Fabian’s Favorite Scratch Cooked Refried Beans
Beans, beans, the magical fruit. The more you eat, the more you…Pumba, not in front of the kids! The more you –, the better you feel, my hubby wants beans for every meal. Holy Frijoles, Bat Manuel! This man loves beans. I’m pretty sure if I just cooked beans and rice every day for the rest of our lives he’d be beyond happy.
On any given day I’ll just grab a can at the store because they are a decent meal for him. However, when I’m going to eat them too (I am a picky girl, see blog title for reference) I’m starting them from scratch. This way I am in control of what is included and allergies and food preferences are not a problem.
Without further ado here you are. My version of my husband’s family refried beans recipe. As always take it as you wish and season to your heart’s content.
How to:
The night before you want to cook the beans empty the bag into a large pot. Sift through the beans and pick out any that are undesirable. Cover with water and leave them to soak overnight.
When you’re ready to cook the beans drain them from their overnight bath. Put them back into your pot and cover with fresh water. There should be about 2 inches of water over the beans. Add 3 whole cloves of garlic and 2 tsp. of salt.
Bring the beans to a boil, turn the heat down and simmer for 1 hour stirring occasionally. Check them and see if they are soft. If they are you can remove them from the heat.
Drain the beans and garlic reserving the bean broth water.
After the beans and garlic have cooled slightly, add them to a blender (or use a potato masher to smash them) with a little of the bean broth water, oregano, cumin, thyme, and chilis if desired.
In a large skillet heat oil/butter/lard over medium heat.
Add minced garlic to the pan and cook until fragrant.
Add the blended or smashed beans to the pan and cook over medium heat for around 15 minutes.
Add a little more salt and cook down until they are a consistency that you like.
Refried Beans
Equipment
- pot
- spoon
- stove
- blender or potato masher
- cutting board
- knife
- skillet
Ingredients
- 1/2 bag pinto beans
- 6 cloves garlic half whole, half minced
- oil/butter/lard to coat the bottom of the pan
- oregano to taste
- cumin to taste
- thyme to taste
- 4 tsp salt split
- 1 chilis arbol optional to taste
- cheese optional for garnish
Instructions
- The night before you want to cook the beans empty the bag into a large pot. Sift through the beans and pick out any that are undesirable. Cover with water and leave them to soak over night.
- When you're ready to cook the beans drain them from their overnight bath. Put them back into your pot and cover with fresh water. There should be about 2 inches of water over the beans. Add 3 whole cloves of garlic and 2 tsp. of salt.
- Bring the beans to a boil, turn the heat down and simmer for 1 hour. Check them and see if they are soft. If they are you can remove them from the heat.
- Drain the beans and garlic reserving the bean broth water.
- After the beans and garlic have cooled slightly, add them to a blender (or use a potato masher to smash them) with a little of the bean broth water, oregano, cumin, thyme, and chilis if desired.
- In a large skillet heat oil/butter/lard over medium heat.
- Add minced garlic to the pan and cook until fragrant.
- Add the blended or smashed beans to the pan and cook over medium heat for around 15 minutes.
- Add a little more salt and cook down until they are a consistency that you like.
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