Mexican night just isn’t the same without Refried Beans! This staple of Mexican and Tex-Mex cuisine is savory and hearty, enhancing the flavors of tacos, burritos, and Mexican rice. As side dishes go, Refried Beans is one of the best. You may just be tempted to eat it directly with a spoon!
Ingredients
- 1 pound dry pinto beans, soaked overnight
- 4 cloves garlic, peeled
- 1 teaspoon dried oregano
- 9 cups water, cold
- 1/2 cup lard
- 1 1/2 cups onions, diced
- 2 teaspoons kosher salt, plus more to taste
- 2 tablespoons serrano chili pepper, minced
- 1 teaspoon ground dried chipotle pepper
Directions
Step 1 –Drain the soaked beans and move them into a stockpot.
Step 2 –Add in the garlic, oregano, and cold water.
Step 3 –Put the pot over a high heat and bring it to a boil.
Step 4 –Mix and reduce the heat to low.
Step 5 –Let it simmer uncovered until the beans are soft, about 1 1/2-2 hours.
Step 6 –Drain the beans and reserve all of the liquid.
Step 7 –Melt some lard in a large pan over medium-high heat.
Step 8 –Mix in the onions and salt, cooking until the onions start to brown, about 10-12 minutes.
Step 9 –Mix in the serrano pepper and chipotle powder, and cook for 1 minute.
Step 10 –Move the drained beans into a skillet.
Step 11 –Mash half of the beans using a potato masher.
Step 12 –Spoon some of the reserved bean liquid into the skillet.
Step 13 –Continue to mash and stir the beans as you slowly add in more of the bean liquid.
Step 14 –Mash the beans until they have reached the desired consistency and texture.
Step 15 –Taste for seasoning.
Step 16 –Serve.
