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Real refried beans from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 418) by Mark Bittman

  • ground cayenne pepper
  • ground cumin
  • onions
  • lard
  • cooked pinto beans

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Notes about this recipe

  • Eat Your Books

    Can substitute bacon fat, Mexican chorizo sausage drippings, or any neutral oil for lard, and any cooked red beans or cooked pink beans for cooked pinto beans. See recipe for suggested additions.

  • mfto on September 06, 2014

    Now that I am a semi-pro at cooking dried beans in my slow cooker and keep cooked beans in my freezer, there is no excuse for buying canned refried beans. Since I cook for two, I made half the recipe. Bittman lists several fats to use for frying the beans. I used half leftover bacon fat and half corn oil but next time will only use corn oil. I drained the beans and reserved the liquid as directed but did not need to use it. Half recipe lists 1/8 tesp cayenne but I decided to sub ground chipotle pepper because I wanted the smokiness of the chipotle. I added a minced garlic clove with the 1/2 cup chopped onion but next time will use 2 cloves. Also I will up the amount of ground cumin. All in all, the recipe is very easy, fast and tasty.

  • jkreiman on March 22, 2014

    I always make this with black beans and I use canola oil, not lard. They're completely wonderful.

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