Refried Beans From Cooking Class Recipe

Step 1

First Step:

Step 2

Dice half the onion and mince the other half. Set aside minced portion.

Step 3

Sort through beans, picking out any small stones or debris. Rinse.

Step 4

Place beans, diced onion, water and shortening in heavy pot and bring to a boil. Reduce heat to low, cover and simmer 1 1/2 hours or until tender, not soft. Beans may be tender by 45 minutes.

Step 5

Stir in salt, cover and simmer over very low heat for another 30-45 minutes, until very soft. Do not drain. If finishing tomorrow, refrigerate overnight.

Step 6

Second Step:

Step 7

Heat shortening in large skillet over high heat. Add chopped onion and garlic, reduce heat to medium and cook until onion is softened, about 4 minutes.

Step 8

Increase heat back to high and add 1 cup un-drained beans. Mash with a bean or potato masher while cooking.

Step 9

As beans begin to dry, add another cup un-drained beans, adjusting heat as needed. Continue with until all beans and liquid resemble a coarse puree. Total cooking time will be around 20 minutes.

Step 10

Serve hot, garnish with shredded cheese.

Tips

No special items needed.

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.

Ingredient substitutions

Substitute black beans for pink beans - Black beans are a great substitution for pink beans as they have a similar flavor profile and texture. The benefit of this substitution is that black beans are more widely available and can be a more cost-effective option.
Substitute olive oil for shortening - Olive oil is a great alternative to shortening as it has a much healthier fat profile. The benefit of this substitution is that it is a healthier option and will still provide the same flavor and texture to the dish.

Variations

Vegan Refried Beans Replace shortening with vegetable oil. Substitute vegetable broth for the water. Omit the shredded cheese garnish.

Spicy Refried Beans Replace the vegetable oil with olive oil. Substitute vegetable broth for the water. Add 1/4 teaspoon of cayenne pepper, 1/2 teaspoon of chili powder, 1/2 teaspoon of garlic powder and 1/4 teaspoon of paprika to the beans. Garnish with fresh cilantro and diced tomatoes.

Serve with

Mexican Rice: Mexican Rice is the perfect accompaniment to Refried Beans From Cooking Class. This flavorful side dish is made with long-grain white rice, onion, garlic, and a blend of Mexican spices. The rice is cooked in chicken broth, giving it a savory flavor that pairs perfectly with the refried beans.

Mexican Street Corn Salad: Mexican Street Corn Salad is the perfect complement to Mexican Rice and Refried Beans. This delicious salad combines sweet corn, creamy mayonnaise, tangy lime juice, and a blend of Mexican spices for a flavorful dish that's sure to please. The creamy mayonnaise and the zesty lime juice give the salad a zesty kick that pairs nicely with the savory flavors of the Mexican Rice and Refried Beans.

FAQ

Q: How long does it take to cook the beans?

A: It takes about 1 1/2 hours for the beans to become tender. Then, they need to simmer for another 30-45 minutes until they are very soft. The second step takes about 20 minutes.

Q: What type of beans should I use?

A: It depends on what you are making. For most dishes, you can use any type of dried bean, such as black beans, pinto beans, kidney beans, or cannellini beans. For more specific dishes, you may want to use a specific type of bean.

0 Reviews

Write Review

Fun facts:

The dish of refried beans originated in Mexico, where it is known as frijoles refritos. The beans are cooked and then mashed to create a paste-like consistency.

The dish was popularized in the United States by celebrity chef and restaurateur Rick Bayless. He has been credited with bringing Mexican cuisine to the American mainstream.