This is the recipe I have decided to try with my beans. Living in Texas I have experienced and liked beans prepared this way. If I like the end result I will make up a large batch of these. I am making the recipe a little different from recipe as posted. I went to the garden and snipped some fresh oregano.. but the onion and garlic are dehydrated. I am looking for ways to use what I am preserving so this will be a good recipe for that as well. I found this recipe on Seriouseats.com. There it states the recipe can be made with black or pinto beans. Also noted is starting with dried beans and cooking them with flavorful aromatics like herbs, onion, and garlic results in a much more delicious final dish.
Note: Epazote, a Mexican herb, can be found at Mexican grocers. To add other flavors to the refried beans, try sautéing a pinch of ground cumin or fresh chilis with the minced onion, or puréeing toasted dried chilis into the mixture.
[Photograph: Robyn Lee]
- YIELD:Makes about 4 cups
- ACTIVE TIME:20 minutes
- TOTAL TIME:2 hours 20 minutes
- RATED:
INGREDIENTS
- 1/2 pound dried pinto or black beans
- Water
- 2 sprigs fresh epazote (see note above) or oregano
- 1 medium white onion, 1/2 minced (about 1/2 cup), 1/2 left whole
- 2 medium cloves garlic
- Kosher salt
- 6 tablespoons lard, bacon drippings, vegetable oil, or butter
DIRECTIONS
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In a large pot, cover the beans with cold water by at least 2 inches. Add herb sprigs, the whole onion half, and garlic cloves and bring to a boil over high heat. Reduce heat to simmer and cook until beans are very tender, about 1 to 2 hours. Season with salt. Drain beans, reserving bean-cooking liquid. You should have about 3 cups of cooked beans; if you have more, measure out 3 cups of beans and reserve the rest for another use. Discard herb sprigs, onion, and garlic.
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In a large skillet, heat lard, bacon drippings, or oil until shimmering, or butter until foaming, over medium-high heat. Add minced onion and cook, stirring occasionally, until translucent and lightly golden, about 7 minutes. Stir in beans and cook for 2 minutes. Add 1 cup of reserved bean-cooking liquid. Using bean masher, potato masher, or back of a wooden spoon, smash the beans to form a chunky purée; alternatively, use a stick blender to make a smoother purée. Reduce heat to medium and cook, stirring, until desired consistency is reached; if refried beans are too dry, add more bean-cooking liquid, 1 tablespoon at a time, as needed. Season with salt and serve.
