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Refried Beans Without the Refry

Reviewed: Feb. 1, 2013
The reason the dish is called 'refried' is because they are twice-cooked beans: first the boiling, then the frying (or baking if preferred). This is just mashed up boiled beans - and it's the second cooking which gives frijoles refritos their texture and taste. Sometimes shortcuts don't quite work out - I'm glad I tried this with only a tiny bag of beans.
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