Eosinophilic Esophagitis Friendly Classic Refried Beans
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Learn more →Ingredients
6 servings
- 1 lb dried pinto beans
- 1 whole white onion
- 7 clove garlic
- 1 tsp dried oregano
- 2 tsp kosher salt, plus more to taste
- 3 tbsp lard or bacon drippings
- ½ tsp ground cumin
For serving
- cotija cheese, crumbled (optional)
Can be omittedcotija cheese
- 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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