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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 120 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Drain soaked beans and transfer them to a stock pot. Add garlic, epazote, and cold water. Place pot over high heat and bring to a boil. Stir. Reduce heat to low. Simmer uncovered until beans are soft, 1 1/2 to 2 hours. Drain the beans and reserve all the liquid. | 2. Melt lard in a large skillet over medium-high heat. Add onions and salt; cook until onions start to brown, 10 to 12 minutes. Stir in serrano pepper and chipotle powder; cook 1 minute. Transfer drained beans into skillet. Mash about half the beans with a potato masher or back of a spoon. Ladle some bean cooking liquid to skillet. Continue to mash and stir beans as you gradually add more liquid. Mash until the beans have reached your preferred consistency and texture. Taste and add more salt, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bean				0.0	0.0	0.0	0.0
pinto bean overnight	1	pound	soaked	403.4676	0.0	89.7602	2.2667
garlic clove	4		peeled	403.4676	0.0	89.7602	2.2667
epazote	1/2	teaspoon		0.0427	0.0099	0.0004	0.0007
water	9	cups		0.0	0.0	0.0	0.0
bean	Refried			0.0	0.0	0.0	0.0
lard	1/2	cup		924.55	0.0	0.0	102.5
onion	1 1/2	cups	diced	96.0	22.416	2.64	0.24
kosher salt	2	teaspoons		403.4676	0.0	89.7602	2.2667
serrano chili pepper	2	tablespoons	minced	403.4676	0.0	89.7602	2.2667
chipotle pepper	1	teaspoon	ground	403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.