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Refried Beans with Chorizo
The recipe for this comforting dish is based on one in Doña Tomás: Discovering Authentic Mexican Cookingby Thomas Schnetz and Dona Savitsky with Mike Wille (Ten Speed Press, 2006).
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Credit: Todd Coleman
Kosher salt, to taste
6 oz. fresh chorizo, casings removed
1 cup lard
Freshly ground black pepper, to taste
2 tbsp. minced cilantro
1. Put beans and 12 cups water into an 8-qt. pot; bring to a boil. Reduce heat to medium, season with salt; cook, adding more water if necessary, until beans are very tender, 2–2 1⁄2 hours. Drain beans, reserving 3 cups cooking liquid.
2. Heat a 6-qt. pot over medium-high heat. Add chorizo and cook, breaking up into small pieces, until crisp, 6–8 minutes. Using a slotted spoon, remove half the chorizo; transfer to a plate and set aside. Add lard and let melt. Add beans; mash vigorously. Add 2 cups reserved cooking liquid; cook, stirring often, until hot, 3–5 minutes. (Stir in more liquid, if you like.) Season beans with salt and pepper and serve with reserved chorizo and cilantro.
SERVES 4 – 6
Ratings & Reviews (7)
I would like to make this receipe, but is there anyway to make it more healthy, without the lard.
A cup of lard? Seriously?
Lard? Yes. I have lived in Dallas for 20 years & most of my co-workers are Hispanic. I have been to their homes & they have shown me their recipes. Lard is essential. Go to a Carnival or Fiesta grocery store & you will see a plethora of lard.
NOOOO, YOU DO NOT NEED THE LARD (nor butter). The chorizo already has fat. olive oil will be ok.
EVEN IF MEXICANS USE LARD IN THEIR HOUSE (they use it for everything, they harly use oils) YOU CAN CHANGE IT TO OLIVE OIL. Puerto Ricans also use lard, but you still can change it to oil.
YES you do need LARD !!!
Refried Beans with Chorizo
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