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Refried Beans

Beans, beans, the magical... you know how it goes. Rumor has it that that prophecy doesn't apply to refried beans since they are cooked twice. Either way, the creamy yumminess is worth it. First step is to make your own whole beans from dry, and then report here to finish the task.


  • 1 pound cooked pinto beans, reserve the cooking water (or black beans for a twist) see Bean Basics

  • 1/2 stick butter, or olive oil

  • 3 garlic cloves, minced

  • 1/2 onion, chopped

  • Spices: 1 T cumin, 1 T oregano, 1 T salt, 1/2 t chili powder, 1/2 t black pepper, 1 bay leaf


  1. Drain the cooked beans, but reserve the liquid.

  2. Heat butter or olive oil in large soup pan, add chopped garlic and onion and sauté until onion is translucent, but don't allow to burn

  3. Add bay leaf, cumin, chili powder, oregano, and other spices to preference, and salt and pepper to taste

  4. Add beans with enough liquid to barely cover- reserve additional liquid.

  5. Simmer and mash with potato masher. Keep adding bean liquid and/or water as the liquid evaporates- you want to keep them moist.

  6. Continue this process for about 30 minutes, be sure to stir frequently so it doesn't stick and continue to add liquid (water or broth works if you use up the reserved bean liquid)- the longer it cooks, the more flavorful it becomes. Remove bay leaf before serving*

Note #1: Refried beans can simmer for hours in a slow cooker or instant pot, be sure to add liquid as it cooks


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