How to make refried beans

How to make refried beans

By
From
Breddos Tacos
Makes
400g
Photographer
Kris kirkham

Ingredients

Quantity Ingredient
400g dried pinto beans
or 1 tin canned pinto beans
1 large onion, diced
3 cloves garlic, toasted with their skins on until black spots appear, then peeled and minced
1 teaspoon epazote
1 teaspoon mexican oregano
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon chipotle powder
1 tablespoon maldon salt
4 tablespoons lard or rapeseed oil
2 tablespoons lard or rapeseed oil

Method

  1. Wash the beans under running cold water, if using dried beans.
  2. Take a medium-sized pot, add the lard or rapeseed oil and heat. Add the onions and cook over a gentle heat, stirring often, until translucent, about 10 minutes.
  3. Add the garlic, oregano, epazote, coriander, cumin, chipotle and salt and cook for another 3 minutes, then add the pinto beans and after a minute, cover with water (if using dried beans).
  4. If using canned beans, cook for another 10 minutes and go to step 6.
  5. Bring to a boil then reduce to a high simmer and cook the beans until very soft, around 1-2 hours. Drain, reserving a cup of the liquid.
  6. Place the beans in a blender and whizz to a paste.
  7. Heat the 2 extra tablespoons of lard or rapeseed oil in another pot and once hot, add the beans. Re-fry for 3–4 minutes adding some of the reserved bean cooking liquid if too thick.
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