Cookbook:Refried Beans
(Redirected from Cookbook:Refried beans)
| Refried Beans | |
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| Category | Bean recipes |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Southwestern U.S. cuisine | Tex-Mex cuisine
Oddly enough, refried beans (frijoles refritos) are only fried once. The prefix "re" is a Spanish prefix meaning "very" or "well", inappropriately tacked onto a non-Spanish word.
Ingredients
[edit | edit source]- Pinto beans or black beans
- Butter (optional) or home-rendered lard (optional)
Procedure
[edit | edit source]- If using dried beans, wash them then cover with water in a medium pot and simmer according to the package directions. You may add onion halves or a ham bone, which you can remove at the end.
Cooked Beans and ham bone - If using canned beans, rinse them briefly before use.
- Smash the beans, perhaps with a potato masher.
- Add home-rendered lard or butter, totaling up to 20% of the total (25% of the amount prior to adding). You may also use a substantially smaller amount of some other oil or omit it entirely.
- Fry the beans, stirring and turning them until they thicken to the degree you desire, which can be anywhere from soupy to parched.
