Refried Beans

Refried beans are the Mexican style for cooking pinto beans and are the main ingredient for a variety of Mexican dishes including nachos, burritos, and my favorite Huevos Rancheros. The beans are not actually "Refried". Refritos means "well fried", not "refried" and before "frying" them though you´ll need to cook them in water to soften them. If you are in a hurry, you can shortcut the preparation of the beans by using canned refried beans.

Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans.

Put beans into a pot and cover with at least 3 inches of water  above the beans (about 3 quarts for 2 1/2 cups of dry beans). 

Bring to a boil and then lower heat to simmer and cover for about 2 1/2 hours. The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open.

Strain the beans from the cooking water.

Place the the strained beans back into the pot with about a 1/4 cup of water.  Set heat to medium. 

Using a potato masher, mash the beans in the pan while you are cooking them until they are a rough purée. 

Add more water if necessary to keep the fried beans from getting too dried out.  

Remove beans from heat and set aside.

In a separate preheated pan on high heat, add olive oil and sauté the diced onions until softened (3-5 minutes).

Add jalapeños and sauté for 3 minutes.

Add garlic, sauté for 2 minutes.

Add taco seasoning mix, then deglaze with chicken broth.

Reduce heat to medium and mix in the refried beans and cilantro.  Mix thoroughly, adding more chicken broth as necessary to create a smooth but thick consistency.  

Salt and pepper to taste.