Great for using in burritos, or on the side covered with a little melted Monterey Jack cheese.
- Ready In:
- 2hrs 30mins
- 1 lb dried pinto bean
- 1 large sweet onion, chopped
- 4 tablespoons lard or 4 tablespoons vegetable shortening
- 5 -6 cloves garlic, minced
- 1 1⁄2 teaspoons adobo seasoning or 1 1/2 teaspoons seasoning salt, to taste
- Sort beans and place in a pot with 6 cups water.
- Soak overnight, or bring to a boil, cook for 3 minutes, then cover and remove from heat, allowing to sit undisturbed for 1 hour.
- Drain and rinse beans, and cover with 6 cups water.
- Bring to a boil, then cover, and simmer for 1- 1 1/2 hours or until tender and creamy.
- Drain beans and retain cooking liquid.
- Cook onion and 6 cloves minced garlic in 4 tbsp lard in a deep skillet until tender.
- Add drained beans and mash until smooth and creamy, adding some of the cooking liquid if necessary (to adjust consistency to your liking).
- Season to taste with adobo seasoning or seasoned salt.
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I like my refried beans to be pretty basic, as these are. I prefer to add seasonings that go with whatever I will be using them in. Now, I did have some technical problems, including letting the pot go dry, but managed to avoid total disaster. They probably dried out a touch between the cooking of the beans and the final steps, so I found that using the immersion blender to mash it all up greatly reduced my frustration level. I did add a bay leaf and some peppercorns to the beans as they were cooking. I apparently have no adobo seasoning, so used sazon and a southwestern no-salt seasoning mix to keep the sodium low. I used some of this to make quesadillas with beef. As the beef was only mildly seasoned, I added chopped jalapenos to the refried beans, and had a nicely spicy snack. I cooked 1/2 lb of beans and the end result fit nicely into a quart container.Reply
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