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Refried Beans / Frijoles
...in your mind.
Refried Beans / Frijoles

Refried Beans / Frijoles

Ingredients

  • 2 cups dry pinto beans
  • 3 tablespoons bacon fat, or
  • 2 tablespoons neutral oil
  • 1/2 white onion, cut into a small dice
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • Kosher salt

Directions

  1. Pick through beans and remove anything not bean-like: little stones, gross ones whatever
  2. Put beans into a pot and cover well with water – like at least 3 inches
  3. Bring to a boil, turn down to a simmer, cover and let cook until tender and the skins begin to split open - 2 to 2 1/2 hours
  4. While they simmer, cook onion in bacon fat (or oil) until softened – 3-5 minutes
  5. Stir in garlic and cumin to the onion & cook until fragrant, about a minute
  6. Then add drained beans – reserving some of the cooking water
  7. Using a hand blender, potato masher or even the back of a large spoon (just not a processor) mash the beans to your desired consistency adding as much reserved water as necessary – you’ll likely use 1/3 to 1/2 a cup
  8. Season to taste with salt and serve
Refried Beans / Frijoles

Refried Beans / Frijoles

Ingredients

  • 2 cups dry pinto beans
  • 3 tablespoons bacon fat, or
  • 2 tablespoons neutral oil
  • 1/2 white onion, cut into a small dice
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • Kosher salt

Directions

  1. Pick through beans and remove anything not bean-like: little stones, gross ones whatever
  2. Put beans into a pot and cover well with water – like at least 3 inches
  3. Bring to a boil, turn down to a simmer, cover and let cook until tender and the skins begin to split open - 2 to 2 1/2 hours
  4. While they simmer, cook onion in bacon fat (or oil) until softened – 3-5 minutes
  5. Stir in garlic and cumin to the onion & cook until fragrant, about a minute
  6. Then add drained beans – reserving some of the cooking water
  7. Using a hand blender, potato masher or even the back of a large spoon (just not a processor) mash the beans to your desired consistency adding as much reserved water as necessary – you’ll likely use 1/3 to 1/2 a cup
  8. Season to taste with salt and serve