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Refried beans

  • 200 g Dry Pinto Beans, cooked with
    • 2 Garlic Cloves
    • 1/4 t Dry Epazote Leaves, ground
    • 1/4 t Baking Soda
  • 1000 g Bean Cooking Liquid and/or Water
  • 50 g Lard or Clarified Butter
  • 100 g Onion, chopped
  • 1 T Serrano Pepper, minced
  • 1 t Medium-Grain Salt
  • 1/4 t Paprika
  • 1/4 t Dried Cayenne Pepper, ground
  • Lime Juice

Substitute 1/4 t Oregano + 1/4 t Ginger Powder for Epazote.

Epazote and ginger both help reduce gas from eating beans.

  1. Fry onions. Heat lard in frying pan over medium-high heat. Add onion and salt, and fry until it starts to brown. Add pepper, paprika, and cayenne, and fry a minute longer.
  2. Mash. Add beans, and mash about half.
  3. Reduce. Dividing in several steps, stir in 100 g water, mash beans, and cook for several minutes to reach desired consistency.
  4. Season with lime juice and additional salt as necessary.

  1. Mitzewich, John. "Refried Beans - Cooked Well, Not Twice." Food Wishes. 3 February 2017. ↩

  2. Orozco-Moore, Isabel. "Easy Refried Beans." Isabel Eats. 10 April 2019. ↩