Description: Refried black beans, also know as frijoles negro, is a traditional staple of Mexican and Tex-Mex cooking. This dish is usually prepared from pinto beans but we prefer the rich earthiness of black beans. Smooth in texture and deep in flavour, this is a perfect dish to accompany eggs, enchiladas, burritos, tacos and more.
Ingredients:
- 2 cups dry black beans
- 1/2 brown onion
- 2 tbsp pork lard
- 1.5-2 tbsp The Feedlot Mexicue
- 2 tbsp pickled jalapeños chopped plus some juice to taste
- Crumbled feta for topping *optional
- Cook rinsed beans according to the package instructions or using your preferred method. We used a pressure cooker and added the onion.
- When your beans are done and still warm, add the lard, jalapeños and juice, Mexicue and blend / mash to your desired consistency in a skillet over medium heat. This is where the magic happens! You can keep the beans chunky or blend smooth. We like them a little more smooth so they spread well on a warm flour tortilla.
- Once you've got the blend right for you, keep cooking until the mixture starts to thicken and remove from heat. Keep in mind, it will thicken as it cools and even more so in the fridge.
Hot Tip:
- Traditional refried beans are made with animal lard, specifically pork lard. To make this dish vegetarian friendly, simple use 2 tbsp of a mild flavoured oil or skip entirely.