Ericka's Refried Beans

Refried Beans

1-1¼ c. dried beans (if you can find white rajma these work good, shaped like kidney beans but speckled like pinto beans)

1 c. finely chopped onions

2 t. salt

¼ t. cumin

2 garlic cloves minced or 1 T. garlic paste or 1/8 t. garlic powder

¼ t. chili powder

3 T. olive oil or vegetable oil

Wash beans and cover with water (about two inches above beans) and soak overnight. The following morning drain the beans. Put beans in a pot or pressure cooker. Cover with water 2-3 inches above beans. Bring to a boil and lower heat. In pressure cooker, add weight and cook 45 minutes up to 1 hour. In a pot, simmer uncovered for 11/2 – 2 hours. Add more water as needed to keep beans covered. Cook until very soft. When beans are mushy, mash with a spoon or potato masher. Remove from heat.

In large skillet, heat oil on medium heat (can also use bacon grease). Cook onions until soft (about 10 minutes). Add garlic and other spices (adjust to taste – may add more at the end of cooking after tasting it). Add beans and any liquid. Stir to combine. Cook until a past forms (5 to 10 minutes). If beans begin to dry, add water 1 Tbls at a time.

Taste to see if anything else is needed. Beans are ready to eat, but plain yogurt and cheese can also be added to taste. These are great as a side, in bean burritos, taco salads or other Mexican dishes. These can be stored in the fridge for about a week or frozen for a few months.