The mashed potatoes of Tex-Mex, refried beans are served with almost everything. If you already have unseasoned cooked beans, this is the easiest way to heat up a couple of portions. If you don’t have time to cook a pot of beans, start with canned pinto beans. (Two 16 oz. cans are perfect for this recipe.) If you do the refrying steps yourself, you’ll still get a great homemade flavor.
Makes 3 cups
1/4 c. lard (or vegetable oil)
3 c. drained cooked pinto beans
1/2 tsp. salt
1/2 c. reserved bean broth
1/8 tsp. ground black pepper
Melt the lard in a large skillet over medium-high heat. Allow to heat for another minute, then add the beans and mash them for 2 minutes with a fork or potato masher. Stir in 1/2 tsp. salt (or to taste). Add the bean broth and the black pepper and continue mashing until the beans reach the desired consistency. Tex-Mex beans are generally chunky rather than soupy. VARIATIONS Full Flavor Frijoles: When lard or oil is hot, add 1 c. chopped onions and 3 minced garlic cloves and sauté until soft. Add beans and proceed as directed. Breakfast Frijoles: Use bacon grease instead of lard.
From the July 2004 issue.