Refried Beans
- Reviews 4
Ready In: 27 hrs
Serves: 10
Yields: 1/2 cup
Ingredients
- 1 lb dried pinto bean, rinsed and sorted
- 5 cups water
- 1 teaspoon salt
- 3⁄4 cup minced onion
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1⁄2 teaspoon pepper
- 1 teaspoon salt
Directions
- Sort and wash beans; place beans in a large pot add enough water to cover the beans by more then three inches, one teaspoons salt (salt added during soaking tenderizes the bean skins), cover and soak over night.
- Drain beans, and return to pan. Add the 5 cups water, onion, and garlic; bring to a boil.
- Cover, reduce heat, and simmer until tender.
- Drain beans in a colander over a bowl, reserving cooking liquid.
- Combine 1-1/2 cups cooking liquid, chili powder, cumin, pepper, and salt in the pan. Add half of the beans, and mash.
- Stir in remaining beans; cook over medium-low heat 5 minutes or until thickened, stirring occasionally. If beans become to thick, add additional cooking liquid a little at a time until desired consistency is reached.
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