Refried Beans
Refried beans with earthy pinto or black beans melded with aromatic garlic and onions, and a hint of cumin and Mexican oregano. Creamy texture, slight jalapeño heat.
Ingredients
- 1 cup dried pinto beans or black beans
- Water for boiling
- 1 teaspoon salt
- 1 teaspoon Mexican oregano or epazote
- 1 teaspoon cumin
- 3 garlic cloves minced
- 1 small onion ½ whole, ½ finely chopped
- 1 small jalapeño finely chopped
- 3 tablespoons lard or neutral oil
- Salt Mexican oregano, and cumin to taste
Instructions
- Pick through and rinse beans. Optional: Soak overnight to reduce cooking time.
- Drain beans and place in a pot with cumin, salt, oregano or epazote, half an onion, and crushed garlic. Cover with 2-3 inches of water. Bring to a boil over medium heat.
- Reduce heat, cover, and simmer for 1 hr 30 mins or until beans smash easily. Add hot water as needed.
- Strain beans, onion, and garlic, reserving cooking liquid.
- Heat lard or oil in skillet over medium-low heat. Sauté minced onion until fragrant and browning. Add jalapeño and cook 1 minute.
- Increase heat to medium-high. Add drained beans and mash. Reduce to medium, adding reserved bean water in batches until desired consistency.
- Adjust seasoning with salt, cumin, and oregano if needed. Serve warm.