Refried Beans
6 servings A classic side dish with enchiladas, burritos, or chiles rellenos. The beans are easier to mash when they are warm.
Ingredients
- 2 cups dried pinto or black beans, rinsed and picked over
- Three 15-ounce cans pinto or black beans
- 2 tablespoons vegetable oil, bacon fat, or lard
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 cup reserved bean cooking liquid
- Salt
- Crumbled Cotija or queso fresco
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 cups dried pinto or black beans, rinsed and picked over
- Three 15-ounce cans pinto or black beans
- 2 tablespoons vegetable oil, bacon fat, or lard
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 cup reserved bean cooking liquid
- Salt
- Crumbled Cotija or queso fresco
Let's Cook
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Step 1.
Cook: 2 cups dried pinto or black beans, rinsed and picked over
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Step 2.
or have ready: Three 15-ounce cans pinto or black beans
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Step 3.
Drain the beans, reserving 1 cup of the liquid. Heat in a large skillet over medium-high heat: 2 tablespoons vegetable oil, bacon fat, or lard
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Step 4.
Add and cook, stirring often, until golden brown, about 10 minutes: 1 medium onion, chopped
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Step 5.
Add and cook, stirring, for 1 minute: 4 garlic cloves, minced
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Step 6.
Add the beans 1 cup at a time, mashing each addition to a coarse puree with a potato masher or the back of a large spoon before adding the next. Stir in: 1 cup reserved bean cooking liquid
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Step 7.
Cook, stirring often, over medium heat or slightly lower until the beans are a little soupier than you would like to serve them—they will thicken as they sit. The whole mashing and cooking process should take 10 to 15 minutes. Season to taste with: Salt
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Step 8.
Serve warm with: Crumbled Cotija or queso fresco