Chef Johns Refried Beans

I don’t think I would ever sit down to eat just a bowl of refried beans, but they make everything they’re served on, with, or in, infinitely better. Just as long as you use lard to make them.

Step: 1

Drain soaked beans and transfer them to a stock pot. Add garlic, epazote, and cold water. Place pot over high heat and bring to a boil. Stir. Reduce heat to low. Simmer uncovered until beans are soft, 1 1/2 to 2 hours. Drain the beans and reserve all the liquid.

Step: 2

Melt lard in a large skillet over medium-high heat. Add onions and salt; cook until onions start to brown, 10 to 12 minutes. Stir in serrano pepper and chipotle powder; cook 1 minute. Transfer drained beans into skillet. Mash about half the beans with a potato masher or back of a spoon. Ladle some bean cooking liquid to skillet. Continue to mash and stir beans as you gradually add more liquid. Mash until the beans have reached your preferred consistency and texture. Taste and add more salt, if desired.

Per Serving: 317 calories; protein 12.2g; carbohydrates 37.7g; fat 13.7g; cholesterol 12.2mg; sodium 490.9mg.

Getting stay in and make food your dinner instead of eat in the evening out is good a process in the best way if you’re focusing on eating healthier. There’s no best way to know exactly what’s happen into the food you’re eat than by making it homemade Mastering the main dish is only half the battle , like that . And once you’ve perfected your chicken, steak, or fish, it’s time to make your attention to the ever- focusing side dishes.

A side dish would easily derail your health goals, as sweetness , sodium, fat, and calories would all get rather high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .