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Frijoles Refritos

Posted 06/20/12 by ChefSnowball
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Views: 461
Venues: On The Road: Tastes of the World
Produce & All Things Green
Categories: Vegetables
Sub Categories: Beans of All Kinds
Onion Family
Places: Mexico
Keywords: beans, onion, garlic
1 small onion, finely chopped
1 garlic clove, minced or pressed
1/4 cup lard or bacon drippings (Peanut oil can be substituted for the lard or bacon drippings)
1 pound cooked pinto beans

In a heavy skillet, sauté the onion and garlic in the lard (see Note below) or bacon drippings until onion is soft and clear.

Drain the liquid from the cooked pintos, reserving 1 cup. Remove the salt pork. Add the drained beans to the skillet, and mash them with a potato masher. Work the cooking liquid, one-fourth cup at a time, into the mashed beans until mixture is uniformly moist and smooth. Continue to cook and stir the beans up from the bottom of the pan, until mixture is a thick paste. 
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