25 minutes
A traditional Mexican side dish featuring creamy refried beans made with pinto or black beans, savory lard, and onions.
Nonhydrogenated Lard, melted
tablespoons
Medium Onion, diced
each
Pinto Beans, cooked
cups
Black Beans, cooked, optional
cups
Bean Cooking Liquid, reserved
cups
pinches
1. Melt Lard and Sauté Onions
Place a heavy pan over medium heat. Add 3 to 4 tablespoons of nonhydrogenated lard and allow it to melt completely. Then add the diced half of a medium onion into the pan, sautéing for about 7 minutes until the onions are soft and translucent.
2. Add Beans and Cooking Liquid
Introduce 2 cups of cooked pinto or black beans to the pan, along with ¼ cup of the reserved bean cooking liquid, and a pinch of salt. Stir and let this mixture cook for a few minutes, allowing the beans to absorb the flavors.
3. Mash Beans to Creaminess
Using a bean or potato masher, gently mash the beans until they reach your desired consistency. If needed, add a little more bean cooking liquid to achieve a slightly thin consistency, as the beans will thicken upon sitting.
4. Season and Serve
Taste the refried beans and adjust the salt if necessary. Your homemade refried beans are now ready to be served as a creamy side dish that complements any Mexican-inspired meal.
Comments (0)