Pescatarian 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 only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
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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