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Refritos - Mexican Refried Beans
Refried beans are one of the most common dishes in Mexican cuisine and also one of the most popular in the United States. While they are not usually eaten as a main dish, they are a frequent accompaniment to many Mexican and Tex-Mex dishes and are enjoyed at dinner, lunch, and yes, even for breakfast.
Whether served alongside of rice as a side dish, helping to fill out a burrito, taco or torta or eaten with some warm corn tortillas as a quick meal or snack, a really good batch of refried beans can be a thing of beauty. Unfortunately, they are all too often neglected and as a result, you end up with a bland pile of beans, which are best ignored.
This refried beans recipe, however, will change all of that. It's very easy to make your own; while it does take some time if you're not using canned beans, it doesn't take a great deal of effort and they keep (and freeze) well, so you can make plenty of refritos ahead of time. If you have always wondered how to make refried beans, then you have come to the right place. Keep reading to find out how to make this nearly ubiquitous Mexican side dish.
Refried Beans
Ingredients -
about 3 cups of cooked pinto or black beans
1 large onion, diced
2 cloves garlic, minced
Vegetable oil (or lard) for frying
Salt, to taste
Epazote (optional)
Preparation:
Heat oil or lard in a large skillet or wok over medium heat and add onion and garlic as well as epazote if using (this Mexican herb is frequently used in refritos - if you do not have it or cannot find it, however, it can be omitted). Once the onions and garlic start to turn translucent, begin adding the beans, about half a cup at a time, mashing as you go and adding a little salt with each batch of beans.
The only real trick here is not to be shy with the salt or the oil - beans can absorb quite a bit of both, especially if you are making this homemade refried beans recipe using dried beans. Taste periodically to make sure you do not over salt the beans and continue to add more beans slowly while mashing continuously. The idea with refried beans is to keep the beans frying as you go to ensure that they are all cooked in oil. This will give you a richer, more satisfying flavor and a creamy texture in the finished beans - it may be a little more work, but it is well worth it. Serve at once, refrigerate, or freeze.
(Serves 3)
Photo Description:
A plate of homemade refried beans. Though pinto beans are more popular in the US and in some parts of Mexico, black beans tend to be seen more often south of the border. Regardless of whether you choose to make this classic refried beans recipe with pintos or black beans, going through the little bit of trouble to do it yourself gives you a flavor and texture which just does not come in a can. Perfect as a side dish for any Mexican meal or stuffed into a burrito, these refritos just cannot be beat. Make sure to make a large batch of these beans; you will want to refrigerate or freeze some for later if you and your family can refrain from eating them right away! With results, which are this delicious, you will wish you had learned how to make refried beans years before - but now you will be able to amaze everyone with your refritos any time you like.
