Refried Beans
By: McCormick Kitchens
Made With:
Refried beans are a staple in many Mexican lunches and dinners. With some time and patience, you can make your own by using dried pinto beans, lard, and everyday spices!
Refried beans are a staple in many Mexican lunches and dinners. With some time and patience, you can make your own by using dried pinto beans, lard, and everyday spices!
Key products
Instructions
- Place pinto beans in large reusable plastic container or large bowl. Rinse well. Add enough cold water to cover beans (at least 4 cups). Cover. Refrigerate at least 4 hours or overnight. Drain well.
- Place soaked beans, onion, cilantro, 1 teaspoon of the Granulated Garlic, Oregano and Black Pepper in large stockpot. Add enough water to cover beans by at least 2 inches. Bring to boil on high heat. Reduce heat to medium-low. Cover. Simmer 1 1/2 to 2 hours until beans are softened, stirring in 1 teaspoon of the salt about halfway through cooking. Drain beans, reserving 1 cup cooking liquid.
- Heat oil on medium heat in large skillet. Add drained beans, cook and stir 1 minute. Smash with potato masher, bean masher or fork, gradually adding reserved cooking liquid until desired consistency is reached. Stir in remaining 1 1/2 teaspoons salt, 1 teaspoon Granulated Garlic, 1/2 teaspoon Black Pepper, lime juice, Cumin and Paprika.
