Don’t be dismayed by the lack of fancy ingredients in these refried beans. Pinto beans don’t need dressing up any more than an old pair of jeans. They are a main attraction in themselves. Serve them with nicely browned tortillas.
- 2 cups dry pinto beans
- 8 cups water
Cook beans in a pressure cooker (45 minutes) or the long way on the stove until just right. Drain and set aside most of the broth.
- 3-4 tablespoons olive or canola oil
- salt
Heat wide, flat saucepan on stove. Pour in oil. Pour in beans and a cup or two of bean broth. Salt to taste (be generous). Cook for 10 minutes, or until the beans begin to get creamy. Remove from heat and let cool. They’ll get even creamier and tastier as they sit in the bowl at the table.
I don’t know the history of the ‘re’ in refried beans, but once or twice fried tastes the same to me. If you make enough beans for leftovers, fry ’em up!
End note: When I was a kid, I loved to ladle out the bean broth from the top of the beans and salt it, drinking it ladle by ladle. You’ll have more broth than you can use for the beans. Refrigerate the extra, and drink it later salted and heated.