Refried Beans (Better Than Store-Bought)

inspiredtaste.net

Lawrence Miller

subheading: COOK DRIED BEANS:

½ pound dried pinto beans or black beans (about 1 cup)

Water

½ medium onion, peeled and left whole

2 medium cloves garlic

4 sprigs fresh cilantro

1 bay leaf

Salt, to taste

subheading: MAKE REFRIED BEANS:

3 tablespoons olive oil, butter, lard or bacon drippings

½ cup chopped onion (½ medium onion)

1 teaspoon minced garlic (1 medium clove)

½ teaspoon ground cumin, optional

⅛ teaspoon cayenne pepper, optional

3 cups (470 grams) cooked pinto or black beans, warmed, see notes for canned

2 to 3 lime wedges

Optional toppings: sliced or diced jalapeño, crumbled Mexican queso fresco or shredded cheese, diced white onion, diced tomato, or fresh cilantro

Directions at inspiredtaste.net

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