Refried Beans Recipe Lard

In a large skillet preferably an iron skillet heat lard or oil over medium heat. Refried beans have an infinite variety of uses.

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Serve them as a side for almost any Mexican dish like huevos rancheros or chorizo and egg Use them to top chicken tostadas or stuff burritos quesadillas or fill tacos.

Refried beans recipe lard. Drain the beans removing the onion and reserving the bean broth water. Heat a cast iron skillet on medium and saute the onion and garlic in the bacon drippings or solid lard until soft. Our base recipe is mashed beans fried in oil with white onion and garlic to which you can add minced jalapeño peppers or serrano peppers and cumin.

Add the beans and. Add the garlic and stir. Cook for about 2 hours and leave the beans in their cooking liquid.

In a large skillet heat lard bacon drippings or oil until shimmering or butter until foaming over medium-high heat. Add the beans cumin oregano and 14 cup of the bean broth. Stir in beans and cook for 2 minutes.

Place the beans in a large pot and fill with water approximately 7 cups. Add minced onion and cook stirring occasionally until translucent and lightly golden about 7 minutes. Add epazote if using.

Soak at least six hours. With slotted spoon transfer the cooked beans to the skillet. Put beans and water into Dutch oven.

Add two cups water back into the Dutch oven along with bacon grease garlic. How You Can Use Refried Beans. Heat the oil or lard in a frying pan over a medium-low heat.

Please check the ingredients list below Start frying the onions until they become transparent and start to brown. Pour beans into colander and rinse thoroughly. You can top your beans with queso fresco and minced cilantro if you choose.

Bring to a boil then cover the pot and reduce the heat to a slow simmer.

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