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Refried Beans (Without Lard)

Refried Beans (Without Lard)

I’m not going to lie and try to tell you that Lard does not make an absolutely delicious refried bean. It adds a creaminess that makes your tastebuds go wild. It is also a cost effective way to stretch the serving size of a pot of beans for those instances where your dinner table headcount is unexpectedly higher. For people (like me) who like to pass the time snacking on beans, or those looking to attain/maintain specific health goals, the lard is also not always ideal. Believe it or not, you can still acheive the same level of creaminess and flavor by using a flavorful broth and a good masher.

Refried Beans (Without Lard)

Yields: 6 Cups


  • 1 lb dry pinto beans**You can make process faster by using prepared Pinto beans

  • 3 Cups Vegetable or Chicken Broth

  • 5 garlic cloves, mashed

  • 1/2 white onion, small diced

  • salt to taste

  • 1 tsp cumin

  • 1 tsp chile powder

  • salt to taste

  • 2 Tb lime juice


  1. Rinse and pick beans,. Place beans in a bowl and cover with 2-3 inches of water and allow to sit overnight (at least 8 hours).

  2. Drain beans and add to a large pot with broth, onions, garlic, and seasoning. Reserve lime juice.

  3. Cook at a low simmer for 8-10 hours until beans are soft.

  4. Drain and reserve half of the remaining liquid.

  5. Over medium heat, mash the beans with a strong mashing tool. until you reach desired texture. (You can also allow the beans to cool and put into a blender if you prefer a completely smooth texture.)

  6. Allow beans to simmer an additional 20-30 minutes to allow beans to thicken. If the mixture is too dry, add reserved liquid as needed.

  7. Stir in lime juice and adjust seasoning as needed.

Desert Hot Springs Weekend Getaway

Desert Hot Springs Weekend Getaway