REFRIED BEANS

 

REFRIED BEANS                                                                                          Concha Kurocik

 

Rinse Pinto beans and put in a large pot covered 1” with water to soak overnight.

In morning drain off water and add enough clear water to cover beans 1-2”.

Bring water to a boil then reduce heat and let simmer for about 1-1½ hours, until beans are tender.  Check every half hour to add more water if needing.

Cook until soft- adding desired amount of salt part way through cooking. (approx. ½ tsp per cup of dried beans.  Drain water.

 

To refry:  Heat oil or bacon dripping in skillet.  Add beans and spices, gently mash with potato masher until the texture you like and beans are consistency of soft mashed potatoes. Reserved bean broth can be added to get desired consistency.   

 

Seasoning:  (for 2 cups dried beans)

            ½ to 1 tsp Paprika

            ¼  to ½ tsp garlic powder

            ¼ to ½ tsp. ground cumin

 

To use as side dish, or to spread on tostados or flour tortillas for burritos or quesadillas with cheese.

 

** 1 cup of dried beans yields about 3 cups cooked beans.

 (1)15-oz can of beans equals about 2 cups cooked beans.

 

*Instapot/Pressure Cooker- soaking beans not required. Turn valve to sealed and cook on high pressure/manual for 45 minutes. Allow the pressure to naturally release for 25 minutes. Remove lid and test beans to make sure they are tender.