Basic Refried Beans
Frijoles RefritosRefried beans that are prepared at home from beans you have cooked yourself are absolutely delicious. You may never be tempted to use canned refried beans again. I often make up a big batch and freeze the beans in small containers for later use.Lard is rendered from fresh pork fat and it imparts a wonderful creaminess and rich flavor to refried beans. It's easy to make, if you wish, and contains half the cholesterol of butter, so a little lard isn't that bad. The beans can be varied in many simple ways. You can add chopped cooked onion and garlic, or melt cheese over the top when serving. Ground cumin or dried epazote or oregano may be added for extra flavor.
Ingredients
Makes about 5 cups
- Basic Pot Beans any type
- ⅓ to ½ cup Basic Fresh Lard or vegetable oil
- Salt and freshly ground pepper to taste
Instructions
- Cook pot beans until the liquid thickens and the beans are very tender.
- To fry the beans, heat a large heavy skillet over medium heat and add the lard or oil.
- When the lard is melted and hot, add about 1 cup of cooked beans and about ½ cup of the broth, too.
- Stir and mash as the beans cook and thicken.
- Gradually add all of the beans, and all of the remaining broth, mashing and stirring continuously, until the broth is reduced and the beans are thick enough to hold their shape.
Notes / Tips / Wine Advice:
When the beans are very thick and the juices have cooked away, add salt and pepper. The beans are ready to use, or to refrigerate or freeze for later use.
