Last summer, I posted about getting pinto beans at a local bean company, Bonita Bean. I had used some previously to make refried beans for a potluck, but never got around to sharing how I made them. These beans are pretty good that they mostly just need to be cooked and mashed, with a little bit of seasoning, if you like. We thought that was a little bland, so I made them this time with some additions, and it came out better for us.
Refried Beans
What you need:
1 cup dry pinto beans
1/4 cup lard or olive oil (I used olive oil)
1 cup onion, finely chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
Dash cayenne pepper
1/2 teaspoon oregano
How to make it:
First, cook the beans one of 1 ways:
Stove top:
Rinse beans and put in a heavy pot. Add enough water to cover beans with 1-2 inches of water. Bring to a boil, then cover and reduce heat to a simmer. Cook for 1 1/2 to 2 hours. Beans are done when they are soft and skins have begun to break.
Slow cooker:
Rinse beans and add to slow cooker. Add 3 cups water. Cook on high for 8 hours until beans are soft and skins have begun to break.
Strain beans from the cooking water.
In a large skillet, heat lard or olive oil over medium-high heat. Add onions and cook until soft and translucent. Add garlic, chili powder, cumin, salt, and cayenne pepper. Continue cooking and stirring about a minute, until fragrant. Add in the cooked beans and 1/4 cup fresh water. Mash with a potato masher or back of a heavy spoon until a rough paste is formed. Continue to cook for 5-10 minutes, adding more water 1 tablespoon at a time as needed to keep beans from drying out.
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