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Refried beans (for empalmes)

well-seasoned, bright red beans for tacos or Empalmes
Course Side Dish
Cuisine Mexican
Keyword frijoles, refried beans
Prep Time 12 hours
Cook Time 1 hour
Total Time 13 hours

Ingredients

  • 1 lb dried pinto beans
  • 1 cup chile colorado base (see recipe)
  • 1 tsp cumin
  • 1 tsp Mexican oregano
  • 1 onion diced finely
  • 2 cloves garlic minced
  • 2 tbsp lard
  • 1 lime
  • salt and pepper

Instructions

  • Pick through dried beans and remove stones, bad beans, etc. Cover with water and allow to soak overnight (12 hours)
  • Drain beans and add them to a pot. Cover again with water and boil for 1 hour.
  • Drain beans and reserve some of the liquid
  • Heat lard in a medium to medium-low pan. Add onion and sautee until translucent. Add garlic and cook for 30 seconds, then chile colorado base and cook for another minute or two.
  • Add boiled beans, cumin, oregano. Mix together well in the pan and cook, mashing the beans as you go. If they get dry, add some of the reserved bean liquid as necessary. Cook and mash until they reach the desired consistency.
  • Season with salt, pepper, and lime juice, and serve