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 Recipe: Refried Beans
This vegetarian version of refried beans is tastier and healthier than
traditional ones, which are cooked in lard. Refried black beans are yummy too!
| Yield |
About 2½ cups |
| Time |
1½ hours (+ bean soaking and cooking) |
| Tools |
- Wok, Dutch oven, or deep skillet
- Wooden spoon
- Potato masher or fork
|
| Ingredients |
- 2 c pinto or black beans, soaked/cooked or canned
- 3 T sesame or olive oil
- 1 c onion, diced
- 3 cloves garlic, minced
- 1-2 t cumin
- 1-2 t salt
- 1-2 t black pepper, ground
|
| Directions |
Heat the oil over medium heat, add the onion, and sauté until soft, about 10 minutes. Add garlic and continue sautéing for another minute or two. Stir in the beans, spices, and ½ c of reserved soaking liquid. Mash the beans into the liquid. If they seem too dry, add more liquid. Taste and adjust the spices.
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| Notes |
Sesame oil adds a wonderful flavor to refried beans. Reheat refried beans in a T or two of oil, preferably sesame. Refried black beans are divine topped with cheddar cheese, sour cream, and red onion. More Mexican and Tex Mex
Recipes |
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