Cookbook:Refried Beans

| Southwestern U.S. cuisine | Tex-Mex cuisine

Oddly enough, refried beans (frijoles refritos) are only fried once. The prefix "re" is a Spanish prefix meaning "very" or "well", inappropriately tacked onto a non-Spanish word.

Ingredients

 * Pinto beans or black beans
 * Butter (optional) or home-rendered lard (optional)

Procedure

 * 1) If using dried beans, wash them then cover with water in a medium pot and simmer according to the package directions. You may add onion halves or a ham bone, which you can remove at the end.[[Image:BeansHamPot.jpg|thumb|339x339px|Cooked [[Cookbook:Bean|Beans]] and ham bone]]
 * 2) If using canned beans, rinse them briefly before use.
 * 3) Smash the beans, perhaps with a potato masher.
 * 4) Add home-rendered lard or butter, totaling up to 20% of the total (25% of the amount prior to adding). You may also use a substantially smaller amount of some other oil or omit it entirely.
 * 5) Fry the beans, stirring and turning them until they thicken to the degree you desire, which can be anywhere from soupy to parched.

Use

 * Burrito
 * Pupusa

Livre de cuisine/Frijoles refritos