Refried Beans
- Level: Easy
- Yield: 8 servings
- Total: 20 min
- Active: 20 min
Directions
- Heat 1/4 cup lard or vegetable oil in a large skillet over medium heat.
- Add 1/2 diced onion and cook, stirring, until soft, about 3 minutes.
- Add two 15-ounce cans black beans (drained), 1 cup chicken broth and 1/2 teaspoon dried Mexican oregano. Cook, lightly mashing the beans, until the liquid is absorbed, about 5 minutes.
- Add 1 more cup chicken broth and cook until slightly saucy, about 7 minutes. (Stir in a splash of water if the beans are too thick.)
- Season with salt and pepper and top with crumbled Cotija cheese.