HOMEMADE "REFRIED" BEANS

HOMEMADE

Categories Bean

Yield 8

Number Of Ingredients 10

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4 cups cooked pinto beans (remember to add some sort of acid, like lemon juice, to your soaking process to help make them more digestible!)
4 T. butter
1 cup chopped onion
6 cloves garlic, minced
3 t. cumin
2 t. paprika
2 t. sea salt
1 t. chili powder
1 t. black pepper
Milk, as needed (water or bean broth can be used if your family is dairy-free. However, I prefer the richness that the milk adds.)

Steps:

In a large saucepan or pot, saute the onions and garlic in the butter until they are soft and tender. Add the beans. If your beans are completely dry, you may need to add some liquid (milk or water) at this point. I generally leave some of the cooking broth in with my beans when I freeze them, etc, so I usually have plenty of liquid to get me started. Add all the seasonings and spices. Mix well. Bring to a slow simmer and allow everything to cook on a low heat for 10-20 minutes. Stir occasionally to prevent burning and sticking. This simmering period allows all of the flavors to "meet" each other. ;) At this point, you will need to decide what consistency you are looking for in your beans. If you like a smoother, runnier texture, slowly add some milk (or water), mixing as you go. I don't have any exact measurements for this part of the process, since it really depends on your preferences! Once the beans have cooked down sufficiently and aren't too thick or runny, mash them with a potato masher, fork, food processor, or hand blender. I like to leave some chunks to avoid a total "baby food" consistency. Serve with tacos, burritos, nachos, or as a dip! (Note: this recipe is a little more on the "flavorful" side. I wouldn't exactly call it spicey, but if you have delicate tastebuds in your family, try starting with a lesser amount of spices at the beginning. You can always add more if need be!)