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Epicurious

Refried Beans

In terms of its role in my life, this may well be the most important recipe in this chapter. It is without exaggeration that I say that there were always borracho or refried beans in our house. Barely a day goes by that I don’t have beans; my favorite breakfast is refried beans and egg whites. They can replace or be added along with any meat in tacos (page 102), chalupas (page 87), or enchiladas (page 94). These should be stiff, not runny. Authentic refried beans are made with bacon grease, but vegetable oil is an excellent alternative.

Recipe information

  • Yield

    makes 4 servings

Ingredients

2 cups drained Borracho Beans (page 128) or Black Beans (page 127)
1 to 2 tablespoons bean cooking liquid, or as needed (optional)
Reserved bacon grease from Borracho Beans or 1 tablespoon vegetable oil
Grated or crumbled queso fresco, for serving (optional)

Preparation

  1. Step 1

    In the work bowl of a food processor, place the borracho beans. Puree until smooth, adding a little of the bean cooking liquid if necessary to keep the beans from sticking to the blade.

    Step 2

    In a medium skillet, heat the bacon grease or oil over medium heat until hot. Add the puree and cook, stirring, for 5 minutes. Serve, topped with queso fresco, if desired.

Eva's Kitchen
TagsMexicanLatin AmericanBean and LegumeVegetableSideDinnerNut FreeGluten FreeQuickEasy5 Ingredients or FewerFood ProcessorCookbooks
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