Traditional refried beans were leftover beans that were mashed and cooked again -- hence refried. Smoked ham hock is available at most grocery store meat counters and butcher shops. Once cooked, it can be used to add flavor to soups and stocks.

Martha Stewart Living, June 2009


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Combine soaked beans, onion, garlic, oregano, cumin, and ham hock, and jalapenos if desired, in a heavy 6-quart pot, and cover with water by 3 inches. Bring to a boil. Reduce to a simmer, and cook until beans are tender, adding more water if needed to keep beans covered, 1 to 1 1/2 hours.

  • Remove onion, garlic, and jalapenos from pot; discard. Remove ham hock, and reserve for another use. Ladle out cooking liquid and reserve, until it covers beans by only 1/4 inch. Add salt, paprika, and pepper. Using a potato masher, mash beans into a coarse puree, adding reserved liquid if desired.

Cook's Notes

This recipe starts with dried beans. If you're pressed for time, you can quick-soak the beans instead of letting them stand overnight. Cover the beans with water by three inches in a large pot, and bring to a boil. Remove from heat, cover, and let the beans stand for one hour before draining them, and proceed with step 1.


Reviews (3)

10 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
Martha, you are my secret love. This recipe simply adds more proof of this. :)
Rating: Unrated
ooh lordy! dem beans is goooood!
Rating: Unrated
OMG! I am never going to buy Refried Beans in a can again. These are the best! Had to tone down the jalapeno by taking out seeds and membranes as children were going to be eating these also. And leaving 1/4 inch of liquid after ladling out of the cooked beans was way too much! Made more of a soup (which was great also) so made them again and ladled the cooking liquid to slightly below the top of the cooked beans. Yummy!!!