Dutch Oven Pinto Beans (Refried Beans) Recipe
Refried beans are a protein-rich classic Mexican side dish made with pinto beans, lard, onions, and garlic.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- For Pinto Beans:
- 1pound/2 1/2 cups pinto beans (dry)
- 1onion (chopped)
- 2cups chicken broth
- 2cups water
- For Refried Beans:
- ¼cup lard (or bacon drippings)
- 2cloves garlic (minced)
- 1 ½teaspoons salt
Instructions
Step 1
Place 1 pound (2 1/2 cups) pinto beans in a Dutch oven or heavy stockpot in water to cover and bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat, cover, and let stand for 1 hour. (Beans also may be soaked in cold tap water overnight in a covered pot.) Drain beans.Step 2
Return beans to the Dutch oven. Add 1 chopped onion, 2 cups chicken broth and 2 cups water. Bring to a boil, cover, reduce heat, and simmer for about 2 hours, or until beans are tender.Step 3
Melt 1/4 cup lard or bacon drippings in a large, heavy skillet. Add cooked pinto beans with their liquid, 2 cloves minced garlic, and 1 1/2 teaspoons salt. Mash with a potato masher or fork as the beans heat. Stirring often, cook the refried beans, uncovered, for 10 to 15 minutes until thick. Do not let them scorch.