Refritos—refried beans—are one of the most common side dishes in Mexican and Southwestern restaurants. Finding a good rendition, though, is rare. Most places use flavorless canned beans for a base—already a poor start. And they don’t take the time to slowly cook and stir them to infuse the mixture with flavor and texture. The best refritos are made from beans cooked from scratch with many different seasonings so the beans absorb the flavors and the cooking liquid is intense and balanced. Here are two recipes for refritos. The first is for black beans cooked from a dried state, which takes several hours to prepare. The second requires just forty minutes and uses canned black beans that are already cooked as a base.
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