Traditional vegetarian and vegan refried beans that taste great with hardly any fat!
Ingredients
- dry pinto beans, rinsed: 1 pound
- garlic: 2 Tbsp (divided, minced)
- medium tomato: 1 piece (diced)
- ground cumin: 2 Tbsp
- chili powder: 1 Tbsp
- olive oil: 2 Tbsp
- salt: (to taste)
Metric Conversion
Stages of cooking
-
Place beans in a large saucepan and cover with water by 1 inch. Place over high heat and bring to a boil. When beans come to a boil, drain and return them to the same pot.
-
Cover beans with water by 2 inches; stir in 1 tablespoon garlic, tomato, cumin, and chili powder. Bring to a boil over high heat, then reduce heat to low, and simmer until beans are very soft, about 3 hours and 45 minutes, adding water as needed.
-
Once beans have cooked, mash them with remaining garlic, oil, and salt; add water as needed to achieve desired consistency. Place over low heat for 30 minutes, stirring occasionally.
