so after you make a big pot of beans, naturally, you need to know how to make refried beans. you can serve refried beans as a side dish, in the classic mexican holy trinity: main, rice, beans; or you can whip up some fresh bean burritos. (oh. so. classic.) you can use them for tostadas, mexican lasagne, burrito pie~
whatever you do with them, you're going to love them. i can't even stomach refried beans from a can anymore.
you'll never look back.
2 Tablespoons bacon grease, lard, or 1 Tablespoon butter, 1 Tablespoon oil
2 cups cooked beans
1/2 cup beans cooking liquid
1/2 cup shredded cheese
- preheat a skillet over high heat.
- add fat.
- add cooked beans and liquid.
- let beans heat up a little bit and then start mashing. keep them moving. if they dry out too much, add more liquid. mash them to the consistency you like. you can also dump them in your blender if you like a really smooth consistency, or use an immersion blender if you're making a big batch in a deep pot.
- turn heat off and sprinkle a layer of shredded cheese over the top.
*if your beans are seasoned well, you really won't have to add any additional flavor. taste your beans to be sure. season to taste.
*hold your masher low on the grip, like in the picture. it makes it so much easier to mash than when you try to grip the masher higher up.
* to make bean and cheese burritos, warm tortillas up over gas flame for 10-20 seconds per side, or on a hot griddle. spread a large spoonful of beans and cheese over half the tortilla, spreading mixture out flat. roll up tightly, starting with the side with the beans.
*perfect with homemade jalepenos and pico de gallo.