Refried Beans
I began making this recipe for refried beans some time ago because it was so very easy. I prefer this recipe over all the others I have tried in my life. To me, it’s not too salty and it’s not too bland. The main purpose I am sharing this recipe today is because I use this recipe to make my bean enchiladas. However, refried beans goes well with many Latin-inspired dishes. You may use it also for bean burritos too.
Pinto beans are very good for us. Pinto beans are great for anyone seeking to lose weight, as they are low in calories but high in protein and fiber. They contain a variety of vitamins and minerals, including vitamin A, vitamin C, calcium, iron, magnesium, potassium, phosphorus, sodium, and zinc. They also provide numerous health benefits, including reducing the risk of breast cancer and diabetes, improving digestion, and protecting against heart disease. These beans may also boost energy and detoxify the body. Be sure not to overeat because in excessive amounts, pinto beans can cause intestinal discomfort and flatulence. Read all about it in this article “Pinto Beans: Nutrition & Benefits” from Organic Facts.
Well, it takes less than 10 minutes to make, so, without further ado, enjoy!
Refried Beans
Ingredients:
- 2 tablespoons avocado oil
- 2 garlic cloves, peeled
- 1 quart cooked pinto beans with water (or 1 cup uncooked pinto beans cooked in 3 cups water)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon pure salt
- ½ lime, juiced
Instructions:
- Heat avocado oil in a heavy skillet over medium heat for about 2 minutes and then add garlic cloves.
- Cook cloves for about 3 to 5 minutes, depending upon size of clove. Once the cloves are brown on both sides, break them up into pieces using a fork. Be careful not to burn.
- Add in all the rest of the ingredients except lime juice. Bring beans to a boil and then turn off heat. You may smash beans with a potato masher until beans reached the refried beans consistency.
- Stir in juiced lime.
- Serve and enjoy!
Note on how to prepare pinto beans: I make my beans in a pressure cooker. Pick 1 cup of pinto beans and wash the beans. Put them in a pot covered with at least 3 cups water and bring to a boil. Cook them with an uncovered lid for about two to three minutes. Turn off heat and remove the pot from the heat. Let beans soak in that water for 20 minutes. Drain and discard this water. Alternatively, you may soak beans overnight. Now, add 3 cups of pure water to these beans with about a teaspoon of salt. Bring to a boil and place pressure cooker lid on and bring to pressure and cook for 30 minutes with quick release (I like my beans soft).
