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Refried Beans

You can make refried beans practically with any kind of bean. My favorite versions are Flor de Mayo, Pinto, Rebosero, Peruano and Frijoles Negros. www.yes-moreplease.com

Yields about 3 cups

Course Breakfast, Brunch, Lunch, Main Course, Side Dish
Cuisine Mexican
Servings 6
Author Mariana McEnroe

Ingredients

  • ¼ cup Sunflower oil corn oil, coconut oil.
  • ¼ cup chopped white onion and pinch of salt.
  • 4 cups cooked beans
  • 1 cup bean broth

Instructions

  1. In a saute pan heat up the oil over a medium-high heat until rippling hot. I recommend using a pan WITHOUT non-stick coating like cast iron or stainless steel. Saute onion until you get golden brown edges. Carefully add the beans and bean broth pouring away from you, to protect your hands from any splatter. Bring to a boil, reduce heat to slow simmer and start mashing up the beans until creamy*, Some visible skins are ok. Once they are smashed, start stirring constantly until they look pasty and start separating from the edges of the pan. Usually, if you can shake your pan and all the beans stay together like a blanket that slides on the pan, your refried beans are ready!, Slide them onto a platter and fold like making a big oval shape. Crumble some queso fresco, or cotija añejo, some totopos and they are ready to serve, Enjoy!
  2. *Remember you can mash them up to your preference, I sometimes like them a little chunky, or well mashed and I add a bit more bean broth to make them more creamy and loose.

Recipe Notes

Variations: Chiles: Add one dry or fresh chile, like árbol, cascabel, or serrano to the oil and saute along with the onions to give some extra spice note to the beans. Remove the chile before smashing the beans, or smash along if you are a spicy soul. Lard: If using lard, it is a must to cook the lard on low medium heat until it changes color to a golden light brown. This is a key step that will give the best flavor to the beans. Add onion and a chile for an extra layer of flavor. Herbs: Any addition like Hoja de aguacate, hoja santa, epazote, poblanos can be added when sauteing the onions for extra flavor. It is very important to remove the herbs before smashing the beans, to avoid the beans from getting bitter.