Homemade refried beans

By cwyorkiex3

If I could, I’d gladly eat Mexican food for the rest of my life. I’m pretty sure that I will never, ever, ever get sick of warm and fluffy tortillas, spiced chicken, melted cheese, warm chips dipped in warmer salsa, guacamole bowls the size of my head and ladlefuls of queso. Oh and margaritas! Who could forget margaritas? I’d like one right now, please and thank you.

Ingredients

• 2-1/2 cups Dry Pinto Beans
• 3 quarts Water
• 1 Onion, Chopped
• 1/2 Tablespoons Red Pepper Flakes, Or More To Taste
• 1/2 Tablespoons Paprika
• 2 Tablespoons Light Brown Sugar
• 4 Tablespoons Salt, Or As Needed

Preparation

Step 1

1. If possible, soak pinto beans overnight. This will cut down your cooking time a lot. If not, it’s okay. Instructions are the same as below.

2. Rinse the beans to get off any dirt.

3. Add the beans to a pot and cover with the water. Make sure there is at least 3-4 inches of water above the beans. Cook the beans for 2 1/2 hours, about 1 1/2 hours for pre-soaked beans.

4. Once the beans are cooked, reserve 1 cup of the water, then drain the rest. Set aside.

5. In a skillet, saute the onions, red pepper flakes, paprika, and brown sugar for about 5 minutes. Add this to the pot where the beans are and add the reserved cup of water.

6. Using an immersion blender, lightly blend the beans until they’re the consistency you want. If you don’t have an immersion blender, you can use a pastry blender (like I did). It gives a coarser consistency than the immersion blender since it’s harder to get every bean.

7. Season with salt as needed. Keep tasting it occasionally. This is also where you can add more red pepper flakes if desired.

8. Serve immediately.