Refried beans are a staple in Tex-Mex cuisine, a delicious and versatile side dish that complements countless meals. There are many ways to prepare refried beans, but this recipe utilizes lard for a richer, more traditional flavor. While some may shy away from lard, it offers a unique depth that other fats simply can’t replicate. So, embrace the tradition and create this comforting dish!
Ingredients:
1 pound dried pinto beans, rinsed and picked over
Instructions:
1. Soak the Beans: In a large pot, combine the rinsed and picked pinto beans with the water. Cover and let soak for at least 8 hours, or overnight.
2. Cook the Beans: Drain the soaking water and rinse the beans again. Return the beans to the pot and add fresh water to cover them by about 2 inches. Bring to a boil, then reduce heat, cover partially, and simmer for 1-2 hours, or until the beans are tender. Tip: Add a bay leaf to the pot for additional flavor during cooking, if desired. Discard the bay leaf before proceeding.
3. Sauté the Aromatics: While the beans are simmering, heat olive oil and lard in a large skillet over medium heat. Add the diced white onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute, allowing the garlic to become fragrant.
4. Spice it Up!: Add the ground cumin, chili powder, smoked paprika, and dried oregano to the skillet with the softened aromatics. Cook for another minute, stirring constantly, to release the flavors of the spices.
5. Mash the Beans: Drain the cooked beans, reserving about 1 cup of the cooking liquid. Using a potato masher or immersion blender, mash the beans to your desired consistency. If the beans are too dry, add some of the reserved cooking liquid, a tablespoon at a time, until you reach a smooth and creamy texture.
6. Flavor Fusion: Add the mashed beans to the skillet with the spiced aromatics. Stir to combine and allow the flavors to meld for a few minutes. Season with salt and freshly ground black pepper to taste.
7. Serve and Enjoy: Garnish with chopped fresh cilantro, if desired, and serve your refried beans hot alongside your favorite Tex-Mex dishes like tacos, burritos, enchiladas, or with a simple side of rice.
Nutrition Facts (per serving)
This recipe yields approximately 6 servings. Please note that these are approximate values and can vary depending on the specific ingredients used.
Calories: 250
Conclusion
Refried beans with lard offer a simple and satisfying dish that elevates any Tex-Mex meal. This recipe provides a basic framework, so feel free to experiment! Add chopped green chilies for a touch of heat, or incorporate a sprinkle of cheese for added richness. No matter how you choose to prepare them, refried beans remain a delicious and versatile Tex-Mex staple.
Frequently Asked Questions (FAQs)
1. Can I substitute vegetable oil for the lard?
Yes, you can substitute vegetable oil for the lard. However, the flavor profile will be slightly different. Vegetable oil will result in a lighter tasting refried bean, lacking the depth of flavor that lard provides.
2. What other types of beans can I use?
While pinto beans are the traditional choice, you can also use black beans or a combination of pinto and black beans for a delicious variation.
3. How can I store leftover refried beans?
Store leftover refried beans in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth to prevent drying out.
4. Can I freeze refried beans?
