The choose-your-own-adventure way to great refried beans.
By offering choices, including bean type, fat type, and mashing techniques, this recipe makes it possible to get exactly the style of refried beans you want.
What do you do when life gives you more than 16 pounds of cooked beans? That was the question I was left asking myself after my tests to figure out the. Some I ended up freezing, the chickpeas I turned into a simple, tasty soup, and others made for a quick bean salad. With so many beans at my disposal, this seemed like a great opportunity to try multiple methods, with the hope of determining which one is best. What I found, though, is that there's no one right way to make refried beans. It's more of a choose-your-own-adventure kind of thing. The key is to understand how each element affects the end result; once you know that, you can make whichever style of refried beans you want.Pinto beans are the most common choice for refried beans.
I happen to live in a neighborhood where it's easy to find epazote, but if you can't, other herbs will work as well, adding their own distinct flavors. A test batch that I tried with oregano resulted in beans with a deeper, woodsier flavor. The one thing you don't want to do is cook the beans in plain water with no aromatics: mine came out tasting flat and dull, and the refried beans I made with them were noticeably less delicious as well.
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