My smashed (aka refried) bean recipe is simple. Lard-free. Spicy. Full of texture. I like to use pinto beans that I have cooked ahead of time and stored for a hunkering of delicious. A couple of times a month, I pick a bean, and cook up a big pot. They freeze wonderfully and can be used for recipes like this or to toss into soups and stews.
If you don’t have the time to precook a big pot of beans, feel free to use canned. I cook up some yellow onion, garlic (I used green this time), and serranos, until slightly soft. Then, I pour in the beans with their nectar. Cook, stir, cook, stir. Once the mixture is slightly thick, I start smashing with a potato smasher. I do not make the bean mixture completely smooth, I leave a lot of whole beans in there. They are texture. That is really it. So good.
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