HAPPY CINCO DE MAYO FAMILIA! Truly thankful for you all, as we navigate on this path of fusing together culture and food đź’• I was tempted to share a more upscale recipe, but nothing beats the basics… these Refried Pinto Beans are a staple in our house—nothing fancy but so darn yummy! Soaked pinto beans, cooked with aromatics until softened, all blended to form this creamy, flavorful bean dip! Perfect for tacos, burritos, or just as a dip. This classic dish is heartwarming and comforting, you can’t beat it!
Refried Beans
- 2 cups pinto beans, rinsed and soaked overnight
- Water
- 1/2 of a white onion
- 1/2 tsp salt
- 2 tbsp olive oil
- Salt to taste
Drain your soaked beans and add to a large pot with enough water to cover the beans by about an inch. Season with the salt and add in the onion. Bring to a boil and simmer until soft, about an hour to an hour and a half. Stir occasionally, making sure the beans don’t stick to the bottom of the pan. If the water gets too low, add in an additional cup if needed. Once tender, add all the contents to a blender and pulse until smooth but keeping it a little chunky for texture. Heat the oil in the same pot and once it begins to shimmer, pour in beans. Quickly put on the pot lid to prevent it splattering. Bring to a slow boil then remove from heat. Season with salt to taste and serve. Enjoy!!
Add comment
Comments