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Refried Beans Recipe

This recipe provides instructions for making refried beans. It calls for pinto beans, water, onion, lard or oil, and salt. The beans are cooked in water until soft, then drained. Onions and fat are sautéed in a pan before adding the beans and mashing them into a rough puree with additional water. Optional cheddar cheese can be added at the end for flavor and melted before serving the refried beans.

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Steven Slatten
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56 views1 page

Refried Beans Recipe

This recipe provides instructions for making refried beans. It calls for pinto beans, water, onion, lard or oil, and salt. The beans are cooked in water until soft, then drained. Onions and fat are sautéed in a pan before adding the beans and mashing them into a rough puree with additional water. Optional cheddar cheese can be added at the end for flavor and melted before serving the refried beans.

Uploaded by

Steven Slatten
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Refried Beans Recipe

Ingredients:

● 2 1/2 cups of dry pinto beans (about 1 lb or 450gm)


● 3 quarts of water
● 1/2 cup chopped onion (optional)
● 2 Tbsp pork lard, bacon fat, or olive oil (for vegetarian option)
● 1/4 cup water
● Salt to taste
● Cheddar cheese (optional)
Instructions:
1 Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans.

2 Cook the beans in water.


Pressure Cooker method Put beans into a 4 quart pressure cooker with a 15 lb weight. Fill up the
pressure cooker with water, up to the line that indicates the capacity for the pot. Cook for 30-35 minutes -
until the beans are soft and the skins are barely breaking open.
Regular method Put beans into a pot and cover beans with at least 3 inches of water - about 3 quarts for
2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours.
The cooking time will vary depending on the batch of beans you have. The beans are done when they
are soft and the skin is just beginning to break open.
Strain the beans from the cooking water.

3 Add the onions and lard/fat/oil to a wide, sturdy (not with a flimsy stick-free lining) frying pan on
medium high heat. Cook onions until translucent. (Note the onions are optional, you can skip them if you
want.) Add the strained beans and about a 1/4 cup of water to the pan. Using a potato masher, mash the
beans in the pan, while you are cooking them, until they are a rough purée. Add more water if necessary
to keep the fried beans from getting too dried out. Add salt to taste. Add a few slices of cheddar cheese,
or some (1/2 cup) grated cheddar cheese if you want. When beans are heated through (and optional
cheese melted) the beans are ready to serve.
Note that many recipes call for soaking the beans overnight and discarding the soaking liquid. We don't.
We discard the cooking liquid and just add some water back into the frying pan when we are frying the
beans.

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