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Refried Beans
Pinto beans were slightly sweeter and creamier than black beans, but both work in this recipe. Though we loved the rich flavor lard gave to the beans, olive or vegetable oil worked, too. For a smoother texture, process the beans longer after removing 1 cup in the first step; for a thinner consistency, stir in more water. Serve these as a side with shredded cheese, sliced scallions or chopped onion, or spread them on a torta, fold them into a quesadilla or spoon them over nachos.
4
Servings
Tip
Don’t remove the remaining beans from the food processor after measuring out 1 cup. Set aside until needed later.
15 minutes
Ingredients
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2
15½-ounce cans pinto or black beans, drained
-
4
tablespoons lard, olive oil or vegetable oil, divided
Directions
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01In a food processor, pulse the beans until coarsely chopped, about 7 pulses. Transfer 1 cup beans to a bowl and set aside. In a 12-inch nonstick skillet over medium, heat 2 tablespoons of the lard until shimmering. Add the onion, garlic and ½ teaspoon salt. Cook until the onion is lightly browned, about 5 minutes. Stir in the cumin, coriander and oregano; cook until fragrant, about 30 seconds. Stir in the chilies and adobo sauce and cook, breaking up the chilies with a spatula, until fragrant, about 30 seconds.
Reviews
April 16, 2023
No need to look further
I see absolutely no need to ever make any other refried bean recipe, ever again. These are simply stellar.
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These are absolutely lovely.