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  • Writer's pictureHolly

Notes from Eggshells Carnitas Class

Hello! We loved teaching carnitas this week at Eggshells Kitchen Company. We also made refried beans and a fresh salsa. We gave out the recipe for the carnitas and pickled onions in class but failed to offer the refried bean recipe. Here you go - starring our Lovely Pork Lard!

Refried Beans


1 lb pinto beans

1 t salt

1 medium yellow onion, sliced thinly

6 medium garlic cloves, crushed and coarsely chopped

In an Insta-Pot, add all ingredients and 6 cups of water and stir. Put on the lid and seal. Pressure cook for 45 minutes or tap the Stew button. Let the steam release naturally, about 45 mins after done cooking.

Heat a large cast iron or carbon steel pan on high. Add 1/2 c of lard, bacon fat or other oil. When it's hot, slowly pour in the beans and cooking liquid (be careful - it spatters). Stir occasionally, scraping the bottom. Using a potato masher, mash about half the beans. Keep stirring until bean reach desired thickness. Serve immediately.

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