Refried beans are a traditional Mexican side dish made by cooking and mashing pinto beans with spices and fat. The name “refried” is actually a misnomer, as the beans are typically only fried once. “Refried” actually comes from the Spanish word “frijoles refritos”, which means “well-fried beans”.
Here is a recipe for refried beans:
Ingredients:
- 1 pound dried pinto beans, rinsed and picked over
- 1 onion, chopped
- 4 garlic cloves, minced
- 1-2 jalapeño peppers, seeded and chopped (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 cup lard or vegetable oil
- Salt to taste
- Water
Instructions:
- Soak the pinto beans overnight in water, or use the quick-soak method (bring the beans to a boil, then remove from heat and let sit for 1 hour).
- Drain the beans and place them in a large pot with enough water to cover by 2 inches. Add the onion, garlic, jalapeño peppers (if using), cumin, and chili powder.
- Bring the beans to a boil, then reduce the heat and simmer, partially covered, for 1-2 hours, or until the beans are very soft and tender.
- Drain the beans, reserving the cooking liquid. Mash the beans with a potato masher or fork until they are mostly smooth.
- Heat the lard or oil in a large skillet over medium-high heat. Add the mashed beans and stir to combine.
- Cook the beans, stirring occasionally, for 10-15 minutes, or until they are hot and lightly browned in places. Add reserved cooking liquid as needed to achieve the desired consistency.
- Season the beans with salt to taste.
Refried beans can be served as a side dish, used as a filling for burritos or tacos, or as a dip with tortilla chips. They also freeze well and can be reheated in the microwave or on the stovetop.
