Use refried beans as a tasty side to Mexican dishes.
Refried beans, a common side to Mexican and Southwestern dishes, complement tacos, burritos, tostadas and a wide range of other foods. Dried beans need to be cooked for well over two hours and can be left unattended for the most part, allowing you to work on other cooking projects or go about your day. Substituting olive oil for pork lard or bacon fat is a healthier and vegetarian-friendly option for frying.
Instructions
1. Put the beans into a large cooking pot and cover with 3 quarts of water. Bring the water to a boil, then reduce the heat to low. Cover the pot and let the beans simmer for about 2-1/2 hours, or until the they're tender and their skins begin to break open.
2. Strain the beans with a strainer. Place the cooked beans in the large bowl. Keep the water in the pot.
3. Add the lard, fat or oil and chopped onions to the skillet. Cook on medium heat until the onions become translucent.
4. Add the beans to the frying pan. Measure out 1/4 cup of water from the cooking pot and add it to the pan.
5. Mash the beans with the masher while they are cooking in the pan until they become roughly pureed. Add water as necessary to keep the beans from becoming too dry. Stir in salt to taste.
6. Add the grated cheese to the beans if desired. Continue cooking until the beans are thoroughly heated and the cheese is melted.
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