Refried Beans (Frijoles Refrito)

pinto beans

🥗Healthier: black beans

💰Cheaper: canned beans

Canned beans save time and reduce prep work.

jalapeño

🥗Healthier: serrano pepper

💰Cheaper: bell pepper

Bell pepper offers a milder flavor.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar provides acidity at a lower cost.

Add two sprigs of epazote to the pot.

Add half a white onion and two whole garlic cloves to the pot.

Add three tablespoons of pork lard and some salt to the pot.

Add ten cups of water to the pot and cover it.

Bring the pot to a boil, then reduce to low and simmer for an hour and a half, checking occasionally to ensure there's enough water and the beans don't overcook.

After an hour and a half, remove the lid and check the beans for doneness; they should be firm but not mushy.

Remove the epazote, large chunks of onion, and whole garlic cloves from the pot.

Transfer the beans to a bowl.

In a nonreactive heavy saucepan, add six tablespoons of pork lard and let it melt.

Add chopped white onions to the melted lard and sauté until soft and translucent.

Mash the black beans using a wire whisk or potato masher until they form a paste, leaving some whole beans for texture.

Incorporate the sautéed onions and pork lard into the mashed black beans.

Add about a cup of reserved liquid from cooking the beans to adjust the consistency, aiming for a texture similar to mashed potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary