Low Sodium Classic Refried Beans

Total time10 hr 15 min

Prep time15 min

Cook time2 hr

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Ingredients

6 servings

1 lb dried pinto beans
La Preferida® Pinto Beans Kuners Pinto Beans, No Salt Added 15.5 Oz Pueblo Lindo Pinto Beans Finest Brand Pinto Beans No Salt Added, Gluten Free Great Plains Pinto Beans
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1 whole white onion
7 clove garlic
1 tsp dried oregano
2 tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp lard or bacon drippings
½ tsp ground cumin

For serving

cotija cheese, crumbled (optional)
Omit this
This ingredient likely doesn’t work for the diet.
fresh cilantro, roughly chopped (optional)

Instructions

1
Place the dried pinto beans in a large pot and cover with cold water by at least 3 inches. Soak overnight (8 hours) at room temperature, then drain and rinse.
2
Return the drained beans to the pot and add the halved onion, smashed garlic cloves, and dried oregano. Cover with fresh cold water by 2 inches. Bring to a boil over high heat, then reduce to a steady simmer and cook, partially covered, until the beans are completely tender and a few burst easily when pressed between your fingers, about 1 hour 30 minutes to 2 hours. Add more water as needed to keep the beans submerged.

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