Mexican recipes
Refried beans
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25 min
Serves 4 - 6
Mexican
Ingredients
- 1 lb pinto (red kidney or canellini beans) 455 g pinto (red kidney or canellini beans)
- 1/4 lb salt pork or pork fat 115 g salt pork or pork fat
- 1 medium onion, halved 1 medium onion, halved
- 4–6 slice bacon (sliced or 1 Tbsp of lard) 4–6 slice bacon (sliced or 1 Tbsp of lard)
- 1/4 cup diced onion 60 ml diced onion
- 1 garlic clove, minced 1 garlic clove, minced
- Salt to taste Salt to taste
- Optional spices Optional spices
- 1 tsp ground cumin 4.9 ml ground cumin
- 1/2 tsp dried oregano 2.5 ml dried oregano
Method
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.
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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