Cooking Classics
The Technique
Traditional Refried Pinto Beans
Traditional Refried Pinto Beans are a common item seen in many authentic Mexican cuisine classics. Pinto beans are readily available & may be identified by their speckled appearance. They are considered the most prevalent crop grown in the Northern portion of Mexico & in Spanish they are referred to as frijol pinto. Refried beans may be served as a side dish along with rice to many main dishes including enchiladas, tacos & chimichangas. If a bit of heat is desired, stir in a smattering of minced jalapeño or serrano pepper to really liven them up. Learn how to make refried beans in your very own kitchen.
Traditional Refried Pinto Beans
makes about 1 1/2 cups
1 Tbsp vegetable oil
1/2 small sweet onion, diced
1/2 tsp ground chili powder
1/4 tsp ground cumin
Kosher salt & freshly ground black pepper
1 cup chicken broth
2 {15.25-oz} cans pinto beans, rinsed & drained
1/2 Tbsp red wine vinegar
Heat the oil in a 2-quart saucepan over Medium heat. Add the onion & cook, stirring occasionally until tender, about 2 minutes. Stir in the chili powder & the cumin, then cook 30 seconds. Sprinkle with a bit of salt & pepper. Stir in the broth, the beans & the vinegar. Bring the mixture to a boil & mash the beans using the back of a fork as they come up to heat. Reduce the beans to Medium-Low & simmer 8 to 10 minutes, stirring occasionally, until the liquid reduces to 1/4 the original amount. The beans should have a creamy consistency & will thicken further after cooking. Remove from the heat. Transfer to a serving bowl.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Make Traditional Refried Pinto Beans
Traditional Refried Pinto Beans may be prepared with with either dried or canned beans. There are more steps involved when using dried so allow for enough time in advance in order to account for the change. When canned beans are used, they are ready in approximately 10 minutes.
The Technique
The key point to know when making refried beans is that the beans will need to be mashed a bit in order to achieve the classic creamy consistency. Use the back of a fork or a potato masher to press them as the beans come up to a boil. During the cooking procedure & as the liquid evaporates, this desired texture will become more prevalent throughout the mixture.
The Tune
“Ninety-Nine And A Half” Wilson Pickett
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