2 refried bean recipes that taste as good as takeout

One of the mainstays of Mexican cooking, refried beans are great in dips, tacos, tortillas, burritos — and just about any other dish! They're traditionally served as a side with rice and are very mild in flavour, although you can spice them up easily.

Makes about 9 servings

• 500 g (1 lb) or approximately 2 cups dried pinto or red kidney beans, sorted and rinsed
• 1 large yellow onion, quartered
• 3 garlic cloves, unpeeled
• 2 ml (1/2 tsp) ground cumin
• 3-4 drops hot pepper sauce
• 50 ml (1/4 c) vegetable shortening, lard, vegetable oil, or bacon drippings
• Chopped fresh cilantro leaves, shredded cheddar or Monterey Jack cheese1. In a four-litre (four-quart) Dutch oven, place the beans and the onion, and add water to cover plus five centimetres (two inches). Bring the mixture to a boil and boil two minutes. Remove the saucepan from the heat, cover and let stand for two hour. Drain the beans and discard the soaking liquid.2. Return the beans to the saucepan and add enough water to cover. Add the onion and garlic, and bring the mixture to a boil. Reduce the heat to low, cover the saucepan, and simmer until the beans are very tender, about two hours, adding water as needed to keep the beans covered. Remove and discard the onion and garlic.

  3. Using a potato masher, mash the beans to the desired consistency. Stir in the cumin and hot pepper sauce.

  4. To fry: In a heavy skillet over moderate heat, melt the shortening or lard, or heat the oil or bacon drippings. Add the mashed bean mixture and cook, stirring occasionally, until the mixture forms a smooth paste and begins to pull away from the sides of the pan, five to 10 minutes.

  5. Continue to cook, scraping the mixture from the bottom of the pan and turning it over until the bean mixture is thick and has a creamy texture.

  6. Serve the beans with sprinkled cilantro, cheese or salsa on top.

Still want homemade refried beans but crunched for time? That's not a problem with this recipe.

Makes 4 to 6 servings

• 30 ml (2 tbsp) vegetable oil
• 1 large onion, chopped
• 2 x 472-ml (15 oz) cans pinto, kidney, or black beans, drained and rinsed
• 5 ml (1 tsp) ground cumin
• Salt, to taste
• Chili powder, to taste (optional)1. In a large, heavy skillet over moderate heat, heat the oil. Add the onion and sauté until just softened. Add the beans, cumin, salt, and chili powder, if desired. Cook, stirring, until heated through, five to 10 minutes. Remove the pan from the heat.2. Using a potato masher, mash the bean mixture to the desired consistency. Return the skillet to moderate heat and cook until the mixture is thick and creamy in texture, about 15 minutes.

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