- Dried Pinto Beans 1-4 cups depending on batch size
- Coconut Oil
- Corn Tortillas
Refried beans are actually well fried beans. This is a traditional Mexican recipe for making refried beans from scratch with dried beans. Very economical! Especially when compared to the cost of organic canned refried beans.
Lay the dried beans out on the counter and sort through, picking out bad looking beans and checking for little rocks.
Wash the beans and remove the floaters. Soak them overnight is lots of water, replacing the water a couple times. This helps to reduce the phytic acids that are responsible for their digestive noise.
Put them in a soup pot with double the water, for example; 1 inch of pintos w/ water 2 oz above. Bring to a rolling boil, cover and boil hard for 10 minutes.
Uncover and simmer for 2 hours, adding water as necessary.
Cut your corn tortillas into chips, fry them in the coconut oil with a sprinkle of salt. Reserve the coconut oil, you want at least 1 TBSP.
When the beans have simmered for 2 hours, add a few pinches of salt, the corn infused coconut oil, and garlic — fresh or powdered if you like.
Simmer another 1/2 to 1-1/2 hours depending on batch size, boiling away most of the water til they get a little sticky on the bottom of the pan.
You’re done! If you like you can mash them or use a hand blender to desired consistency. Now they are ready to be made into refried beans. We like to bake them with cheese, onion, and a little salsa verde.