Homemade Refried Beans
Servings: 4
Total Time: 24 hrs to soak beans 3 hours to cook
Ingredients
1 cup pinto beans soaked in 3 cups water for 24 hours
1/2 cup finely diced onion
2 garlic cloves, minced
1/2 tsp cumin
1 tsp chili powder
1 TBSP unsalted butter
4 cups water
salt and pepper
Directions
1. After the beans have been soaked drain and rinse and put them in a medium saucepan with the 4 cups of water, garlic, onion and 1 tsp salt. Bring to a boil over medium-high heat, reduce heat to low and cover. Cook covered for 1 1/2 hours, stirring occasionally.
2. Remove the lid off the pot and continue cooking another 1 hour, stirring occasionally.
3. Remove beans from heat(there will still be a significant amount of water in the pot with the beans) and mash with a potato masher until no whole beans remain.
4. In a large frying pan over medium heat add the butter, beans, cumin and chili powder. Stir and cook until desired thickness. Add salt and pepper to taste.
2. Remove the lid off the pot and continue cooking another 1 hour, stirring occasionally.
3. Remove beans from heat(there will still be a significant amount of water in the pot with the beans) and mash with a potato masher until no whole beans remain.
4. In a large frying pan over medium heat add the butter, beans, cumin and chili powder. Stir and cook until desired thickness. Add salt and pepper to taste.
I've made this recipe twice. Once presoaking the beans and once not presoaking.
I must say presoaking the beans made them a lot better. The texture was creamier and for some reason when I didn't presoak them they came out way too salty.
So for best results make sure you soak 'em.