Be the first to Start a day ahead to cook the pinto beans before making this Mexican favorite. Classic refried beans are made with pintos, but you may substitute black beans.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 1/2 cup vegetable oil or lard
- 2 cups cooked pinto beans (recipe follows)
- 2 Tablespoons chili powder
- 1 Tablespoon ground cumin
- 1 teaspoon salt
- 1/8 teaspoon pepper
Preparation:
Heat lard in 10-inch skillet over medium heat until hot. Add pinto beans; cook, stirring occasionally, 5 minutes. Mash beans; stir in chile powder, cumin, salt, and pepper. Add more oil to skillet if necessary; cook and stir until a smooth paste forms, about 5 minutes.
Garnish with shredded cheese if desired.
Yield: 4 servings
Pinto Beans
4 cups water
1 pound dried pinto or black beans (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
1/4 cup vegetable oil
2 cloves garlic
1 slice bacon
1 teaspoon salt
1 teaspoon cumin seed
Mix water, beans, and onion in 4-quart Dutch oven. Cover and heat to boiling; boil 2 minutes. Remove from heat; let stand 1 hour.
Add just enough water to beans to cover. Stir in oil, garlic, bacon, salt, and cumin seed. Heat to boiling; reduce heat. Cover and boil gently, stirring occasionally, until beans are very tender, about 2 hours. (Add water during cooking if necessary.)
Drain; reserve broth for recipes calling for bean broth. Cover and refrigerate beans and broth separately; use within 10 days.
Yield: 8 servings
Recipe Source: Betty Crocker's Mexican Made Easy (Prentice Hall)
Reprinted with permission.
Garnish with shredded cheese if desired.
Yield: 4 servings
Pinto Beans
4 cups water
1 pound dried pinto or black beans (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
1/4 cup vegetable oil
2 cloves garlic
1 slice bacon
1 teaspoon salt
1 teaspoon cumin seed
Mix water, beans, and onion in 4-quart Dutch oven. Cover and heat to boiling; boil 2 minutes. Remove from heat; let stand 1 hour.
Add just enough water to beans to cover. Stir in oil, garlic, bacon, salt, and cumin seed. Heat to boiling; reduce heat. Cover and boil gently, stirring occasionally, until beans are very tender, about 2 hours. (Add water during cooking if necessary.)
Drain; reserve broth for recipes calling for bean broth. Cover and refrigerate beans and broth separately; use within 10 days.
Yield: 8 servings
Recipe Source: Betty Crocker's Mexican Made Easy (Prentice Hall)
Reprinted with permission.
