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Refried Beans Recipes

Refried Beans

 

These are a classic accompaniment for a Tex-Mex meal, but I find them delicious with any barbecued pork or beef dish. Often these beans are served simply mashed and hot, without being refried. Serve them refried or not, whatever suits your fancy. Obviously, they will be less caloric if not refried.


Makes 6 servings

  • 2 cups cooked dried bean, such as pinto or pink kidney beans, picked over, soaked overnight, drained, simmered until tender, and drained again

  • 1 teaspoon salt

  • 3 to 4 tablespoons bacon fat (or, traditionally, lard), plus 2 optional tablespoons for frying

  • 2 tablespoons butter, plus 2 tablespoons for frying (both optional)

  • 2 ounces (1/2 cup) freshly grated Monterey Jack or Cheddar cheese (optional)

  1. Mash the beans with the salt, 3 to 4 tablespoons of the bacon fat, and 2 tablespoons of the butter if using. If desired, stir in the ground pepper, jalapeno pepper, and/or cheese. Serve hot.

  2. Alternatively, heat the remaining 2 tablespoons of bacon fat or butter in a large skillet. Add the amshed beans and fry, turning occasionally, until hot and beginning to brown, about 10 minutes. It isnít necessary to fry this in one large cake.

Variation:

For another presentation, chill the mashed bean mixture until firm. Form the chilled mixture into cakes 2 to 3 inches in diameter and fry them in the remaining bacon far or butter, turning once, until crisp on the outside, 3 to 4 minutes per side. Serve very hot.

 


Note:

You can also use canned beans here instead of soaking and simmering dried beans. Drain and rinse the canned beans before using.
 

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