Vegetarian Refried Pinto Beans

Total time10 hr 15 min

Prep time15 min

Cook time2 hr

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Ingredients

6 servings

For the beans

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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½ medium white onion, halved
4 cloves garlic, peeled
1 tsp salt

For frying

4 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 medium white onion, finely diced
3 cloves garlic, minced
1 tsp ground cumin
salt and pepper, to taste

For serving

crumbled cotija cheese (optional)
Omit this
This ingredient likely doesn’t work for the diet.
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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