REFRIED BEANS

Delicious as a side dish or as a dip
Print Recipe
Course: Side Dish, Snack
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 2 1/2 cups dry pinto beans, about 1 lb or 450g
  • 3 quarts water
  • 1/2 cup chopped onion
  • 2 tbsp pork lard, bacon fat, or olive oil
  • 1/4 cup water
  • Salt to taste
  • 1/2 cup grated cheddar cheese

Method
 

  1. Rinse the beans and remove any small stones, pieces of dirt, or bad beans.
  2. Put the beans into a 4 quart pressure cooker with a 15 lb weight. Fill up the pressure cooker with water, up to the line that indicates the capacity for the pot.
  3. Cook for 40 – 45 minutes – until the beans are soft and the skins are barely breaking open. Strain the beans from the cooking water.
  4. Add the onions and lard/fat/oil to a wide, sturdy frying pan on medium high heat.
  5. Cook onions until translucent.
  6. Add the strained beans and about 1/4 cup of water to the pan.
  7. Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough puree. Add more water if necessary to keep the fried beans from getting too dried out.
  8. Add salt to taste.
  9. Add cheddar cheese.
  10. When beans are heated through and cheese is melted, the beans are ready to serve.