Homemade Mexican Refried Beans

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READY IN: 10hrs 10mins

INGREDIENTS

  • 1lbdry pinto beans, about 2 cups
  • 1largeonions, quarteredor 2 teaspoonsonion powder
  • 2tablespoonsbutter or 2 tablespoonsoil
  • 2garlic cloves, minced
  • 1 -2teaspoonsalt
  • 1⁄2 teaspoonground cumin
  • 1⁄4 teaspoonoregano
  • 2teaspoonsgarlic powder

    • NUTRITION INFO

    Serving Size: 1 (108) g

    Servings Per Recipe:6

    Calories: 96.5

    Calories from Fat 41 g 43 %

    Total Fat 4.6 g 7 %

    Saturated Fat 2.5 g 12 %

    Cholesterol 10.2 mg 3 %

    Sodium 539.2 mg 22 %

    Total Carbohydrate12.3 g 4 %

    Dietary Fiber 0.6 g 2 %

    Sugars 1.1 g 4 %

    Protein 4.5 g 9 %

    DIRECTIONS

  • Stove-top Refried Beans:
  • Rinse pinto beans in a colander, removing any unwanted pebbles or pieces that may be in the bag.
  • Add the beans to a large pot, cover with water and soak overnight.
  • Drain soaked beans and return them to the pot. Add fresh water to cover the beans up to two inches above them. Add onion to the pot and a couple dashes of salt.
  • Bring beans to a boil, cover and simmer for one hour, stirring occasionally. Check the beans and if they’re not completely cooked after one hour, let them simmer a few minutes longer until they’re done.
  • Drain the beans, removing the onion and reserving 1/2 cup of the bean broth water.
  • In a large skillet (preferably an iron skillet), heat lard or oil over medium heat.
  • Add the garlic and stir. Add the beans, cumin, oregano and 1/4 cup of the bean broth. (You could also chop the reserved onion and add it to the pan).
  • Cook, gently smashing the beans as they cook with a potato masher or fork.
  • Continue stirring and mashing until you get the texture you like and the beans are the consistency of soft mashed potatoes.Add more bean broth liquid if necessary. Taste and season with additional salt if needed. Top with shredded cheese, if desired.
  • Instant Pot Refried Beans:
  • Rinse pinto beans in a colander, removing any unwanted pebbles or pieces that may be in the bag.
  • Add the beans, onion or onion powder, garlic powder, and salt to the instant pot and fill the pot with about 7-8 cups of water.
  • Turn valve to sealed and cook on high pressure/manual for 45 minutes. Allow the pressure to naturally release for 25 minutes. Remove lid and test beans to make sure they are tender. If still hard, cook for another 15-20 minutes.
  • Drain the beans, removing the onion and reserving 1 cup of the bean broth water. Turn instant pot on to SAUTE.
  • Add butter or oil. Once hot, add the garlic and stir. Add the beans, cumin, oregano and 1/4 cup of the bean broth. (You could also chop the reserved onion and add it to the pan).
  • Cook, gently smashing the beans as they cook with a potato masher or fork.
  • Continue stirring and mashing until you get the texture you like and the beans are the consistency of soft mashed potatoes.Add more bean broth liquid if necessary. Taste and season with additional salt if needed. Top with shredded cheese, if desired.

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