Refried Beans

by jennifer on December 9, 2011

From The Moosewood Cookbook by Mollie Katzen

2 cups dry beans, pinto or Rising River Farm’s mixed beans
2-3 TBLS olive oil
2 cups minced onion
5 or more cloves garlic, minced
2 tsp cumin
1 1/2 tsp salt
black pepper to taste

1 small bell pepper, minced
1 fresh tomatoes, chopped or stewed tomatoes

1. Cook the presoaked beans in plenty of boiling water until very tender and soft (about an hour). Drain and set aside.

2. Heat olive oil in a large skillet. Add onion, half the garlic, cumin, and salt. Saute over medium heat about 10 minutes or until the onions are soft. Add (or don’t add) the optional bell pepper, and saute another 5 minutes. Add remaining garlic; season with black pepper.

3. Turn heat to low, add beans, optional tomatoes, and mix well. Mash with a fork or potato masher, and cook for just a few minutes more.

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