Refried Beans

          Making and eating refried beans is a very rewarding experience.

Begin by having some pinto beans already cooked.

Within this blog there is a previous post on how to make pinto beans from the ground up.

Have refrigerated beans standing by.

Chop up a large onion into bite sized bits. Chop 2 to 3 cloves of garlic.

Start heating a cast iron skillet that is larger than 8 inches in diameter preferably.

When the skillet is hot add olive oil , enough to saute onions and garlic with a bit  to spare.

Saute onions and garlic in hot skillet.

When they begin becoming translucent sprinkle a little bit over a tablespoon of cumin onto onion and garlic mixture.

Add about 1 1/2 cups to 2 cups of pinto beans to skillet.

Don’t add all of the bean juice.

Set some of the bean juice aside in case the beans begin getting too dry while cooking.

Allow the beans to heat up. Keep the stove temperature somewhat medium, turn the heat up slightly if cooking is too slow.

Sprinkle in garlic salt and some black pepper.

Use a flat unslotted spatula or what is sometimes referred to as a “burger flipper” to smash beans into a paste.

Keep smashing and turning the bean paste over while heating.

When the beans are adequately thickened and seasoned to your preference turn off the heat and eat.

Rice,tortillas, or flat bread are all very good with refried beans.

If you’re into cheese, cheddar melted over beans are excellent.

Traditionally refried beans are made with lard but I have found olive oil is an excellent substitute.

If preferred black beans can be substituted for the pintos.