How to Make Refried Black Beans

This dish is southern Mexico's answer to the refried pinto beans most commonly found in the United States. Serves 8.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 2 cups dried black beans
• 2-3 branches epazote or 1 sprig fresh mint (optional)
• 1/4 lb. crumbled queso cotija (aged Mexican cheese) - or mild feta
• 1 tsp. salt , plus more for frying
• 1/2 cup lard for frying (or bacon drippings or canola oil )
• 2 habanero chilies or serrano chiles, with 2 small slits cut in each
• 3 strips bacon - coarsely chopped and fried until crisp

1. Inspect the beans carefully by placing them, 1/2 cup at a time, on a large dinner plate and removing any stones or bad beans.
2. Rinse the beans in a strainer under cool water.
3. Place the beans with 8 cups water in a large pot over high heat. Bring the beans to a rapid boil and let cook for 3 minutes, skimming any gray foam that comes to the surface.
4. Lower the heat to medium and keep at a rapid simmer for 30 minutes. Add the salt, optional epazote or mint, bacon and chilies.
5. Continue to simmer for 1 1/2 more hours or until the beans are very soft. Remove the chilies and epazote or mint and keep beans warm.
6. Heat one tablespoon lard, bacon drippings or canola oil in a large cast-iron skillet or heavy-bottomed skillet over medium-high heat. When the oil is hot, add a cup of beans and their liquid.
7. Mash the beans in the pan with a potato masher until they are almost smooth. There should be a few whole beans here and there in the mixture.
8. After the beans have fried for 3 or 4 minutes, put them in a large, heavy bowl. Add a pinch of salt and keep warm. Repeat with the remaining beans.
9. Garnish with the queso cotija or mild feta and serve warm.

Tips & Warnings

• If you don't have a potato masher, you can coarsely puree the beans in batches in a food processor before frying.
• Lard or bacon drippings give beans the best flavor, but canola oil will work just fine.
• Epazote is an herb frequently used in Mexican cooking; you might be able to find it in Mexican markets (or occasionally at the supermarket, depending on where you live).