Quick Refritos

1. 1

   In a saucepan, add the beans, garlic, tomatoes, chipotle puree, cumin seed, and salt and bring to a boil over medium-high heat.

2. 2

   Remove from the heat.

3. 3

   In the jar of a blender, add the bean mixture and puree until very smooth.

4. 4

   To refry the bean puree, in a large, heavy nonstick skillet, heat the oil over medium-high heat.

5. 5

   Add the puree and bring to a rapid boil, stirring constantly, until no steam rises from the beans and the liquid is evaporated.

6. 6

   Decrease the heat to medium and cook, stirring constantly, until the beans are a thick, semisolid consistency and slightly crusted and browned, about 20 minutes.

7. 7

   Stir in the cilantro and adjust the salt, if necessary.

8. 8

   Note: If you want the beans extra-spicy and smoky, add up to 4 more tablespoons chipotle puree.

9. 9

   For the most authentic refritos, substitute 3 tablespoons pork lard or duck fat for the vegetable oil.

No additional tips available.