Recipe

Refritos Refried Beans Recipe

	Waterlily / All my dishes 1 year, 10 months ago I just love the addition of fresh lime juice! Prep:10m Cook:120m Servings:8	Waterlily
	mexican refried

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Ingredients

1 pound pinto or black beans

water or stock to cover

Juice of 1 lime

1 ½ t salt

1 large onion, chopped fine

3 cloves crushed garlic

1 medium green pepper, chopped

2 t ground cumin

¼ t black pepper

3 T Olive oil or bacon fat

Directions

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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