| Refritos Refritos I Refritos II |
| Frijoles Estilo Mexicano ~ Beans Mexican Style ~ Although not mashed as much as other versions, this still calls for frying the beans. As with many foods of Mexico there seems to be endless methods to this Mexican favorite. ~ Refritos are also a main ingredient of Burritos. 2 cups dried pinto beans, pink beans, or kidney beans, picked over and rinsed 1 onion chopped 1 dried epazote sprig (available in Mexican markets) 3 tbsp lard (original) or vegetable oil 1. In a large saucepan combine the beans, the onion, and the epazote and add enough cold water to cover mixture by 1½ inches. Bring water to a boil, simmer the beans for 10-15 minutes, or until they begin to wrinkle. Stir in 1 tablespoon lard. 2. Simmer the beans, covered, for 1 hour and 30 minutes, or until they are tender. Add salt to taste. 3. Drain the beans in a sieve set over a large measuring cup. (There should be about 3 cups liquid. If there is too much pour the liquid back into the saucepan and boil it until it is reduced to about 3 cups.) 4. In a bowl mash ½ cup of the beans with a masher or back of a fork until they are smooth and whisk them into the bean liquid. 5. In a large heavy (I use cast iron) skillet melt the remaining 2 tablespoons lard over moderately high heat and in it sauté the remaining beans, stirring, for 5 minutes, or until the moisture is evaporated. Stir the beans into the bean liquid and simmer the mixture, stirring, for 3 minutes. Serves 6 |
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