There are numerous ways of preparing refried beans and we all probably feel our way is the best. I used to have a recipe given to me by my sister several years ago that I can no longer find. I searched the Internet and none seemed quite what my sister made, so I decided to wing it. I think my rendition turned out pretty well so figured I’d better write it down before I forgot…
I initially soaked the beans and then started cooking them. Unfortunately, I didn’t turn the heat down and they burned in my nice stainless steel pot and left a black bottom. (BTW, boiling water with a healthy dose of Dawn Dish Detergent for 5-10 minutes really made this easy to clean!) Not wanting to do this again and it being later in the evening, I took more pinto beans, washed them and put them in a crock pot with water, salt and several cloves of garlic. Set it on high for a couple hours and then low before I went to bed. Wonderful perfectly cooked pinto beans in the morning!!!
- 4 cups dried Pinto Beans
- 6-8 cloves garlic coarsely chopped
- Sea Salt to taste (I used a generous teaspoon)
- 2 jalapeno peppers, finely chopped
- 1 large onion, finely chopped
- 4 Tbsp. tomato paste
- 1 Tbsp. Chili powder
- 1/2 tsp. Cayenne pepper
- 1 medium carrot, grated
- 4 Tbsp. oil (mixture of olive oil, safflower oil, or canola oil. Actually bacon grease drippings makes this extra good if that’s your want or you have bacon around)
Put it Together
- Rinse the beans and pick them over, taking the odd wrinkled ones out.
- Put in a large crock pot with 10-12 cups of warm water. Add a generous teaspoon or so of salt and the garlic. Put the crock pot on high for a couple hours and then on low overnight. I start this early in the evening.
- The next morning, drain off most of the liquid, leaving enough to make it a thick soupy mixture.
- Heat the oil in a large frying pan and saute the onions, jalapenos, carrot, and another clove or two of garlic if desired.
- Add the beans, tomato paste, chili powder, and cayenne pepper. Mix thoroughly and heat through stirring constantly for a couple minutes.
- Mash the beans with a potato masher or use an immersion blender (that’s what I did) pureeing until as smooth or chunky as you want it. Season with more salt if desired.
- Serve with tortillas, salsa, lettuce & shredded cheese. I also serve as a side dish with shredded cheese and/or salsa.