How to Make Mexican Refried Beans
Step #1: Heat the lard in a large skillet over medium-high heat. Add the cooked beans, stir well, then cover and let cook for 4-5 minutes. On a lazy Saturday morning, I decided to make Roasted Poblanos in Cream Sauce and Homemade Refried Beans. The difference between homemade refried beans and canned stuff is like night and day. To really experience the full difference in taste, start with beans from scratch. I use a really easy no-soak oven method to cook my dry beans. It’s also incredibly inexpensive to purchase dry beans in bulk, so it’s really a win-win situation. Step #2: Once the beans are nice and warmed, begin mashing them by using the back of a wooden spoon. As you mash, the insides of the beans will come out and make the mixture quite dry. Keep the water close to the stove so you can drizzle some in as needed throughout the process. If the beans don’t seem to want to mash, just put the lid back on and try again in a few minutes. Sometimes they just need to warm up a bit more. To reheat, thaw in the refrigerator if frozen, then warm on the stove over medium heat, adding a bit of water if needed to achieve the desired consistency. Alternatively, you can reheat in the microwave, stirring occasionally, until heated through.
