Traditional Mexican refried beans are often cooked using lard and although the taste is rich and fulfilling, the fat content outweighs the bean's healthy nutrition. Here is a great way to make your own refried beans, cutting out the animal fats by using canola oil. Mexican refried beans are great as side dishes, dips and toppings.
Instructions
1. Pick through dry beans making sure there are no pebbles or other objects. Rinse under cold water and place in large pot along with 4 cups of water. Let the beans soak for about an hour. Add the salt and turn on the heat to medium low. Slightly cover the pot with the lid and let the beans simmer until they are tender, about one to one and a half hours.
2. Add the oil to the fry pan and turn heat on to low. Place the bay leaves in oil and let simmer for about five minutes until oil becomes slightly fragrant. Take the bay leaves out and discard. Using a large spoon or ladle, take the beans and carefully add to hot oil. There will be some aggressive sizzling, but this will simmer down. Let beans cook in hot oil for about five minutes making sure to constantly stir.
3. Add the ground cumin and salt to taste. Mash the beans while heat is low using your potato masher. After a minute of mashing turn off heat. Place in serving dish and garnish with chopped cilantro.
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