I got this delicious refried beans recipe from a woman who’s daughter used to work for me in my Mexican cafe restaurant. She made the best Mexican food.
She would come down to the restaurant and watch me and instruct me on how to make the rice and beans. She just had a knack. No recipes, just a feel. She would watch me. She didn’t talk when we were cooking. She would nod her head if I was doing it right or shake her head no if I was doing something wrong. I really learned a lot from her, believe it or not.
REFRIED BEANS RECIPE
- cups dried pinto beans
- 1 onion, roughly chopped
- 3 cloves of garlic, smashed with the back of a spoon
- 1 tbl bacon drippings lard or drippings from chorizo sausage (canola oil is a good substitute if you are watching your diet)
- Tip: Never add salt to the beans until they are cooked or they will be tough.Cooking the Beans:Cooking time on pinto beans depends on how you prep them. If you soak them overnight, they will cook faster.You can also quick soak by placing beans in large pot, cover with water about 1 inch above the beans. Bring beans to a boil, remove from the heat and let them sit covered for one hour. After 1 hour, rinse beans and cover them again with water. Bring to a slow, low simmer, partially cover and cook until the beans are tender, about 1 1/2 hours or more. Make sure to keep the beans covered with water.Refrying the Beans:Frying the beans works best in a cast iron skillet. Over a medium heat, add 1/3 of the beans to the skillet along with some of the cooking broth. Mash with a potato masher. When the beans start to fry and get dry, add the next 1/3 and so on. When all the beans are mashed, salt to taste, then add a little more broth so the beans are looser than you want them. They will keep cooking after being removed from the heat and will thicken by the time you serve them.Another refried beans recipe is one I obtained from a good friend of mine who grew up in the Yucatan near the Gulf of Mexico. This is a spicy and delicious crock pot pinto bean recipe.