Refried Beans
Refried Beans
It's always great to have a batch of refried beans on hand. This staple of Mexican and Tex-Mex cuisine goes great as a side with grilled proteins and all the classic fixings, in a bowl as part of a taco salad, and in tacos, burritos, and quesadillas... the possibilities are as they say, endless.
Prep Time
5
minutes
Cook Time
3.17
hours
Servings
4
Total time: 3 hours, 15 minutes
Ingredients
- 3 cup pinto beans
- 3 liter water
- 3 tablespoon lard or bacon fat
- 1 onion, chopped
- 3 garlic cloves, pressed
- 1 tablespoon hot sauce
- 1 cup cheddar or mexican blend cheese
Directions
- Rinse the beans to remove dirt and any possible pebbles that have made it into the package.
- Add them to a pot with about three liters of water and bring to a boil.
- Lower to a simmer, cover, and let rest for about three hours until they're soft and the skin on the beans starts to break.
- Add lard (or bacon fat) to a warm pan along with chopped onions and crushed garlic.
- After sweating the onions and garlic, add the beans and enough water to cover them.
- When they come to a simmer, use a potato masher to get a smooth consistency (unless you like them chunky).
- Add minced onions, a handful of cheese, a dash of hot sauce, and season with salt and pepper.
- It should take you about 10 minutes.
- If you didn't have time to soak and cook beans the night before, hey, grab a can of refried beans and doctor them up the same way with a bit of water to loosen them up, onions, cheese, hot sauce, and salt and pepper.