Refried Beans (Frijoles Refritos)
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Refried beans are mashed beans fried in a little fat until they reach the thickness you want. Despite the name, they are fried only once, since the Spanish prefix in frijoles refritos means "well" rather than "again." Pinto or black beans both work, dried or canned. Simmering dried beans with an onion half or a ham bone adds depth, and lard or butter gives a rich finish.
Instructions
If you are starting with dried beans, wash them and put them in a medium pot with enough water to cover. Simmer them following the package directions. You can add onion halves or a ham bone to the pot for flavor and take them out at the end.
If you are using canned beans, give them a quick rinse before you begin.
Mash the beans in the pot or a pan, using a potato masher or a similar tool.
Stir in home-rendered lard or butter, up to 20% of the final total, which works out to 25% of the amount of beans before the fat goes in. You can use a much smaller amount of another oil instead, or leave the fat out altogether.
Fry the beans, stirring and turning them as they cook. Stop when they have thickened to the texture you like, which can be anywhere from soupy to dry and parched.
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