Originally Posted by
milepig
Except "refried bean" are by definition "refried". First you cook them as described, mash them up, and then fry them in a pan, ideally with lard, but bacon fat will certainly get the job done. The crockpot method skips the frying part, which for me, is the best bit.
A misnomer. Refried in this case does not mean 'fried' at all. Not to say it couldn't be done that way, but
http://en.wikipedia.org/wiki/Refried_beans .
I have lots of Mexican friends and have eaten at their houses both in the US and Mexico dozens of times. Every one of them makes refried beans in a pot on the stove, or in a crockpot. Never fried at all. I have seen some melt lard in one pot, then transfer the beans to that pot, but it is quickly stirred and then simmers. It makes no difference. I've been making homemade refritos about every other week for 30+ years.
