Refritos Refried Beans
From waterlily 16 years agoIngredients
- 1 pound pinto or black beans shopping list
- water or stock to cover shopping list
- juice of 1 lime shopping list
- 1 ½ t salt shopping list
- 1 large onion, chopped fine shopping list
- 3 cloves crushed garlic shopping list
- 1 medium green pepper, chopped shopping list
- 2 t ground cumin shopping list
- ¼ t black pepper shopping list
- 3 T olive oil or bacon fat shopping list
How to make it
- Pick through the beans to remove any cruddy looking beans and non-bean material you may find. Soak them overnight (or at least 8 hours). Drain off the soaking water. (This is crucial to making flatulence-free beans!)
- Cover the beans with water or stock and cook, partially covered, until done – usually about 1 ½ - 2 hours. Check the water level every once in a while and add more water or stock as necessary. When they’re done, drain off any excess liquid and mash them with a potato masher.
- Heat the olive oil or bacon fat in a skillet. Add the onions, garlic, cumin, and salt and cook over low heat until the onions are translucent & fragrant. Add the green pepper, cover and reduce heat to a simmer for 5 – 10 minutes. Add the mashed beans to the skillet , and mix all ingredients together thoroughly. Taste and adjust seasoning to your taste. You can keep the beans warm in a medium oven until ready to serve. They also freeze well.
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