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Refried beans recipe  Share this recipe on FacebookRefried beans is a typical Mexican dish. It can be used as a side dish or as a filling in dishes like enchiladas, burritos and more. This recipe uses fresh beans so make sure you soak them the night before. You can of course use canned beans - the taste might not be the same but they will still taste good.
Preparation time: 5 minutes, Cooking time: 20 minutes, Serves: 4 - 6
Ingredients 1 lb pinto, red kidney or canellini beans
1/4 lb salt pork or pork fat
1 medium onion, halved
4 - 6 slices of bacon, sliced or 1 Tbsp of lard
1/4 cup diced onion
1 garlic clove, minced
Salt to taste
Optional spices
1 tsp ground cumin
1/2 tsp dried oregano
Directions Soak beans overnight.
Drain beans and place in a cooking pot. Cover with fresh water (the water should cover the beans by at least 2 inches). Add the onion and salt pork (or pork fat with some salt). Put the cooking pot over high heat, bring to a boil, lower heat, cover and simmer for an hour to an hour and a half, stirring occationally. Cooking time will depend on the type of beans, so check if they are cooked after one hour of cooking.
Remove the salt pork or pork fat and onion and drain the beans, reserving 1/2 cup of the cooking liquid.
Fry the bacon slices in a skillet on medium until crispy and all the fat is rendered. Remove and discard. Add the diced onion and fry in the bacon fat for two to three minutes. Add the garlic and cook for one more minute. Add the drained, cooked beans into the skillet and 1/4 cup of the reserved bean broth. At this stage, you can add the spices, if using (the cumin and oregano). The original refried beans recipe does not include any spices but adding a bit of cumin and oregano gives more flavor to the dish.
Mash beans using the back of a spoon or a potato masher while cooking, adding more of the bean broth when needed, to keep the mixture moist. Keep mashing and stirring the beans until you get a chunky paste.
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