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I've been making this refried beans many times for my Mexican dinner combo,sometimes I use pinto beans,sometimes I use red beans,depends on what I have in my kitchen,whatever beans I use,it's always very tasty.Before I cooked beans on the stove top,and I had to keep an eye on it all the time and add water many times in case it got burned.but now I use slow cooker which enhances the flavor big time and you can do other things while it's cooking,give it a try!
- 1 cup dried pinto bean, soaked over night (or red beans or mixture)
- 1⁄4 big onion, half of them quartered, the other half finely chopped
- 4 garlic cloves, 2 whole and 2 finely chopped
- 1 green chili pepper, finely chopped
- 1 tablespoon lard
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon cumin
- 2 cups water
- Combine beans,quartered onion, 2 garlic cloves and 2 cups water in a slow cooker,let cook on automatic setting for 4 hours.let cool.then puree the bean mixture in a blender.
- In a large sauce pan,melt lard,when it's hot,cook chopped onion,garlic and green chili for 3 minutes,or until tender and fragrant.
- Pour in blended bean mixture,season with salt,pepper and cumin,cook on low heat for 15 minutes or until it thickens,stir constantly.
- Top with shredded cheddar cheese when ready to serve.It's a perfect side dish for tacos,enchiladas and mexican rice,leftover can be stored in the fridge for a couple of days,just microwave it on high heat for 1-2 minutes.
Wonderful!! I changed the the green chili to a few jalapenos, since I like the extra kick. Great for those of us who make a lot of Mexican dishes.
So delicious...I'm guessing 'Mustang Sally' didn't use lard. And yes, you shouldn't drain the water. Lard is the secret to making these as good as the Mexican restaurants in Texas!
Tried this recipe to use up some dry beans. I think I made a mistake by draining the cooked water so I guessed & added some water while blending beans. It wasn't fabulous for me but it could have been the beans I used or draining of the cooking water.