If you don’t have time to cook your beans for refritos, for a better base, buy a Mexican brand of canned black beans like La Casteño, which have more flavor, or the Ranch brand, which have been cooked with jalapeños.
Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
In a saucepan, add the beans, garlic, tomatoes, chipotle puree, cumin seed, and salt and bring to a boil over medium-high heat. Remove from the heat. In the jar of a blender, add the bean mixture and puree until very smooth.
Step 2
To refry the bean puree, in a large, heavy nonstick skillet, heat the oil over medium-high heat. Add the puree and bring to a rapid boil, stirring constantly, until no steam rises from the beans and the liquid is evaporated. Decrease the heat to medium and cook, stirring constantly, until the beans are a thick, semisolid consistency and slightly crusted and browned, about 20 minutes. Stir in the cilantro and adjust the salt, if necessary. Note: If you want the beans extra-spicy and smoky, add up to 4 more tablespoons chipotle puree. For the most authentic refritos, substitute 3 tablespoons pork lard or duck fat for the vegetable oil.
