From My Mexican Kitchen
Published by Clarkson Potter
You can always cook more than you need and keep some frozen for yens or emergencies. The fried paste will last about three months.
Total Timeunder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Courseside dish
Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free
Five Ingredients or LessYes
Taste and Texturerich, savory
- About 1/3 cup (83ml) lard, melted
- 1 heaped tablespoon finely chopped white onion
- 3½ cups (875ml) cooked beans in their broth
Heat the lard in a heavy 10-inch (25-cm) skillet, add the onion, and fry over medium heat without browning until translucent, about 30 seconds. Gradually add the beans and their broth and continue cooking over fairly high heat, mashing them down to a textured paste, about 10 minutes.
From Top: adding pot beans to sautéed onion; refritos, fried to a paste.
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