Refried Beans

Method2 steps

1. 1

   Step 1: Have the 3 cups of ready-cooked beans and their reserved cooking liquid ready. Wash and thoroughly dry the serrano chiles, then split each from its tip almost to the stem. Melt 1–2 tablespoons lard in an 8-inch skillet over medium heat. Add the chiles and fry until very dark brown, almost black. Remove the skillet from the heat and let the fat and chiles cool slightly before adding the beans.

   Uses Washing water; drain away · 1–2 washed, dried serrano chiles · 1–2 tablespoons lard

2. 2

   Step 2: Add all 3 cups of cooked beans and a little of their reserved cooking liquid to the skillet. Return to the heat and bring to a simmer. Mash the beans together with the fried chiles until smooth, adding more of the same bean liquid as needed for your preferred consistency. Season with sea salt (to taste), stir well and serve hot as six side portions.

   Uses Fried serrano chiles and lard from step 1 · All 3 cups ready-cooked Peruano beans · A little reserved bean liquid, then more as needed · Sea salt, to taste