How to Make Refried Beans

Fried Beans 2

In this post I want to show you how to make refried beans. This is an authentic Mexican recipe that uses lard or bacon grease or chorizo grease. It can be made into a vegan recipe by using vegetable shortening.

It is important to add bacon fat or lard into the pot with beans. This will make them very flavorful and they will shine once you are done mashing them. Go ahead and add the beans with their liquid as you start to mash them. They will thicken as they simmer and as they cool down. If they thicken too much you can thin them out with a little bit of water.

These beans can be used as a side for any Mexican meal or as a dip with chips. This is how to make refried beans:

Serves eight as a side
2 cups dried black beans – soaked overnight
4 TBS of bacon grease or lard
1 small white onion – chopped
1/2 small onion – minced
1 large garlic clove – minced
Salt

Place the soaked beans in a pot and cover with water – about 2 inches on top of the beans. Add 2 TBS of the fat, the chopped onion and salt. Cook until beans are tender – about one hour.

Heat a large skillet with the remaining fat. Add the minced onions and cook for 6 to 7 minutes until it starts to brown. Add the garlic clove and cook for about 2 minutes – until you can smell it.

Add 1/3rd of your cooked beans with the liquid and start mashing them. Once they are mashed add another third. Repeat and add the final third. Stir the beans constantly as they simmer. Don’t worry that they are too soupy as they will thicken as they simmer and then as they cool down.

Turn off the heat when you have the desired consistency. If your beans are too thick you can thin them down with a little bit of water.

Serve as a side or as a dip.

CALORIES 237.17; FAT 7.11 grs (sat 2.68; mono 2.94; poly 1.00); PROTEIN 10.59 grs ; FIBER 7.79 grs; CARBS 33.89 grs; CHOLESTEROL 6.08 mg; IRON 2.51 mg; SODIUM 303.37 mg; CALCIUM 75.96 mg

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My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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