Refried Beans

cooked from dry beans with onion and garlic

Makes 6 cups · 175 kcal per serving

Ingredients

• 454 g dried pinto beans
• 2270 g water
• 10 g vegetable bouillon cube
• 4.5 g salt
• 45 g vegetable oil
• 114 g white onion
• 15 g garlic
• 1.8 g ground cumin

Method

1. Soak: Rinse the beans, cover generously with cold water, and soak overnight, 8–12 h. Drain and rinse.
2. Cook: Cover the beans with fresh water, add the bouillon cube and salt, then bring to a boil. Reduce to a gentle simmer and cook until very tender, 1½–2 h. Reserve the bean liquid.
3. Refry: Render the bacon or chorizo, if using, in a large skillet. Heat the vegetable oil or lard in the skillet, using any pan drippings in place of some of the fat if desired. Sauté the onion until soft, then add the garlic and cumin and cook 30 sec. Add the beans and mash, stirring in reserved bean liquid until spreadable. Cook until hot and thickened, then season to taste.

Notes

Finishing the cooked beans with sautéed onion and garlic is a common refried-bean method.