Refried beans, or frijoles, are a Mexican American dish of mashed and cooked pinto beans. The term "refried" can cause some confusion as the beans are not fried twice as the name implies. It is a mistranslation of the Mexican frijoles refritos which actually means “beans well-fried.” The pinto bean is the most popular bean in the United States and northwestern Mexico; however, many other varieties are used to make refried beans in other parts of Mexico. Pinto beans were once a staple in the Southern US, especially during the winter months. Today some organizations still host pinto bean suppers for gatherings and fundraisers. Refried beans are most commonly served as a side dish, but also used as a dip and as an ingredient in nachos, burritos, chimichangas, tostadas, and more.
Recipe Servings: 6
+ 8 hours resting
Ingredients
- 3 cups dry pinto beans
- ¼ cup lard
- Salt, to taste
Directions
- Place the beans in a bowl and add enough water to cover. Soak for 8 hours, preferably overnight.
- Drain the water and rinse the beans before transferring them to a large soup pot.
- Fill the pot with water, enough to cover the beans, and bring the liquid to a boil over high heat.
- Reduce the heat to a simmer, and continue cooking until the beans are tender. Add additional water to keep the beans covered, necessary.
- Add lard and salt to the beans and simmer together for another 30 minutes.
- Serve hot.
Notes
Bacon can be substituted for lard. Fry four strips bacon until crisp, and then chop or crumble. Add bacon and drippings to taste instead of lard. Up to ¼ cup chopped mild green chili peppers, 1–2 cloves crushed garlic, or one minced onion can be added.
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