Refried Beans Recipe - Frijoles Refritos
4 to 5 cups cooked beans (pinto, anasazi, or black beans work best)*
1/8 cup vegetable oil, vegetable shortening, or lard
1/2 large white or yellow onion, diced finely
1/2 cup shredded cheese (cheddar, queso quesadilla, Monterrey jack, or other similar cheese of your choice)
* Check out Cynthia's Basic Bean Recipe for Cooking Beans.
(1) Heat the oil in a large skillet over medium high heat. Using a skillet that is not non-stick is best when making refried beans as you want them to stick slightly and become drier as they cook.
(2) Carefully add the beans and mix well with the oil, allowing them to fry approximately 3 to 5 minutes. Adding the beans may cause spattering of the oil, especially if they are cold when added, so be very cautious to prevent burns.
(3) After frying, mash the beans with a potato masher to your desired consistency.
(4) Some people prefer some whole beans left while others will even use a hand blender to completely smooth out the beans.
(5) Serve with chopped onions sprinkled on top and covered with grated cheese of your choice if desired.
Makes 4 to 6 servings.
Chorizo Fried Beans: (personally my favorite way to prepare refried beans)
Replace the oil in the above recipe with 1/4 cup ground chorizo. In a large skillet, fry the chorizo thoroughly. NOTE: If the chorizo is in a casing like a sausage, remove this before frying. Add the beans and follow the recipe as above.