Lez served the Mexican Potato Empanadas with a side dish of Mexican Refried Beans.
Lez used a mixture of beans for the Refried Beans.
Ingredients
- 2 1/2 cups dry beans, cooked
- 1/4 cup water (from the water you cook the beans)
- 1/2 cup finely chopped onion
- 2 tablespoons vegetable oil
- salt to taste
- Parmesan cheese for garnishing
Source: Lez
Instructions
 Lez precooked the beans the night before as it takes a long time to cook the beans, about 2 to 2 1/2 hours.Lez used a combination of beans for this recipe.
Mash the beans with a potato masher. |
 Saute onions in a pan with 2 tablespoons of oil until soft. |
 Add the mashed beans and cooked until a rough puree.
Add more water if necessary. Season with salt to taste. |
In Mexico they mix in liberal amounts of bacon grease or lard instead of vegetable oil. Not as healthy but ohhh soooo gooooood!!! Our cook in La Paz used an electric egg beater to puree the cooked beans. Nice touch.