Frijoles Refritos Estilo Texas ~ Texas Style Refried Beans
This is such a versatile dish you can use it with almost any meal. It adds a bit of "jet fuel" to your same old boring refried beans. So bring it up a notch and give these Texas Style Refried Beans a try.
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Ingredients
For the Beans
- ½ lbs dried pinto beans
- water
- 2 sprigs oregano
- 1 medium white onion ½ minced (about ½ cup), ½ left whole
- 2 cloves garlic
- salt
Garnish
- ½ cup cheddar cheese shredded
Instructions
- In a large pot, cover the beans with cold water by at least 2 inches. Add herb sprigs, the whole onion half, and garlic cloves and bring to a boil over high heat. Reduce heat to simmer and cook until beans are very tender, about 1 to 2 hours.
- Season with salt. Drain beans, reserving bean-cooking liquid. You should have about 3 cups of cooked beans; if you have more, measure out 3 cups of beans and reserve the rest for another use. Discard herb sprigs, onion, and garlic.
- In a large skillet, heat the pulled pork over medium-high heat to render the fat. Add the minced onion and diced jalapeno, stirring occasionally, until onions and jalapenos are tender.
- Stir in beans and cook for 2 minutes.
- Add 1/4 cup of the reserved bean cooking liquid, chili powder and cumin. Using bean masher, potato masher, or back of a wooden spoon, smash the beans to form a chunky purée; alternatively, use a stick blender to make a smoother purée. Thin with more bean cooking water until desired consistency is reached.
- If refried beans become too wet, simmer, stirring, until thickened; if they become too dry, add more bean-cooking liquid, 1 tablespoon at a time, as needed. Season with salt and serve.
- Garnish with shredded cheddar cheese.
Notes
Because you only need 1 cup of pulled pork the cooking instructions for that are not in this recipe. We assume you can get 1 cup of cooked and pulled pork. We had pulled pork leftover from another recipe we made and used it for this recipe.
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