Lard or Oil, Which Makes Better Mexican Refried Beans?

Lard or Oil, Which Makes Better Mexican Refried Beans? Should you make Mexican refried beans with lard or oil? Abuelita Elena compares both choices and explains what each one changes. Lard brings a deeper pork flavor, while neutral oil lets the beans and onion speak more clearly and works for households that avoid pork. But the biggest surprise is that your choice of fat does not create creamy beans by itself. Tender beans, reserved cooking liquid, gentle heat, proper mashing and knowing when to stop matter even more. In this video, you will learn: 1. When lard produces the better result 2. When neutral oil is the better choice 3. How much fat to use 4. Why bean broth controls the texture 5. How to rescue dry, watery, greasy or bland beans 6. How to make refried beans from dried or canned beans 7. How to compare lard and oil fairly in your own kitchen For one generous pan: 3 cups fully cooked pinto or black beans 2 tablespoons lard or neutral vegetable oil About 1 quarter cup finely chopped white onion Half a cup of bean cooking liquid to begin Salt to taste Bean choice and preparation vary across Mexico and between individual households. There is rarely only one correct way to cook a beloved dish. The best choice depends on the flavor, texture and practical result you want. Tell us in the comments, does your household use lard or oil, and which beans do you prefer? Sources: Pati Jinich, Refried Beans https://patijinich.com/refried_beans/ Pati Jinich, Cristina Potters' Refried Beans https://patijinich.com/post/ Pati Jinich, Oaxaca Style Refried Beans https://patijinich.com/oaxaca-style-r... Rick Bayless, Well Fried Beans https://www.rickbayless.com/recipe/we... Colorado State University Extension, Cooking Dry Beans https://extension.colostate.edu/resou... American Heart Association, Healthy Cooking Oils https://www.heart.org/en/healthy-livi... #RefriedBeans #MexicanCooking #AbuelitaElena