Cookbook:Refried Beans

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Cookbook | Recipes

Oddly enough, refried beans (frijoles refritos) are only fried once. The prefix "re" is a Spanish prefix meaning "very" or "well", inappropriately tacked onto a non-Spanish word.

[edit] Ingredients

• beans, especially pinto beans or black beans
• butter or home-rendered lard

[edit] Procedure

1. If using dried beans, wash them and examine them for any rocks, then cover with water in a medium pot and simmer until they are very soft. You'll need to cook the beans a long time on very low heat. You may add salt to the water. You may add onion halves or a ham bone, which you can remove at the end. You may wish to soak the beans overnight in the refrigerator before cooking them. Expect the cooking to take at least 3 hours, if not 6 or more.
2. If using canned beans, rinse them. Try to make sure they are not slimy or too salty.
3. Get a large wide pot or tall-sided frying pan.
4. Smash the beans, perhaps with a potato masher.
5. Add home-rendered lard or butter, totaling up to 20% of the total. (25% of the amount prior to adding)
6. Fry the beans, stirring and turning them until they thicken as desired.

[edit] Recipes using refried beans include

• Burrito
• Pupusa