Refried beans are a side dish and one of Mexico’s most famous delicacies. Refried beans are rich and served with rice dishes or tortilla chips as a side dish to popular dishes. Or tortillas. Also great for toast and rolls. Refried beans can be used in tacos, tostadas, tlacoyos, Muffins, soups, huarache.
Variation: Puree fried chorizo and a small can of sardines and add to the beans.
material: For 4-6 people
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500 g dried pinto or borlotti fixer, soaked overnight and drained
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1 sprig of fresh mint
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1 sprig of fresh thyme
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1 sprig of fresh Italian parsley
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2-3 onions, chopped
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125 ml vegetable oil or 125 g butter or animal fat
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1/2 teaspoon powdered cumin
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250 g grated cheddar cheese (optional)
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salt and pepper
Preparation:
Put the beans in a saucepan, pour unsalted water and add mint, thyme and parsley sprigs. Bring to a boil, then reduce heat and simmer, covered, for 2 hours or until beans are tender. Add 1 onion and continue cooking until onion and beans are very soft.
Puree 2/3 of the cooked beans with the cooking liquid in a kitchen processor or blender. Add the remaining beans to the resulting puree and set aside.
Heat the oil in a large, deep frying pan. Add the remaining onions and sauté until very soft. Season to taste with cumin and salt.
Add 1 cup (about 240ml) of bean puree to the skillet and cook, stirring constantly, until thickened. Whole beans will toast a little when fried.
Continue adding the bean puree in large spoonfuls, stirring constantly and allowing it to thicken before adding more. The end result is a very thick puree with chunks in the pot.
If using cheese, spread the cheese over the refried beans and cover the pot until melted. You can also melt the cheese under the broiler in your oven at medium heat.
I’ll serve the food right away.
