POSTED IN: Cooking Techniques , The Basics
TAGS: Antojo , Basic , Black Beans , Ingredient , Pinto Beans
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The uses of refried beans in Mexican cooking are immense. Although you can buy them already made, if you make them at home they have a much nicer flavor and you will give your kitchen an irresistible smell. You can make a lot of them and refrigerate a batch which should last in the refrigerator for about 4 to 5 days. You can freeze another batch which will last for months.
I will give you two tips, included in the recipe below, if you make them at home:
1. Don't add the salt in the beginning or it will toughen the beans. Add it at least after an hour of cooking when the beans are already a bit soft.
2. You don't need to soak them the night before cooking. Yes, that helps to reduce the cooking time, but it is not necessary. Moreover, if you soak them for more than 12 or 14 hours, you may end up with a fermented bean flavor which is great for some Chinese dishes... but not for Mexican refried beans.
I like making them with either black beans, traditional in the South of Mexico, or with pinto beans which are more customary in the North. The latter ones have a creamier feel and more subtle flavor.
Refried Beans
Makes about 4 cups
Ingredients
2 cups/1 pound black or pinto beans
1 white onion, whole
1 tablespoon kosher or sea salt, or to taste
2 tablespoons white onion, chopped
3 tablespoons safflower or corn oil
To prepare
Rinse the beans in cold water and drain. Place them in a big heavy pot and cover with enough water to come up to at least 4" above the top of beans. Incorporate the onion and bring to a boil. Let the beans simmer for about 1 1/2 hours, until the beans are soft and then add the salt.
Let them continue simmering, for about another hour, until the beans are very soft and the broth has thickened to a soupy consistency. If the beans are not yet soft and the broth is drying out, add more water.
In another pot, heat oil over medium heat and saute the chopped onion for about 4 to 5 minutes, stirring from time to time until it has softened and become translucent. Then you have two options:
1. For more textured refried beans, add a cupful of beans at a time and mash with a masher, such as a potato masher, until you have added all of the beans.
2. For smoother and easier to make refried beans, puree all the cooked beans with their cooking broth, add them into the sauteed onion.
In either case, either mashed with a masher or pureed and then added to the onion, let them season and thicken for about 6 to 10 minutes, until they have achieved a thick puree consistency and are somewhat pasty looking.
FOR SHORTCUTS: You may buy precooked canned beans and jump to the step of adding them to the sauteed onion. Or you may buy the already refried beans!
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