Cookbook:Refried Beans

Refried Beans
CategoryBean recipes

Cookbook | Ingredients | 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

Procedure edit

  1. 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
  2. If using canned beans, rinse them briefly before use.
  3. Smash the beans, perhaps with a potato masher.
  4. 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.
  5. Fry the beans, stirring and turning them until they thicken to the degree you desire, which can be anywhere from soupy to parched.

Use edit