Top Review by Jeremy
This recipe was very easy to create; the only changes I made were using only about 1/2 of an onion, which was probably a mistake, as I had to compensate for flavor by adding some lemon juice and salt. I definitely used more than 1/2 tsp cumin, probably about 2 tsp in all, omitting the hot pepper sauce, as I really didn't have any quality product available. The cumin seed that I used really gave the beans a great flavor, they were very sweet and tasty unlike the canned refried beans, which are loaded up with salt. The second day they tasted even better, not to my surprise, as many things do taste better the second day for some reason. I made homeade guacamole from a recipe that I found on Recipezaar and quesadillas from my Chicken and Spinach Quesadilla recipe on this website. It was a very enjoyable meal! Thanks a lot for the recipe, I had never made refried beans before!
- 16 ounces pinto beans or 16 ounces dry red beans
- 1 large onion, quartered
- 3 cloves garlic
- 1⁄2 teaspoon ground cumin
- 3 -4 drops hot pepper sauce
Directions See How It's Made
- Place beans in a dutch oven, add water to cover by 2 inches.
- Bring to a boil; boil for 2 minutes.
- Remove from the heat; cover and let stand for 1 hour.
- Drain beans; discard liquid.
- Return beans to pan; add water to cover.
- Add onion and garlic; bring to a boil.
- Cover and cook over low heat for 2 hours or until beans are very tender, adding water to keep covered if needed.
- Discard onion and garlic.
- Mash beans with a potato masher, leaving some beans whole.
- Stir in cumin and hot pepper sauce.