Refried Beans

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To begin this refried beans recipe, let’s start things off with “Summer Breeze” by Seals and Crofts. Growing up in Los Angeles, California in the early 90’s was interesting. My grandmother would put on her 8-Track when we would go to las yardas los Sabados por la mañana, this music still reminds me of those days. I remember my whole world being in Spanish until I started school. But on these particular days, my grandma’ and I would cruise while listening to this music . To this day I don’t know if she understood what those songs said. What I knew was that after our ritual, she would walk into those garage sales like a boss and negotiate for a better bargain.

Refried beans is a dish that can deceive you into thinking that not a lot of effort was put into it. Para empezar we use los frijoles de la ólla that we made earlier. From there lo puedes acompañar con muchos platillos, from tortas to burritos or just as a sidekick to a guisado. How did your mom make them for you? Through the years I’ve learned of many delicious ways that many moms would use their refried beans for their families. My little ones lo disfrutan mucho con arroz and eggs, makes for the perfect lunch. Me despido con “If You Leave Me Now” by Chicago.

What kind of beans should I use?

For this recipe I use pinto beans because it’s the one that is traditionally used and accessible for most home cooks. I have also used frijoles Peruanos, they are creamier than pinto beans and have a slightly different taste as well. You can use black beans for this recipe, they are a bit firmer than the other two options I offered.

Can I use something else besides lard?

Yes you can! Using lard enhances the flavor of the finished product. Because we are frying the beans I would encourage choosing a oil that can be used with high heat. One that I used often is either vegetable or canola oil, since they are a bit more neutral in flavor. You can definitely try avocado or olive oil, it will add a nice finish to the flavor profile.

What makes for a creamy refried beans?

Before we fry our beans, we need to make sure that when we boil (frijoles de la olla) them they are well cooked. If they are undercooked, it can not only affect the texture but also the flavor. We also use the broth of the beans, it helps bind and smooth the mixture, creating a creamy consistency. The kind of fat that is used when frying affects the texture as well.

How to make refried beans:

Ingredients:

• 6 cups of cooked pinto beans
• 1 1/2 tbs lard
• 1-3 jalapeño peppers finely chopped
• half a white onion finely chopped
• bean broth as needed
• 4 tbs half and half creamer
• salt to taste

Instructions:

1. Melt lard in a large pan.
2. Add finely diced onions and jalapeño peppers and fry until toasted.
3. Add the pinto beans to the pan followed by the half and half creamer. Bring to a rolling boil.
4. Smash means in the pan with a potato smasher until desired consistency is reached. Add more broth if the beans are too dry.
5. Add salt to taste and allow to simmer on medium low heat for about 5 minutes.
6. Serve and enjoy!

Good to know:

• For this recipe I used jalapeño peppers with the seeds and veins removed. This is how I typically make it for my family, as my littles can’t tolerate spicy too well. If you can tolerate it, I suggest using chiles serranos instead to get more spicy.
• If using an electric stove top, I recommend removing the pan of finished refried bean from the heat source. Because it takes a while for the heat to lessen, if the pan is left on heated surface too long it can dry out your beans and end up with less creamy finish.
• Store leftover refried beans in an airtight container, leaving it uncovered can dry out the beans and leave you with a dry product when reheating.

I know that this refried beans recipe will be a winner to complete your meal. If you make enough for leftovers, it will be very helpful for when you are in a rush and are needing something quick but nutritious for your family. Let me know how yours turned out. Buen provecho!