Refried Beans: Frijoles Refritos

Name: Refried Beans: Frijoles Refritos
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT2H30M0.000S
Total time: P0Y0M0DT2H45M0.000S
Yield: 8 servings
Cuisine: mexican
Ingredients: 1 pound dried pinto beans, picked over for stones and impurities; 2 tablespoons grapeseed oil; 1 large red onion, diced; 3 cloves garlic, lightly crushed with the side of a knife blade, and minced; 1 tablespoon Mexican chili powder; Salt and freshly ground black pepper; 1 tablespoon minced fresh cilantro leaves or minced fresh flat-leaf parsley

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Level: Intermediate
Total: 2 hr 45 min

Prep: 15 min
Cook: 2 hr 30 min

Yield: 8 servings

Level: Intermediate
Total: 2 hr 45 min

Prep: 15 min
Cook: 2 hr 30 min

Yield: 8 servings

Ingredients

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1 pound dried pinto beans, picked over for stones and impurities

2 tablespoons grapeseed oil

1 large red onion, diced

3 cloves garlic, lightly crushed with the side of a knife blade, and minced

1 tablespoon Mexican chili powder

Salt and freshly ground black pepper

1 tablespoon minced fresh cilantro leaves or minced fresh flat-leaf parsley

Directions

In a large stockpot, bring the beans to a boil in 8 cups water. Let boil for 15 minutes and skim off any scum that rises to the surface. Drain beans in a colander and rinse. Wash out the pot and return the beans to the pot with 8 cups fresh water. Bring to a simmer, cover and let cook until tender, about 2 hours over low heat.
In a large saute pan, heat oil over medium-high heat until it begins to shimmer. Add onion and garlic and saute until the onion turns translucent. Add chili powder, salt, and pepper, and cook for a few minutes to allow flavors to integrate. Drain beans and add to pan, mashing the ingredients together. Heat through and serve with minced cilantro or minced parsley sprinkled on top.