I’ve mentioned refried beans here before and really, it’s great way to use up a fading pot. The proper method involves almost disintegrating onions in a bit of lard and then rubbing them against the bottom of a pan with a bean masher. I love these beans but maybe they’re best saved for a Sunday morning treat instead of a daily indulgence, especially when you are becoming more and more “robust” with the passing of time.
Really all you have to do is mash some leftover beans. You don’t need the lard, or any other fat, if you like the flavor of the beans. I of course am manic and collect bean mashers, but a potato masher will do. You can use an immersion blender if you like but I personally prefer a little texture and find the mashers perfect and easy.
If you beans are dry, just add a little water and mash away. If they are very wet, mash and keep heating them until the liquid starts to evaporate. Neither situation should be much of a problem.
Enjoy them as a side dish, over toast, in tacos or whatever enters your head.
A few weeks ago I kept my eyes on the ground and bought a single bag of pinto beans at the Saturday market. All those beautiful varieties and all I wanted were pintos. I nearly ran after handing over my money. But after cooking them, I’m proud. Those were the best damn pinto beans I’ve ever had. I don’t know what you do to them but thank you. Next time I’ll buy five bags.
That’s funny. I grew up on pintos, became enamored with black beans and then of course all the fancy ones we grow. But I’ve come back to love pintos, especially the home made ones with lots of onions and garlic. I’m with you: it’s a great bean.