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Refried Beans
(Frijoles Refritos)
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Before using hot chilies, please read "How to Handle Hot Chilies" article.
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| What You Need: |
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2 cups dried pink beans or dried red kidney beans
6 cups cold water
1 cup coarsely chopped onions
2 medium tomatoes, peeled, seeded and coarsely chopped (see salsa cruda), or substitute 2/3 cup chopped, drained, canned Italian plum tomatoes
½ teaspoon finely chopped garlic
1 teaspoon crumbled and seeded dried "pequin" chili
¼ teaspoon crumbled "epazote", if available
¼ teaspoon freshly ground black pepper
½ cup lard
1 teaspoon salt
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| How To Cook: |
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1. Place the beans in a colander or sieve and run cold water over them until the draining water runs clear. Pick out and discard any black or shriveled beans.
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2. In a 3-quart heavy pot, combine the water, ½ cup of the onions, ¼ cup of the tomatoes, ¼ teaspoon of the garlic, the chili, "epazote" (if used) and pepper, and drop in the beans.
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3. Bring the water to a boil over high heat, then half-cover the pan and reduce the heat to low. Simmer the beans for about 15 minutes and stir in 1 tablespoon of the lard.
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4. Simmer, half covered, for 1½ hours, add the teaspoon of salt, and over the lowest possible heat, simmer for another 30 minutes, or until the beans are very tender and have absorbed all their cooking liquid.
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5. During the last half hour of cooking, stir the beans gently now and then to prevent their sticking to the bottom of the pan. Remove the pan from the heat, and cover it to keep the beans warm.
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6. In a heavy 12-inch skillet, melt 2 more tablespoons of the lard over high heat until a light haze forms above it. Add the remaining chopped onions and garlic, turn the heat down to moderate, and fry for about 5 minutes, or until the onions are translucent but not brown.
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7. Stir in the remaining tomatoes and simmer for 2 or 3 minutes. Fry the cooked beans in the following fashion: Add 3 tablespoons of the beans to the pan of simmering sauce, mash them with a fork, then stir in 1tablespoon of the remaining lard.
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8. Continue adding and mashing the beans in similar amounts, following each addition with another tablespoon of lard until all the lard has been used.
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9. Then gradually add the remaining beans, mashing them as you proceed. Cook over low heat for 10 minutes, stirring frequently, until the beans are fairly dry. Serve at once.
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10. "Frijoles refritos" are a traditional accompaniment to tortilla dishes.
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