Quick Answer
The best substitutes for lard in refried beans are vegetable or canola oil, olive oil, avocado oil, coconut oil, bacon fat, chicken or duck fat, and butter or ghee. Each substitute will provide a different flavor profile, but vegetable/canola oil is the most neutral sub for lard. Olive oil, avocado oil, and coconut oil will impart their distinct flavors. Animal fats like bacon or duck fat will provide a meatier, smokier taste. Butter or ghee can mimic the richness of lard. Ultimately, the choice comes down to preference and dietary needs.
What is Lard?
Lard is rendered or clarified pork fat. It is 100% fat that has been processed to remove any meat solids or impurities, leaving behind pure liquid fat. Lard has a high smoke point of 370-400°F, making it suitable for high heat cooking methods like frying. It provides a rich, fatty mouthfeel and flavor. Lard has been used for centuries in cuisines around the world as a cooking and baking fat. It is valued for its versatility, accessibility, affordability and long shelf life.
The use of lard declined in the late 20th century due to concerns over its high saturated fat content and links to heart disease. However, more recent research has questioned this correlation, showing that lard’s fatty acid profile is not that different from olive or canola oils. Many chefs and bakers still value lard for its culinary properties.
Lard remains a staple ingredient in Mexican cuisine, particularly for making refried beans. The rich, creamy fat coats the beans and provides an unctuous texture and savory pork flavor. As pork consumption has religious and dietary restrictions for many, substitutes are often needed.
Why Use a Substitute?
There are several reasons you may need or want to use a substitute for lard in your refried beans:
Dietary restrictions: Many people avoid pork and pork products for religious, ethical or health reasons. Lard is not vegetarian, kosher, halal or vegan.
Health concerns: Although recent research has redeemed lard from its once vilified status, some still avoid it due to a high saturated fat content. Substitutes like vegetable oil are lower in saturated fat.
Availability: In some regions, quality lard can be difficult to source. Substitutes may be more accessible.
Flavor preferences: While lard offers a distinctive savory, fatty flavor, some may prefer a more neutral oil or a different flavor like olive oil or butter.
Substituting lard in refried beans allows broader appeal and accessibility to more dietary needs and preferences.
Lard Substitutes for Refried Beans
Vegetable or Canola Oil
Vegetable oil, like canola or safflower, is one of the most neutral options for mimicking the richness of lard without the pork flavor. High oleic vegetable oils have high smoke points like lard, low saturated fat, and neutral flavors.
Pros:
– Widely available
– Budget friendly
– Neutral flavor lets other ingredients shine
– Lower in saturated fat than lard
– High smoke point for frying
Cons:
– Less richness than lard
– Less able to replicate pork flavor
Olive Oil
Olive oil is another healthy plant-based option. Extra virgin olive oil has a lower smoke point (around 405°F), so it’s better for low-to-medium heat methods. Refined or light olive oil can be used for higher heat.
Pros:
– Robust flavor from quality extra virgin olive oil
– Lower in saturated fat
– Promotes heart health
Cons:
– Strong flavor may overpower beans
– Lower smoke point limits high heat cooking
– More expensive
Avocado Oil
Avocado oil has a very high smoke point of about 520°F, making it suitable for frying. It has a mild flavor that lets the beans shine.
Pros:
– Very high smoke point for frying
– Mostly monounsaturated fats promote heart health
– Subtle flavor doesn’t overpower
– Emulsifies well like lard
Cons:
– More expensive
– Harder to find
– Slight avocado flavor
Coconut Oil
Coconut oil is solid at room temperature like lard, making it easy to use. Refined coconut oil has a neutral flavor with a 450°F smoke point. Unrefined impartss a coconut flavor.
Pros:
– Solid at room temperature
– Imparts rich mouthfeel
– Neutral refined option available
– Adds sweetness
Cons:
– Strong coconut flavor from unrefined
– Heavily saturated fat
Butter or Ghee
Butter or clarified butter (ghee) offer similar richness to lard. Ghee has a higher smoke point while butter provides more flavor.
Pros:
– Provides rich, fatty mouthfeel
– Lovely browned butter notes
– Easily emulsifies into bean puree
Cons:
– Lower smoke points limit high heat
– Contains dairy allergens
– No pork flavor replication
Animal Fats
Substituting lard with small amounts of bacon fat, duck fat, chicken fat or other animal fats can provide fatty richness and replicate pork flavors.
Pros:
– Similar mouthfeel and richness
– Meaty, savory flavor
– Bacon fat adds smokiness
Cons:
– Strong added flavors may overwhelm beans
– Less neutral than vegetable oils
– Difficult to source quality options
How to Choose a Lard Substitute
Consider the following when choosing a lard substitute for your refried beans:
– Flavor – Will an olive oil impart too much flavor? Is a neutral oil preferred?
– Smoke point – Will the beans be fried? Oils with smoke points about 400°F are best.
– Texture – Does the fat need to be solid or emulsify well into a smooth puree?
– Dietary needs – Are vegetarian/vegan options required? Any allergies?
– Accessibility & budget – What’s available and affordable in your region?
Here is a comparison table of common lard substitute options:
| Substitute | Smoke Point | Flavor | Texture | Dietary Notes |
|---|---|---|---|---|
| Vegetable oil | 400°-450°F | Neutral | Liquid at room temp | Vegetarian, vegan |
| Olive oil | 405°F | Robust olive flavor | Liquid at room temp | Vegetarian, vegan |
| Avocado oil | 520°F | Subtle flavor | Liquid at room temp | Vegetarian, vegan |
| Coconut oil | 350°F (unrefined) 450°F (refined) |
Coconut flavor (unrefined) Neutral (refined) |
Solid at room temp | Vegetarian, vegan |
| Butter/Ghee | 350°F | Rich, nutty | Solid at room temp | Contains dairy |
| Bacon grease | 375°F | Smoky, salty | Liquid at room temp | Not vegetarian |
| Duck fat | 375°F | Gamey | Semi-solid at room temp | Not vegetarian |
How to Substitute Lard in Refried Beans
Here are some tips for incorporating lard substitutes into refried beans:
– For frying beans, choose oils with smoke points around 400°F like avocado, vegetable, corn or refined coconut oil.
-Solid fats like butter, coconut oil or bacon grease should be melted before adding to the beans.
-Start with small amounts of strong flavored fats like olive or coconut oil so they don’t overpower.
– Whisk vegetable oils vigorously into the bean puree to emulsify and achieve a creamy texture.
– Gently heat and stir animal fats like duck fat to evenly distribute into bean puree.
– If beans seem dry, add more fat a tablespoon at a time until desired creamy consistency is reached.
– Let flavors meld for 10-15 minutes after adding fats to allow flavors to absorb. Adjust seasonings to taste.
Sample Refried Bean Recipes Without Lard
Traditional Vegetarian Refried Beans
Ingredients:
– 2 tbsp olive oil
– 1 white onion, diced
– 3 cloves garlic, minced
– 2 (15 oz) cans pinto beans, drained and rinsed
– 1/2 cup vegetable broth
– Salt and pepper to taste
– Hot sauce (optional)
Instructions:
1. Heat olive oil in pan over medium heat. Add onion and sauté 3-5 minutes until translucent.
2. Add garlic and sauté 30 seconds until fragrant.
3. Add beans and vegetable broth. Increase heat to bring to a simmer.
4. Once simmering, reduce heat to medium-low. Mash beans with a potato masher or fork until desired texture is reached. Stir frequently.
5. Continue cooking and mashing beans 10-15 minutes until thickened.
6. Remove from heat. Season with salt, pepper, and hot sauce if desired.
Creamy Vegan Refried Beans
Ingredients:
– 1 tbsp avocado oil
– 1/2 white onion, diced
– 2 cloves garlic, minced
– 1 (15 oz) can pinto beans, drained and rinsed
– 1/4 cup vegetable broth
– 2 tbsp tahini or cashew butter
– Juice of 1/2 lime
– Salt and pepper to taste
– Cayenne pepper or hot sauce (optional)
Instructions:
1. Heat avocado oil in pan over medium heat. Sauté onion 2-3 minutes until softened.
2. Add garlic and sauté 30 seconds until fragrant.
3. Add beans and vegetable broth. Increase heat to bring to a simmer.
4. Once simmering, reduce heat to medium-low. Mash beans to desired consistency.
5. Remove from heat. Stir in tahini/cashew butter and lime juice.
6. Season with salt, pepper, and cayenne/hot sauce if desired.
Smoky Vegan Bacon Bean Dip
Ingredients:
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 (15 oz) cans pinto beans, drained and rinsed
– 1/4 cup vegetable broth
– 3 tbsp vegan bacon bits or strips
– 1 tbsp maple syrup
– 1 tsp smoked paprika
– Salt and pepper to taste
Instructions:
1. Heat olive oil in pan over medium heat. Sauté onion and garlic until softened, about 3-5 minutes.
2. Add beans, vegetable broth, vegan bacon, maple syrup and smoked paprika.
3. Bring to a simmer then reduce heat to medium-low. Mash beans to desired consistency.
4. Continue cooking 10-15 minutes until thickened and bacon flavors have melted in.
5. Remove from heat and season with salt and pepper.
Conclusion
While lard may be the traditional choice, there are many flavorful options for replacing it in refried beans. Choosing a substitute depends on dietary needs, flavor preferences, texture, and cooking method. Healthy vegetable oils, olive oil, avocado oil, or coconut oil provide versatility. Animal fats like bacon grease add a savory, smoky twist. Whichever oil or fat you use, allow time for the flavors to fully absorb into the creamy bean puree. With some creative substitutions, you can keep these Mexican refried beans accessible and appealing to any eaters at your table.