Refried Beans
I love Mexican food so refried beans are a must. There are some great Instant Pot recipes I love as well but I included this for those of you who do not own an Instant Pot. One note - some say that when cooking beans, do not add the salt until the end because the salt keeps the beans from softening. I am not sure of the truth of this claim, but, it is easy to add the salt at the end so that is what I do. When cooked, mash them or serve them whole. I love them mashed and - yes, slightly runny with melted cheese on top.
Course: Side Dish
Cuisine: Mexican
Servings: 12
- 1 onion peeled and halved
- 3 cups dry pinto beans rinsed
- 1/2 fresh jalapeno seeded and chopped
- 2 tablespoons garlic minced
- 2-3 teaspoons salt or to your taste
- 1 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cumin
- 9 cups water
Place in a large pot the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin.
Add the water and stir to mix. Cook on low heat for 3-4 hours adding more water as needed.
Once the beans are tender, strain them and reserve the liquid.
Serve the beans whole or mash with an immersion blender adding the reserved liquid to get the desired consistency.
Adjust seasoning to your taste.
I serve them as is but if you choose, the next step is to heat a skillet to medium heat with some bacon fat or oil, add the beans and fry turning now and then until hot.