If you are in a hurry you can always purchase canned refried beans, but home-made ones are much better. Refried beans are served as a side to most Tex-Mex dishes -- they are put in enchiladas, made into bean dip and much more.
- Ready in: 3 1/2 to 4 hours to slow cook the beans
- Serves: 8
- Complexity: easy
- 1 lb dried pinto beans
- 6 cups water
- 1 medium onion, diced (optional)
- 2 tbsp bacon fat, butter or olive oil
- Start by washing and draining the beans, making sure there aren't any stones or bad beans mixed in. Next combine the pinto beans, water and onions into a large sauce pan. Bring to a boil, then lower the heat to a simmer, covered until the beans are soft. It should take 2.5 to 3 hours to cook the beans. During the cooking process you can add more water if necessary.
- Drain the beans and mash with a potato masher in a frying pan until they are roughly pureed. Add the butter or olive oil and stir constantly until the beans are thickened. Add water if the beans start to dry out. Finish by adding salt to taste.