Refried Beans

19 Feb

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


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.


One Response to “Refried Beans”


  1. Slow Cooker Spicy 9 Bean and Pork Soup | My Gems of Parenting - June 4, 2013

    […] of the stops was the Bonita Bean Company.  I have been using the pinto beans I purchased to make Refried Beans, but I also had gotten a 9 bean mix I still needed to […]


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