Refried Beans
Oddly enough, refried beans (frijoles refritos) are only fried once. The prefix "re" is a Spanish prefix meaning "very" or "well", inappropriately tacked onto a non-Spanish word.
Source and licence
"Refried Beans" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Refried_Beans, revision 4534235), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Refried_Beans&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4534235
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- Pinto beans or black beans
- Butter (optional) or home-rendered lard (optional)
Method
- If using dried beans, wash them then cover with water in a medium pot and simmer according to the package directions. You may add onion halves or a ham bone, which you can remove at the end. and ham bone]]
- If using canned beans, rinse them briefly before use.
- Smash the beans, perhaps with a potato masher.
- Add home-rendered lard or butter, totaling up to 20% of the total (25% of the amount prior to adding). You may also use a substantially smaller amount of some other oil or omit it entirely.
- Fry the beans, stirring and turning them until they thicken to the degree you desire, which can be anywhere from soupy to parched.