Perfect as a side or main course! Pinto beans fried in lard with celery, onions, peppers and garlic. Seasoned with adobo or bouillon.
Refried beans are a great side dish or meal. They are super easy to make with the addition of three other ingredients. I also shortcut it with canned beans which cuts the time down, Store bought beans have a lot of sodium so i prefer to make them at home.
I use refried beans as quesadillas or my favorite, soft tacos. They can come together super quick so the trade off for healthier beans is worth it. I like to make start my beans with fried onions in lard for some extra flavor, then the addition of peppers and celery for texture once its all mashed together with my quick adobo blend of garlic, salt, and pepper. The beans are near perfect. I used pinto beans for the color. Finished off with fresh cilantro and lime. This recipe is always a hit. Check out my tips and tricks below for the best refried pinto beans. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST REFRIED PINTO BEANS
lard: lard is rendered pork fat. it adds a lot of flavor and depth to the beans. more so than canola or olive oil. lard can be substituted in wherever there is oil or butter. since lard is rendered from animal fat if you’re trying to make this dish vegetarian or vegan substitute the lard out for canola oil.
celery: celery is a secret ingredient for me in beans. i love adding it for its mild crunch. it also breaks down in the bean well enough that it adds a long simmered taste similar to a bay leaf.
powder bouillon: powdered bouillon mainly chicken flavor. Beef tends to be too strong of a flavor. powdered bouillon is concentrated flavor its diluted in water so you can control how much it stands out. i add powdered bouillon directly to the bean and small amounts of water to get the maximum flavor.
lime: finish off your dish with lime. you want to squeeze half a lime into the finished beans and stir to distribute it throughout then you also may want to squeeze some on top. fresh lime can really make your beans pop.
potato masher: to control the consistency of the beans i like to use a potato masher. that way i can control how big or small they are. putting the beans in a blender or food processor will result in a smoother creamier taste. mashing provides a more rustic texture.
loose beans: if you find your beans to be loose try smashing them. smashing the beans releases the starches along with the pectin in celery in tomatoes. also you can raise the temperature and simmer the beans longer to reduce the water.
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