Prep 10 mins
Cook 3 hrs
Though the name suggests that it means "fried again", refrito actually means "very well fried". The secret of this Mexican classic is to use ample fat, for which we offer a range of choices; bacon drippings give the most flavor.
- 2 1⁄2 cups dried pinto beans or 2 1⁄2 cups black beans, sorted of debris
- 1 medium size onion, diced
- 1⁄2 cup hot bacon drippings or 1⁄2 cup melted butter or 1⁄2 cup lard
- Rinse beans and place in a large bowl. Cover with cold water and soak at room temperature for at least 12 hours. Drain.
- Place beans and onion in a 3 quart pan and add enough water to cover by 1 inch; bring to a boil. Reduce heat, cover, and simmer until beans are very tender and mash easily (about 2 1/2 hours); add water as needed. Drain, reserving 1 cup of the liquid.
- With a potato masher or in a blender or food processor, mash (or whirl) beans until coarsely pureed (add some cooking liquid, if necessary). Stir in bacon drippings (or other named fat). Return mixture to pan. Cook, stirring constantly, over medium high heat until fat is absorbed and beans are very hot (about 10 minutes). Season to taste with salt.