August 11, 2014

refried beans

 Refried beans are incredibly versatile, protein-packed, and nutritious. Most importantly, they're also easy to make. Whip them out for impromptu multi-layered nachos, wraps, or just to snack on with tortilla chips.  The possibilities are limitless.

Servings 3 cups
Total Time 2 1/2 hours

  • 1 cup dried pinto beans, soaked overnight in water
  • 1 cup yellow onion, chopped
  • 1 tablespoon garlic, minced
  • 1 whole jalapeno, seeded and chopped
  • 1/4 cup olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sea salt (or kosher)


Transfer beans to a medium pot, cover with water by 2 inches and bring to a boil.
Lower heat and simmer for about 2 hours, or until beans are very tender, adding water as necessary to keep beans submerged.

Remove from heat and mash briefly with a potato masher or back of a spoon until they reach desired consistency.

In a large skillet, heat olive oil over medium heat and saute onions until translucent, about 5 minutes. Add garlic, jalapeno, and cumin and cook for another 5 minutes.

Add beans and any remaining cooking liquid and stir over low heat for 10 minutes, adding a splash of water if mixture becomes too thick.

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