Prepare this refried beans recipe using beans, lard, onion and cheese. These Instant Pot refried beans are incredibly delicious without a lot of added fat. This authentic Mexican refried beans recipe has been made just this same way for years and years in my mother-in-law’s family who were from Guadalajara, Mexico. Adaptations: To use canned pinto beans: substitute 2 cans of pinto beans, drained but liquid reserved.. Cheesy refried beans: Top your refried beans with Mexican cotija cheese or stir in your favorite shredded cheese.. Refried black beans- substitute one pound of dry black beans.Add bell peppers-Finely chop bell pepper and sauté it with the garlic in step 7 of the recipe.

Refried beans are so easy to make, and they are so healthy when you make them from scratch. Before we get to the recipe, it’s worth heading back in time to see what refried beans were like a few hundred years ago… Pot beans get mashed up and cooked in some fat, most likely lard.

The secret is that more more you reheat and “refry” them in lard the better and more concentrated the flavor will be. Refried Beans.

There’s just 2 tablespoons butter or olive oil added to 3 cups beans (equivalent of 2 15-ounce cans). Add more flavor with freshly chopped cilantro, cayenne pepper, minced jalapeños, or … Once the beans are soft, heat lard or oil in a large cast iron skillet over medium heat. Refried beans can have quite a bit of added fat, and usually it’s lard. I’ve also made this refried beans recipe with bacon fat, then topped with chopped crispy bacon before serving. Allow the beans to "fry" in the oil while mashing.

Get the recipe at PBS Food. This is something to be aware of when you’re eating out, as the more traditional Mexican restaurants will use lard. When beans are extremely soft, prepare a large skillet by heating drippings or lard over medium heat.

Once the oil is heated, carefully ladle the beans, garlic and some of the bean broth into the skillet. This refried beans recipe is vegetarian, but it’s also common to make refried beans with lard instead of canola oil. Plus maybe a bit of seasoning. Using a slotted spoon, add in about 1/2 cup of beans and mash with back of spoon or mashing utensil. You can get the flavor from dried beans without using lard. Refried Beans aren’t beans … Refried beans are a very common side dish in Mexican cuisine. This means that you make the beans and put them in the fridge. If the mixture seems thick, add about a tablespoon of the cooking liquid from the beans. How to Make Refried Beans.
I think it is important to ask so that you know if it is lard or perhaps oil that they use in making their beans.

The traditional fat, and the one that gives Mexican refried beans its unique taste, is manteca de cerdo or pig lard.

Cook the serrano chiles until browned. They’re usually made with pinto beans and the process usually consists of simmering pre-soaked beans until cooked through, then most of the excess liquid is drained and beans are mashed to a creamy consistency.


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