With many grocery stores running out of meat you may be eating more legumes than usual. To mix things up, follow this easy refried bean recipe. It includes a few variations.
- 1 lb dried Pinto
- 2 garlic cloves
- ¼ cup chopped onion
- 6 cups of water
- 2 t Salt
- Olive oil
- Optional—lard, lime, cilantro, cumin, and chilli powder
- You can soak the night before if you want but you don’t have to.
- Sort though beans to remove rocks.
- Add water, beans, 2 crushed garlic cloves, and 1 teaspoon salt to a large pot. Bring to a boil, then simmer with the lid on for 30 minutes.
- Remove the lid and simmer for another hour, or until the beans are soft. If you soaked your beans the night before it won’t take as long for them to cook.
- Add 2 tablespoons of olive oil to a skillet and simmer the chopped onions on medium heat until lightly brown.
- Add the beans to the skillet with enough liquid to fully submerge the beans.
- Stir in an additional teaspoon of salt and an optional teaspoon each of cumin or chilli powder.
- Stir in ½ cup pork lard or 2 more tablespoons of olive oil.
- Allow the beans to fry while you mash them with a potato masher. If you have an immersion mixer you can use that. If the beans get dry while mashing add more of the bean broth to the pan.
- Mash to your desired consistency.