Mexican Pot Beans Print

Serves 2-4

  1. Sort and soak beans overnight in bowl using 3 times as much water as beans. The next morning rinse beans with cold water. In large pot, combine drained beans, 2 cups fresh water, onions, chili powder and garlic. Bring to simmer, then partially cover and cook, stirring occasionally, for 45 minutes. Stir in salt and continue cooking until beans are very tender and broth is thick.
  2. To make refried beans: In large skillet over low heat, warm 2 tbsp. olive oil and add ½ cup of leftover pot beans with liquid and cook, mashing them roughly and stirring often, until thick, about 2-3 minutes. Repeat, adding beans and liquid ½ cup at a time. Beans are done when they are thick and creamy, but not dry.
  • 1 cup dried pinto beans
  • 2 cups water
  • ½ cup yellow onion, chopped
  • 1-2 tsp. chili powder
  • 2 cloves garlic, chopped
  • 1 tsp. salt