Refried Beans
Dinners, International, Side Dishes, Vegetarian
Ingredients
2 pounds dried pinto beans
cumin
chili powder
salt
Garlic powder
Additional seasonings like cayenne or red pepper flakes
1/4 cup fat or oil
1/2 cup of the seasoned liquid you cooked your beans in
1/2 large onion, finely diced
1 cup of shredded cheddar, Mexican blend, or pepper jack
Bean Dip:
Prepared refried beans
1/2 cup sour cream
1/2 cup salsa (optional)
2 cups of shredded cheddar, Mexican blend, or pepper jack
Pan or caldera
Description
Not scaled, this recipe will easily feed 6 people having nachos, tacos, or bean burritos and leave some leftovers. If you are having other sides, you'll want to cut it down.
Directions
Cook your Beans until just soft. Drain and rinse.
Put them in a pan with at least 8 cups of water. Add several dashes of cumin, chili powder, salt, and garlic powder, and other seasonings you'd like to add.
Simmer until the beans are starting to fall apart, adding water as needed and checking flavor.
Drain, saving cooking liquid.
In your pan, heat the fat or oil and add the onion. Cook until translucent and browned. Add the beans and stir to coat. Turn the heat off.
Add the water and mash with a potato masher until desired consistency. (Or use a food processor or stick blender.)
Heat on low if needed to warm back through, and stir in the cheese.
Put in a serving bowl.
Bean dip:
Melt in the additional cheese. Once incorporated, stir in the sour cream, and salsa if using.
Move to a serving bowl.
Notes
*You can do all of the cooking in a crock pot, up until it's time to sauté the onions.