Easy Mexican Refried Beans
- 4 Tablespoons Lard Or Vegetable Oil
- 1 pound Cooked Pinto Beans
- 1 cup Water (or More, Depending On How Thick You Like Your Beans)
- 1/2 teaspoons Cumin
- 1/8 teaspoons Ground Cayenne Pepper (optional)
- 1 teaspoon Goya All-purpose Seasoning, Or Salt
- 1/4 cups Optional Toppings: Cilantro, Cotija Cheese, Lime Wedges, Scallions
- 1. Heat the lard in a large skillet over medium-high heat. Add the beans, stir well, then cover the skillet and let beans cook for 4-5 minutes.
- 2. Once the beans are nice and warmed, begin mashing them by using the back of a wooden spoon. As you mash, the insides of the beans will come out and make the mixture quite dry. Keep the water close to the stove so you can drizzle some in as needed throughout the process. If the beans don't seem to want to mash, just put the lid back on, cook a bit longer and try again in a few minutes. Sometimes they just need to warm up a bit more.
- 3. Keep mashing away and adding water as needed until you get the consistency of refried beans you prefer. If you accidentally add too much water, just keep the lid off and let the liquid cook off through the steam. Stir in the cumin, cayenne pepper (if using) and Goya (or salt).
- 4. Serve warm, topped with cilantro, scallions and cotija cheese.
lard, pinto beans, water, cumin, ground cayenne pepper, salt, ubc
Taken from tastykitchen.com/recipes/holidays/easy-mexican-refried-beans/ (may not work)