• Dried Pinto Beans: 1 pound (about 2 cups). Pinto beans are the traditional choice for their creamy texture and mild, earthy flavor when cooked. Look for beans that are uniform in size and color, and avoid any that look overly shriveled or have many broken pieces. You can also use black beans for a slightly different flavor profile, but pinto beans are classic for this dish. Ensure they are relatively fresh; very old beans can take much longer to soften.
• Water: 8-10 cups, plus more as needed for soaking and cooking. The quality of your water can subtly affect the beans, so filtered water is a good choice if your tap water has a strong taste.
• Yellow Onion: 1 large, quartered. The onion provides a foundational aromatic sweetness. We’ll use part for boiling the beans and can use more for the refrying stage if desired.
• Garlic Cloves: 4-6 large cloves, peeled and lightly smashed. Garlic adds that essential pungent, savory depth. Like the onion, some will go into the bean cooking water, and you can add fresh minced garlic during the refrying stage for a brighter garlic note.
• Vegetable Oil or Avocado Oil: 1/4 to 1/3 cup. This is crucial for the “refrying” process, adding richness and helping to develop flavor. Traditionally, lard is used, but to keep this recipe pork-free and accessible, a good quality neutral vegetable oil, light olive oil, or avocado oil works wonderfully. The amount can be adjusted based on your preference for richness.
• Salt: 1 ½ to 2 teaspoons, or to taste. Salt is vital for bringing out the flavor of the beans. It’s best to add it towards the end of the bean cooking process or during refrying, as some believe adding it too early can toughen the beans (though this is debated).
• Ground Cumin: 1 teaspoon, or to taste. Cumin adds a characteristic warm, earthy, slightly smoky flavor that is synonymous with refried beans. Use freshly ground cumin if possible for the best aroma.
• Chili Powder (optional): 1/2 to 1 teaspoon. For a mild warmth and deeper color. Choose a good quality chili powder blend (ancho or a mild New Mexico chili powder works well). This is not for intense heat, but for a subtle background note.
• Bay Leaf: 1-2 leaves (optional). Adds a subtle layer of aromatic complexity to the beans as they cook. Remove before mashing.
• Fresh Cilantro (optional, for garnish): A handful, chopped. Adds a burst of freshness and color when serving.
• Lime Wedges (optional, for serving): For a zesty counterpoint to the rich beans.
