These are so easy and yummy to make! I love these b/c bulk dry beans are so cheap, and canned refried beans are so EXPENSIVE!!
I call these refried, but they aren’t fried. In fact, I don’t add fat at all this this recipe.
My Aunt Georgia used to make these when she worked at a Mexican restaurant, and has passed it on to all of us in the family. This recipe is so versatile. You can make bean dip that is to die for with leftovers! (recipe later)
Aunt Georgia’s Refried Beans
1 lb dried pinto beans
1 large onion, chopped (I use yellow)
1 jalapeno, chopped and seeded
2 garlic cloves, chopped
1 tsp cumin
1 tsp salt
water
Preparing the beans:
Soak beans overnight.
OR
Put beans into a large stockpot and cover them, filling pot 3 inches above the beans. Bring water and beans to a boil then turn off heat and let sit for about 1 hr. (you are not cooking beans, only prepping them to be cooked, this process lets the gases out of the beans)
Drain water from beans. The beans will have about doubled in size and the water will be a murky brown color.
Cooking the beans:
Once the beans have been drained cover the beans with fresh cold water, filling pot about 1 inch above the beans. Add the onion, jalapeno, garlic, cumin, and salt. Stir to combine. Bring to a boil, then simmer on low for about 2 hours, or until beans are soft. Scoop out extra water if there still is a lot, but save it, because you may have to add some back in. You want there to be some water in the beans, but not covering them.
Using an immersion blender, slowly blend up the beans in the pot until they are the consistency you want them to be. We like ours with a bit of texture so I don’t completely blend them.
Taste the beans and season to taste. I always add more salt, and sometimes more cumin. My cousin adds a chicken bullion cube to add some richness without the fat.
Take off heat and enjoy!
