Chita's Refried Beans
Recipe: #10999
November 05, 2013
Categories: Side Dishes, Beans, Mexican, Cinco de Mayo, High Fiber, No Eggs Non-Dairy, Vegetarian, more
"These are the refried beans I grew up with. NOBODY makes refried beans like my mom, so even though this is her recipe, I can never make them taste exactly like hers. Must be that really old cast iron skillet!!! This is a labor of love, and prep time includes cooking the dried beans. Most of the time I'll cook the beans the evening before and refrigerate them. Then fry them up the next day to break it up. Real refried beans are made with lard, there's no getting around that. However, to make these vegetarian, or for those of you who want to watch that saturated fat, these are pretty darned good just using corn or canola oil. The instructions may seem long, but that's because it's technique more than recipe. Once you do it the first time, you won't need to read instructions again."
Ingredients
Nutritional
- Serving Size: 1 (91.7 g)
- Calories 136.3
- Total Fat - 11.7 g
- Saturated Fat - 4.5 g
- Cholesterol - 10.8 mg
- Sodium - 22.1 mg
- Total Carbohydrate - 7.5 g
- Dietary Fiber - 2 g
- Sugars - 3.1 g
- Protein - 1.5 g
- Calcium - 24.1 mg
- Iron - 0.6 mg
- Vitamin C - 8.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Sort and wash beans carefully. The bag of dried pintos may have small pebbles, so be sure to sort those out. Dont' want to break a tooth!
Step 2
Place beans in a large pot and add cold water to cover by at least two inches. Bring to a boil, drain and add new water to cover by at least four inches.
Step 3
Add the onion and the garlic, bring to a boil. Season with salt and reduce to a simmer. Place lid over the pan, leaving a small bit of edge uncovered to let steam escape. Cook beans until tender, at least a few hours. The onion and garlic will probably fall apart while cooking. Monitor to make sure they don't go dry.
Step 4
In a large cast iron skillet, melt the lard (or vegetable oil) then add the corn tortilla and the chile pods. Fry the tortilla until dark brown but not burned. The chiles should also be fried until brown but not burned. Remove from pan and discard.
Step 5
Using a slotted spoon and allowing each spoonful to drain a bit, carefully add the beans a little at a time. It WILL splatter at first. Mash them with a potato masher as you go, ladling in some of the cooking liquid so that they remain a bit soupy.
Step 6
Once all the beans are in and mashed, keep them over a medium-low flame, stirring frequently and scraping up the bottom. A wooden paddle or spoon works best. Refry until the beans have lost some of their liquid. You will notice that the beans will pull away from the sides and bottom of the pan looking a little dry. That's good! Just keep stirring and scraping the sides and bottom until you have the right consistency. This will take at least 20 minutes to half an hour for really GOOD refried beans, so you might need to add more liquid a time or two to ensure they refry long enough.
Step 7
Adjust seasoning if necessary and serve.
NOTE: How soupy or dry the end product is is a matter of taste. We like ours so that when put on the plate, they will spread but not be runny.
HEALTHY OPTION: You can serve these without refrying them. After Step #7, adjust the salt seasoning and serve the beans and cooking liquid in small bowls with finely chopped onion and cilantro.
Tips
- Cast iron skillet (a MUST!!!)
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to purchase dried pinto beans, not canned, for the best flavor.
- If you are avoiding lard, opt for a vegetable oil such as corn, canola, or coconut oil instead.
- Substitute vegetable oil for the lard for a healthier option. This will reduce the amount of saturated fat in the dish, making it a more health-conscious choice.
- Substitute black beans for the pinto beans for a different flavor. This will provide a more earthy flavor and a different texture, making the dish more interesting.
Vegan Refried Beans Replace the lard with a vegan-friendly oil such as coconut or canola oil. Replace the corn tortilla with a vegan alternative such as a wheat tortilla. Omit the chile pods. Use vegetable broth instead of the cooking liquid from the beans.
Mexican-Style Vegan Refried Beans Replace the lard with a vegan-friendly oil such as coconut or canola oil. Replace the corn tortilla with a vegan alternative such as a wheat tortilla. Omit the chile pods. Use vegetable broth instead of the cooking liquid from the beans. Add 1 teaspoon of chili powder, 1 teaspoon of cumin, 1/4 teaspoon of oregano, and 1/4 teaspoon of garlic powder to the beans before mashing. Top with diced tomatoes, sliced jalapeños, and diced avocado.
Mexican Rice: This dish is a great accompaniment to Chita's Refried Beans as it is a flavorful and simple side dish. Mexican Rice is made with white rice, onion, garlic, tomatoes, and spices, which makes it the perfect complement to the rich and savory refried beans. The combination of the two dishes makes for a delicious and satisfying meal.
Spicy Mexican Street Corn: Spicy Mexican Street Corn is a delicious and flavorful side dish that pairs perfectly with Mexican Rice and Chita's Refried Beans. It is made with grilled corn, mayonnaise, chili powder, and cotija cheese, and is sure to add a kick of flavor to the meal. The combination of the creamy mayonnaise and the spicy chili powder makes this dish the perfect accompaniment to the Mexican Rice and Refried Beans.
FAQ
Q: How can I make this recipe vegetarian?
A: To make this recipe vegetarian, use corn, canola or coconut oil instead of lard.
Q: How can I make this recipe vegan?
A: To make this recipe vegan, use a plant-based milk instead of cow's milk and replace the lard with a vegan butter or margarine.
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Fun facts:
Fun Fact 1: The use of lard in refried beans is a tradition that dates back to the Aztecs. It is believed that the Aztecs used lard to fry their beans in clay pots over open fires.
Fun Fact 2: Mexican-American celebrity chef Rick Bayless has been credited with popularizing the dish of refried beans in the United States. He has been featured on multiple cooking shows and has written several cookbooks on Mexican cuisine.