Oral Allergy Syndrome Friendly Classic Refried Beans
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Learn more →Ingredients
6 servings
- 1 lb dried pinto beans
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked pinto beans in this recipe are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid pinto beans, tap it and change its rating to Red.
- 1 whole white onion
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked white onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid white onion, tap it and change its rating to Red.
- 7 clove garlic
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
- 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)
- fresh cilantro, roughly chopped (optional)Can be omitted
fresh cilantro
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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