If you want to make restaurant-worthy refried beans, you can either start from scratch or doctor a can of store-bought beans. If you start with dried beans, you can build a foundation for the broth with chopped bacon, seasonings, and aromatics as they’re slow cooking. Then you’ll mash the beans in a skillet with a few tablespoons of the flavorful broth and a spoonful of lard to create ultra-savory, ultra-smooth refried beans.
If you’re doctoring a can of refried beans, you’ll likewise add a spoonful of lard, bacon grease, or butter. However, considering the thickness of canned refried beans, you might want to add a bit of broth or water, plus seasonings like garlic or onion powder, salt, and pepper. Another option is to add a splash of heavy cream or a dollop of sour cream.
Whether you’re using scratch-made or canned beans, a saucepan or skillet is ideal for easier emulsion. If the beans are too thin, a longer stint bubbling in the skillet will evaporate excess liquid for a thicker consistency. The longer they bubble, the drier and thicker they’ll get. You might also notice a dry layer of beans forming on the bottom of the skillet. You can use this dried layer to bolster the flavor and consistency of the dish. Simply scrape the dried bits with a spatula and incorporate them back into the beans for a toasty crunch and smoky finish.
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