Savor these aromatic, scratch-made refried beans with dried pinto beans. A traditional and adaptable side dish for your preferred Mexican dishes.
Ingredients: 2 cups dried pinto beans. 1 onion, finely chopped. 2 cloves garlic, minced. 1 jalapeo, seeded and minced. 1/4 cup vegetable oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt to taste. Water for cooking.
Instructions: After removing any debris, rinse the dried pinto beans under cold water. Put the beans in a big bowl with enough water to cover and soak them for the entire night. After soaking, drain and rinse the beans. The soaked beans, chopped onion, minced garlic, and jalapeo should all be combined in a large pot. Fill the beans with enough water to cover them by about two inches. After bringing the mixture to a boil, lower the heat to a simmer, cover, and let the beans cook for one to two hours, or until they are soft. Vegetable oil should be heated in a skillet over medium heat. To the skillet, add the cooked beans, cumin, chili powder, and salt. Using a potato masher or the back of a spoon, mash the beans until they have the right consistency, stirring from time to time. Simmer for a further 10 to 15 minutes, adding more water as needed. To taste, adjust the salt. Top the warm refried beans with your preferred toppings.
Prep Time: 480 minutes
Cook Time: 30 minutes
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