Imported from Instagram

Refried Pinto Beans

Name: Refried Pinto Beans
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 10 servings
Cuisine: Mexican
Ingredients: 1 kg dried pinto beans; 4 L water (For cooking the beans; reserve some of the cooking liquid for blending.); 2 tsp coarse salt (For seasoning the cooking water; add more later if needed.); 25 g garlic cloves (For cooking the beans.); 2 bay leaves (For cooking the beans.); 80 g lard (Use fresh-rendered lard or hydrogenated lard. The author prefers hydrogenated lard for consistency.); 20 g garlic cloves (For browning in the lard.); 65 g onion (The author notes that leftover onion pieces can be used.); salt (Add a little if the beans are not salty enough.); black pepper (Add a little if the beans are not salty enough.); queso panela (For topping; amount not stated.)

Recipe by Birdee Lili @birdee.lili · Instagram

Imported by Denholm Oldham on SeeMeCook

Creamy refried pinto beans cooked with garlic and bay leaves, then blended and returned to lard flavored with browned garlic and onion. The beans finish slowly until thick and are topped with queso panela.

10 servings165 minMexican

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Ingredients

1 kg dried pinto beans
4 L water (For cooking the beans; reserve some of the cooking liquid for blending.)
2 tsp coarse salt (For seasoning the cooking water; add more later if needed.)
25 g garlic cloves (For cooking the beans.)
2 bay leaves (For cooking the beans.)
80 g lard (Use fresh-rendered lard or hydrogenated lard. The author prefers hydrogenated lard for consistency.)
20 g garlic cloves (For browning in the lard.)
65 g onion (The author notes that leftover onion pieces can be used.)
salt (Add a little if the beans are not salty enough.)
black pepper (Add a little if the beans are not salty enough.)
queso panela (For topping; amount not stated.)

Steps

1
Place the dried pinto beans in the 4 L of water with the coarse salt. Taste the cooking water; it should taste salty, but not so salty that it is undrinkable.
2
Add the 25 g of garlic cloves and bay leaves to the seasoned water, then cook the beans until tender. The source does not specify the cooking temperature or duration.
3
Heat the lard in a pan. Add the garlic cloves and onion, and brown them to flavor the lard.
4
Remove the browned garlic and onion from the lard.
5
Blend the cooked beans with some of their cooking liquid until smooth enough to pour. The source does not specify a precise liquid quantity or blending texture.
6
Pour the blended beans into the flavored lard.
7
Cook the beans over low heat. At first, the lard may separate, but the beans and lard will come together and thicken as water evaporates.
8
Keep stirring as the beans thicken so they do not burn.
9
Taste the beans and add a little salt and black pepper if they are not seasoned enough.
10
Add queso panela, then serve the refried beans.

Notes

The source does not provide exact bean-cooking or low-heat refrying times, temperatures, the amount of reserved cooking liquid, or the amount of queso panela. The transcript says the beans thicken as water evaporates and emphasizes frequent stirring to prevent burning.