Refried Beans

Refried Beans

I use canned beans because I never can remember to soak my beans over night.

Enough vegetable oil to cover the bottom of the pan you’re using
1 can beans
Salsa rojo
Chicken stock

Drain and rinse beans.  Smash ’em with whatever you have handy.  I use a potato masher when I’m at home.  The Mexican chef I used to live with used the bottom of a glass.  My best friend uses a meat mallet. Whatever does it for you.

Add oil to preheated pan

Add beans

Add some chicken stock and salsa roja.  About 1/4 cup each.

Cook until thick, stirring frequently.

Taste.  Adjust seasonings. (Salt primarily)

That’s it.   Garnish with cheese or cilantro if your lil’ heart desires.

One thought on “Refried Beans

  1. Pingback: How white am I now, tortilleria guy? | CookSmarts

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