Making your own refried beans is simple and delicious, and you can control the ingredients. Use your beans as the base for some excellent nachos, huevos rancheros, or just eat them with some high-quality tortillas.
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Amount Per Serving
Calories from Fat 135
% Daily Value *
Total Fat 15g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Total Carbohydrates 96g
Dietary Fiber 32g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 2 cups cooked pinto beans (or one can)
- 1 tablespoon of your favorite cooking oil\fat (lard, bacon grease, chicken schmaltz, duck fat, vegetable oil, or butter)
- 1/4 of an onion, finely diced
- 2 garlic cloves, minced
- 1 sprig of fresh oregano
- 1 bay leaf (optional)
- 1/4 teaspoon cumin (optional)
- Salt to taste
- Heat the oil in a sauce pan or Dutch oven until shimmering, and add onion, garlic, oregano, bay leaf, and cumin. Season with salt.
- Cook until the garlic is browned the onions are soft, and you scan smell the aromatics.
- Add the beans, season with salt, and cook until they are thoroughly heated and begin to fall apart a bit.
- Remove the bay leaf and oregano, and mash the beans to your desired consistency with either a potato masher or immersion blender.
- Taste and add more salt if needed. If the beans are too thick, stir in a tablespoon of water.
- I like these with a smooth base texture and some chunky bits throughout, so I remove half the beans, mash the rest as above, then roughly crush the removed beans with a wooden spoon before returning them.
Simon Rochester http://www.simonrochester.co.uk/