Refried Beans
Great Curry Recipes recipe - Mexican
- Prep time
- 15 min
- Cook time
- 2 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- FOR THE BEANS
- 500 g (1/2 lb) dried pinto beans or black beans
- 1 medium onions, peeled but left whole
- 3 clove garlic
- 1 bay leaves
- TO COOK REFRIED BEANS
- 3 tbsp pork lard or olive oil (I use the traditional pork lard)
- 2 clove garlic, finely chopped
- 1+1/2 tsp ground cumin
- 1/2 tsp cayenne chilli powder
- 500 g (3 1/4 cups) cooked pinto or black beans
- Salt to taste
- OPTINAL TOPPINGS
- Shredded Jack, Wensleydale or Cheddar chees
- Red onion, diced
- Tomato, dice
- Fresh coriander (cilantro), finely chopped
- Salsa
Instructions
- 1
Cooking in a saucepan: Rinse the beans through a sieve and then pour them into a large saucepan. Add the onion, garlic and bay leaves and the add water until the beans are at least 7.5cm (3 inches) covered.
- 2
Bring the water to a boil and then reduce the heat and simmer for about 1 ½ to 2 hours or until the beans are really soft. You should be able to smash one easily between your fingers. Be sure to add more water if it looks like the pot is drying up.
- 3
Cooking in an electric pressure cooker: Rinse the beans through a sieve and then pour them into your electric pressure cooker. Cover with 1 ½ liters (6 cups) water but be sure you don’t fill pass the maximum fill line. Add about 1 tbsp light olive oil.
- 4
Secure the lid and pressure cook for 35 minutes. Then allow the pressure to reduce naturally until the steam valve drops. The beans should be super soft. If not, you will need to continue cooking until they are.
- 5
When the beans are soft, remove the onion, garlic and bay leaves and discard them. The beans can now be made into refried beans.
- 6
Strain the beans, retaining all of the cooking liquid. Now heat the pork lard or oil over a medium high heat in your saucepan.
- 7
Stir in the finely chopped garlic and fry for about 30 seconds. Then stir in the cumin and cayenne.
- 8
Add the cooked beans and about 250ml (1 cup) of the cooking liquid. Reduce the heat to medium and start mashing with a potato masher until you are happy with the consistency.
- 9
If you prefer a smoother texture, the beans could also be blended with the same amount of liquid. If while you are mashing the pan is looking dry, stir in a little more stock. When you are happy with the consistency, season with salt and pepper to taste.
- 10
If you are not serving the refried beans immediately, be sure to keep the cooking stock. You can then add more when reheating if needed.