Refried beans
Pinto beans simmered until creamy, then fried in lard with golden onion and mashed into a rich, spreadable side for tacos and eggs.
Method
- 1
Rinse the beans and pick out any small stones or shrivelled beans.
- 2
Cover the beans with plenty of cold water and soak overnight.
- 3
Drain, put them in a large saucepan with the onion half and garlic, and cover with fresh water by 5 cm.
- 4
Bring to the boil, then simmer partly covered, topping up the water to keep the beans covered, until they are soft and creamy inside.
- 5
Stir in the salt and simmer for a few minutes more so the beans absorb it.
- 6
Drain the beans, keeping the cooking liquid, and discard the onion half.
- 7
Melt the lard in a large frying pan over medium heat and fry the chopped onion until golden at the edges.
- 8
Add the beans in batches with a splash of their liquid, mashing them with a potato masher as you go.
- 9
Cook, stirring and mashing and adding more liquid as needed, until thick, creamy and spreadable.
- 10
Taste and add more salt if needed.
Notes
- For a quick version, use two 400 g cans of pinto beans, drained, with some of their liquid, and start at the frying step.
- The beans thicken as they cool. Loosen them with a little water or bean liquid when reheating.
- Use vegetable oil instead of lard for a vegan version.
Equipment
Large bowl, Large saucepan, Colander, Large frying pan, Potato masher