Refried Beans
I’d like to offer my personal recipes for frijoles refritos and frijoles de la olla. The following recipe for refried beans is not only simple and delicious; it converts people who turn up their noses at ordinary refried beans into folks who insist on another helping!
- Prep time
- 2 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- EASY
Ingredients
- 3 cup recently cooked frijoles peruanos de la olla
- 1 or 2 chiles serranos (depending on your heat tolerance)
- 1 or 2 tablespoons lard or vegetable oil -- preferably lard and definitely NOT olive oil
- Bean cooking liquid
- Sea salt to taste
Instructions
- 1
Melt the lard in an 8-inch skillet. Split the chile(s) from the tip almost to the stem and add to the melted lard. Saute over a medium flame until the chile is dark brown, almost black. Allow the lard or oil and chile to cool a bit before the next step.
- 2
Now add the beans and a little of the bean liquid. When the beans begin to simmer, mash them and the chile with a potato or bean masher until they are smooth. Add more liquid if necessary to give the beans the consistency you prefer. Add sea salt to taste, stir well, and serve.