Refried Beans (Frijoles Refritos)
Description
A classic side dish with enchiladas, burritos, or chiles rellenos. The beans are easier to mash if they are warm.
6 servings
6 servings
Ingredients
2 tablespoons vegetable oil, bacon drippings, or lard
1 medium onion, chopped
4 garlic cloves, minced
4 cups cooked black beans or pinto beans (about 1 1/3 cups dried), undrained if canned
1 cup reserved bean cooking liquid or water
Salt to taste
1 medium onion, chopped
4 garlic cloves, minced
4 cups cooked black beans or pinto beans (about 1 1/3 cups dried), undrained if canned
1 cup reserved bean cooking liquid or water
Salt to taste
Instructions
Heat oil in a large skillet over medium-high heat. Add onion. Cook, stirring often, until deep golden brown, about 10 minutes.
Add garlic. Cook, stirring, for 1 minute. Add 1 cup of beans at a time, mashing each addition to a coarse puree with a potato masher or the back of a large spoon before adding the next.
Stir in reserved bean cooking liquid or water. Cook, stirring often, over medium to low heat until the beans are a little soupier than you would like to serve them--they will thicken as they sit. The whole mashing and cooking process should take 10 to 15 minutes. Season with salt to taste.
Serve warm with crumbled queso fresco or feta or grated Parmesan Tortilla chips.
Add garlic. Cook, stirring, for 1 minute. Add 1 cup of beans at a time, mashing each addition to a coarse puree with a potato masher or the back of a large spoon before adding the next.
Stir in reserved bean cooking liquid or water. Cook, stirring often, over medium to low heat until the beans are a little soupier than you would like to serve them--they will thicken as they sit. The whole mashing and cooking process should take 10 to 15 minutes. Season with salt to taste.
Serve warm with crumbled queso fresco or feta or grated Parmesan Tortilla chips.
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