Cranberry beans creamy rich flavor make for the perfect refried beans, giving a boost to any Mexican dish. Add it to your tacos, as a base for your breakfast tostada, or as a side to accompany Spanish rice. Making refried beans from dried beans is far easier than you would think! Soaked in water for 8 hours, then steamed like rice until soft and easily mashed with the back of a spoon.
2TablespoonsBacon GreaseOr Olive/Avocado Oil (For a healthier alternative)
submerge 1 1/2 cup beans in water. Soak the beans for 8 hours.
Strain off excess water after 8 hours of soaking.
Pour the pre-soaked beans in a pan with 4 cups of water. Cover with a lid and cook on low for 2 hours.
After two hours remove from heat, and add 1 teaspoon salt, cumin and 1 cup water and two tablespoon oil to the beans.
If you have a blender, pour the contents of the pan into the blender, and blend until smooth. Return the blended mixture to the pan, and cook on low without the lid until you reach the desired thickness. This process should take about 15 minutes.
The beans can be mashed by hand, run through a food mill, or a hand emulsifier to blend the beans if you don't want to mash by hand.
Cooking the additional 15 minutes will reduce the liquid, and infuse the cumin with the beans.
Serve warm. Store in a sealed container with a lid for up to a week.