My Refried Beans Recipe is Better Than Yours

By Chef Billy Parisi · 120 min

Ingredients

Instructions

1. Pick through the beans to remove any debris, then rinse them under cold water.
2. Put the beans in a large pot, cover them with water by about 3 to 4 inches, add the ½ onion, garlic cloves, epazote and cumin, and bring to a boil.
3. Lower the heat and cook for 90 minutes, or until the beans squash easily when pinched between your fingers.
4. Melt the bacon fat in a large frying pan or rondeau over medium heat. Fry the seedless serrano pepper until lightly browned, about 2 minutes in total, then remove it.
5. Add the diced onion and cook over low to medium heat for 15 to 20 minutes, stirring occasionally, until browned and tender.
6. Lift the beans out of the cooking liquid with a slotted spoon and add them to the onions. Raise the heat to medium-high and fry for 3 to 4 minutes.
7. Mash the beans until smooth, adding back enough of the cooking liquid (about a cup or two is left over) to reach a good consistency.
8. Season with salt and pepper, return the serrano pepper, add the melting cheese and stir until combined. Serve topped with cotija or queso fresco and chopped cilantro.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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