Refried beans (Refritos) from Hugo Ortega's Street Food of Mexico by Hugo Ortega and Ruben Ortega

  • black beans

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Notes about this recipe

  • twoyolks on April 11, 2016

    These are decent refried beans but I prefer the richness of those made with lard instead of olive oil. Also, they use black beans instead of pinto beans which yields a grey color to the refried beans. I did like pureeing the beans before cooking them as it makes for a more uniform texture and makes the actual cooking easier.

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