1/2 Tray Of Refried Beans Recipe

Beans

1. 1

   Sort and soak the beans

   Spread the dried pinto beans on a rimmed sheet or tray and pick out any stones or damaged beans. Rinse the beans thoroughly under cold running water until the rinse water runs clear. Place beans in a large bowl or pot and cover with 10 cups of cold water (about 2 inches above the beans). Soak overnight (8–12 hours). If short on time, use the quick-soak method: place beans and 10 cups water in a pot, bring to a rolling boil for 2 minutes, remove from heat, cover, and let sit 1 hour. Drain and rinse before cooking.

2. 2

   Cook the beans

   Transfer the drained beans to a large heavy-bottomed stockpot. Add the 12 cups low-sodium chicken broth and 1 tsp of the kosher salt. Bring to a gentle boil over high heat, then reduce to a strong simmer. Partially cover and simmer until the beans are very tender and beginning to break down, 60–90 minutes, stirring occasionally and adding more hot water or broth (up to 1–2 cups) if needed to keep the beans submerged. Skim off any foam that forms. When beans are tender, remove from heat and reserve at least 1½–2 cups of the cooking liquid — this will be used to adjust the refried bean consistency.

3. 3

   Prepare aromatics and fat

   While the beans finish cooking, heat 0.75 cups vegetable oil or lard in a large, deep skillet over medium heat until hot but not smoking. Add the 2 cups finely diced yellow onion and sauté, stirring occasionally, until soft and lightly caramelized, about 8–10 minutes. Add the 6 minced garlic cloves and cook 1–2 minutes until fragrant. Stir in the 2 tsp ground cumin and 1 tsp ground black pepper and cook 30 seconds to bloom the spices.

4. 4

   Mash and refry the beans

   Use a slotted spoon to transfer the cooked beans from the pot into the skillet with the aromatics (leave extra cooking liquid in the pot). Add about 1 cup of the reserved cooking liquid to the skillet. Mash the beans directly in the skillet using a potato masher or the back of a heavy spoon to reach your preferred texture (a few coarse bits are traditional). For an ultra-smooth texture, purée the beans in batches with an immersion blender or food processor and return to the skillet. Continue cooking over medium-low heat, stirring frequently, for 10–15 minutes so the mashed beans fry slightly in the fat and absorb the aromatics. Add additional reserved cooking liquid a few tablespoons at a time to loosen the mixture to a creamy, spreadable consistency. Taste and add the remaining 2 tsp kosher salt (adjust more or less to taste) and the 2 tbs fresh lime juice; stir to combine.

5. 5

   Finish, transfer to tray, and hold

   When the beans are creamy and seasoned to your liking, transfer them to a half-size steam table tray (or serving dish) and spread evenly. If holding for service, keep the tray over a steam table at low heat (140–160°F) or in a 200°F oven, covered with foil, until service — stir every 15–20 minutes and add a few tablespoons of reserved cooking liquid if the top skins over. Garnish with 0.25 cups chopped cilantro, if using. Serve hot.