Here’s a full, flavorful recipe for Homemade Mexican Refried Beans with Bacon Oil — rich, creamy, and way better than canned.

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🇲🇽 Homemade Mexican Refried Beans with Bacon Oil

🛒 Ingredients (Serves 6)

• 2 cups dry pinto beans

• 6 cups water (for cooking)

• 1 small onion, halved

• 3 cloves garlic

• 1 tsp salt (add after beans soften)

For Refrying:

• 4 strips bacon

• ¼ cup bacon grease (from cooked bacon)

• ½ small onion, finely diced

• 1–2 cloves garlic, minced

• ½–1 cup bean broth (reserved from cooking)

• Salt to taste

Optional:

• ½ tsp cumin

• Pinch chili powder

• 1 small jalapeño, finely minced

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👩‍🍳 Instructions

1️⃣ Cook the Beans

1. Rinse beans and remove debris.

2. (Optional) Soak overnight for faster cooking.

3. In a large pot, add beans, water, halved onion, and garlic.

4. Bring to a boil, then reduce to a simmer.

5. Cook 1½–2 hours until tender.

6. Add salt during the last 20 minutes of cooking.

7. Reserve 1–2 cups of the bean broth before draining.

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2️⃣ Cook the Bacon

1. In a large skillet, cook bacon until crispy.

2. Remove bacon (save for topping or mixing in).

3. Keep about ¼ cup bacon grease in the skillet.

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3️⃣ Refry the Beans

1. In the bacon grease, sauté diced onion 3–4 minutes.

2. Add garlic and cook 30 seconds.

3. Add drained beans to skillet.

4. Mash with a potato masher while stirring.

5. Add reserved bean broth a little at a time until creamy.

6. Season with salt, cumin, or chili powder if using.

Cook 5–8 minutes until thick and creamy.

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🔥 Texture Tip

• For smoother beans: blend briefly with an immersion blender.

• For chunkier beans: mash lightly.

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🧀 Optional Add-Ins

• Stir in crumbled bacon

• Top with queso fresco

• Finish with chopped cilantro

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🌮 Serve With

• Tacos

• Burritos

• Huevos rancheros

• As a dip with tortilla chips

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If you’d like, I can also give you a slow cooker version or a quick canned-bean shortcut version 😊