I took my husband to Casa de Oro for lunch today, and it was his first experience with the locally owned Mexican restaurant. I meet my cousin Sheila at the place once a month, but my husband had never come along before. After lunch today, I think Casa de Oro has another convert. My husband claimed they have the best refried beans he’s ever eaten; I asked the owner for the secret recipe and he told me the chef waits until the oil is very hot (canola), and then throws in minced jalapeno pepper and garlic before adding the beans. Whatever the case, the entire meal was once again superb. I get double duty this month as I still have my monthly luncheon with Sheila to attend.

 

However, today I started wondering about a recipe for refried beans again (keeping in mind the hints from Casa de Oro), and the following is derived from Betty Crocker’s “Mexican Made Easy”:

 

Refried Beans

½ cup vegetable oil or lard

2 cups cooked Pinto Beans (recipe follows)

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon salt

1/8 teaspoon pepper

 

Heat lard in 10-inch skillet over medium heat until hot. Add Pinto Beans; cook, stirring occasionally, 5 minutes. Mash beans; stir in chile powder, cumin, salt and pepper. Add more oil to skillet if necessary; cook and stir until a smooth paste forms, about 5 minutes. Garnish with shredded cheese if desired. Yield: 4 servings.

 

Pinto Beans

4 cups water

1 pound dried pinto or black beans (about 2 cups)

1 medium onion, chopped (about 1/2 cup)

¼ cup vegetable oil

2 cloves garlic

1 slice bacon

1 teaspoon salt

1 teaspoon cumin seed

 

Mix water, beans and onion in 4-quart Dutch oven. Cover and heat to boiling; boil 2 minutes. Remove from heat; let stand 1 hour. Add just enough water to beans to cover. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and boil gently, stirring occasionally, until beans are very tender, about 2 hours. (Add water during cooking if necessary.) Drain; reserve broth for recipes calling for bean broth. Cover and refrigerate beans and broth separately; use within 10 days. Yield: 8 servings.