Refried Beans

120 min · Serves 6

Based on a recipe from The Bold and Beautiful Book of Bean Recipes Washington State WIC Program, via USDA MyPlate Kitchen

What goes in

• 1½ cupsdry pinto beans
• 2garlic cloves
• 14.8 mloil
• ¼ cuponions
• 4.9 mlground cumin

How to cook it

1. Simmer the beans until completely tender, then drain them while keeping a portion of the cooking broth set aside.
2. Heat the oil in a skillet and cook the chopped onion and minced garlic until translucent, splashing in a drop of water if they begin to stick.
3. Crush half of the cooked beans and stir them into the skillet with the aromatics.
4. Cook for about 10 minutes while stirring regularly, letting patches of the bean paste turn golden brown.
5. Mix in the ground cumin along with the rest of the whole beans, stirring until everything is hot.
6. Splash in reserved bean cooking liquid or water as needed to achieve a smooth, tender texture.

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