Place the beans in more than enough water to cover them, you're aiming for a good two inches over their heads. Add the lard or oil and the onion to the pan.
Bring to the boil, then turn down to a gentle simmer. Cook for about an hour or until nearly tender.
At this point, add the dried chillis, epazote or oregano and a little salt and pepper. Simmer for another 20 minutes or until totally tender.
In a heavy bottomed frying pan, melt the shortening and fry off the onion, taking care that it doesn’t burn. You are simply flavouring the oil and once the onion has softened, remove from the shortening and discard.
Carefully pour half of the bean mixture, including the cooking liquor and any chillis and onions that come with it, into the flavoured shortening. Take care as this will momentarily spit, the old water on oil trick.
Using a potato masher or the back of a fork, gently mash the beans into the onion scented lard, adding more from the pan until all used up.
Turn the heat up to medium high and cook until they have dried out to your desired consistency. Some prefer them creamier than others. Taste for seasoning and serve in your favourite way.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan Refried Beans
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.