Fast Refried Beans

Fast Refried Beans

A quick and flavorful refried beans recipe with jalapeños, cumin, and pork bouillon.

Ingredients

Ingredients:

  • 28 oz can pinto beans (borlotti in a pinch)
  • 3-4 jalapenos, roughly chopped
  • 1/2 cube pork bouillon (Knorr, probably. Chicken won't work, it's too light)
  • 2-3 tbsp lard or beef tallow
  • 1 tbsp ground cumin
  • A pinch of oregano
  • Salt to taste (often not needed, but please taste — after it's all done)

Directions

  1. 1. Set a full kettle to boil clean water.
  2. 2. Head a wide flat-bottomed pan over medium heat. Add lard/beef tallow to melt.
  3. 3. Add jalapenos to pan, let them spit and soften. You can also squish them.
  4. 4. Separate the beans from their liquid by setting up a fine mesh strainer over a medium bowl. Pour the open can of beans over it. Keep the liquid.
  5. 5. Add beans to pan. Let them heat and pop. Smush them until they are 2/3 mushed, 1/3 bean.
  6. 6. Add cumin, oregano, pork bouillon. Stir to coat/mix.
  7. 7. Add boiling water so that it covers everything. Stir with wooden spoon, scraping up bits from the bottom. Stir until smooth.
  8. 8. Lower heat to low so that it simmers.
  9. 9. Add a little bit of water if it seems dry. Stir to combine.
  10. 10. Set the timer for 20 minutes and let it simmer. Stir occasionally, scrape up the bottom bits if they exist.
  11. 11. When it's done to a consistency that you like, turn off the heat and let sit until cool (probably an hour).
  12. 12. Portion into containers. This freezes well, flat.
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