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Refried Beans

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Servings: 4
Course: Side Dish
Cuisine: American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Creamy, smoky, and the side dish that makes everything better. Lard is not the enemy. Refried beans are the most underappreciated side dish in Tex-Mex cooking. People treat them as an afterthought — a
Mike

Ingredients  

  • 2 cans (15 oz each) pinto beans (drained
  • reserve liquid)
  • 3 tablespoons lard
  • bacon fat
  • or butter
  • 1/2 white onion (diced)
  • 3 cloves garlic (minced)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 cup reserved bean liquid (or chicken broth)

Method
 

  1. Heat the fat in a large skillet over medium heat. Sauté the onion until softened (5 minutes). Add garlic and cumin, cook 1 minute until fragrant. Add the drained beans. Mash with a potato masher or the back of a fork to your desired consistency — some people like smooth, some like chunky with visible bean pieces. Add reserved bean liquid a tablespoon at a time to reach your preferred consistency. Season with salt. Cook, stirring occasionally, for 5-7 minutes until the beans are thick, creamy, and heated through.