Refried Pinto Beans

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Refried Pinto Beans

Author: Keith Snow

A simple technique for making your own refried beans.

Ingredients

• 6 tablespoons lard, shortening, or other oil
• 1/4 cup onion, minced (fresh or freeze-dried)
• 4 garlic cloves, minced OR 1/2 teaspoon powdered garlic, divided
• 1/2 teaspoon salt
• 20 twists black pepper
• 1 pound dry pinto beans
• Water (quantity per preparation, below)
• 1 teaspoon Italian Seasoning or oregano
• 1 teaspoon ground cumin

Instructions

1. In a large pot with a tight-fitting lid, melt lard over medium heat, and immediately add onions, half of the minced garlic (or 1/4 teaspoon garlic powder), salt, and pepper. Stir and sweat out onions.
2. Add beans to the pot, and cover with 2 to 2-1/2 inches of water. Bring to boil, cover, and cook on low heat for approximately two hours.
3. In a second pot over medium heat, add remaining lard, plus another half of minced garlic (or 1/4 teaspoon garlic powder), Northern Italian seasoning (or oregano), and cumin.
4. Leaving the broth behind, spoon the boiled beans into this second pot, and crush thoroughly with a potato masher while frying. If desired, adjust the consistency by mixing in a little of the broth leftover from boiling the beans.
5. Garnish with grated cheese and cilantro.