I know some of you are looking at canned beans and already rolling your eyes, but let me explain! I prefer canned beans for refried beans because they’re already cooked AND salted. If this was a recipe for borracho beans we would total be soaking from dry, but in refried the extra effort isn’t a must.
That being said if your grandmother would be rolling in her grave seeing you used canned beans feel free to soak 2 cups dried pinto beans and 1/2 cup dried black beans overnight and cook until tender before following the rest of the recipe!
- 2 28 oz cans pinto beans (drained and rinsed )
- 1 15 oz can black beans (drained and rinsed )
- 2 Tbsp bacon fat
- 1 to 1.5 cups chicken broth
- 1/2 tsp epazote
- 1/4 tsp mexican oregano
- 1/2 tsp cumin
- salt to taste
- In a large skillet over medium heat add the bacon fat and allow to melt.
- When fat has melted add all of your drained and rinsed beans.
- Mix the beans and allow them to coat themselves in the bacon fat. Warm until heated through. About 10 minutes.
- When the beans have warmed add 1 cup chicken broth and the rest of your ingredients.
- Mash to the consistency of your choice with a potato masher, fork etc. Some people prefer only a slight mash and others prefer silky smooth beans. You do you!
- If you want silky smooth beans don’t be afraid to run them through a food processor or to use an immersion blender. Slowly add the remaining chicken broth while you blend until you achieve your desired consistency.
- When the beans are your desired consistency reduce the heat to low and taste for salt.
- Add more salt if necessary and allow to simmer while stirring for 5-10 minutes longer or until beans are hot.
- Serve plain as is, or top with your favorite cheese!
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