It's always great to have a batch of refried beans on hand. This staple of Mexican and Tex-Mex cuisine goes great as a side with grilled proteins and all the classic fixings, in a bowl as part of a taco salad, in tacos, burritos, and quesadillas... the possibilities are as they say, endless. In the photo attached, they're being served as part of a breakfast taco with potatoes and chorizo.
- 3 Cups Pinto beans
- 3 Liters Water
- 3 Tablespoons Lard or bacon fat
- 1 Onion, chopped
- 3 Garlic cloves, pressed
- 1 Tablespoon Hot Sauce
- 1 Cup Cheddar or Mexican blend cheese
Rinse the beans to remove dirt and any possible pebbles that have made it into the package. Add them to a pot with about three liters of water and bring to a boil. Lower to a simmer, cover, and let rest for about three hours until they're soft and the skin on the beans starts to break.
Add lard (or bacon fat) to a warm pan along with chopped onions and crushed garlic. After sweating the onions and garlic, add the beans and enough water to cover them. When they come to a simmer, use a potato masher to get a smooth consistency (unless you like them chunky). Add minced onions, a handful of cheese, a dash of hot sauce, and season with salt and pepper. It should take you about 10 minutes.
If you didn't have time to soak and cook beans the night before, hey, grab a can of refried beans and doctor them up the same way with a bit of water to loosen them up, onions, cheese, hot sauce, and salt and pepper.