Recipe credit: Mary Sue Milliken and Susan Feniger
Discover the joy of homemade refried pinto beans with this simple recipewatch the video tutorial and get cooking today!
- Difficulty: Easy
- Servings: 4 to 6
- Nutritional Info (per serving): Calories 437, Total Fat 24g, Saturated Fat 9g, Carbs 43g, Fiber 10g, Sugar 2g, Protein 14g, Cholesterol 29mg, Sodium 411mg
- Total time: 2 hr 20 min
- Preparation: 20 min
- Cooking: 2 hr
Ingredients
- 2 quarts of water
- 2 cups pinto beans, rinsed and sorted
- 2/3 cup lard or alternatively 1/3 cup unsalted butter (5 1/3 tablespoons) combined with 1/3 cup olive oil
- 1 large onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Bring the water to a boil in a medium saucepan. Add the beans, reduce to a simmer, cover, and cook for about 1 1/2 hours, skimming foam occasionally. Test doneness by tasting smaller beansthey should be tender and creamy inside.
- Mash the beans with their cooking liquid using a potato masher or wooden spoon until smooth and inviting.
- In a second medium saucepan, heat the lard (or butter-olive oil mix) over medium-high. Saut the onions with salt and pepper until golden and fragrant, about 10 minutes.
- Stir the mashed beans into the onions. Cook, stirring occasionally, until moisture evaporates and beans form thick, luscious clumps that pull from the pan sides, about 10 minutes.
- Serve these irresistible refried beans hot! Refrigerate leftovers up to 3-4 days and reheat covered at 350F for that fresh-from-the-stove taste.
