Recipe by Ridgely
After much experimenting this is the best tasting refried bean recipe that I have had. What makes this recipe different from most others is that beans end up being light and airy, not dense and pasty. The sauted onions and garlic really add a nice flavor. The "optional" hammock will give the beans a slight smoky flavor if you wish.
Top Review by kiwidutch
My very first attempt at making refried beans and a big success. Thanks !!!I didn't have a ham hock to hand, and needed a refried bean recipe in a hurry, so followed everything else. It came out really well, and I used it as the base of a taco recipe I was making and will try this again as a dip, since it tastes great. DH suggests that I use a *tiny* bit of the hot Jalapeno peppers blended in and see how that variation goes. I think that either way would be nice. Please see my rating system: everyone agreed totally on a well deserved four stars and asked that I keep the recipe in my handwritten cookbook. Easy to make, especially good since cans of refried beans aren't easy to obtain here. I'll happily use your recipe instead. Thanks again !
- 2 -3 cups dried pinto beans
- 1 ham hock (optional)
- 1 large onion, chopped
- 2 -3 cloves garlic, chopped
- vegetable oil
Directions See How It's Made
- Rinse beans in colander.
- Place beans and ham hock in large pot and cover generously with water.
- Bring to a boil.
- Cover beans and reduce heat between low and medium.
- Cook for 2 to 2 1/2 hours or until beans are tender.
- Start checking beans after 1 1/2 hours.
- In the sink place a bowl with a colander on top.
- Pour beans into colander catching some of the bean liquid below.
- Set beans and liquid aside.
- In a skillet saute onion and garlic in vegetable oil until onions are fragrant.
- Place onion mixture in a blender or food processor (leaving oil in pan) and then add beans and about 3/4 cup of bean liquid.
- (I personally like my beans this way light and fluffy) You may need to add more bean liquid to get the desired consistency you want.
- Back in the same skillet, heat remaining oil.
- (Now this part is really optional if you want to cut the fat) Add pureed bean mixture back to hot skillet and stir.
- At this point is when you have to salt it to taste.
- I like my food salty, so I start with a teaspoon of salt right away and adjust by sprinkling with the salt shaker if I think it needs more.