Recipe Background
Mexican night just isn't the same without Refried Beans! This staple of Mexican and Tex-Mex cuisine is savory and hearty, enhancing the flavors of tacos, burritos, and Mexican rice. As side dishes go, Refried Beans is one of the best. You may just be tempted to eat it directly with a spoon!
Mexican night just isn't the same without Refried Beans! This staple of Mexican and Tex-Mex cuisine is savory and hearty, enhancing the flavors of tacos, burritos, and Mexican rice. As side dishes go, Refried Beans is one of the best. You may just be tempted to eat it directly with a spoon!
Ingredients
- 1 pound dry pinto beans soaked overnight
- 4 cloves garlic peeled
- 1 teaspoon dried oregano
- 9 cups water cold
- 1/2 cup lard
- 1 1/2 cups onions diced
- 2 teaspoons kosher salt plus more to taste
- 2 tablespoons serrano chili pepper minced
- 1 teaspoon ground dried chipotle pepper
Directions
- Drain the soaked beans and move them into a stockpot.
- Add in the garlic, oregano, and cold water.
- Put the pot over a high heat and bring it to a boil.
- Mix and reduce the heat to low.
- Let it simmer uncovered until the beans are soft, about 1 1/2-2 hours.
- Drain the beans and reserve all of the liquid.
- Melt some lard in a large pan over medium-high heat.
- Mix in the onions and salt, cooking until the onions start to brown, about 10-12 minutes.
- Mix in the serrano pepper and chipotle powder, and cook for 1 minute.
- Move the drained beans into a skillet.
- Mash half of the beans using a potato masher.
- Spoon some of the reserved bean liquid into the skillet.
- Continue to mash and stir the beans as you slowly add in more of the bean liquid.
- Mash the beans until they have reached the desired consistency and texture.
- Taste for seasoning.
- Serve.
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