I had cooked Rancho Gordo scarlet runner beans in the fridge so this was really easy to make. Use your favorite canned beans and you can have this ready in under ten minutes.
The best refried beans I ever had were made with lard and, since I had duck fat in the fridge, the substitution seemed a no-brainer. The New York Times has an excellent version of this dish made with olive oil which I have linked below for those who do not keep a jar of duck fat in the fridge. And, i am sorry to say, your life is the poorer for it, so get some!
Makes about 2 cups of refried beans.
2 cups cooked beans
1/2 small white onion, very finely diced
2 - 3 cloves roasted garlic (from the Roasted Cherry Tomato Sauce recipe)
2 Tbsps duck fat
1/2 tsp ground cumin
1/4 tsp chili flakes
1/8 tsp ground bay leaf
Salt to taste
Heat the duck fat in a skillet over low heat. As it melts, add the diced onion and the spices. Stir to combine and cook, stirring occasionally, until the onion is soft, a couple of minutes.
Add the beans and the roasted garlic to the pan along with half a cup of water. Using a potato masher, mash the beans until you have obtained the texture that you like. I like mine quite chunky. If the bean mixture gets too thick, add a bit more water.
Taste for seasoning, adding more salt and chili flakes if needed.
This was perfect with Pantry Huevos Rancheros and will also be great as a dip with tortilla chips to accompany drinks.
Inspiration recipe, here.
