Refried Beans

This recipe has nothing to do with any holiday coming up. It is a good Lenten dish however. I have been thinking about refried beans for days. Do you ever do that, get something on your mind that will not go away? During the big storm a couple of nights ago I woke and decided to soak the beans and be ready to start refried beans the next morning.

You can make spicy warm dips and smear the beans on warmed tortillas with chilies for appetizers, use as a side dish, or my favorite, eat right out of the skillet. Refried beans are healthy and versatile. The best ones you make at home, this is an easy process.

Refried Beans
serving: depends on how you use them
print recipe

1 pound pinto beans
7-8 cups water
1 medium onion, diced
2 cloves garlic, minced
2 teaspoons chili powder
1 tablespoon cumin
Salt- add at end of cooking

Cover beans in a large pot with water to cover by at least 2 inches. Soak overnight or at least 8 hours.

Drain and place back in pot and cover with 7-8 cups water. Add remaining ingredients, except salt. Bring to a boil, reduce heat, cover and simmer until soft but not mushy. Stir now and then with a wooden spoon. Stir in salt during the last few mminutes of cooking.