Mexican Refried Beans
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Mashed black beans, sautéed with spices and a generous amount of lard or vegetable oil, make a hearty Mexican dish with a rich flavor! Top the refried beans with crumbled cotija cheese for a delicious creamy finish and enjoy on their own or in other Mexican dishes, like burritos.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cans (425 g) black beans
- 1/4 cup lard
We recommend
Recipes with similar ingredients: black beans, oregano, Cotija cheese, baked beans
Cooking the dish according to the recipe:
- In a large skillet, heat 1/4 cup lard or vegetable oil over medium heat. Add half the diced onion and cook, stirring, until softened, about 3 minutes.
- Add two 16-ounce cans of drained black beans, 1 cup chicken broth, and 1/2 teaspoon dried oregano. Cook, mashing the beans gently, until the liquid is absorbed, about 5 minutes.
- Add another 1 cup of chicken broth and cook until the consistency of a light sauce, about 7 minutes. Add a little water; the beans are too thick. Season with salt and pepper to taste and sprinkle with crumbled cotija cheese.
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