Recipe credit
Adapted from the United States Department of Agriculture’s Refried Beans
Ingredients
- Water
- 2 cups dry pinto beans (about 1 pound)
- 1/4 cup oil
- 1/2 teaspoon garlic powder
- Salt to taste
Directions
- Add 1 1/2 to 2 quarts of water to a large pot with a lid. Bring to boil.
- Wash and sort beans. Add beans to the water and boil for 2 minutes.
- Turn off the heat and cover the pot. Let the beans stand for 1-4 hours.
- Drain beans. Return beans to the pot and add 6 cups water and bring to boil. Bring to a boil and then lower heat and simmer until beans are tender, about 90 minutes.
- When beans are soft, reserve some of the cooking liquid and drain the beans.
- Prepare a large skillet by heating oil over medium heat.
- Add about 1/2 cup of beans and mash with the back of a spoon or a mashing utensil. If the mixture seems thick, add about 1 tablespoon of the cooking liquid from the beans.
- Continue to add beans and mash together, adding liquid as necessary.
- Once beans are mashed to the desired consistency, add garlic and salt to taste.
Tips and variations
- Children can measure out and “dump” ingredients, and help with mashing the beans.
- Use the prepared refried beans as a filling for tacos or burritos, a dip, and more.
- Substitute black beans or add cumin as desired.
- Add shredded cheese.
Nutritional info
Calories
222
Total fat
8 g
Saturated fat
1 g
Cholesterol
0 mg
Sodium
42 mg
Total carbohydrates
29 g
Dietary fiber
7 g
Protein
10 g
Total sugar
1 g
