Mexican Refried Beans
2 C. dry Pinto Beans
7 C. water or more as needed
2 t. lard or peanut oil
1 C. onion chopped
2 garlic cloves
1 t. chili powder
1 t. salt
Pick thru the beans watching for gravel and grit. Rinse them and put them in a pot covered with water overnight. Drain beans.
Put in a stockpot or dutch oven and add the water. Bring to a boil and then turn down to medium heat, add onions, oil and garlic. Stir beans often and cook for about 1 1/2 hours until beans are tender. Add water as needed. Add the chili powder and salt. The beans are done when the are soft and creamy. Cool.
To make refried beans:
Add 2 T. lard or peanut oil to a skillet, add 2 more minced garlic cloves. Add 3 C. of the beans and mash. Add 1 C. of the bean liquid until you reach a fairly smooth and moist consistency.
Top with cheese if desired.
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