Rice and refried beans are typical Mexican side dishes.
Refried beans are a staple of Mexican cooking. The beans are cheap, absorb flavors and serve as a source of protein. To make the best homemade refried beans, the first step is to prepare the beans. Rinse dried pinto beans and remove any debris. Soak overnight covered with water. Drain the water and refill the pot with fresh water. Cook at a simmer until the beans are tender. Your beans are now ready to be refried. Well, actually, they're cooked twice, but only fried once.
Basic
Basic refried beans are not fancy. They have an earthy flavor and creamy, smooth texture. Place the cooked beans in a skillet with hot lard and mash. The beans break apart and absorb some of the lard. Mash about 2/3 of the beans. Sprinkle the piping hot beans with shredded cheddar cheese and serve as a side dish. Spread the beans over a crisp flat corn tortilla. Cover with shredded cheese, shredded lettuce and chopped tomatoes to create a torta.
Vegetarian
Omit the lard from the process and the beans become vegetarian. However, the lard provides a lot of flavor. Replace the flavor by using cumin, oregano or extra cheese. Place the vegetarian beans in the center of a corn or flour tortilla. Roll the tortilla around the filling in a cigar shape. Place several tortillas in a baking dish and cover with enchilada sauce and sharp cheddar cheese. Bake until the sauce bubbles and the cheese has melted.
Black Beans
Black beans are not often used for refried beans. The flavor is tangier than pinto beans and the texture meatier. Skip the lard and use cooking oil instead. As the beans are being fried and mashed, incorporate fresh lime juice. About a tablespoon of lime juice per cup of beans is a good ratio. Instead of mashing 2/3 of the beans, only mash about 1/3, leaving the rest whole. Serve at room temperature rather than hot. Finish with a topping of pico de gallo--chopped fresh onions, jalapenos, tomatoes and green peppers. Sprinkle with queso fresco, a mild, crumbly fresh white cheese.
The Works
Pull out all the stops for these refried beans. Saute chopped onions and garlic in the pan before frying the cooked pinto beans. When the onions are soft but not brown, add the beans. Right before serving add in all, or some, of the following: chopped jalapenos, tomatoes, cilantro, cumin, cayenne pepper, scallions and cheese. Serve as a side dish. Mix half and half with prepared salsa for a chip dip. Spread over corn tortilla chips as nachos.
Tags: pinto beans, cheddar cheese, corn tortilla, jalapenos tomatoes, lime juice
