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Refried Beans

We are so lucky to have locally grown pinto beans. Pintos are the preferred bean for refried beans because they are so creamy and smooth when cooked. For easy, delicious, and budget-friendly refried beans, soak 2 cups of pintos over night. Drain and put in a heavy pot with half an onion and 2 whole garlic cloves. Cover with plenty of water and simmer for an hour or until softened (keep an eye on the water level and stir occasionally). When the beans are completely cooked, reserve a cup of the cooking liquid and drain. Heat some extra virgin olive oil in a deep skillet or cast iron pan. Saute the other half of the onion, finely chopped, and 2 more cloves of minced garlic with some salt. When they have softened, add your beans, 1/4 cup of the bean cooking liquid, 1/2 teaspoon of dried oregano, 1/2 teaspoon of cumin, and start to mash the beans with a wooden spoon, fork, or potato masher. Add the bean broth as needed to get everything nice and creamy. Season to taste. Now you have a delicious base for quesadillas, burritos, tacos, enchiladas, or tacos at your fingertips all week!