How to Make Homemade Re-fried Beans
 
Prep time
Cook time
Total time
 
I also like to cook my black beans this way. I also sometimes pull out part of the cooked pinto beans and save them to use in Chili. I always double this recipe and freeze portions for other meals. Using your pressure cooker will cut down on time dramatically.
Author:
Recipe type: Side Dish
Cuisine: Mexican
Serves: 12
Ingredients
  • 1 lb dry pinto beans
  • 1 onion, roughly chopped (approx 1 cup)
  • 3-4 large cloves of fresh garlic, chopped or crushed
  • Salt to taste, I use about 2-3 tsp
  • ⅓ cup oil, vegetable or canola, or if you really want to be authentic use lard or bacon grease
Instructions
  1. Rinse beans and soak them overnight. If you forget, don't worry, just rinse the beans cover them with water, put them in a large pot covered with a lid, bring them to a boil for 1 minute, and turn the burner off, but leave beans sitting there in the covered pot for 1 hour.
  2. When you are ready to cook beans, drain off liquid from soaking them overnight or from the 1-hour quick method.
  3. Make sure you are using a large enough pot and cover beans with water, making sure they are covered by at least an inch.
  4. Add chopped onion, and garlic.
  5. Add salt, start with 2 tsp, stir it around and taste the water. You want it to taste nice and salty. Add more salt if necessary.
  6. Bring mixture to a boil. Once it is boiling turn down to low and let simmer for 3-4 hours or until beans are tender. Check water level every 30-40 minutes and add water if needed. Also, check beans after about 2½ hours, sometimes they cook faster than others.
  7. When beans are nice and tender you are ready for the next step. Drain most of the liquid out of the beans. You want to reserve some of it in case you need to add it back in to get beans to the right consistency.
  8. Add oil to beans and using an emulsion blender, a potato smasher, or even your blender or food processor, smash, blend or crush beans until they are the consistency you prefer. Some people like them a little chunky while others like them smooth.
  9. Add reserved cooking liquid as needed to get the consistency you prefer. (if your beans are on the salty side, do not add the liquid from cooking add regular water)
  10. If you choose to use your blender, be careful. Wait until beans are mostly cooled or you could have a big nasty hot explosion on your hands, sometimes the pressure in your blender from built-up heat can cause the lid to pop off during blending.....you do not want that.
  11. I have found that the emulsion blender works best!
  12. Taste beans and add a little more salt if needed.
  13. Serve with your favorite Mexican Dishes. We love to dip quesadilla's in them for a quick weeknight meal. They are so good!
Recipe by Real Life Dinner at https://reallifedinner.com/how-to-make-homemade-re-fried-beans/