Recipe: Cast Iron Refried Beans
Print RecipeIngredients
1 cup dried pinto or black beans
1 medium onion
3 garlic cloves, smashed and peeled
1 bay leaf
2 teaspoons kosher salt, plus more to taste
½ cup rendered lard, bacon fat, schmaltz, or vegetable oil
¼ cup crumbled queso fresco, cotija, or feta cheese
2 tablespoons chopped cilantro
Tools
Resources
The Field Method for Cast Iron Care
Instructions
In a No.8 Dutch Oven or large saucepan, cover the beans with 3 inches of water. Cut the onion in half and add half to the pot. Finely chop the other half and set aside. Add the garlic, bay leaf, and salt to the water.
Bring the water to a boil, then reduce the heat and simmer until the beans are very tender, about 2 hours. Drain the beans, reserving the cooking liquid.
In a Field No.10 Skillet, heat the lard or bacon fat over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the beans and 1 cup of cooking liquid and cook, mashing them with the back of a wooden spoon, until they form a thick, chunky puree, adding more liquid as needed to reach desired texture. Season to taste with salt and transfer to a bowl.
Top the refried beans with crumbled cheese and chopped cilantro and serve.
