Refried Beans
There is a significant difference between beans that have simply been mashed and true refried beans. By frying the mash in fat, you transform the texture from grainy to velvety.
Control your liquid
The beans need to be very soft before you begin smashing them. Keep the cooking liquid hot and handy, as the starch will continue to tighten the beans even after they leave the heat.
- Heavy-bottomed cast iron skillet
- Potato masher
- Dutch oven for boiling
What goes in.
- 1 lbdried pinto beans
- 1/4 cuplard or bacon fat
- 1white onion, finely diced
- 2 clovesgarlic, minced
- to tastekosher salt
The emulsification of fat and starch
Don't just mash the beans; fry them in the fat for several minutes. This toasts the bean paste and binds the lard into the starch, creating a glossy, rich consistency.
The method.
Boil the beans
Rinse the beans and place them in a pot with water covering them by two inches. Simmer until the beans fall apart under light pressure, about 2 hours.
Sauté aromatics
Heat the lard in your skillet over medium heat. Add the onion and cook until translucent and just beginning to brown at the edges.
Smash
Add the beans to the skillet with a slotted spoon. Use the masher to break them down, gradually adding splashes of the bean cooking liquid to reach your desired consistency.
Fry
Continue to cook the mixture over medium-low heat for 10 minutes, stirring constantly. The mixture should thicken and pull away slightly from the sides of the pan.
Other turns to take.
Spicy
Add a minced serrano or jalapeño to the skillet when sautéing the onions.
Cheesy
Fold in a handful of shredded queso chihuahua or mild cheddar once the beans are off the heat.
When it doesn't go to plan.
Never use beans from a can if you want the best results; the starch in fresh-cooked beans is what provides the creamy texture.
If the beans look too dry, add more of the hot cooking liquid, never cold water.
The beans will firm up significantly as they cool.
The ones that keep coming up.
Why are they called 'refried' if they are only fried once?
The name comes from the Spanish 'refritos,' which translates closer to 'well-fried' rather than 'fried twice.' It refers to the intense frying process at the end.
Can I use butter instead of lard?
You can, but lard or bacon fat provides a savory depth that butter lacks.
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