Refried beans are a protein-rich classic Mexican side dish made with pinto beans, lard, onions, and garlic. This recipe includes instructions on cooking the pinto beans from scratch. However, if you are short on time, you may use canned beans. Lard or bacon drippings are a traditional ingredient. If you must, you may omit the grease, adding a bit more chicken broth to get them to the proper consistency. Strong vegetable broth may also be substituted for the chicken broth. They will not be authentic with substitutions, but certainly palatable.
Prep Time: 10 minutes
Cook Time: 2 hours, 15 minutes
Total Time: 2 hours, 25 minutes
Ingredients:
- 1 pound (2-1/2 cups) dry pinto beans
- 1 onion, chopped
- 2 cups chicken broth
- 2 cups water
- .
- For Refried Beans:
- Cooked pinto beans
- 1/4 cup lard or bacon drippings
- 2 cloves garlic, minced
- 1-1/2 teaspoons salt
Preparation:
Place pinto beans in a Dutch oven or heavy stockpot in water to cover and bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat, cover, and let stand for 1 hour. (Beans may also be soaked in cold tap water overnight in a covered pot.) Drain beans.
Return beans to the Dutch oven. Add onion, chicken broth, and water. Bring to a boil, cover, reduce heat, and simmer for about 2 hours, or until beans are tender.
For Refried Beans: Melt lard or bacon drippings in a large, heavy skilllet. Add cooked pinto beans with liquid, garlic, and salt. Mash with a potato masher or fork as the beans heat. Stirring often, cook the refried beans uncovered for 10 to 15 minutes until thick. Do not let them scorch.
Yield: 6 to 8 side servings or about 6 cups
Return beans to the Dutch oven. Add onion, chicken broth, and water. Bring to a boil, cover, reduce heat, and simmer for about 2 hours, or until beans are tender.
For Refried Beans: Melt lard or bacon drippings in a large, heavy skilllet. Add cooked pinto beans with liquid, garlic, and salt. Mash with a potato masher or fork as the beans heat. Stirring often, cook the refried beans uncovered for 10 to 15 minutes until thick. Do not let them scorch.
Yield: 6 to 8 side servings or about 6 cups
