Refried Beans and Ground Beef (No Lard, No Bacon Grease)

Cooked pinto beans are combined with seasoned ground beef and simmered until thick and scoopable. This flexible mixture works well as a burrito filling, dip, or hearty side and can be made ahead and reheated as needed.

10 servings

Prep Time 30

Cook Time 3

Total Time 3 30

Ingredients

1 pound (454 g) dried pinto beans
1½ teaspoons salt
1 pound (454 g) lean ground beef
2 cloves garlic, minced
1 (50 g) large egg
¼ cup (37 g) oyster sauce
1 tablespoon tomato paste
1½ teaspoons Worcestershire sauce
½ (75 g) large onion, coarsely chopped
1 small jalapeño pepper, chopped
½ teaspoon Adobo seasoning

Instructions

Cook the Beans: Soak and cook 1 pound dried pinto beans according to the package, adding 1½ teaspoons salt after they’re tender.
Prepare the Beef: In a bowl, mix 1 pound lean ground beef, 2 cloves garlic, minced,1 large egg, ¼ cup oyster sauce, 1 tablespoon tomato paste, and 1½ teaspoons Worcestershire sauce. Refrigerate while beans cook.
Brown the Meat: When the beans are nearly cooked, cook the beef mixture with onion and jalapeño in a skillet over medium heat until browned. Drain excess grease.
Mash and Simmer: Combine beans and meat in one pot. Mash to desired consistency using a potato masher or immersion blender. Add reserved bean liquid or water as needed. Season with ½ teaspoon Adobo seasoning and simmer for at least 30–45 minutes, or longer for a creamier texture. Serve warm.

Notes

Timing Notes: Total time depends on the bean-cooking method and the final simmer. A longer, gentle cook after combining the beans and beef yields a creamier texture and deeper flavor.

Freeze leftovers. Cool completely, then portion into freezer bags for quick meals later.

Nutritional Information