Refried beans

Refried beans

Frijoles refritos

By
From
Encyclopedia of Food and Cookery
Serves
6–8

With minor variations these appear at every meal in Mexico.

Ingredients

Quantity Ingredient
420g dried red kidney beans, soaked in water overnight
salt
125g bacon dripping or lard
1 large onion, finely chopped
1 garlic clove, crushed
1 small dried red chilli, seeded and finely chopped
or 1 1/2 teaspoons mexican chilli powder

Method

  1. Boil beans rapidly in soaking liquid for 10 minutes, then reduce heat and cook gently for about 2 hours or until tender. Add salt during last 30 minutes’ cooking time. Drain beans, reserving cooking liquid.
  2. Heat half the dripping or lard in a large frying pan. Add some of the beans and mash into hot fat. Add a little liquid and stir, then mash more beans into pan. Keep on adding beans and liquid until all are used, then stir over medium heat until mixture thickens.
  3. Turn into a bowl, and clean frying pan. Refrigerate bean mixture until required.
  4. Heat remaining fat in pan and gently fry onion, garlic and chilli or chilli powder for a few minutes, stirring. Add beans and continue cooking and stirring until beans are dry. Taste and add more salt if necessary.

Note

  • This dish can be made using tinned kidney beans. Omit the first frying. Mash the beans in their liquid, then fry with onion, garlic and chilli until dry.
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