Refried Beans (+Burritoes)

This recipe was developed by my family as we were growing up. Finding nutritious, economical dishes was always a priority, and my siblings and I liked to play around with seasonings and additions to increase the delicious factor. My brother and I still make these beans often; wrapped up in a tortilla and stuck in the freezer, they become a super easy and satisfying lunchbox staple. (Last I checked with my sister, she was giving herself a break from them since she ate them so often growing up.)

Hope you enjoy them!

Refried Beans

Nuclear Niehof family recipe

16 (½ cup) servings

8 h soak+ 1½ h cook beans+ 45 min season+mash

1 lb pinto beans

3 T vegetable oil

2 onions, chopped

4 cloves garlic, minced

14 oz can tomatoes with peppers

1 c cheddar cheese, grated

cumin

chili powder

onion and garlic powder

1.     Rinse and sort the beans.  Put in large pot and cover them with three times the volume of water that they take up.  Soak overnight.

2.     Drain the beans.  Put them back in the pot and cover them with 2” of water.  Bring to a boil.  Reduce heat to low and simmer for 1 hour and 15 minutes, until tender to the bite.

3.     Drain, reserving some of the liquid.

4.     In large frying pan, heat oil over medium high heat.  Add onion and garlic; cook until soft and translucent, about 7 minutes.

5.     Add the pinto beans and about ½ c bean liquid to the pan.  Let it simmer for a bit if you like or if you started with cold beans.

6.     Mash the beans in the pan with a potato masher.  (You can see the one I use on the right side of the picture.)  Add more liquid if the mixture gets too dry.

7.     Add the tomatoes and cheese.  Stir.  Taste and season.  If it’s too wet, let it bubble for  a while.

Nutrition info:  153 cals., 5 g fiber, 8 g protein

Notes:  You can skip steps 1-3 and just use canned beans if you like. You can double the recipe--but make sure your pot is big enough. I learned the hard way that my pot is not big enough to triple it.  You can use salsa instead of canned tomatoes.  The amount of garlic and spices you use is entirely up to you, dependent on how hot you want them and what you plan to use them for (they’re great in enchiladas, burritos and quesadillas).  I'd start with 1 teaspoon of each spice and taste as you season. These beans freeze well on their own or wrapped in tortillas.