Refried Beans

Name: Refried Beans
Yield: makes 4 servings
Ingredients: 1/2 pound dried red beans, rinsed and picked over; Several fresh epazote sprigs, or 1 teaspoon dried, optional; 2 garlic cloves, peeled and crushed; 2 tablespoons ground cumin, or to taste; Salt and black pepper to taste; 1 teaspoon minced garlic; 1/4 cup corn, grapeseed, or other neutral oil; 1 cup chopped onion; Salt and black pepper to taste; 1/4 teaspoon cayenne, plus more if desired

December 14, 2011

You can use precooked (or canned) beans here, and the total time will be a mere twenty minutes, but if you cook dried beans with the proper spicing to begin with, the ultimate dish will be somewhat better. The traditional medium for frying beans is lard and with good reason; it’s delicious. But you can also make wonderful refried beans with a combination of cumin and well-browned onion. Other legumes you can prepare this way: red beans are standard; neither black nor white beans are as common, but they work well.

Recipe notes

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