PCOS Friendly 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
Bush's Pinto Beans - 16 Oz La Preferida® Pinto Beans Goya Organic Low Sodium Pinto Beans Canned - 15.5 Oz Kroger Pinto Beans Simple Truth Organic® Pinto Beans BIG Deal!
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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
Chef's tip
Use the same amount - shortening works the same way in doughs, frying, and sautéing.
Chef's tip
Cook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed.
½ tsp ground cumin

For serving

cotija cheese, crumbled (optional)
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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