basics. Soaking your beans the easy way is a total game-changer. Dried bean purists might object, but the honest truth is, there’s a better (and faster) way! Soaking the beans in hot water for an hour will yield an identical result to an overnight soak.

In a large saucepan, add the beans and cover with water by at least 2 inches. Cover with a lid and bring to a rolling boil. Remove from heat and leave to soak for 1 hour.

If you’re really pressed for time, canned pinto beans are a great alternative! Drain and rinse 2 cans of pinto beans. In a cast-iron skillet over medium heat, render the fatback until soft and translucent, reduce your heat to medium-low and continue to the “fry the beans” step.

Stick to small cuts. The bean will get most of their flavor from the cooking liquid. To get as much flavor as possible and to mash to easier to mash the beans, dice the onion, guajillo chile and fatback in very small pieces before adding to the beans.

Season as you go. Choosing when to salt the beans is also an intense point of debate in dried bean cooking. Adding salt during the soaking process will toughen the beans and require a longer cooking time to reach the desired texture.

Season the beans right before cooking, when adding the aromatics. Add half the seasoning mix to start and so that you are able to adjust once the cooking liquid has reduced.

Now it’s time to fry the beans! In a cast-iron skillet over medium heat, add the diced onion, guajillo chile, and fatback. Cook until the onion is translucent and the fatback is soft.

Add the beans, cooking liquid, and remaining seasoning mix to the skillet. Bring to a boil, then reduce heat to medium-low and simmer for 20-25 minutes, or until the beans have reached your desired consistency.

Use a potato masher or a fork to mash the beans to your desired consistency. Serve hot, garnished with lime, cilantro, and queso fresco.

Here, in the recipe aisle, we love experimenting with different flavors and ingredients. To give this recipe a Mediterranean-inspired spin, sub in cannelini beans and use pancetta, onion, garlic, sun-dried tomato, rosemary, lemon, and red pepper flakes.

For Caribbean-style refried black beans, use smoked ham hock, curry powder, onion, garlic, thyme, scotch bonnet, and lime.

Let’s head over to the recipe aisle and get cooking!