Refried Beans Recipe

Rinse and Soak

Rinse the dried pinto beans under cold water to remove any debris. In a large pot, combine the rinsed beans with 12 cups of water. Allow the beans to soak overnight or for at least 8 hours.

Cook the beans

After soaking, drain and rinse the beans again. Return the beans to the pot and add fresh water (enough to cover the beans by about 2 inches). Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the beans are tender. Drain the beans, reserving some of the cooking liquid.

Sauté the Aromatics

In a large skillet or frying pan, heat 1 cup of olive oil over medium heat. Add the chopped onions and sauté until they are translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Add the Beans

Add the cooked pinto beans to the skillet with the sautéed onions and garlic. Stir in the cumin, chili powder, salt, and black pepper. Mix well to combine all ingredients.

Mash the Beans

Using a potato masher or a fork, begin to mash the beans to your desired consistency. If the mixture is too thick, gradually add some reserved cooking liquid to achieve a smooth and creamy texture.

Simmer and Adjust Seasoning

Reduce the heat to low and let the refried beans simmer for about 10-15 minutes, stirring occasionally. Taste and adjust seasoning, adding more salt or spices as needed.

Serve

Transfer the refried beans to a serving dish. Optionally, top with chopped fresh cilantro and serve with lime wedges on the side for squeezing over the beans.