🔕 🔔

My Basket ()

All questions

How do I make refried beans?

asked by Ben,Hudson over 5 years ago
4 answers 2489 views
8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
added over 5 years ago

Here is a great recipe from The Homesick Texas

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

Refried Black Beans
Recipe Courtesy Sara Moulton
2 (32-ounce) cans black beans, rinsed and drained
2 cups water
3 tablespoons lard or vegetable oil
1 large onion, diced
1 1/2 teaspoons salt
1 tablespoon cumin

Puree 2 cans of black beans in 2 cups water in food processor. Heat the lard or other fat in a large saucepan over medium heat. Saute the onions with the salt and cumin until golden, about 10 minutes. Add the beans and continue cooking over medium heat, stirring frequently, until the liquid evaporates and the beans form a creamy mass that pulls away from the bottom and sides of the pan, about 15 minutes. Serve immediately.

Fe7a777a 0cb9 4520 b309 cc1ea77d9c84  dscf0037 2
added over 5 years ago

I just learned that "refried" is a mistranslation - they're "well-fried," not really fried twice. The idea is more along the lines of cooking them "well," as in for a good long time. Aim for a long, slow cook on the beans. When the beans are done, making them into "refried" is fast, about 10 minutes.

It's definitely quicker if you start with a can of beans, but you'll get better flavor if you start from dry because you can add onion, etc, into the flavoring right from the start. I also think the texture is better if you cook from dry. (And, it's really not much work: this is one of those work for a few minutes and ignore for a few hours things)

Use a crockpot for the best results. There's no need to pre-soak. I was skeptical about skipping the soak, but with the cockpot, our results have been great regardless of soaking.

Use ~1 cup dry pinto beans, a chopped onion, and a spoonful of lard/bacon drippings/oil (you'll want some kind of fat). Cover with a few inches of water. We set our crockpot to high. In 5-6 hours, the pintos will be velvety and perfectly cooked. Save some of the cooking liquid!

You can use the beans for a lot of things now. To "refry" them: Heat another dollop of lard/bacon drippings/etc in a saucepan. Saute some garlic for 1-2 minutes, add your pintos with enough cooking liquid to just reach the beans. Cook gently until it starts to thicken. Mash the beans with a potato masher. Salt to taste. We stir in some chopped peppers at this point too, for heat.

Very foolproof and perfect texture on the beans! The crockpot method works just as well for black beans. You can change up the fats too. We've used a variety of options. You can use the drippings from whatever you're going to serve with the beans, like chorizo for ex.

5077f0a5 6340 4405 8205 c35264c22d55  313209 2493694741674 1231978067 33008415 1220700979 n
added over 5 years ago

Since finding this recipe I haven't made them any other way. So easy, healthy and delicious!


Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.