Refried Beans
Living in San Diego we have our choices of favorite Mexican food places. If you’re REALLY from San Diego, you delegate each restaurant with a favorite food specifically and respectfully. You have your favorite rolled tacos place, fish tacos, breakfast burritos, hot sauce, and even beans. My favorite refried beans are from this place on Highland in National City. They make sure it’s not too salty which I hate, and they’re very generous with their portions.
Beans are an amazing side dish to many entrees and I find myself wanting to recreate this delectable supporting character.
So alas’! Here is my version of Refried Beans.
I do like to soak my beans the night before just to cut the cooking time and as a security blanket to not burn them just in case I do leave them unattended for a tad too long.
Soak beans in water in a covered pot overnight. The next day, drain the beans of excess water and add water just until there is an inch covering it.
A lot of people season their beans after the soaking, I like incorporating the seasoning in the boiling process because I feel like it melts better together.
Add your seasonings and your chopped onion and seven cloves of garlic. Honestly if you want to measure the garlic with your heart, by all means, Team Jacob.
Stir so everything is mixed and boil on high heat until you see large bubbles in your beans. Stir and heat up the beans for about five minutes (this helps it break through the hard exterior).
After, immediately go to a low heat and simmer and cover.
You NEED to check your beans every 20-30 minutes or so making sure to stir. Add a cup of water if you find that they are drying out. I like to add a tablespoon of seasoning to each cup of water to make sure I do not dilute the flavor!
After about 2-3 hours, your beans should be tender and ready to be well, refried.
Get a large pan or pot and add lard or bacon fat (about 3-4 tablepsoons)
Heat it on a medium to medium high heat and add beans and begin mashing!
Mash to desired consistency and this is where you have so many possibilities! You can add jalapenos, top them off with queso fresco, regular Mexican cheese blends, or even more bacon!
Congratulations! You’ve made homemade refried beans.
2lbs of dried pinto beans
3 tbsp of cumin
1 tbsp of onion powder
1 tbsp of garlic powder
4 tbsp of chicken bouillon (and some on the side to taste)
1 tbsp of beef bouillon
1 tbsp of mushroom powder
7 cloves of fresh garlic
1 half of a yellow onion
Bacon fat or lard
Salt and pepper
Equipment needed:
Large pot
Masher
I got mine from here:
Directions:
Wash your dried pinto beans and rinse thoroughly.
Soak beans in water overnight or up to four hours
Drain beans
Place dried beans into a large pot and add water until there is an inch of water above yout beans.
Add half a yellow onion, chopped and 7 cloves of garlic
Add 1 tbsp of beef bouillon, 4 tbsp of chicken bouillon, 1 tbsp of mushroom powder, 3 tbsp of cumin, 1 tbsp of garlic powder, 1 tbsp of onion powder and stir.
Bring to a boil on medium high heat
Allow to boil while stirring for five minutes
Bring to a simmer on low heat and cover
Cook on low heat for 2-3 hours, making sure to stir occasionally and checking on consistency.
If beans become dry gradually add a cup of water with 1 tbsp of bouillon and stir
After beans become soft take a large pan or pot and add bacon fat or lard on medium heat.
Add beans by the spoonfuls and mash until desired consistency
Add cheese, and serve immediately!
Authors note: I do like my beans like how I enjoy my mashed potatoes, lumpy and not watery. If you do like your beans this way, feel free to add more water during the refrying stage!
