Vegetarian Refried Beans (this is how I make mine)

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Vegetarian Refried Beans

1 pound dry pinto beans, rinsed

2 tablespoons minced garlic, divided

1 medium tomato, diced - optional

2 tablespoons ground cumin

1 tablespoon chili powder

2 tablespoons olive oil

salt to taste

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 or 3 inches of water

above beans, 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.

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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