Traditional refried beans were leftover beans that were mashed and cooked again -- hence refried. Smoked ham hock is available at most grocery store meat counters and butcher shops. Once cooked, it can be used to add flavor to soups and stocks.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine soaked beans, onion, garlic, oregano, cumin, and ham hock, and jalapenos if desired, in a heavy 6-quart pot, and cover with water by 3 inches. Bring to a boil. Reduce to a simmer, and cook until beans are tender, adding more water if needed to keep beans covered, 1 to 1 1/2 hours.

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  • Remove onion, garlic, and jalapenos from pot; discard. Remove ham hock, and reserve for another use. Ladle out cooking liquid and reserve, until it covers beans by only 1/4 inch. Add salt, paprika, and pepper. Using a potato masher, mash beans into a coarse puree, adding reserved liquid if desired.

Cook's Notes

This recipe starts with dried beans. If you're pressed for time, you can quick-soak the beans instead of letting them stand overnight. Cover the beans with water by three inches in a large pot, and bring to a boil. Remove from heat, cover, and let the beans stand for one hour before draining them, and proceed with step 1.

Reviews (3)

10 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/15/2014
Martha, you are my secret love. This recipe simply adds more proof of this. :)
Rating: Unrated
08/28/2013
ooh lordy! dem beans is goooood!
Rating: Unrated
03/21/2012
OMG! I am never going to buy Refried Beans in a can again. These are the best! Had to tone down the jalapeno by taking out seeds and membranes as children were going to be eating these also. And leaving 1/4 inch of liquid after ladling out of the cooked beans was way too much! Made more of a soup (which was great also) so made them again and ladled the cooking liquid to slightly below the top of the cooked beans. Yummy!!!
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