Refried Beans/Frijoles Refritos

Refried Beans/Frijoles Refritos
Refried beans are served at almost every meal in Mexico.The beans are not really fried twice, as the
name suggests, but they are usually cooked or heated twice. Mexicans often make large
batches of beans and then reheat them during the week as needed, adding a little more lard each time.
Refried beans work well as a side dish or as a filling for enchiladas

Ingredients of Refried Beans/Frijoles Refritos
* 2 c. dried pinto beans
* 10 c. plus 5 c. water
* 1 large onion, chopped
* 1/2 c. lard, butter, or bacon fat
* 1 tsp. salt

Preparation of Refried Beans/Frijoles Refritos
1.Wash beans thoroughly under cold running water. Remove any pebbles or stones. Put beans in a large pot containing 10 c. water and soak them for 6 to 8 hours.
2.Drain beans, rinse them, and place them in a large kettle with 5 c. fresh water and the onion.
3.Cook over medium-high heat for 1 hour or until beans are soft.
4.Add lard and salt and mash with a potato masher until all fat has melted and beans are smooth.
5. Lower heat and continue to cook beans, stirring occasionally, for about 2 1/2 hours or until bean mixture is thick and heavy.

Notes for Refried Beans/Frijoles Refritos:
Make refried beans a healthier dish by skipping the lard, which adds flavor but also fat.

Refried Beans/Frijoles Refritos Soaking time:
6 to 8 hours Cooking time: 3 1/2 hours Serves 8

Category: Cooking The Mexican Way