Refried Beans
Ingredients
The beans
-
2
cans
pinto beans, rinsed and drained
-
3
cups
cooked pinto beans
The sauté
-
6
tbsp
lard, bacon drippings, vegetable oil, or butter
-
1
cup
onion, diced
-
2
tsp
garlic, minced
-
½
tsp
cumin
-
½
tsp
chili powder
-
½
cup
water
-
2
tbsp
fresh cilantro, minced
Instructions
- Rinse and pick through dry pinto beans, discarding any foreign objects.
- Soak the beans in a large pot covered with 3-4 inches of cold water for about 8 hours or overnight.
- Drain and rinse the beans, then transfer them to a dutch oven covered with 1-2 inches of water and bring to a boil over medium-high heat.
- Cook the beans until tender, about 60 minutes, or follow pressure cooker instructions for 8 to 12 minutes.
- In a heavy skillet, heat lard or bacon drippings over medium heat, then add diced onions, garlic, cumin, and chili powder, sautéing for about 3 minutes until the onions are wilted.
- Stir in the pinto beans and salt to taste, mixing until heated through.
- Add about ¼ cup of water and mash the beans with a potato masher to a rough puree, adjusting the water for desired texture.
- Serve garnished with cheese, jalapeno pepper, crispy bacon, and minced cilantro.
Nutrition Facts (estimated)
Servings
3 - 4 cups
Calories
500
Total fat
29g
Total carbohydrates
48g
Total protein
13g
Sodium
770mg
Cholesterol
0mg
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