Eosinophilic Esophagitis Friendly Refried Pinto Beans
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Learn more →Ingredients
6 servings
For the beans
- 1 lb dried pinto beans
- ½ medium white onion, halved
- 4 cloves garlic, peeled
- 1 tsp salt
For frying
- 4 tbsp lard or bacon drippings
- ½ medium white onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- salt and pepper, to taste
For serving
- crumbled cotija cheese (optional)
Can be omittedcotija cheese
- fresh cilantro, roughly chopped (optional)
Instructions
- 1
Sort through the dried pinto beans and discard any shriveled beans or small stones. Rinse under cold water, then place in a large pot and cover with at least 3 inches of cold water. Soak overnight (8 hours) at room temperature, then drain and rinse.
- 2
Return the drained beans to the large pot and add the halved onion half and 4 peeled garlic cloves. Cover with fresh cold water by about 2 inches. Bring to a boil over high heat, then reduce to a steady simmer. Cook uncovered for 1 hour 30 minutes to 2 hours, until the beans are completely tender and a bean crushes easily between two fingers with no resistance at the center. Add the 1 tsp salt in the last 20 minutes of cooking.
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