|Refried Beans||| Print ||
Beans are a Mexican staple, which means, as it does for staples all over the world, that their preparation stays simple.· They form the background for the bold diversity of Mexico’s other flavors. So most cooks just want some garlic, plus a little tasty fat to cook it in, and they’re done.· Some brown a handful of chopped onion before adding the garlic, but more additions turn this ever-present staple into a dish in its own right.
The coarse mash of beans that this recipe turns out is more multi-purpose than the homey bowl of brothy beans that’s been offered at Mexican meals since the beginning of civilization.· You can smear them on soft tortillas when constructing tacos, or on crisp-fried tostadas for snacks, or on crusty rolls when putting together a Mexican torta. Or you can simply spoon a dollop next to your enchiladas or grilled steak, sprinkle them with a crumbling of Mexican cheese if that appeals, and you’ll be headed down one of the tastiest paths the human race has forged.
Makes 2 ½ cups, 4 to 5 servings