My husband just loves refried beans. And of course, it makes me happy to make what he loves, but some of those recipes … man, they are just too full of fat, and too time consuming for me! So here is my own simple, light version. I can’t say that I love refried beans, but I really like these. Most importantly, he loves them!
Barb’s Refried Beans
1 1 lb bag of dried pinto beans (if you don’t want to start from scratch, just buy cans and rinse the beans well!)
2 T olive oil
6 cloves garlic
1 1/2 T each: cumin and chili powder
Salt to taste
A few sprinklings of crushed red pepper, depending on spicy you like food
2 T lime juice
Place the dried beans in a large dish (not metal), cover with water, put lid on and let them soak overnight.
The next morning, pour beans and liquid in a pot, add a bit of water and bring to a boil then let simmer until the pinto beans are somewhat soft but not mushy, about 40 minutes.
Drain the beans.
Rinse pot, then heat 2 T of olive oil in it. Add garlic cloves and cook until brown and a bit soft. I then smash them with my wooden spoon. Add the beans (6 cups), chili and cumin powder, salt and crushed pepper. Let everything cook together 5-7 minutes, adding water if the mixture gets too sticky.
Turn heat off and mash until somewhat mashed but leave some texture. Add the lime juice and stir. You are done! Easy, right?