Monday, April 18, 2016

refried beans

I have made this recipe a few times and really like it as a basic pinto bean / refried bean recipe.  It is pretty mild, so if more flavor is wanted increase the spice by adding more chili powder, pepper, cayenne powder, chipotle powder, diced jalapeno, etc.  I like to make it this mild for pickier/younger eaters, then let others add more spice as desired.
This makes quite a bit, feel free to cut the recipe in half.  I doubled what I started with because I started making and freezing burritos with the beans.


  • 2 lbs dried pinto beans
  • 2 Tbs olive oil
  • 2 large onions, diced
  • 8 cloves garlic, minced
  • 2 Tablespoons cumin
  • 4 teaspoons sea salt
  • 1 teaspoon pepper
  • 1 teaspoon chili powder
1.  Rinse and sort beans
2. Heat oil in a large pot.  Saute onions 4-5 minutes, add garlic and saute a few more minutes.  Stir in seasonings and beans.  (Sometimes if I don't have any oil left I add some water to scrape up any browned bits.)  Cover the beans by about an inch with water.  Bring to a boil, cover and simmer until soft adding water if they get too dry.  (Takes a few hours 3-4)  
3.  When desired texture, remove from heat.   You can let them cool a bit at this point.  They will continue to absorb some water.  Mash to desired texture.  I usually mash some and leave some a bit whole.

Serving ideas - 
As a side dish alone or with rice
Our favorite - as a bean and cheese burrito - add sour cream, shredded sharp cheddar cheese and wrap in a tortilla.  Guacamole is also yummy, or a bit of salsa.
On tacos
I believe I've even seen my oldest eat these with eggs one morning.  (not that I'm suggesting that or anything.)

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