Homemade refried beans using dried pinto beans are easier than you think. With just a few ingredients and a little bit of elbow grease, you've got everyone's favorite side dish for Mexican food.
Add beans to Instant Pot and cover with 8 cups of water. Add the scoop of lard.
Close Instant Pot and set to pressure cook on high for 40 min. When finished, allow pressure to naturally release for 20 minutes before venting and removing lid.
Reserve 1 1/2 cup cooking liquid before draining beans.
In the meantime, In a large cast iron or oven-safe skillet melt 2 tablespoons butter over medium-high heat. Once the butter is starting to show bubbles, add minced onion, stirring often for 2 - 3 minutes.
Stir in cooked beans and 1 cup of the reserved cooking liquid. Reduce heat to medium-low and let simmer a couple of minutes to marry the flavors.
Use a potato masher to mash beans into a chunky paste. Add more of the cooking liquid for a creamier texture.
Add the lime juice, 1 cup of cheese and remaining 2 tablespoons butter and stir until combined. Top with remaining 1 cup cheese and place skillet under broiler for 1 to 3 min., or until cheese is melted, bubbling, and beginning to brown.
Top with cilantro or chopped yellow and red petite tomatoes, or both. Serve as a side dish or with chips as a dip.
Serve as a side with rice, as a filling for tacos and burritos, or as a dip.