Refried Beans
A traditional Mexican dish made from mashed pinto beans.
Servings: 6 people
Ingredients
- 1 pound dried pinto beans rinsed and picked over
- 1 onion diced
- 2 cloves garlic minced
- ΒΌ cup lard or vegetable oil
- salt and pepper to taste
Instructions
- Soak the pinto beans in water overnight, or for at least 8 hours. Drain and rinse the beans before use.
- In a large pot, add the soaked beans and enough water to cover the beans by 2 inches. Bring the water to a boil and reduce the heat to low. Let the beans simmer for about 1 1/2 to 2 hours, or until the beans are tender. Drain the beans and reserve the liquid.
- In a large skillet, heat the lard or oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the cooked beans to the skillet and mash them with a potato masher or a fork until they are well mashed. If the beans are too thick, you can add some of the reserved liquid to reach the desired consistency.
- Season the beans with salt and pepper to taste. Cook for an additional 5 minutes, or until the beans are heated through.
Notes
Serve the refried beans as a side dish or use them as a filling for tacos, burritos, tostadas, and enchiladas.
This recipe yields 6-8 servings. You can also add spices such as cumin, chili powder, or oregano while cooking the beans to give them more flavor. If you prefer a vegetarian option, you can use vegetable oil instead of lard.