Sides » Refried Beans

Replay Video
Play
353 views
0:00 |
Volume
Full Screen
Refried Beans
Refried Beans <p> Frijoles refrito or refried beans are a staple of Mexican cuisine. You can use them as a rich and textured companion for entr&eacute;es, a tasty topping for nachos or filling for tacos, particularly when they&#39;re topped with sour cream or shredded white cheese. <a href="/videos/profiles/about-jeff-martinez">Jeff Martinez</a> shows us how it&#39;s done Texas-style, at Austin&#39;s <a href="http://www.fondasanmiguel.com/">Fonda San Miguel</a>, with freshly simmered black beans, but you can also use pinto or red beans.</p>

Watch this video! Get Adobe Flash Player

Tags:

beans appetizer, chips & dip, mexican beans, refried black beans

Frijoles refrito or refried beans are a staple of Mexican cuisine. You can use them as a rich and textured companion for entrées, a tasty topping for nachos or filling for tacos, particularly when they're topped with sour cream or shredded white cheese. Jeff Martinez shows us how it's done Texas-style, at Austin's Fonda San Miguel, with freshly simmered black beans, but you can also use pinto or red beans.

Makes 4-5 cups (serves 8-10)

Ingredients

For Cooking Dried Beans

  • 1 lb dried black beans, rinsed & picked over for stones
  • ½ medium white onion, halved
  • 2 sprigs fresh or dried epazote or cilantro
  • 2 garlic cloves

For Refried Beans

  • 1½ qts (48 oz) cooked black beans, drained, ¾ - 1 cup cooking liquid reserved
  • 6 tbsp pork lard or vegetable oil
  • ½ medium white onion, chopped

Garnish Suggestions

  • shredded panela or Monterrey Jack cheese
  • sour cream

Equipment

  • 8-quart stock pot with lid
  • nonreactive saucepan
  • potato masher

How-to

Simmer Dried Beans

  1. Combine beans, water, onion, lard or shortening, and epazote in a heavy, 8-quart stock pot and bring to a boil over medium-high heat
  2. Reduce heat to low, cover, and simmer for 1½ hours, or until beans are tender but not mushy. Remove onions and garlic. Add salt to taste

Make Refried Beans

  1. Drain the cooked beans, reserving ¾ - 1 cup of cooking liquid. Mash beans with a potato masher or sturdy whisk (OK to leave some beans whole).In a large, heavy pot, melt the lard or oil over medium heat, add onion, and cook until onion is wilted and transparent, 5-6 minutes
  2. Add mashed beans to the onion mixture and cook for about 5 minutes on medium heat, adding ¾ - 1 cup of the reserved cooking liquid from the beans if mixture seems too thick, stirring and mashing the beans against the side of the pot until beans have absorbed the oil and there are no traces of unblended fat. The end result should not be too stiff nor too runny; mashed potato-like consistency is what you're looking for
  3. Transfer to a bowl and serve with sour cream and shredded Monterey Jack cheese

Note: Refried beans can also be made with canned beans, but you will need water, broth or stock for the liquid component of the dish.

Comments (0)

There are no comments for this post yet. Be the first to add a comment!

Add a Comment / Rate this Video

You must be logged in to comment!