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Prep Time: 15 Minutes Cook Time: 255 Minutes |
Ready In: 270 Minutes Servings: 12 |
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Traditional vegetarian refried beans that taste great with hardly any fat! Ingredients:
1 pound dry pinto beans, rinsed |
2 tablespoons minced garlic, divided |
1 medium tomato, diced |
2 tablespoons ground cumin |
1 tablespoon chili powder |
2 tablespoons olive oil |
salt to taste |
Directions:
1. Place the beans in a large saucepan, and cover with an inch of water. Place over high heat, and bring to a boil. When the beans have come to a boil, drain, and return them to the same pot. Cover the beans with 2 inches of water, and stir in 1 tablespoon of garlic, the tomato, cumin, and chili powder. Bring to a boil over high heat, then reduce heat to low, and simmer until the beans are very soft, about 3 hours and 45 minutes, adding water as needed.
2. Once the beans have cooked, mash them with the remaining tablespoon of garlic, the oil, and salt to taste; use additional water as needed to achieve desired consistency. Place over low heat for 30 minutes, stirring occasionally. Serve.
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