This is another famous dish that's perfect for a side dish or starter. In this recipe, lard is used to achieve that unique flavor however, it is not necessary if you want a healthy alternative. Simply use canola or any vegetable oil instead. Canned beans can be subsituted for the frijoles de la olla. Use 1 cup water (in place of the bean liquid) to 3 cups beans.

A common mistake about the name "refried beans" is that most people tend to think that the beans are fried twice. It just means that it is "well fried" or that all the liquid is gone during the cooking process.

Vegan readers, please be aware that this recipe has lard in it although you can subsitute with vegetable oil instead.

Refried Beans (Frijoles Refritos) - Easy Mexican Recipe For Mexican Food

• 4 cups frijoles de la olla including liquid (or canned beans)
• 1/2 cup lard or oil
• 1/2 onion (chopped)
• crumbled queso fresco (or feta cheese) - optional
• fried tortilla strips (optional)

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• Melt the lard in a skillet
• Add onio and saute, stirring for 5 mins till golden brown and soft
• Remove and discard onion (however, if prefer onion taste, leave it in)
• Add half beans with liquid and mash in the skillet with a masher
• Gradually add the remaining beans and liquid
• Continue to mash to make a coarse puree
• Stir and cook over medium-high heat till puree begins to dry out
• Transfer to a warm platter and sprinkle with cheese and tortilla strips

To make the tortilla strips: Use 4 day old corn tortillas. Cut them in halves then into strips. Heat oil in small skillet, when hot, add the strips a few at a time and fry, turning at least once. Remove from oil and drain using absorbent paper. If you are using fresh tortillas, dry first in preheated oven for at least 1 hour before proceeding.

Ingredients for Frijoles de la Olla: (Pot Beans)

• 2 cups dried black beans, pinto or pink beans
• 10 cups water
• 1/3 onion
• 3 tbsp lard or bacon drippings
• 1 spring epazote
• 2 tsp salt
• 3 chile serranos

How to make Frijoles de la Olla: (Pot Beans)

• Rinse beans, cover with water and soak for 3 hours
• Discard any beans that float, then drain
• Place beans in a large pot and add water, onion and lard
• Cook, covered, over medium heat for 1 1/2 to 2 hours
• Make sure there is always enough water to cover beans
• When beans are tender, add in the epazote, salt and chiles
• Cook, uncovered for 20 mins
• Adjust to suit taste

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