I have been trying and trying to make a refried beans that I like…being vegetarian it has been a challenge.
Right now this one is my favorite, and it is easy!
1 pound dried black beans or dried pinto beans
2 TBSP minced garlic divided
1 medium tomato diced (optional)
2 TBSP cumin
1 TBSP chili powder
2 TBSP olive oil
salt to taste
- Place the beans in a large saucepan, and cover with an inch of water. Place over high heat, and bring to a boil. When the beans have come to a boil, drain, and return them to the same pot. Cover the beans with 2 inches of water, and stir in 1 tablespoon of garlic, the tomato, cumin, and chili powder. Bring to a boil over high heat, then reduce heat to low, and simmer until the beans are very soft, about 3 hours and 45 minutes, adding water as needed.
- Once the beans have cooked, mash them with the remaining tablespoon of garlic, the oil, and salt to taste; use additional water as needed to achieve desired consistency. Place over low heat for 30 minutes, stirring occasionally. Serve.
This recipe is from All Recipes and I have not had to tweak it at all (except I usually use black beans)
We’ve used in tacos, dips, and just out of a bowl. I must say that will keep searching for the ‘perfect’ refried beans but if I never find it I will be very happy with this these!
Kim can also be found at the inadvertent farmer where she raises organic fruits, veggies, critter, kids, and…a camel!