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Basic Refried Beans |
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Serves: 5 Print this Recipe(Frijoles Refritos) Category: Bean Dishes Makes about 5 cups Refried beans that are prepared at home from beans you have cooked yourself are absolutely delicious. You may never be tempted to use canned refried beans again. I often make up a big batch and freeze the beans in small containers for later use. Lard is rendered from fresh pork fat and it imparts a wonderful creaminess and rich flavor to refried beans. It's easy to make, if you wish, and contains half the cholesterol of butter, so a little lard isn't that bad. The beans can be varied in many simple ways. You can add chopped cooked onion and garlic, or melt cheese over the top when serving. Ground cumin or dried epazote or oregano may be added for extra flavor. Basic Pot Beans, any type 1/3 to 1/2 cup Basic Fresh Lard or vegetable oil Salt and freshly ground pepper, to taste 1. Cook pot beans until the liquid thickens and the beans are very tender. To fry the beans, heat a large heavy skillet over medium heat and add the lard or oil. When the lard is melted and hot, add about 1 cup of cooked beans and about 1/2 cup of the broth, too. Stir and mash as the beans cook and thicken. Gradually add all of the beans, and all of the remaining broth, mashing and stirring continuously, until the broth is reduced and the beans are thick enough to hold their shape. 2. When the beans are very thick and the juices have cooked away, add salt and pepper. The beans are ready to use, or to refrigerate or freeze for later use. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basic Refried Beans Pinto Beans with Fried Onions Ranch Beans with Bacon Horsemen’s Beans Red Beans and Pork Chili Beans with Chorizo, Chiles, and Tequila Black Beans Yucatán Black Beans with Diced Pork, Yucatán-Style Black Beans and Rice Yucatán Puréed Black Beans Quick Refried Black Beans White Beans with Roasted Garlic White Beans and Carrots with Green Onions Basic Chickpeas Chickpeas with Spinach Fresh Fava Beans Lima Beans with Toasted Pumpkin Seeds Basic White Rice Mexican Rice Rice with Carrots Rice with Corn Tomatillo-Cilantro Rice Green Rice Rice with Pine Nuts Yellow Rice with Peas Rice with Chickpeas Rice with Plantains Rice with Mixed Vegetables Rice with Squash Blossoms Rice with Mushrooms and Poblano Chiles Red Rice with Chicken Rice with Minced Pork or Beef Rice with Sausage and Cabbage Rice with Ham and Pineapple Rice with Shrimp and Corn Rice with Crab, Yucatán Style Vermicelli with Mushrooms Vermicelli with Chicken Meatballs Vermicelli with Turkey * Beans, Rice, and Pasta |
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